From the Summer 2016 Share – Produce A Plenty
Ingredients
- 4-5 ears of corn
- Olive Oil
- Salt and pepper
- 1 jalapeño, seeded and chopped
- 1 can (14 oz.) coconut milk
- 2 cups water
- 2 Tbsp. fresh lime juice
- Cilantro (for garnish)
Preparation
- Shuck corn, brush with oil, and season with salt and pepper. On a grill over medium heat, grill corn, turning frequently, until some of the kernels start to char a bit– 5-6 minutes total. Remove from grill, cool slightly, and cut kernels off cobs.
- In a medium pot, bring coconut milk and water to a simmer. Add jalapeno and corn kernels. Simmer for 5 minutes until corn is tender. Season with salt and pepper.
- In a blender, puree soup in batches until smooth. Return to the pot, adjust seasoning to taste, and heat through.
- Stir in lime juice. Serve garnished with fresh cilantro leaves. To serve chilled, refrigerate 3 hours or overnight.
