Coconut Cream Corn Soup

I’m continuing my current corn season bonanza with this unexpected “creamed” corn soup. The coconut milk, cumin, and lemon juice give this soup a very unique flavor. And of course, who can resist popcorn as a garnish! The original recipe is from “Rodzinna Kuchnia Lidla”, a cookbook given out as a rewards system at a popular grocery store chain in Poland. I recommend using yellow corn here, purely for aesthetic reasons. White corn tastes just as good, but the spices give it an orange-ish brown color that is less appealing than that deep yellow you’re probably looking for. In a pinch you can always cheat a little with some turmeric, which won’t affect the flavor profile, but can add some of that deep yellow to your soup. 

INGREDIENTS makes 4 servings

4 ears fresh corn, shucked and silk removed

1 onion, diced

2 garlic clove, sliced

1/4 cup canola or vegetable oil

1 Tbs paprika

1 tsp cumin

1 cup coconut milk

2 cups water

juice of 1 lemon or lime

salt and pepper to taste

1 cup popped popcorn (truffle popcorn works great!)

INSTRUCTIONS

• 4 ears fresh corn, shucked and silk removed

1. Use a chef’s knife to cut the ears of corn in half crosswise. Stand the ears on their cut surfaces on a cutting board and use the chef’s knife to cut the kernels from the corn. Transfer to a medium bowl.

• 1/4 cup canola or vegetable oil
• 1 onion, diced
• 2 garlic clove, sliced
• 1 Tbs paprika
• 1 tsp cumin
• 1 cup coconut milk
• 2 cups water

2. In a medium sauce pan, heat the oil over medium high heat. Add the onion, garlic, paprika and cumin. Cook unit the onion is soft, about 4 min. Add the cut corn kernels and cook another 1 – 2 min. Add the coconut milk and water. Bring to boiling and simmer covered for 15 – 20 min, stirring occasionally. Once the soup is cooked, remove from heat, let cool a little, and blend (in batches if necessary) using a blender or food processor (or use an immersion blender if you’ve got one).

• juice of 1 lemon or lime
• Salt and pepper (to taste)

3. Strain the soup, to avoid corn skins. Add the lemon or lime juice, and season the soup to taste with salt and pepper (I usually use about 1 – 2 tsp salt, but I like things on the salty side).

• 1 cup popped popcorn

4. Reheat the soup after blending and straining if necessary. Ladle the soup into 4 serving bowls, and serve. Sprinkle the popcorn over the soup at the table, or serve it on the side (if you put the popcorn on too early, it will get soggy from the soup and loose all of it’s texture — grosse!).Conversely you can just drizzle any leftover coconut milk over the top.