Last updated on January 24th, 2024 at 05:12 pm

Velvety smooth and full of sweet corn and coconut flavour, this soup is perfect as an appetizer or a full meal with some crusty sourdough bread. Garnish with Roasted Sunflower Seeds, Ancho Chillies and Thai Basil.

Fresh corn is one of my all-time favourite summer ingredients and is perfect for making this corn and coconut soup. Eaten on the cob, roasted in salads or pureed into a soup, the possibilities are endless. The first time I tried the combination of coconut and corn was while working in the kitchens of Daniel Boulud.

The two flavours complement each other so well and when accentuated by the acidity in the lime, the resulting soup is sweet, creamy, fresh and bright This corn and coconut soup can be served hot or cold. In August, when corn is at it’s peak in Canada, we make large amounts of this soup and batch freeze it so we can enjoy a taste of summer in the cold winter months.

How to Buy Fresh Corn:

Finding quality, fresh corn in the Summer is fairly easy and inexpensive. While I typically buy corn from a farm stand or farmers market, grocery stores usually have a great selection of local corn when in season. There are a few things to look for when picking your stalks:

Inspect the husk – Look for a bright green husk that is wrapped tightly to the kernels. This is a good sign that the corn is fresh and will be full of flavour!
Check where the cob was connected to the stalk and make sure it looks fresh cut (older corn will be brown).
Avoid cobs with brown holes or spots. This usually means it has already been a snack for an insect or animal.
Take a close look at the tassel. The tassel should be golden or light brown. Anything black or dry is a sign of an older cob of corn. If it looks wet or mushy avoid it!
While many people like to peel back the husk, I prefer to give it a quick squeeze. While it may seem like a good idea, peeling back the husk can shorten the shelf life of the corn. Feel for firm kernels with no soft spots or bald patches.
I like to store corn at room temperature unless I won’t be using it for a few days. In this case you can wrap it tightly in a reusable plastic bag and place it in the fridge.

An easy tip for removing kernels from the cob.

While there are many ways to remove the kernel from the cob, this one is a great time saver. When corn is in season, we often get carried away at our local farmer’s market and find ourselves with more corn than we can eat. We make large batches of this soup to freeze and save bags of kernels to enjoy in the winter. Using the two bowl system is a fast, clean and efficient way to remove your corn kernels. You can also use a bundt pan if you’ve got one.

Place a small bowl upside down inside a larger bowl.
Put a towel over the smaller bowl to help anchor the corn.
Carefully use your knife to remove the kernels from the cob.
Save the cobs for making an amazing corn soup. You can use this in other soups and sauces.
This method works very well for freezing kernels, just place them in an air tight bag or vacuum seal and freeze
You can use the frozen kernels to make corn and coconut soup year round. Alternatively you can make the soup in batches and freeze the soup.

Put a towel over the smaller bowl to hold the corn in place

What You’ll Need

Large mixing bowl
Blender
Strainer (optional but recommended)
Large pot
Cutting board
Knife

Ingredients

6 Cups of corn kernels from 12 cobbs fresh corn
45 ml olive oil
2 medium onions
3 shallots
3 cloves garlic
2 Tsp salt (and more to taste)
3 tsp lime juice
2 cans coconut milk

Instructions

Add the olive oil to a large soup pot. Add the onions and shallots then season with half the salt. Sweat the onions until lightly translucent, about 4-5 mins. Add the garlic and continue to cook another 2-3 mins. Add the corn and the rest of the salt and stir. Cook until all the corn is fragrant and appears to have a darker yellow colour, about 5 mins.
Add the coconut milk to the pot and stir to combine. If the corn isn’t submerged in the liquid add some water and bring to a boil.
Turn the pot down to a simmer and stir frequently to avoid burning. Continue to cook the soup for about 25 minutes until all the vegetables are soft.
Pour the soup into a high speed blender and purée until smooth.
Optional: Once puréed, strain the soup through a fine mesh strainer into a clean bowl.
Finish the soup by adding salt and lime juice to taste.
Ladle the soup into bowls and garnish with toasted/chopped sunflower seeds, Thai basil, olive oil and roasted diced ancho chillies.

Notes

Make sure to cook the onions and the corn until soft before adding your liquid. This is an important step that is often overlooked. By cooking the vegetables you will remove some of the water bringing out their natural sweetness and enhancing the flavour of your soup.
While straining the soup is optional I highly recommend this step. By pushing it through a fine strainer you will ensure all the particles are the same size and create a much smoother more velvety texture.
Play around with your garnishes! This soup would be great with toasted pumpkin seeds, jalapeños, croutons, or roasted corn kernels.
You can make this corn and coconut soup year round with frozen corn or canned corn.

Recipe Card For The Most Amazing Corn and Coconut Soup: