Description
A smooth, creamy soup made with sweet corn, rich coconut milk, lime, and jalapeños for a bright and comforting bowl.
Ingredients
2 tablespoons coconut oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 to 2 fresh jalapeño peppers, seeded and diced
3 cups corn kernels (fresh or thawed from frozen)
1 can (14 ounces) full-fat coconut milk
3 cups water
Salt and black pepper to taste
1 teaspoon lime zest
2 tablespoons lime juice
Toppings:
1/2 cup chopped fresh cilantro
3 pickled jalapeño slices
1/2 cup corn kernels
3 tablespoons unsweetened coconut flakes
Instructions
1. In a large stockpot, heat the coconut oil over medium-high heat. Add the diced onion and cook for about 5 minutes, or until golden and soft.
2. Stir in the garlic, jalapeños, and corn. Sauté for another 5 minutes until the vegetables begin to soften.
3. Pour in the coconut milk and water. Bring the mixture to a boil, then lower the heat and simmer for 15 to 20 minutes, until the vegetables are fully tender.
4. Season with salt and pepper to your taste.
5. Use an immersion blender to blend the soup until smooth. Alternatively, carefully blend in batches using a standard blender.
6. Return the blended soup to the pot and mix in the lime zest and juice. Adjust seasoning as needed.
7. Serve hot, topped with chopped cilantro, extra corn, pickled jalapeños, and coconut flakes.
Notes
Blend only part of the soup if you prefer a chunkier texture. Adjust jalapeño levels to control heat. Fresh or frozen corn both work well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American