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This Coconut Jalapeño Corn Soup is silky and sweet, with hints of jalapeño. The pop of sweet corn kernels make a perfect garnish! I love this trick to get the most flavor from fresh summer corn! @tasteLUVnourish

Coconut Jalapeño Corn Soup

August 5, 2016 By Caroline 7 Comments

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Excuse me, summer…do you think you could slow down a little? I mean, we wait for you all winter long, then, poof! Gone.

This Coconut Jalapeño Corn Soup is silky and sweet, with hints of jalapeño. The pop of sweet corn kernels make a perfect garnish! I love this trick to get the most flavor from fresh summer corn! @tasteLUVnourish

Is summer flying by for you, too? We’ve had a busy one this year, so I feel as if I was just dreaming of summer…then I blinked.  Hello, August.

I look forward to fresh corn all summer.  Right now…it’s at its peak in my corner of the world and we’ve eaten quite of bit of it right off the cob.  I wanted to do something different with the last batch I picked up from my local farm stand and my son suggested soup.  So, along with an abundance of jalapeños from my garden, spices from the pantry and some coconut milk, this silky, sweet and spicy soup fit the bill.

This Coconut Jalapeño Corn Soup is silky and sweet, with hints of jalapeño. The pop of sweet corn kernels make a perfect garnish! I love this trick to get the most flavor from fresh summer corn! @tasteLUVnourish

To get the most flavor from the corn, I simmer the cobs for a bit.  You won’t want to skip that step…it makes a big difference and creates a richer base.  To add even more richness, I use Silk’s Unsweetened Coconut Milk.  It’s a delicious plant-based way to create a creamy texture and adds some great flavor.  You can certainly use regular coconut milk in its place, but I love the savings in fat grams compared to Silk’s coconut milk.  Some fragrant spices, like cumin, coriander, fresh ginger and allspice produce just a hint in the background.  My favorite part of the soup is the pop of sweet, crisp fresh kernels of corn against the silkiness of the soup.

Here’s to August! Hope you get a chance to enjoy the best of late summer produce, like: corn, cherries, peaches, plums, tomatoes, peppers and cucumbers. I say we take some time this month to slow down and mindfully relish the joy of summer.

This Coconut Jalapeño Corn Soup is silky and sweet, with hints of jalapeño. The pop of sweet corn kernels make a perfect garnish! I love this trick to get the most flavor from fresh summer corn! @tasteLUVnourish

 

This Coconut Jalapeño Corn Soup is silky and sweet, with hints of jalapeño. The pop of sweet corn kernels make a perfect garnish! I love this trick to get the most flavor from fresh summer corn! @tasteLUVnourish

 

Coconut Jalapeño Corn Soup

This easy corn soup has hints of spices, a bit of heat from jalapeños and a silky, creamy texture from coconut milk. It's the perfect summer soup. Deliciously vegan and gluten free.
Serves: 6

Ingredients

  • 5 ears of fresh corn on the cob
  • 2 tablespoons coconut oil
  • 1 small onion diced
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic chopped
  • 2 - 3 jalapeños diced (remove seeds and ribs to reduce heat, if desired)
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground mustard
  • 2 cups vegetable broth
  • 2 cups Silk Unsweetened Coconut Milk
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • <b>Garnish:</b>
  • jalapeño slices
  • fresh corn kernels

Instructions

  • Shuck all 5 ears of corn. Run a sharp knife down 4 of them to remove the kernels. Set aside.
  • In a heavy, medium pot over medium heat, melt the coconut oil. Add the onion and ginger and cook for about 5 to 6 minutes. Add the garlic and jalapeño and continue to cook for another 3 to 5 minutes.
  • Add the spices and stir for a minute just until they become a bit fragrant. Add the vegetable broth to the pot along with the kernels from the 4 ears of corn along with the 4 corn cobs. Increase the heat to high and bring the pot to a boil. Reduce to medium low and simmer for 35 to 40 minutes, covered.
  • Remove the corn cobs and discard. Allow the soup to sit, uncovered, to cool down just a bit.
  • In your blender, add the cooled down soup. Work in batches, if your blender is too small. Process the soup on high speed for 35 to 45 seconds, or until smooth and silky. If you have a smoothie setting on your blender…that works perfectly!
  • Return the blended soup to the pot over medium heat. Add the coconut milk, salt and pepper. Heat just until warmed through. Check for seasoning and add more salt if necessary.
  • Serve with corn kernels from the remaining corn cob and with slices of extra jalapeño if desired.
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Filed Under: Lunch, Sides, Soups, Vegetables Tagged With: #doplants, ad, allspice, cobs, Coconut Jalapeno Corn Soup, coconut milk, coriander, corn, cumin, easy corn soup, fresh corn, fresh ginger, garlic, ginger, healthy corn soup, jalapeño, lime, onion, Silk, Silk Unsweetened Coconut Milk, soup, spicy corn soup, sponsored post, summer soup

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Reader Interactions

Comments

  1. Catherine

    January 18, 2018 at 7:48 pm

    Such a delicious flavor! Mine isn’t nearly as pretty and yellow as yours though :)

    Reply
    • Caroline

      January 19, 2018 at 10:43 am

      I’m so happy to hear you enjoyed this soup, Catherine! Different varieties of corn will give you varying shades of yellow. Our corn that summer was so incredibly sweet with a beautiful deep yellow color. I’m in the midst of winter as I write this…dreaming of making this soup again! ;) Thanks for taking the time to comment!

      Reply
  2. Mary @ LOVE the secret ingredient

    August 23, 2016 at 2:47 pm

    I hate having to wait for the winter to enjoy soup. This sounds light enough for a summer meal and super easy to make! Can’t wait to try it!

    Reply
    • Caroline

      August 24, 2016 at 3:09 pm

      Thanks, Mary! I’m with you…I love soups in any season!

      Reply
  3. Mary Ann| The Beach House Kitchen

    August 7, 2016 at 9:25 pm

    I absolutely need to try this soup Caroline. It sounds so delicious. I also love my summer corn and wish summer would slow down too!

    Reply
  4. Karen @ Seasonal Cravings

    August 6, 2016 at 4:52 pm

    We have so much fresh corn right now and it’s delicious! I can’t wait to try this. Love the added heat from the jalepenos.

    Reply
    • Caroline

      August 18, 2016 at 9:04 am

      We do too, Karen! Yes…the jalapeños make it really nice!

      Reply

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My name is Caroline. I’m so happy you’re here! I’m a bit obsessed with food, cooking and nutrition. Here you'll find plant-based recipes using seasonal, fresh and whole-food ingredients that are completely decadent and gratifying.

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