Excuse me, summer…do you think you could slow down a little? I mean, we wait for you all winter long, then, poof! Gone.
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.
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.
Coconut Jalapeño Corn Soup
- 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
- jalapeño slices
- fresh corn kernels
- 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.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.