SPICY CORN AND COCONUT SOUP

5 ears yellow or bicolor corn

2 tablespoons olive oil

2 shallots, thinly sliced into rings

3 garlic cloves, minced

1 (1-inch) piece ginger, peeled and minced

1 serrano chile minced

2 small red potatoes cut into 1/2-inch cubes

2 1⁄2 cups vegetable broth

1 (15-ounce) can full-fat coconut milk

1 tablespoon lime juice (from 1/2 lime)

Sea salt, to season

Torn cilantro leaves, toasted coconut flakes, chopped roasted peanuts, crispy fried shallots, lime wedges and more sliced Serrano

chiles, to serve (optional)

Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside.

In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.

Add potato pieces, and stir to coat, 1 to 2 minutes.

Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.

Use an immersion blender to roughly purée the soup, so that it’s creamy with some kernels of corn, chunks of potato, and chile flecks remaining. Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.

New York Times

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