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Most delightful Summer Corn Soup

Updated: Aug 25, 2020

I made a lovely corn soup the other night and it was simply delightful. Here in Texas we are able to buy corn on the cob already and this recipe was in my most recent Fine Cooking.

This soup is lovely for several reasons... one its vegan, gluten-freefor garnish, can be made ahead and is DELICIOUS!!!! It's creamy and velvety with all the health benefits of coconut milk.

This original recipe called for homemade coconut milk,but I was like, um I don't think so. So I used canned coconut milk and as I said, it was delicious.

I hope you will try it and enjoy it as much as we did...even my carnivore hubby loved it!

I added a picture of the corn zipper I have available on Amazon.

Here's the recipe for chilled corn and coconut milk soup


- 6 ears of corn (4 cups of kernels)

- 1 small yellow onion(peeled and quartered)

- 1 bay leaf

- 2 Tbsp coconut oil

- 1/4 cup shallot finely chopped

- 1 3/4 cup coconut milk

- 1 Tbsp fresh tarragon finely chopped for garnish

- Olive oil or other herbed oil for drizzling


- To remove the kernels using the corn zipper, hold the corn over a large bowl and pull the corn zipper down the cob so that the kernels fall into the bowl. If you don't have a corn zipper, you may use a knife and cut the kernels off.

- You should have approximately 4 cups of kernels when you are done.

- Place the cobs in a medium pot with the onion and bay leaf and 4 cups of water; bring to a boil then reduce heat to low, and simmer uncovered for 30 minutes to make the corn stock.

- Meanwhile, in a large skillet over medium heat, heat the coconut oil until shimmering. Add the shallot and cook until soft but not brown, stirring occasionally about 1 minute.

- Add the corn kernels, and cook, stirring occasionally, until fragrant and tender, about 7 minutes. Add 2 tsp salt, remove from heat and set aside until the corn stock is finished.

- Hold a few kernels aside for garnish if desired.

- Strain corn stock and discard the bay leaf, cobs, and onion. Measure out 2 cups for the soup.

- Add the corn stock to the corn and shallots and blend in a blender, or use an immersion blender (make sure your pot is deep enough if you go the immersion blender route).

- Once you have processed the soup, pour through a fine-mesh strainer into a large bowl. Use a rubber spatula to press on the pulp to extract as much liquid as possible; discard the solids.

- Stir in the coconut milk. Season to taste with salt. You may serve at room temperature or chill for at least 1 hour.

- To serve, divide the soup among bowls and add chopped tarragon and drizzle of oil.


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