' Le Cuvier - Chilled Corn and Coconut Soup

Chilled Corn and Coconut Soup

Chilled Corn and Coconut Soup

with 2012 Chrysos


2 shisito peppers, seeded and chopped

3 cups fresh corn kernels

1 can (14 ounces) light coconut milk

2 Tbsp butter

1 tsp. salt

½ tsp. white pepper

6-10 leaves pineapple sage

2 ½ cups water

1 Tbsp. fresh lime juice


Bring all ingredients to a boil in a medium saucepan. Reduce heat, and simmer until corn is tender, about twenty minutes.

Remove pineapple sage leaves.

Filling a blender halfway and covering with a kitchen towel, puree the soup in batches. (You may also use an emulsion blender for this step.) Strain through a course sieve into a large bowl; discard solids.

Taste, and season with additional salt and pepper if needed.

Chill soup for at least 3 hours or up to overnight.

If desired, garnish each serving with additional fresh corn kernels and dried chives before serving.

 *Note: This recipe makes 4 servings.*