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.*