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Author Notes: There are a couple of ears of fresh corn on the counter and soapy-smelling cilantro growing in the garden. Sounds like we're making soup today. Warm, velvety, sweet yet spicy. "Soup is good food," anytime of the year.
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 2 cups chicken or vegetable broth
- 1 13.5-ounce can light coconut milk
- 3 ears fresh corn
- juice of one lime
- kosher salt to taste
- 3 tablespoons sweet chili sauce
- handful fresh cilantro leaves
- Remove the corn kernels from the cobs and set aside, keeping the cobs.
- Place oil, onions, garlic and coriander in a large pot and heat to medium. Saute until onions are translucent and garlic is fragrant.
- Stir in the broth and coconut milk.
- Add the corn kernels and cobs and bring to a boil. Simmer for 20 minutes, then remove cobs and discard.
- Add the lime juice, salt, and sweet chili sauce.
- Blend to thicken slightly using an immersion blender.
- Ladle into bowls and garnish with cilantro.
- This recipe was entered in the contest for Your Best Corn off the Cob
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