| Level: | Easy |
| Total: | 5 hr 15 min |
| Prep: | 30 min |
| Inactive: | 4 hr |
| Cook: | 45 min |
| Yield: | 4 adult portions, 8 kid portions |
Ingredients
- 24 ears of corn, shucked
- 2 tablespoons vegetable oil
- 4 cloves garlic, chopped
- 2 onions, diced
- 1 can coconut milk
- Salt
- Lime juice
- Chipotle in adobo
- Chopped fresh cilantro
- Caramel corn
- 1/2 honeydew melon, flesh scooped out with a small melon baller
Instructions
- Cut the kernels of corn from the cobs. Reserve the cobs.
- Heat the vegetable oil in a large, deep pot and over medium-low heat. Add the corn, garlic and onions. Sweat until the corn is slightly brown and the onions are translucent.
- Carefully add the cobs and fill the pot with water until the corn is covered. Raise the heat and boil for 30 minutes.
- Remove the corn from the heat and allow to cool. Then chill for at least 4 hours or up to overnight.
- Remove the cobs with tongs, and use an immersion blender to blend the corn and onions. This is the soup base. To this add the coconut milk and blend again. Separate the soup base into the desired portions for adults and kids. Season the adult version with salt, lime juice and chipotle adobo… this stuff is hot, so do as much or as little as you want.
- For the kids, season the soup with salt and serve cold, garnished with caramel corn.
- Serve the soup cold, garnished with a few pieces of honeydew melon.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Reviews
Yesh!
We thought this soup was delicious, plus it was easy to prepare and a great way to use our abundance of corn. Very refreshing for the hot days we’ve had. I was out of canned chipotles, so I drizzled hot chile oil over the top and added tiny bits of melon. I will be making this again!
Sorry. Too sweet. Tasted like a bowl of sugar syrup.
Thanks, Justin ~ Made this for my visiting GreatNephew’s family… one of whom is vegan & another who is allergic to just every little thing. We ALL loved it! (Left out the chipotle
I made this today. I garnished it with honey dew and added crispy bacon pieces to mine. It was great!
Tasty. I was only wanting a small portion and I had bought 6 ears of corn. Is the ratio correct 24 ears of corn for 4 adult portions and 8 kids? I I sautéed a pablano pepper with the onion and garlic and it tastes great.
Its delicious! Two things however: Number one – this is quite a bit. I was only cooking for two people and there was alot left. Number two – not kidding about the chipotle adobo when they say its spicy! I really like spicy foods, but if you add too much it will take over the dish, be sure to taste and check after each small addition of it.