Soup: United States – Chilled Yellow Chili Pepper Corn and Coconut Soup

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

4 ears sweet corn (about 3 cups / 480 ml kernels) or 3 cups (480 ml) frozen corn, thawed and patted dry
1 tbsp (15 ml) olive oil, plus more for serving
1 small shallot, thinly sliced
1 garlic clove, minced
1–2 tsp aji amarillo paste, to taste
2 cups (480 ml) unsalted vegetable stock
1 can (13.5 oz / 400 ml) unsweetened coconut milk
Zest of 1 lime
1–2 tbsp (15–30 ml) fresh lime juice, to taste
6–8 cilantro stems (optional, for blending)
1 tsp kosher salt, plus more to taste
White pepper or black pepper, to taste
Optional garnishes: diced cucumber, reserved charred corn, cilantro leaves, thinly sliced red chili or jalapeño, a few drops of olive oil

Instructions

Char the corn: Heat a large skillet over medium-high. Add olive oil, then 2½ cups corn (reserve ½ cup for garnish). Cook, stirring occasionally, until lightly charred in spots, 5–7 minutes.
Build the base: Reduce heat to medium. Add shallot and cook 2 minutes until translucent. Stir in garlic and aji amarillo paste; cook 30 seconds until fragrant.
Simmer: Add vegetable stock and coconut milk. Bring to a gentle simmer and cook 8–10 minutes. Stir in cilantro stems (if using) for the last 2 minutes. Remove from heat.
Blend: Carefully transfer to a blender and blend until very smooth. For extra silkiness, strain through a fine sieve (optional).
Chill: Cool to room temperature, then refrigerate until thoroughly chilled, at least 2 hours.
Finish: Stir in lime zest and juice. Season with salt and pepper to taste; adjust aji and lime as desired.
Serve: Ladle into chilled bowls. Garnish with the reserved charred corn, diced cucumber, cilantro leaves, a few chili slices, and a light drizzle of olive oil. Serve cold alongside ceviche. Note: If you can’t find aji amarillo paste, blend ½ small jalapeño (seeded) with a pinch of ground turmeric as a substitute.