So it was 85 F yesterday when I left work. 80-freaking-5 degrees, people! Now, there are many reasons why I live in Alaska, but a very major one is the fact that I don’t have to endure the sweltering, awful heat. I’ve never done well with it. I’m quite pale and
definitely possibly allergic to the sun and I’d much rather be too cold as opposed to too hot. Have you ever watched Game of Thrones? You know the Wildlings? That’s me. I’m Ygritte…but maybe not as pretty and I don’t have red hair. Otherwise though, you know. I told Todd it was time to move North…yes, more North. The leaves aren’t even all the way out yet, Alaska! 85 degrees. What is happening!?
Summer is coming.
I’m don’t mean to complain. The evenings are nice, but the house is 80 F when I get home! Bleck. Too hot for me! So anywho, I knew I wanted something cold for dinner. I also happened to have seven, yes seven, grilled corn cobs in their husks just hanging out in the fridge. We brought them to a BBQ over the weekend, but the corn was put on the grill later in the evening and everyone had already eaten, and sadly, the corn was forgotten. And thus, it made perfect sense to make Chilled Roasted Corn & Spicy Lime Soup, but really you can have it hot too. I hear it’s a-storming in the states (also known as the lower-48, it’s what we Alaskans call the Continental US). Maybe it’s more hot soup weather down that way.
This soup is creamy and thick, and slightly spicy due to the chili paste with a boost of zest from the fresh lime juice. The kernels can be blended very well to make a smooth soup or just barely to lend to a more chunky soup. Also, it can be served chilled or hot! This recipe makes a lot of soup so feel free to cut the recipe in half or use the full recipe and just freeze the leftovers for later.
Roasted Corn & Spicy Lime Soup
Inspired by The View From Great Island
Makes about about 12 cups
- 1 Tbsp. olive oil
- 2 small yellow onions, chopped
- 3-5 red swiss chard leaves (or kale, spinach), chopped
- 7 roasted ears of corn, kernels sliced off
- 1 tsp. ground fresh chili paste
- juice from 2 limes
- 1 15 oz. can of full-fat coconut milk
- generous pinch of salt
- ground black pepper
- cilantro for garnish (optional)
A quick note – If your corn isn’t already cooked, it can be grilled or baked in a 400 degree oven for about 35-45 minutes, with husks on.
Back to business. In a large frying pan, heat the olive oil over medium-low. Add the chopped onions and saute for about 5 minutes, or until they begin to brown. Add the washed and chopped swiss chard leaves and saute a few more minutes.
Slice off the kernels of the roasted corn. If you’ve ever had braces this will bring back painful memories. Try to fight back the tears and think of your now perfectly straight teeth as you slice away.
In a large blender, add 4 cups of cold water. Add all the kernels and blend, blend, blend. You can process it until smooth or just very slightly to have a chunky soup. Pour the contents into a very large bowl or soup pot. Now, add 2 cups of water, the onions and swiss chard as well as the chili paste and coconut milk to the blender and blend until smooth. That’s a big ol’ blender full o’ corn right there.
Add the blender contents into the same large bowl or soup pot and whisk to combine. Add sea salt and ground black pepper to taste and garnish with cilantro .
If you desire the soup hot, then just heat it up in the pot. If you’d like it chilled, pour into as many bowls as you are serving, cover them, and let chill for at least 30 minutes. Or just cover the whole pot and refrigerate until ready to serve.
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And completely unrelated…check out my new booties I just got! They were too cute not to share…