Curried Coconut Corn Soup

Growing up in Portland and Sweet Home, Oregon, we only ate corn in August. Not by choice. It wasn't available in the grocery store or from nearby farms at any other time.

There was a farm about five miles away that offered "U-pick" corn; my siblings and I would fill a laundry basket, weigh it, bring it to my mom, who would then steam it, poke corn holders www.dreamstime.com/royalty-free-stock-photos-corn-holders-image85158 (do people still use these?) in the cobs, and serve on the table with a cube of butter and shaker of salt. Corn was the only vegetable that I liked, and since we only could get it during August, it was a real treat that we all looked forward to.
 
Now, I’m spoiled, and live in an area with farmers markets and grocery stores carrying fresh corn all year round. (That said, I still try to buy it only in late summer because the quality is better. Chalk it up to childhood bias.) I like to make fresh corn in a variety of ways, always off the cob, usually sprinkled with lime and salt.

I streamlined this recipe from Food52, and loved that the corn flavor was so robust, yet the soup itself was very light. It's also vegan, dairy free, gluten free, paleo, Whole30, and comes together in about thirty minutes.

Remember, always try to get the freshest corn possible–the season is almost over!

Adapted from: Food52
Number of servings: 4

Ingredients

• 4 ears corn, yellow, white or both varieties (shucked)
• 8 cilantro sprigs plus 2-4 tablespoons finely chopped cilantro leaves
• ½ cup finely diced white onion
• 1 tablespoon butter or olive oil
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon hot or mild paprika
• Sea salt or kosher salt and freshly gound pepper
• 1 can unsweetened coconut milk
• Juice of 1 lime (or more) to taste

Directions

1. Bring 6 cups of water to a boil in a saucepan. Slice the corn off the cobs. Place the cobs in a large mixing bowl and slice the corn off the cobs with a sharp knife.
2. Break the cobs and put them in the heating water with the cilantro branches. Simmer for at least 15 minutes–longer if you can (longer the simmer, the more flavorful the broth). Strain.
3. Heat the olive oil, or melt butter in a soup pot over medium heat. Add the onion, cook for 3 to 4 minutes. Add spices and cook a few minutes more. Add in the coconut milk, corn, 1½ cups corn stock and 1 teaspoon salt. If soup is too thick, thin it with more stock. Simmer over medium heat for 10 minutes. Squeeze in lime juice. Taste, adjusting salt if needed. 
4. Add chopped cilantro leaves and serve.

L-R: Jacquie, Michael, Janette, and John (missing little sister Julie), celebrating an August birthday.