Coconut Corn Soup and Jalapeno Salsa

By LRay

Ingredients

• Jalapeno Salsa
• 1 cup corn kernels, fresh or thawed from frozen
• 1/4 cup lime juice
• 1 cup coarsely chopped red onion
• 1 jalapeno pepper, coarsely chopped
• 1/2 cup cilantro leaves, packed
• Salt, to taste
• Coconut Corn Soup
• 2 Tbsp. olive oil
• 1 medium onion, coarsely chopped
• 1 medium stalk celery, coarsely chopped
• 2 large cloves garlic, coarsely chopped
• 4 cups corn kernels, fresh or thawed from frozen
• 2 cups chicken or vegetable broth
• 1 cup water
• 1 1/2 cups unsweetened coconut ribbons or flakes
• 2 Tbsp. butter
• Salt and pepper, to taste
• Olive oil (for drizzling)
• 1/3 cup toasted unsweetened coconut ribbons (for topping, optional)

Details

Servings 4
Preparation time 15mins
Cooking time 25mins
Adapted from foodess.com

Preparation

Step 1

For salsa:

Cover corn kernels with cold, salted water in a small saucepan. Bring to a boil and cook until just tender, about 3 minutes; drain.
Place lime juice, red onion, jalapeno, corn and cilantro in the Vitamix container, in that order; secure lid. Select variable 6 and pulse several times until finely chopped, using tamper to push ingredients down toward blades between pulses as necessary. Scrape salsa into a bowl. Season to taste with salt and set aside.

For soup:

Heat olive oil over medium heat in same saucepan used to cook corn. Add onion and celery; cook until slightly translucent, about 5 minutes, reducing heat if browning occurs. Add garlic and cook 1 minute more.
Transfer onion mixture to Vitamix container along with corn, broth, water, 1 ½ cups coconut ribbons and butter. Select Hot Soup program, switch machine to start and allow machine to complete programmed cycle. Season to taste with salt and pepper.
Serve soup topped with a spoonful of jalapeno salsa, a drizzle of olive oil and a sprinkling of toasted coconut ribbons, if desired. Place remaining salsa on the table, allowing individuals to add more to their soup as desired.