Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons coconut oil
  • 1 medium yellow onion (diced)
  • 2 cloves garlic (minced)
  • 1-2 fresh jalapeño peppers (seeded and diced (use two if you like more heat))
  • 3 cups fresh or frozen corn kernels (thawed if frozen)
  • 14 ounce full-fat coconut milk (1 can)
  • 3 cups water
  • Salt and pepper to taste
  • 1 teaspoon fresh lime zest
  • 2 tablespoons fresh lime juice
  • 1/2 cup fresh cilantro (minced)
  • 3 pickled jalapeños (sliced into thin rounds)
  • 1/2 cup fresh or frozen corn kernels (thawed if frozen)
  • 3 tablespoons unsweetened coconut flakes

Instruction

  • Add the coconut oil to a large stock pot over medium-high heat. Once the oil is hot, add the onion and sauté until lightly browned and tender, about 5 minutes. Add the garlic, fresh jalapeños, and corn. Cook, stirring often, until the vegetables are tender, about 5 minutes.
  • Stir in coconut milk and water. Bring to a boil. Reduce heat and simmer until the vegetables are soft and the soup is fragrant, about 15-20 minutes. Add salt and pepper to taste.
  • Use an immersion blender or, working in batches, carefully transfer the soup to a high-speed blender and puree until smooth.
  • Return the soup to the pot. Stir in the lime zest and juice. Taste and add additional salt and pepper if desired.
  • Ladle the soup into individual bowls and garnish with plenty of minced cilantro, pickled jalapeños, corn kernels, and coconut flakes.