I Made Corn–Coconut Soup From Corn Cobs — The Stock Changed Everything

I didn’t say it was logical, I think we know better than to expect clear, sound reasoning here, but when cookbooks decided that cauliflower could be pizza crusts or that black beans could go in brownies, I’m sorry, but I checked out. But this summer in particular, as plant-based diets are on evermore agendas, I’ve seen so many creative uses of corn — as ribs, twice, corn butter, and now, a surged interest in a longtime restaurant kitchen staple, corn stocks — and I love it; I’m all in.

A few weeks ago, People Magazine ran my blueberry muffin recipe and on my way to find it, I ran into this winning corn-coconut soup from beloved Top Chef Season 17 winner, Melissa King, and had to make it right away. It absolutely delivered. Because you first make a corn stock from corn cobs, ginger, onion, and water, the soup is completely vegan and more deeply corn-flavored than it would be from a mixed vegetable stock. From there, you sauté the kernels, more onion, and garlic, simmer it with the stock and coconut milk, blend it, and finish it with lime juice. The resulting soup is mellow and delicious — the pickiest human in my family not only ate it, she vocally reconsidered her previously-held stance on not liking my cooking, and requested it for lunch the next day. (I am still recovering.)

The rest of us had fun with garnishes — chile oil, cilantro, lime, and because we couldn’t choose, both crispy and pickled shallots. The soup would also be good with croutons and diced roasted sweet peppers (King’s suggestions) and/or toasted coconut flakes. There’s such a coziness to the soup; I want to pack it up for a friend or stash some in the freezer for later this winter. I can’t wait to see what you do with it.

Corn Coconut Soup

At-a-glance

Ingredients

Method

Make corn stock: Thinly slice one onion and set it aside. Quarter the second onion. Put the onion quarters, water, corn cobs and ginger in a large pot. Bring to a boil over high heat, then reduce to medium and simmer uncovered for 1 hour so the stock reduces and concentrates. Strain the stock into a heatproof bowl and discard solids. Season with 2 teaspoons salt.

Make soup: Heat oil in a large pot over medium. Add the corn kernels, sliced onion, garlic and 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is translucent and soft (about 15 minutes). Add 4 cups of the reserved corn stock and bring to a boil; reduce heat and simmer 20 minutes. Add coconut milk and lime juice and remove from heat.

Blend: Work in batches in a blender (remove center piece of lid to let steam escape) or use an immersion blender. Process until very smooth. Optionally pour the soup through a strainer to remove solids.

Serve: Ladle into bowls and finish with your choice of garnishes.

Garnishes & small recipes

• Chile oil: Put 2 tbsp crushed red pepper in a heatproof bowl. Heat 1/4 cup neutral oil until shimmering and pour over the pepper. Let sit 10 minutes, then strain. Use sparingly.

• Pickled shallots: Thinly slice two large shallots and toss with 2 tbsp red wine vinegar, 2 tbsp cold water, 1/2 tsp sugar and a heaped 1/4 tsp kosher salt. Chill until needed; they’ll be lightly pickled quickly and more so after 1–2 hours.

• Crispy shallots: Thinly slice two large shallots. Heat 1/2-inch oil in a small skillet, add shallots and fry until deeply golden, stirring occasionally. Drain on paper towels and salt immediately; they will darken slightly after removal.

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