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Chilled corn soup with avocado and crab

Time 50 minutes
Yields Serves 6 to 8
Chilled corn soup with avocado and crab
(Los Angeles Times)
1

Shuck the corn and trim rough ends. Cut cobs into 2 or 3 chunks. Combine the coconut milk, 1 cup water, serrano chilies, green onions and 1 teaspoon sea salt in a large pot. Stir to combine, add the corn and bring to a simmer. Cover and cook, stirring occasionally, until the corn is very tender, 15 to 20 minutes.

2

Remove the corn from the pan using a slotted spoon, reserving the liquid, and let the corn stand until cool enough to handle. Reserve 2 pieces of corn for garnish. Scrape the kernels off the remaining cobs with a knife. Place the kernels in a blender, add the contents of the pan and puree until smooth, adding more water if needed to reach the right soupy consistency.

3

Strain the puree through a sieve into a clean bowl; discard the solids. Season with salt and pepper to taste and chill until very cold. Scrape the kernels off the 2 reserved cobs and chill.

4

Just before serving, juice half the lime over the crab in a small bowl. Squeeze a few drops from the other lime half over the avocado in a second bowl, and toss each mixture well. Squeeze the remaining lime juice into the soup and stir. Taste soup again and adjust seasoning if necessary.

5

To serve, ladle the soup into bowls and top with crab, avocado and the chilled corn kernels. Garnish with cilantro.


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