Spicy Thai Roasted Corn Soup (1 of 1)

Spicy Thai Roasted Corn Soup

Are you prepared to step outside of the box with me on this one? Because this is definitely one of those “whoa-I-never-realized-those-flavors-could-go-together” kind of dishes. Even while I was mixing this soup up and trying different ingredients, I was still a little concerned about whether I was wasting my time (and grocery money for that matter).

It wasn’t until Andrew had the first sip and gave the glorious, “Mmmm!” followed with, “Make sure you write down all that you did so you don’t forget the next time we have this soup.” Haha, I tend to forget what I do to my dishes unless I write it down immediately. What can I say, my hubby knows me well.

One big thing I learned while making this is actually in the very first step: how to roast the corn. I’ve grown up on the method of peeling away the husk and then boiling the corn to cook it – but never before have I reversed the steps, cooking THEN peeling.

And you know what? IT WORKS!! I was amazed after the corn was finished roasting and I was peeling away the husks, that the majority of those little string thingies (you know what I’m talking about right?) come off with the husk – talk about a huge time saver! Apparently, it is super easy to peel away the husks and get the corn completely clean after you’ve roasted it in the oven. This method is fantastic!

Anyway, this soup is for you if you’re looking for something unique and different. Something better than your average corn chowder. The spiciness of the chili sauce and the sweetness of the coconut milk, with the zest of the lime makes this soup divine. I just made a rhyme!

For this recipe, I received inspiration from Katie’s blog Produce on Parade. Please go check out her blog for more amazing and delightful dishes!

Spicy Thai Roasted Corn Soup

Spicy Thai Roasted Corn Soup (1 of 1)

Here’s what you’ll need:

7 – 10 ears of corn, with husks still on
1 head of garlic
1 onion, diced
1 can of coconut milk
2 limes, juiced and zested
2-4 cups of water
Salt, any amount you like
1-2 tbsp. fish sauce
2-3 tbsp. sriracha sauce
3 tbsp. cider vinegar

Here’s what to do:

1. With the husks still on and everything still attached, rinse off the corn and lay on baking sheet (you can stack the corn on top of each other if you run out of room). Roast in 350 degree oven for 30 minutes. Take out and let them cool about 10 minutes before removing the husk. Set the corn aside to cool completely.

2. Turn up the oven to 400 degrees. Peel off most of the white skin off the garlic head and chop off almost an inch off the top to expose the cloves inside. Make sure each clove has the top cut off so it’s easy to squeeze through later on. Put the garlic head in foil, drizzle with a little bit of oil and wrap it up, put it in a muffin tin (helps that it won’t roll around) and roast in the oven for 30 minutes. Take out and let it cool completely.

3. In a shallow large bowl, one at a time, scrape off the corn off the cob. Throw away the cobs.

4. In a large food processor, put in about 1/2 cup of water and several scoopfuls of corn. Blend on high to puree. Pour into a large pot to heat up later. Repeat this step until all the corn has been pureed and placed in the pot for cooking.

5. In a skillet, sautee the onion until transparent (10 minutes) on medium high heat. Set aside to cool.

6. In the same food processor, pour in half the amount of the coconut milk, squeeze half of the garlic cloves into it, add half of the lime juice and zest, and add half of the amount of the onions. Blend on high to puree. Pour into the large pot with the creamed corn. Repeat this step until all of the garlic, coconut milk, and onions are used up.

7. Once all of the pureed ingredients are in the pot, heat the soup up on medium. Add the salt, cider vinegar, fish sauce, and sriracha sauce, and taste test to your preference!  Cook until heated and serve immediately.