- 24 ears of corn, shucked
- 2 tablespoons vegetable oil
- 4 cloves garlic, chopped
- 2 onions, diced
- 1 can coconut milk
- Lime juice
- Chipotle in adobo
- Chopped fresh cilantro
- Caramel corn
- 1/2 honeydew melon, flesh scooped out with a small melon baller
Cut the kernels of corn from the cobs. Reserve the cobs.
Heat the vegetable oil in a large, deep pot and over medium-low heat. Add the corn, garlic and onions. Sweat until the corn is slightly brown and the onions are translucent.
Carefully add the cobs and fill the pot with water until the corn is covered. Raise the heat and boil for 30 minutes.
Remove the corn from the heat and allow to cool. Then chill for at least 4 hours or up to overnight.
Remove the cobs with tongs, and use an immersion blender to blend the corn and onions. This is the soup base. To this add the coconut milk and blend again. Separate the soup base into the desired portions for adults and kids. Season the adult version with salt, lime juice and chipotle adobo... this stuff is hot, so do as much or as little as you want.
For the kids, season the soup with salt and serve cold, garnished with caramel corn.
Serve the soup cold, garnished with a few pieces of honeydew melon.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.