This smoky sweet corn soup combines the best super sweet corn, smoked paprika, coconut milk and a drizzle of sriracha.
Sweet corn is one of my favorite summer treats. Normally I will just eat it grilled and slathered with butter but sometimes I get a craving for something a little different. KitchenPlay asked me to team up with Florida Sweet Corn Exchange to talk about my love for Sunshine Sweet Corn. I wanted to develop a recipe that would show off the natural sweetness of the corn but also bring in a bit of spicy flavor.
I have been in love with making soups in my Vitamix for about a year now. It makes the whole process so quick and simple you can go from starving to full in just about 30 minutes.
For this soup I simply sautéed some fresh corn kernels and sweet yellow onion until everything was soft and sweet. Then I threw in some smoked paprika because I still cannot get enough of that stuff. I find myself putting it in EVERYTHING. I think I might need an intervention. Instead of using just stock to thin out the soup I opted to use coconut milk. Which is another one of my currently-obsessed-with products.
Oh and see that beautiful little drizzle of red? That my friend is sriracha – smoked paprika, coconut milk and sriracha, just a few of my favorite things all together in one bowl of springtime soup.
Smoky Sweet Corn Soup
This smoky sweet corn soup combines the best super sweet corn, smoked paprika, coconut milk and a drizzle of sriracha.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes per batch
Total Time: 20 minutes
Ingredients:
2 tablespoons extra virgin olive oil
½ sweet onion, diced
16 ounces Sunshine Sweet Corn kernels
½ teaspoon smoked paprika
½ teaspoon kosher salt
Pinch black pepper
1 can full fat coconut milk
Vegetable or chicken stock, as needed
Sriracha
Directions:
In a large, high-sided skillet set over medium heat add olive oil.
Once the oil is hot add in onion, sweet corn, paprika, salt and black pepper. Sauté until the onion is translucent and the corn is soft.
Add hot corn mixture to a high-powered blender (I used my Vitamix) and add can of coconut milk. Blend until smooth and add back to the skillet.
Warm over medium heat and add in stock if needed to help thin the soup. The amount of stock you use will depend on your desired consistency.
Serve warm with a drizzle of sriracha.