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1
Cut the kernels of corn from the cobs.
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2
Reserve the cobs.
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3
Heat the vegetable oil in a large, deep pot and over medium-low heat.
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4
Add the corn, garlic and onions.
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5
Sweat until the corn is slightly brown and the onions are translucent.
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6
Carefully add the cobs and fill the pot with water until the corn is covered.
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7
Raise the heat and boil for 30 minutes.
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8
Remove the corn from the heat and allow to cool.
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9
Then chill for at least 4 hours or up to overnight.
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10
Remove the cobs with tongs, and use an immersion blender to blend the corn and onions.
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11
This is the soup base.
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12
To this add the coconut milk and blend again.
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13
Separate the soup base into the desired portions for adults and kids.
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14
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.
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15
For the kids, season the soup with salt and serve cold, garnished with caramel corn.
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16
Serve the soup cold, garnished with a few pieces of honeydew melon.
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17
This recipe was created by a contestant during a cooking competition.
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18
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
