Corn & Coconut Soup

Corn and Coconut Soup copy.jpg

Yields 4-6 servings 

Prep Time: 15 minutes 

Cook Time: 35 minutes



Corn & Coconut Soup:

  • 1 tablespoon coconut oil
  • 1 sweet onion, diced
  • 2 jalapeños, seeded and chopped
  • 1 cup cilantro stems, chopped
  • 2 teaspoons paprika
  • 2 limes, zested and juice reserved for relish
  • 6 corn, cobs cut in half crosswise, kernels cut off, reserve kernels of 3 corn for corn salsa
  • 6 cups chicken broth
  • 2 cans coconut milk
  • 2 tsp salt
  • 1 tsp pepper

Corn Salsa:

  • Kernels from 3 ear of corn (see above)
  • 3 tablespoons lime juice
  • 3 tablespoons cilantro, chopped
  • 2-3 jalapeños, seeded and finely chopped
  • 1 tablespoon shallot, finely chopped
  • 1 tablespoon olive oil
  • Salt and pepper, to taste


Corn & Coconut Soup:

  1. SELECT Sauté/Brown to the Cosori Pressure Cooker and add coconut oil. Set the time for 15 minutes and press On/Start. Allow the pressure cooker to heat up.
  2. ADD onions and stir to coat them in the oil. Stir onions occasionally, about every 3 minutes, to allow them to caramelize.
  3. ADD jalapeño, cilantro, paprika, and lime zest on the last 2 minutes of cooking. Stir occasionally until the time is done.
  4. ADD the corn cobs, kernels from two ears of corn, chicken broth, coconut milk, salt, and pepper. Stir until well combined and press Stop/Cancel.
  5. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the lock position.
  6. SELECT Soup, adjust to “Less/Low”, and press On/Start.
  7. QUICK RELEASE, when done cooking and carefully remove the lid.
  8. DISCARD corn cobs and blend soup until smooth.
  9. SEASON the soup to taste with salt and pepper.
  10. SERVE the soup in bowls and top with corn salsa.

Corn Salsa:

  1. COMBINE all salsa ingredients in a bowl.
  2. SEASON to taste with salt. Set aside.