Corn & Coconut Soup

Corn and Coconut Soup copy.jpg

Yields 2-3 servings

Prep Time: 15 minutes 

Cook Time: 35 minutes



Corn & Coconut Soup:

  • ½ tablespoon coconut oil
  • ½ sweet onion, diced
  • 1 jalapeño, seeded & chopped
  • ½ cup cilantro stems, chopped
  • 1 teaspoon paprika
  • 1 lime, zested & juice reserved for relish
  • 3 corn cobs, cut in half crosswise, kernels cut off, reserve kernels of 1 corn cob for salsa
  • 3 cups chicken broth
  • 1 can (14 ounces) coconut milk
  • 1 teaspoon salt
  • ½ teaspoon pepper

Corn Salsa:

  • Kernels from 1 corn cob (see above)
  • 1½ tablespoons lime juice
  • 1½ tablespoons cilantro, chopped
  • 1-2 jalapeños, seeded & finely chopped
  • ½ tablespoon shallot, finely chopped
  • ½ tablespoon olive oil
  • Salt & pepper, to taste


Corn & Coconut Soup:

  1. SELECT Sauté on the Cosori Pressure Cooker and add coconut oil. Set the time for 15 minutes and press Start/Cancel. 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, chicken broth, coconut milk, salt, and pepper. Stir until well combined and press Start/Cancel.
  5. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  6. SELECT Soup, Adjust to “Less”, and press Start/Cancel.
  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 and pepper. Set aside.