Fresh corn is always cheap and readily available at the grocery store in summer. It's also sweet and delicious. If your purree it with some spicy, savory, and creamy deliciousness, it's even more exciting. I found this recipe on The View From Great Island. I didn't have any red jalapenos, so I used green ones and seeded them for more sensitive soup eaters.
Fresh Corn Soup with Chili, Lime, & Coconut Milk
2 Tbsp butter
1/2 large yellow or white onion, chopped
4-5 ears corn, kernels removed and cobs reserved
3 red jalapeno peppers, sliced (seeds and all)
the juice of 1 1/2 limes
half a can of coconut milk (about 7 oz)
salt and fresh cracked pepper to taste
In a soup pot melt the butter and saute the onion for a few minutes until translucent. Add the corn and peppers to the pot and saute for a few more minutes. Add 3 cups water and the corn cobs to the pot. Bring to a boil and simmer for about 8 minutes. Add coconut milk, lime juice, salt and pepper.Remove the cobs and puree in a blender or a food processor, in batches, until smooth.
Return to the pot to reheat and check the seasonings. Serve hot.