This recipe for Chilled Vegan Corn Soup with Adobo is one of Chef Ryan Parrot’s favorites. To learn more about Chef Parrot read our July story Palate Passion.
What you’ll need
- 6 ears fresh sweet corn
- 2 can coconut milk
- 2 cans coconut cream
- 1 red bell pepper
- 1 red onion
- 1 jalapeno chile
- 2 tbsp chopped fresh garlic
- 1 tsp coriander seed (toasted whole and ground)
- 2 tbsp chopped fresh cilantro
Roast corn on charcoal grill or in 500 degree oven until toasted and golden brown. Remove corn from ears and place half the corn and the coconut milk in blender or food processor and puree until smooth.
Pour into a large mixing bowl and combine remaining ingredients. Season to taste with salt and pepper and place in refrigerator to chill for three hours or overnight.
Fresh adobo sauce
- 3 oz guajillo chiles
- 3/4 cup water for blending
- 2 cloves garlic
- 1 1/2 tspapple cider vinegar
- 3/4 tspfine salt
- 3/4 tsp sugar
- 1/4 rounded tspground cumin
Heat a heavy skillet over medium-low heat, and toast the chiles, turning them over and pressing down on them with tongs frequently, until they’re fragrant and their insides have changed color slightly, about 1 minute.
Soak the chiles in enough cold water to cover until they’re soft, about 30 minutes. Drain and discard the soaking water.
Put the 3/4 cup of fresh water in the blender jar with the chiles and the remaining ingredients. Blend until smooth, at least 3 minutes, adding a little more water if necessary to puree. If you’d like a silky texture, strain the adobo through a medium-mesh sieve.