This Coconut Corn Soup is the silkiest corn soup I know. Sweet summer corn blends with coconut into a smooth, creamy bowl. A bright jalapeño-lime salsa spoons over the top.
The magic is in the blender. It purees the corn and coconut into velvet, then heats the soup as it spins. No cream or flour needed, just sweet corn doing the work.
I make a lot of blended soups when produce is at its peak. If you love this one, try my sweet potato soup with coconut and corn or creamy broccoli cheddar soup next.
Coconut Corn Soup Ingredients
Here is what goes into this creamy corn soup and its fresh salsa.
Soup Ingredients
- Corn: fresh or thawed frozen kernels carry the whole soup.
- Coconut: unsweetened ribbons or flakes, blended smooth for richness.
- Onion and celery: softened first for a savory base.
- Garlic
- Broth: chicken or vegetable.
- Butter: a little, for body.
- Olive oil, salt and pepper
Jalapeño Salsa Ingredients
- Corn: blanched briefly so it stays juicy.
- Lime juice
- Red onion
- Jalapeño: seeded for less heat.
- Cilantro
- Salt
Full recipe quantities listed in the recipe card at the bottom of the article.
Variations and Substitutions
This corn soup welcomes easy swaps.
- Make it vegan: use vegetable broth and swap the butter for more olive oil.
- Use coconut milk: replace the ribbons and water with canned coconut milk for a faster blend.
- Dial the heat: leave the jalapeño seeds in, or add a second pepper.
- Add protein: top with crispy shrimp or shredded chicken.
- Sweet corn swap: frozen corn works all year when fresh is out of season.
Grab These Tools
You need very little equipment here.
- High-speed blender: the key tool for a silky, smooth soup.
- Medium saucepan: for the aromatics and the salsa corn.
- Fine strainer: for draining the blanched corn.
How to Make Coconut Corn Soup: An Easy Guide
Here is how this corn soup recipe comes together in about 30 minutes.
Make the Jalapeño Salsa
Boil the corn kernels in salted water until just tender, about 3 minutes. Drain, then pulse with lime juice, red onion, jalapeño and cilantro until finely chopped. Season with salt and set aside.
Sauté the Aromatics
Heat the olive oil in the same pan over medium. Cook the onion and celery until soft and translucent, about 5 minutes. Add the garlic and cook one minute more.
Blend the Soup
Add the aromatics to the blender with the corn, broth, water, coconut and butter. Run the hot soup program, or blend smooth and heat through. Season with salt and pepper to taste.
Serve
Ladle the soup into bowls. Top each with a spoonful of salsa, a drizzle of olive oil and toasted coconut. Pass the extra salsa at the table.
5 Common Mistakes When Making Corn Soup
Here are the most frequent mix-ups to avoid when making corn soup:
- Underblending: stop too soon and the soup turns grainy, not silky.
- Skipping the sauté: raw onion blended in tastes sharp and thin.
- Forgetting to season early: salt the corn cooking water so the salsa has flavor.
- Boiling the salsa corn too long: it should stay crisp and juicy, about 3 minutes.
- Overfilling the blender: hot soup expands, so work in batches if needed.
Make Ahead and Storage
This corn soup keeps well and reheats fast.
Storing Leftovers
- Fridge: store the soup and salsa separately up to 4 days.
- Airtight containers: keep the flavors fresh and bright.
Freezing
- Freeze the soup only: it holds up to 3 months, and the salsa is best fresh.
- Leave room: liquids expand, so do not fill containers to the top.
Reheating Corn Soup
- Stovetop: warm gently over medium, stirring, until hot.
- Thin if needed: add a splash of broth or water to loosen.
How to Serve This Corn Soup Recipe
I serve this corn soup as a light meal or a starter. For a bigger spread, see my BBQ side dishes.
Corn Soup Toppings
- Toasted coconut: adds nutty crunch.
- Jalapeño-lime salsa: the bright, spicy finish.
- Olive oil and cracked pepper
- Fresh herbs: cilantro or basil.
Dishes to Serve with Corn Soup
- Skillet cornbread for dunking.
- Mexican street corn salad to double down on corn.
- Homemade garlic bread.
- Grilled chicken thighs for a heartier meal.
How to Make the Best Corn Soup: Final Notes and Secrets
A few small things make the best corn soup.
- Use peak corn: fresh summer corn has the most natural sweetness.
- Blend longer than you think: extra time is what makes it velvety.
- Toast the coconut: it deepens the flavor and adds texture on top.
- Balance with lime: the acidic salsa cuts the rich coconut.
- Season at the end: taste after blending and adjust the salt.
FAQs About Corn Soup
Just skimming through? Here are some quick answers to the commonly-asked questions.
Coconut corn soup is a creamy blended soup made from sweet corn and coconut. It is pureed until smooth in a high-speed blender, then topped with a fresh jalapeno-lime salsa for brightness and a little heat.
Yes, frozen corn works well in this corn soup. Thaw it first, then blend as written. Frozen sweet corn is picked at peak ripeness, so it keeps the soup sweet even when fresh corn is out of season.
This corn soup is easy to make vegan. Use vegetable broth and swap the butter for extra olive oil. The creamy texture comes from blended coconut, not dairy, so the soup stays rich and smooth without any changes.
Yes, canned coconut milk is a quick substitute. Replace the coconut ribbons and water with about one can of coconut milk. The soup blends faster and tastes a little richer, though the flavor stays close to the original.
This corn soup gets creamy from the blender, not cream. A high-speed blender purees corn and coconut into a smooth, velvety base. The corn’s natural starch thickens the soup as it heats, so no flour or dairy is needed.
Corn soup pairs well with crusty bread, cornbread or a crisp salad. I like skillet cornbread for dunking and Mexican street corn salad alongside. For a full meal, add grilled chicken or shrimp on the side.
Corn soup keeps in the fridge up to 4 days in an airtight container. Store the salsa separately so it stays fresh. The soup also freezes for up to 3 months, though it is best to make the salsa fresh.
Yes, corn soup is great for making ahead. Blend and chill the soup up to a day in advance, then reheat gently on the stovetop. Make the jalapeno salsa fresh the day you serve for the best color and crunch.
Other Soup Recipes You’ll Love
- Sweet Potato Soup with Coconut and Corn
- Broccoli Cheddar Soup
- Spiced Carrot Ginger Soup
- Potato Zucchini Soup
- Tortellini Soup
- Creamy Potato Soup
Coconut Corn Soup with Jalapeño Salsa
Ingredients
Jalapeño salsa
- 1 cup corn kernels fresh or thawed from frozen
- ¼ cup lime juice
- 1 cup coarsely chopped red onion
- 1 jalapeño pepper coarsely chopped
- ½ cup cilantro leaves packed
- salt to taste
Coconut corn soup
- 2 tbsp olive oil
- 1 medium onion coarsely chopped
- 1 stalk celery medium, coarsely chopped
- 2 large cloves garlic coarsely chopped
- 4 cups corn kernels fresh or thawed from frozen
- 2 cups chicken or vegetable broth
- 1 cup water
- 1 ½ cups unsweetened coconut ribbons or flakes
- 2 tbsp butter
- salt and pepper to taste
- olive oil for drizzling
- ⅓ cup toasted unsweetened coconut ribbons for topping, optional
Instructions
- Salsa: Cover the corn kernels with cold, salted water in a small saucepan. Bring to a boil and cook until just tender, about 3 minutes; drain. Place the lime juice, red onion, jalapeño, cilantro and corn in a high-speed blender (Vitamix on variable 6) and pulse several times until finely chopped, using the tamper to push ingredients toward the blades as needed. Scrape the salsa into a bowl, season to taste with salt and set aside.
- Soup: Heat the olive oil over medium heat in the same saucepan used to cook the corn. Add the onion and celery; cook until slightly translucent, about 5 minutes, reducing the heat if browning occurs. Add the garlic and cook 1 minute more.
- Transfer the onion mixture to the blender along with the corn, broth, water, 1 1/2 cups coconut ribbons and butter. Select the Hot Soup program and allow the machine to complete the cycle (or blend until smooth, then heat through). Season to taste with salt and pepper.
- Serve the soup topped with a spoonful of jalapeño salsa, a drizzle of olive oil and a sprinkling of toasted coconut ribbons, if desired. Place the remaining salsa on the table, allowing individuals to add more to their soup as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
