Coconut Corn Soup

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The new Bon Appétit hit the stands yesterday, and I couldn’t wait another minute to post the recipe I created for it. It’s part of the Vitamix-Bon Appétit collaboration I told you about.

This Coconut Corn Soup (which lives in the glossy folds of the September, 2014 issue) is everything that late-summer cooking should be – peak produce, vibrant flavours, and minimal time spent in the kitchen. Made silky smooth in the Vitamix, it boasts a sweetness and flavour that only freshly-picked corn can imbue, against a backdrop of nutty coconut milk (fresh, also made in the blender). It’s finished with a jalapeño-corn salsa, lending heat, brightness, and the juicy pop of fresh corn kernels.

The Vitamix Professional Series 750 really does most of the work here, with it’s hot-soup superpowers. (Souperpowers?)

And once again, there’s one up for grabs!

I took a glimpse and there weren’t many entries for the August draw (which is now closed). With over 1.5 million copies of Bon Appétit in circulation, I suspect everyone thinks that everyone else entered and that they don’t have a chance. Outsmart the masses, people, and win yourself the Rolls Royce of blenders!

(Although I’d argue that Rolls Royce is the Vitamix of cars…)

Your photograph will not be judged on how beautiful it is, nor will it’s subject be judged by how inventive or delicious it was. It’s simply a random draw from all eligible entries. So get in there! I can’t wait to see your submissions!


Take a photo of something you make that is inspired by this recipe, post it to instagram with the #VitamixSweepstakes hashtag before September 23rd, 2014, and cross your fingers!

(Full rules here.)


Jalapeno Salsa

  • 1 cup corn kernels, fresh or thawed from frozen
  • ¼ cup lime juice
  • 1 cup coarsely chopped red onion
  • 1 jalapeno pepper, coarsely chopped
  • ½ cup cilantro leaves, packed
  • Salt, to taste


  • 2 Tbsp. olive oil
  • 1 medium onion, coarsely chopped
  • 1 medium stalk celery, 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)
  • ? cup toasted unsweetened coconut ribbons (for topping, optional)


For salsa:

  1. Cover corn kernels with cold, salted water in a small saucepan. Bring to a boil and cook until just tender, about 3 minutes; drain.

  2. Place lime juice, red onion, jalapeno, corn and cilantro in the Vitamix container, in that order; secure lid. Select variable 6 and pulse several times until finely chopped, using tamper to push ingredients down toward blades between pulses as necessary. Scrape salsa into a bowl. Season to taste with salt and set aside.

For soup:

  1. Heat olive oil over medium heat in same saucepan used to cook corn. Add onion and celery; cook until slightly translucent, about 5 minutes, reducing heat if browning occurs. Add garlic and cook 1 minute more.

  2. Transfer onion mixture to Vitamix container along with corn, broth, water, 1 ½ cups coconut ribbons and butter. Select Hot Soup program, switch machine to start and allow machine to complete programmed cycle. Season to taste with salt and pepper.

  3. Serve soup topped with a spoonful of jalapeno salsa, a drizzle of olive oil and a sprinkling of toasted coconut ribbons, if desired. Place remaining salsa on the table, allowing individuals to add more to their soup as desired.

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