Ingredients
Basil oil dressing or pesto (optional)
Salt and pepper to taste
Salt and pepper to taste
1/4 cup canned coconut milk
2 cups vegetable broth
1 cup chopped Vidalia or other sweet onion
2 tablespoons olive oil, divided
4 medium ears sweet corn (about 4 cups off the cob)
Step by step
Remove the corn husks and silks and cut the corn from the cob in a large bowl. Set aside.
Heat one tablespoon of oil in a large pot over medium-high heat. Sauté the onion until softened not brown, about 3 minutes. Add the corn, broth and coconut milk. Cook 8-10 minutes, or until the corn begins to soften. Remove from the heat.
Add half the mixture to the KitchenAid® Diamond Blender. Vent the top. Puree until smooth. Repeat until all soup is pureed. Season with salt and pepper to taste.
Pour the warm soup into 4 bowls. Swirl in a drizzle of basil oil or pesto on top of each soup serving.