Grill Roasted Corn Coconut Soup with Avocado Jalapeno Salsa

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

The Cooking Cardiologist, Dr. Richard Collins, shows us how to make Grill Roasted Corn Coconut Soup with Avocado Jalapeno Salsa.

Data pix.

Fall is a great time to enjoy savory flavors. Unfortunately, sweet corn is coming to an end of its peak harvest, but roasting the corn will keep the flavor up. This soup is made without cream, but still rich with a velvet texture. The coconut adds an extra sweet dimension to the taste of the soup.


For the soup:

Husk 10 ears of corn to make 6 cups of corn kernels (5 cups for the soup and 1 cup for the salsa)

2T of olive oil

1 medium onion, chopped

1 stalk of celery, chopped

2 cloves of garlic, fine chopped

3 cups of low-sodium chicken broth or vegetable broth

1 cup sweetened coconut flakes

2T Smart Balance Butter Blend

Salt and pepper to taste

Siracha sauce for garnish for extra heat if desired


For the salsa:

1 cup roasted corn kernels

¼ cup lime juice and zest of 1 lime

1 jalapeno seeded and fine chopped

1 bunch of cilantro leaves, chopped

1 avocado seeded and coarse chopped


Serve with corn bread on the side as an option


On a medium heated grill, roast the ears to brown all sides of the corn. Cool and slice off the kernels. Over medium heat using a small sauté pan, add the oil, onions and celery. Sauté until onions are translucent, approximately 5 minutes. Add the garlic and sauté for another 2 minutes. Remove from heat and cool. In a blender, add 4 cups of the corn kernels, reserving the other cup of kernels to add to the soup without blending. Add the onion mixture, broth, coconut flakes and Smart Balance Butter. Blend on high until a smooth consistency. Transfer to a large saucepan and add the unblended cup of corn kernels. Bring to a simmer.

In the meantime, prepare the salsa using a small bowl. Add 1 cup of roasted kernels, lime juice and zest. Using a fork, mash the corn kernels to open up the kernels. Add the cilantro and toss in the coarse chopped avocado. Add salt and pepper to taste.

Serve the soup warm with 2 tablespoons of the salsa adding dollops of the Siracha sauce if desired.

For extra taste, serve with a slice of corn bread.

Serves 8. Serving size: 1 cup with 2 tablespoons of the salsa.

Nutrition Info: Calories: 280, Total Fat: 15g, Saturated Fat: 5 g, Trans Fat: 0 g, Cholesterol: 0 mg, sodium: 180 mg, Carbohydrate: 37 g, Fiber: 7 g, Protein: 7 g

Diabetic Exchanges: 2 Carbohydrate, 2 Fats

Most Read

Top Stories

More Home Page Top Stories