Chilled corn and coconut soup
from Martha Stewart via Half Assed Kitchen's mom
3 cups corn (we used frozen)
1 14-ounce can coconut milk
1 jalapeño, seeded and minced (for the love of God, wear rubber gloves while doing this)
2.5 cups water
1 teaspoon salt (or more depending on taste)
1 Tablespoon fresh lime juice
Freshly ground black pepper to taste
Mix corn, coconut milk, jalapeño, water and salt in a saucepan and bring to a boil (stirring frequently). Reduce heat and simmer 20 minutes. Remove from heat and let cool.
Pour into a blender and purée.
Chill at least 3 hours. (To be honest, we didn't bother chilling it. We served it tepid and it was good). Stir in lime juice and sprinkle black pepper over top before serving.
Garnish with corn kernels.