Chilled Roasted Corn Soup

Serves 4-6
This refreshing soup makes a great starter for your barbecue. Opt for yellow corn over white for a beta-carotene boost.

8 large ears corn, husked
1 cup coconut milk
2 limes, juiced
1 tbsp white miso paste
1 tbsp olive oil
1 sweet onion, chopped
1 clove garlic, crushed
1-2 serrano peppers, chopped
3 cups water
1/2 cup cilantro, chopped
Salt and pepper to taste

Place an ear of corn on a burner. Feel free to utilize more burners and roast both ears of corn simultaneously. Light your gas stove and turn heat to medium-high. Roast corn for about 3 minutes per ear, turning intermittently until it is charred in various places all around the corn. Cut corn kernels from cobs and set aside for later.

Heat oil in heavy large pot over medium heat. Add onions, pepper, and garlic; sauté until tender, about 10 minutes until onions are caramelized. Remove from heat. Add corn kernels, miso and water.

Working in batches, puree soup in blender until smooth. For a silky smoother soup, strain using a fine sieve. Stir in coconut milk and cilantro. Season with salt and pepper. Chill until cold, at least 4 hours. (Can be made 2 days ahead. Keep chilled.)