Step 1

Preheat oven to 450 Fahrenheit. While the oven is preheating, toss the kernels in 1 Tablespoon oil and and 1/4 teaspoon sea salt. Place on a baking tray. Roast the corn kernels for 15 -20 minutes (toss halfway to prevent burning). Corn will be slightly golden brown.

Step 2

Remove corn kernels, and let cool just a bit before blending.

Step 3

Peel the garlic. Place the corn, garlic, spices, coconut milk, and 1/4 cup basil leaves in a blender. Blend until creamy. Or, use a food processor or handheld blender. (It may take extra time to get to the right consistency.) For thinner soup, add in 1/4 cup vegetable broth. Blend again.

Step 4

Pour blended soup into a medium pot. Heat on medium heat until it comes to a soft boil. About 2-3 minutes. Then, reduce the heat to low until ready to serve.

Step 5

Serve in bowls with fresh basil on top, extra chili sauce, extra roasted corn, and black pepper or peppercorn.

Step 6

topping – A drizzle of coconut milk and olive oil, plus jalapeño slices.

Step 7

Store in fridge or freezer in an airtight container.