1/2 cup diced white or yellow onion
1 clove garlic, minced
1 14oz can coconut milk (see notes above)
2 fresh ears corn
1 cup chicken or vegetable broth
dash turmeric, optional for color
1 teaspoon salt
1/4 teaspoon lime zest
3 tablespoons minced cilantro
2 tablespoons minced jalapeño
1 tablespoon minced mint, optional
Put the onion, garlic, and fatty top layer of coconut milk into a medium pot. Cook over medium-high heat for 2-3 minutes until onions are softened.
Meanwhile, shuck the corn and cut the kernels off. Then use the back side of your knife to scrape down from tip to stem, rotating the cob, to scrape all the milky liquid from the corn cobs. Add all of that (kernels and milk) to the pot.
Add remaining ingredients including coconut liquid and cover. Increase heat to high and bring to boil. Once boiling, remove lid and reduce heat to medium. Let cook 5 minutes.
Meanwhile mince the relish ingredients and mix in a small bowl.
Puree the soup with an immersion blender until the corn is broken up but not smooth.
Serve soup hot or cold topped with relish.