Ingredients

• 1 tbsp olive oil or coconut oil
• 1 small shallot, finely chopped
• 1 garlic clove, minced
• 3 cups fresh or frozen sweet corn kernels
• 1 (13.5 oz) can light coconut milk
• 1½ cups low-sodium vegetable broth
• ½ tsp ground turmeric
• ¼ tsp red pepper flakes (optional, for gentle heat)
• Salt & black pepper to taste
• Fresh cilantro & lime wedges for garnish

Instructions

Heat oil in a pot over medium heat. Sauté shallot until soft (~3 min), add garlic; cook 30 seconds.
Add corn, turmeric, and red pepper flakes; stir 2 minutes to toast flavors.
Pour in coconut milk and broth. Simmer 10–12 minutes until corn is tender.
For creamier texture, blend half the soup (optional—keeps some kernels whole).
Season with salt and pepper. Serve hot, garnished with cilantro and a squeeze of lime.