Thai-Style Grilled Corn Soup

Grilled sweet corn and Thai red curry paste pair with coconut milk and lime juice in this refreshing summer soup; serve it hot or cold.

• 2 medium ears corn, shucked and silks removed
• Olive oil, for brushing
• Kosher salt and freshly ground black pepper
• 2 cups lower-salt chicken broth
• 1 14-oz. can light coconut milk
• 1 Tbs. red curry paste (more to taste)
• 2 Tbs. fresh lime juice
• 1 Tbs. fish sauce
• 1 Tbs. finely grated lime zest
• 2 Tbs. chopped fresh cilantro
• Thinly sliced fresh hot red chile, for garnish

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes. When the corn is cool enough to handle, cut the kernels off the cobs.

In a medium saucepan, whisk together the chicken broth, coconut milk, and curry paste over medium-high heat until smooth and simmering, about 2 minutes. Add the corn and simmer, stirring occasionally, until hot, about 3 minutes.

Off the heat, stir in the lime juice, fish sauce, lime zest, and 1/4 tsp. salt. Serve garnished with the cilantro and chiles.