Finely chop the onion and garlic, and drain the corn kernels if needed.
In a large pot, add olive oil and sauté the onion for a few minutes until soft and translucent. Then add the garlic and sauté for another 30 seconds.
Add the corn kernels, water and some salt and bring to boil. Lower to medium heat and let simmer for 10 minutes.
Stir in the coconut milk and turn off the heat. Blend the soup thoroughly until it is smooth. If you wish, you can strain the soup. Stir in some lime juice to your liking (we used half a lime).
Done! Garnish with fresh parsley.
