Cold Corn Soup for Summer Recipe

Introduction

This Cold Corn Soup is a refreshing and creamy dish perfect for hot summer days. Made with fresh corn and aromatic herbs, it’s a delicious way to enjoy the sweetness of corn in a light, chilled soup. Whether served as a starter or a light meal, it’s sure to impress.

Ingredients

• 8 ears yellow corn (Note 1 for frozen corn)
• 3 litres / 3 quarts water
• 100g / 7 tbsp unsalted butter
• 2 garlic cloves, chopped
• 1/2 onion, finely sliced
• 1 celery stalk, sliced
• 1/2 leek, white part only, finely sliced (substitute 1/2 onion)
• 1 tsp salt (cooking/kosher salt, plus more as needed)
• 1 cup full-fat cream
• 2 sprigs of thyme
• 1 bay leaf (preferably fresh, otherwise dried)
• 1 tsp black peppercorns
• 1 tsp coriander seeds
• Extra corn kernels, sautéed in butter until golden with a pinch of salt and pepper
• 1/4 cup green onion, finely sliced

Instructions

1. Step 1: Cut the corn kernels off the cobs and transfer them to a bowl.
2. Step 2: Cut the cobs in half and place them in a large pot with the water. Bring to a boil, then reduce to medium-low heat and simmer for 30 minutes. Strain—the liquid should be about 2 litres. If there’s more, simmer to reduce; if less, add water to reach 2 litres.
3. Step 3: Create a sachet by bundling the bay leaf, thyme, black peppercorns, and coriander seeds in a small piece of cheesecloth. Tie securely with cooking twine.
4. Step 4: Melt the butter in a pot over medium-high heat. Add the onion, celery, leek, and garlic, and cook for 4–5 minutes until soft.
5. Step 5: Add the corn kernels and cook for 6 to 7 minutes.
6. Step 6: Pour in the corn stock and add the sachet. Bring to a boil, then simmer for 20 minutes.
7. Step 7: Stir in the cream and cook for another 3 minutes.
8. Step 8: Remove the sachet. Blend the soup in batches on high speed until smooth. To avoid splattering, either let the soup cool first or remove the lid from the blender’s feeding tube and cover the opening with a folded tea towel while blending.
9. Step 9: Pass the blended soup through a fine sieve for a silky texture.
10. Step 10: Taste and adjust salt as needed.
11. Step 11: Let the soup cool, then refrigerate until completely chilled. It can be served chilled, at room temperature, or warm.
12. Step 12: Serve in shot glasses as a canapé, tea cups as a small starter, or bowls as a main with crusty bread. Garnish with sautéed corn kernels, green onion slices, and a drizzle of extra virgin olive oil or basil oil for extra flavor.

Tips & Variations

• For a quicker version, use frozen corn instead of fresh ears—just reduce the stock simmering time accordingly.
• Substitute the leek with an additional half onion if you don’t have leek on hand.
• To add a bit of brightness, finish the soup with a squeeze of fresh lemon juice before serving.
• Basil oil or a sprinkle of smoked paprika can add an interesting twist to the final garnish.

Storage

Store the chilled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop if you prefer it warm, or serve straight from the fridge for a refreshing cold soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh corn?

Yes, frozen corn works well and saves time. Use about 4 cups of frozen corn kernels, and you can shorten the stock simmering time since the cobs won’t be used.

Is it necessary to strain the soup after blending?

Straining is recommended to achieve a silky, smooth texture by removing any fibrous bits from the corn and herbs. However, if you prefer a more rustic soup, you can skip this step.

Cold Corn Soup for Summer Recipe

Print Recipe

★★★★★

4.6 from 60 reviews

A refreshing and creamy cold corn soup perfect for summer, made from fresh corn kernels and a homemade corn stock infused with aromatic herbs and spices. This soup is blended until smooth, strained for a silky texture, and served chilled with a garnish of sautéed corn kernels and green onion, making it an ideal starter or light meal for warm weather.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 8 ears yellow corn (or equivalent frozen corn)
• 3 litres / 3 quarts water
• 100g / 7 tbsp unsalted butter
• 2 garlic cloves, chopped
• 1/2 onion, finely sliced
• 1 celery stalk, sliced
• 1/2 leek, white part only, finely sliced (can substitute 1/2 onion)
• 1 tsp cooking/kosher salt, plus more as needed
• 1 cup full fat cream
• 2 sprigs thyme
• 1 bay leaf (preferably fresh, otherwise dried)
• 1 tsp black peppercorns
• 1 tsp coriander seeds

Garnish

• Extra corn kernels, sautéed in butter until golden with a pinch of salt and pepper
• 1/4 cup green onion, finely sliced
• Extra virgin olive oil or basil oil for drizzling

Instructions

1. Cut off kernels: Remove the corn kernels from the ears and transfer them to a bowl for later use.
2. Make the corn stock: Cut the cobs in half and place them in a large pot with 3 litres of water. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes to infuse flavor. Strain the stock, aiming for about 2 litres. If more, reduce by simmering; if less, add water to reach 2 litres.
3. Prepare the sachet: Bundle the bay leaf, thyme, black peppercorns, and coriander seeds in a small piece of cheesecloth. Tie securely with cooking twine to create a spice sachet for easy removal.
4. Sauté aromatics: In a large pot, melt the unsalted butter over medium-high heat. Add the finely sliced onion, celery, leek, and chopped garlic. Cook for 4–5 minutes until vegetables become soft and fragrant.
5. Cook corn kernels: Add the fresh corn kernels to the pot and cook for another 6 to 7 minutes, stirring occasionally to combine flavors.
6. Simmer soup: Pour in the prepared corn stock along with the spice sachet. Bring to a boil, then reduce heat to simmer for 20 minutes to meld flavors.
7. Add cream: Stir in the full-fat cream and cook for an additional 3 minutes to enrich the soup.
8. Blend and strain: Remove the sachet. Working in batches, blend the hot soup on high until smooth. To avoid steam explosion, either let the soup cool slightly or leave the blender lid’s feeding hole open covered with a folded tea towel. Next, pass the blended soup through a fine sieve for a silky texture.
9. Adjust seasoning: Taste and add more salt if necessary to balance flavors.
10. Chill the soup: Allow the soup to cool to room temperature before transferring to the fridge to chill completely, as this soup is best served cold or at room temperature but can also be enjoyed warm.
11. Serve and garnish: Serve in shot glasses as canapés, tea cups as starters, or bowls as a light meal. Garnish with sautéed corn kernels, green onion slices, and a drizzle of extra virgin olive oil or basil oil for an extra burst of flavor.

Notes

• If fresh corn is unavailable, frozen corn can be used as a substitute with good results.
• To avoid blender explosions when blending hot liquids, either cool soup beforehand or leave the blender lid’s feeding hole open and cover with a tea towel.
• This soup can be enjoyed chilled, at room temperature, or warmed according to preference.
• For garnish, sauté corn kernels in butter with salt and pepper for added texture and flavor.
• Basil oil makes an excellent alternative drizzle to extra virgin olive oil for garnish.

Keywords: cold corn soup, summer soup, creamy corn soup, chilled soup, corn starter, fresh corn recipe