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Cold Corn Soup for Summer Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://savorandsimmer.com/cold-corn-soup-for-summer-recipe/