Cold Corn Soup for Summer Recipe

Introduction

This Cold Corn Soup is a refreshing and creamy dish perfect for hot summer days. Made from fresh corn and aromatic herbs, it’s delightful served chilled or at room temperature. Its smooth texture and subtle sweetness make it a crowd-pleasing starter or light meal.

Ingredients

• 8 ears yellow corn (see note 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. Place them in a large pot with the water. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes. Strain the broth—it should yield about 2 litres. If there’s too much liquid, simmer to reduce; if less, top up with water.
3. Step 3: Create a sachet by bundling the bay leaf, thyme, black peppercorns, and coriander seeds in a small piece of cheesecloth. Secure it with cooking twine.
4. Step 4: Melt the butter in a pot over medium-high heat. Add onion, celery, leek, and garlic. Cook for 4 to 5 minutes until softened.
5. Step 5: Add the corn kernels and cook for 6 to 7 minutes.
6. Step 6: Add the corn stock and 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 at high speed until smooth. Be careful when blending hot liquids: cool slightly or remove the lid’s feeding tube cover and drape a folded tea towel over the opening to avoid splatters.
9. Step 9: Pass the blended soup through a fine sieve to remove any solids.
10. Step 10: Taste and adjust salt seasoning as needed.
11. Step 11: Cool the soup, then transfer to the refrigerator to chill completely. It can be served chilled, cool, at room temperature, or even warm.
12. Step 12: Serve in shot glasses for canapés, tea cups as a small starter, or bowls as a meal 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

• If fresh corn is unavailable, frozen corn can be used—simply thaw before cooking.
• For a lighter version, substitute cream with coconut milk or a lighter dairy alternative.
• Adding a pinch of smoked paprika or cayenne pepper can introduce a subtle spicy note.
• To make it vegan, use olive oil instead of butter and substitute cream with cashew cream or coconut cream.
• Chilling the soup thoroughly enhances the flavors and offers a refreshing experience on warm days.

Storage

Store the cold corn soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat or serve cold. Stir well before serving and add a splash of cream or water if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup benefits from resting in the fridge for at least a few hours or overnight, allowing the flavors to meld beautifully.

Is it necessary to strain the soup after blending?

Straining ensures a silky smooth texture by removing any fibrous bits from the corn and aromatics. If you prefer a chunkier soup, you can skip this step.

Cold Corn Soup for Summer Recipe

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★★★★★

4.7 from 137 reviews

A refreshing and creamy Cold Corn Soup perfect for summer, made from fresh corn kernels simmered in a flavorful homemade corn stock with aromatic vegetables and herbs, finished with cream, blended smooth, and served chilled. This elegant soup captures the sweet essence of corn and is ideal as a light starter or a cool summer treat.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 8 ears yellow corn (use frozen corn as an alternative)
• 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
• Drizzle of extra virgin olive oil or basil oil

Instructions

1. Cut off kernels: Carefully cut the corn kernels off the cobs and transfer them into a bowl for later use. Set the empty cobs aside.
2. Corn stock: Cut the cobs in half and place them into a large pot with 3 litres of water. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes. Strain the stock; it should measure around 2 litres. If there is too much liquid, continue simmering to reduce it; if less, add water to reach 2 litres.
3. Prepare sachet: Create a small bundle using a piece of cheesecloth, placing the bay leaf, thyme sprigs, black peppercorns, and coriander seeds inside. Tie securely with cooking twine.
4. Sauté aromatics: Melt the butter in a large pot over medium-high heat. Add the finely sliced onion, celery, leek, and chopped garlic. Sauté for 4 to 5 minutes until the vegetables soften and become fragrant.
5. Cook corn kernels: Add the fresh corn kernels to the sautéed vegetables and cook for 6 to 7 minutes, stirring occasionally to develop flavor.
6. Simmer soup: Pour the prepared corn stock into the pot with the corn and aromatics. Add the herb and spice sachet. Bring everything to a boil, then reduce to a gentle simmer for 20 minutes to meld flavors.
7. Add cream: Stir in the full-fat cream and cook for an additional 3 minutes to warm through.
8. Blend and sieve: Remove the sachet from the pot. Blend the soup in batches at high speed until smooth. To prevent splattering or explosions, either cool the soup before blending or blend with the blender lid’s feeding tube open and covered by a folded tea towel.
9. Strain soup: Pass the blended soup through a fine sieve to achieve a silky smooth texture, removing any residual solids.
10. Adjust seasoning: Taste the soup and add more salt as needed to balance flavors.
11. Chill and serve: Allow the soup to cool to room temperature, then transfer to the fridge to chill completely. The soup can also be served cool, at room temperature, or gently warmed based on preference.
12. Serving suggestion: Serve in elegant shot glasses as a canapé, in tea cups as a starter, or in bowls as a light meal. Garnish with sautéed corn kernels, finely sliced green onion, and a drizzle of extra virgin olive oil or basil oil for an added flavor boost.

Notes

• Frozen corn can be used as a substitute if fresh corn is unavailable, but fresh ears impart the best flavor.
• To avoid blender-related accidents with hot liquids, blend in small batches or vent the blender lid carefully.
• The soup tastes wonderful chilled but can also be served warm if preferred.
• For a dairy-free version, substitute cream with coconut milk or another creamy plant-based alternative and use vegan butter.
• Basil oil enhances the garnish with a bright, herbal note, but extra virgin olive oil works beautifully as well.

Keywords: cold corn soup, summer soup, creamy corn soup, chilled soup, corn recipes, vegetarian soup, fresh corn recipe