Dessert

Corn Soup with Gremolata Recipe

ByClara Bennett November 4, 2026November 4, 2026

Introduction

A comforting corn soup crowned with a bright gremolata, blending sweet corn with fresh herbs for a vibrant finish. This cozy pot lives up to its name and comes together with simple pantry staples.

A white bowl sits on a white marbled texture, filled with bright yellow corn soup that looks smooth and creamy. There are three visible visual layers: a base of thick, silky soup; a lighter yellow swirl on top from a drizzle of cream or butter; and a central topping of pale yellow corn kernels with a dusting of chopped dark-green herbs, adding color and texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp butter
1 medium Vidalia onion, diced to ½ inch
2 cloves garlic, minced (for the soup)
6 ears fresh corn, kernels shaved from the cob (reserve cobs)
1 tsp kosher salt
½ tsp cracked black pepper
1 sprig fresh thyme
5–6 cups water
4 tbsp extra virgin olive oil for garnish
2 tbsp chopped fresh basil
1 tbsp chopped fresh oregano
1 tbsp chopped fresh chives
2 cloves garlic, minced (for gremolata)

Instructions

Step 1: Prepare the corn by slicing off one end of each cob so you can hold it upright, then run the knife along the side to release the kernels. Set aside about ½ cup of fresh corn for garnish if desired.
Step 2: In a 6-quart pot, melt the butter over medium heat until it foams. Add the diced onion, stir to coat, cover, and sweat until soft and translucent, about 13–15 minutes.
Step 3: Add the minced garlic and sauté, stirring continuously, until fragrant, about 1 minute.
Step 4: Stir in the corn kernels, thyme, salt, pepper, and enough water to barely cover the vegetables (about 5 cups). Nestle the reserved corn cobs on top. They can float and don’t need to be fully submerged.
Step 5: Increase the heat to high to bring the liquid to a boil, then reduce to medium-low and simmer for 20 minutes, until the corn is soft and the thyme is wilted.
Step 6: While the soup simmers, make the gremolata: finely chop the fresh herbs and mince the garlic. In a small bowl, combine the chopped herbs and minced garlic until well mixed.
Step 7: Remove the pot from heat and fish out the corn cobs and thyme sprig. Purée the soup directly in the pot with an immersion blender, or transfer to a blender and blend on high until smooth. Taste and adjust seasoning with salt and pepper if needed.
Step 8: Ladle the soup into bowls and garnish with a tablespoon of olive oil and a heaping teaspoon of gremolata. Serve immediately.

Tips & Variations

For extra creaminess, blend the soup a little longer or add a splash of heavy cream to taste.
Use white corn if you prefer a milder sweetness; yellow corn emphasizes color and sweetness.
Double the gremolata components for a more pronounced herb note.

Storage

Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave, and adjust seasoning if needed. Gremolata is best added just before serving for a fresh, bright finish.