Cold Corn Soup for Summer is a refreshing dish that brings the taste of sweet corn right from the garden to your table. This chilled soup is ideal for warm weather, making it a perfect choice for summer gatherings or a light lunch. With a creamy base and a burst of flavor from fresh corn, it’s both delicious and easy to prepare.
Why Make This Recipe
Making Cold Corn Soup is a wonderful way to enjoy fresh corn while it’s in season. It’s light, nutritious, and incredibly refreshing, perfect for a hot summer day. Additionally, this soup can be served in various ways, making it a versatile dish for any occasion. Whether you’re hosting a dinner party or just want to enjoy a quiet meal at home, this soup will impress your guests and satisfy your cravings.
How to Make Cold Corn Soup
Ingredients
- 8 ears yellow corn (Note 1 for frozen corn)
- 3 liters / 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; sub 1/2 onion)
- 1 tsp salt (cooking/kosher salt, plus more as needed)
- 1 cup cream (full fat)
- 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)
Directions
- Cut off kernels: Cut the corn kernels off the cobs and transfer to a bowl.
- Corn stock: Cut the cobs in half. Place in a large pot with the water. Bring to a boil, then reduce to medium-low and simmer for 30 minutes. Strain – it should be 2 liters. If it’s much more, simmer to reduce. If less, top up with water.
- Sachet: Bundle the bay leaf, thyme, black peppercorns, and coriander seeds loosely in a small piece of cheesecloth to create a sachet. Tie with cooking twine to secure.
- Sauté aromatics: Melt butter in a pot over medium-high heat. Add onion, celery, leek, and garlic. Cook for 4 – 5 minutes until soft.
- Cook corn: Add corn kernels, then cook for 6 to 7 minutes.
- Simmer: Add the corn stock and the sachet. Bring it to a boil and let it simmer for 20 minutes.
- Cream: Add the cream and cook for 3 minutes.
- Blend and sieve: Remove the sachet. Blend in batches in a blender on high speed until smooth. CAUTION! Hot liquid + tightly sealed blender lid = soup explosion! To avoid this, either cool before blending or remove the lid of the feeding tube in the blender lid. Cover the exposed hole with a folded tea towel as you blend the hot liquid.
- Strain: Pass through a fine sieve.
- Adjust salt: Taste and add more salt if needed.
- Chill and serve: Cool, then transfer to the fridge to chill completely. Intended to be served chilled or cool, but also great at room temperature or warm!
- How to serve: In shot glasses as a canape, tea cups as a small starter, or bowls as a meal with hunks of crusty bread. Garnish with kernels sautéed in butter with green onion slices and a drizzle of extra virgin olive oil (basil oil would be even more incredible!).
How to Serve Cold Corn Soup
Cold Corn Soup can be served in a variety of ways. One fun way is to pour it into shot glasses or tea cups for a lovely appetizer. You can also serve it in bowls for a meal alongside some crusty bread. Don’t forget to garnish it with sautéed corn kernels and green onions for added flavor and presentation.
How to Store Cold Corn Soup
If you have leftovers or want to make it ahead of time, Cold Corn Soup can be stored in the refrigerator for up to three days. Just make sure it’s in an airtight container to keep it fresh. Avoid freezing, as the cream may separate once thawed.
Tips to Make Cold Corn Soup
- Choose Fresh Corn: Use fresh ears of corn when in season for the best flavor. If using frozen corn, ensure it’s of good quality.
- Blend in Batches: Always blend the soup in small batches to prevent a messy explosion.
- Season to Taste: Once blended, taste the soup and adjust the salt and other seasonings as needed.
Variation
For a spicier version, you can add a pinch of cayenne pepper or some diced jalapeños while sautéing the aromatics. You can also substitute some of the cream for coconut milk for a different flavor profile.
FAQs
1. Can I use frozen corn instead of fresh corn?
Yes, you can use frozen corn. Just make sure to use good quality frozen corn and adjust the cooking time according to package instructions.
2. Is this soup vegan-friendly?
This recipe contains dairy products. To make it vegan, substitute the cream with coconut milk or a vegan cream and use olive oil instead of butter.
3. Can I serve this soup warm?
Yes, while Cold Corn Soup is intended to be served chilled, it can also be enjoyed warm. Just don’t let it come to a boil after adding the cream.
Cold Corn Soup
Ingredients
Main Ingredients
- 8 ears ears yellow corn Note 1 for frozen corn
- 3 liters water 3 quarts
- 100 g unsalted butter 7 tbsp
- 2 cloves garlic chopped
- 0.5 onion onion finely sliced
- 1 stalk celery sliced
- 0.5 leek leek white part only, finely sliced; sub 1/2 onion
- 1 tsp salt cooking/kosher salt, plus more as needed
- 1 cup cream full fat
- 2 sprigs thyme
- 1 leaf bay leaf preferably fresh, otherwise dried
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 0.25 cup green onion finely sliced
- 1 cup extra corn kernels sautéed in butter until golden with a pinch of salt and pepper
Instructions
Preparation
- Cut the corn kernels off the cobs and transfer to a bowl.
- Cut the cobs in half. Place in a large pot with the water. Bring to a boil, then reduce to medium-low and simmer for 30 minutes. Strain – it should be 2 liters. If it’s much more, simmer to reduce. If less, top up with water.
- Bundle the bay leaf, thyme, black peppercorns, and coriander seeds loosely in a small piece of cheesecloth to create a sachet. Tie with cooking twine to secure.
Cooking
- Melt butter in a pot over medium-high heat. Add onion, celery, leek, and garlic. Cook for 4 – 5 minutes until soft.
- Add corn kernels, then cook for 6 to 7 minutes.
- Add the corn stock and the sachet. Bring it to a boil and let it simmer for 20 minutes.
- Add the cream and cook for 3 minutes.
- Remove the sachet. Blend in batches in a blender on high speed until smooth. CAUTION! Hot liquid + tightly sealed blender lid = soup explosion! To avoid this, either cool before blending or remove the lid of the feeding tube in the blender lid. Cover the exposed hole with a folded tea towel as you blend the hot liquid.
- Pass through a fine sieve.
- Taste and add more salt if needed.
Serving
- Cool, then transfer to the fridge to chill completely. Intended to be served chilled or cool, but also great at room temperature or warm!
- Serve in shot glasses as a canape, tea cups as a small starter, or bowls as a meal with hunks of crusty bread. Garnish with kernels sautéed in butter, green onion slices, and a drizzle of extra virgin olive oil.
