Name: Cold Corn Soup
Prep time: 10 min
Cook time: 20 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 4 cups fresh corn kernels (or frozen, thawed); 1 small onion or 2 shallots, chopped; 2 cloves garlic, minced; 1 tbsp olive oil or butter; 3 cups vegetable broth or water; 1/4 cup heavy cream (optional); Salt, to taste; Black pepper, to taste; Fresh herbs (such as chives or basil), for garnish

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Cold Corn Soup is a refreshing and creamy dish that’s perfect for hot weather. It captures the natural sweetness of corn in a smooth, chilled soup that’s light, silky, and surprisingly satisfying. I like to serve it as a starter for summer meals, but it’s just as good on its own for a light lunch or snack.

Why You’ll Love This Recipe

I love how incredibly simple and fresh this soup is. It uses just a few ingredients, but the flavor is rich and naturally sweet thanks to the corn. Since it’s served cold, I can make it ahead of time, which makes it ideal for entertaining or busy days. It’s also naturally vegetarian, and I can easily make it vegan if I skip the cream or swap it for plant-based milk. The texture is luxuriously smooth, and it’s a fun way to enjoy corn in a totally different form.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh corn kernels (or frozen if fresh isn’t available)
Onion or shallot
Garlic
Olive oil or butter
Vegetable broth or water
Heavy cream (optional, for richness)
Salt
Black pepper
Fresh herbs (like chives or basil, for garnish)

Directions

I heat olive oil or butter in a pot over medium heat and sauté the chopped onion or shallot until it’s soft and translucent.
I add garlic and cook it for just a minute until fragrant.
I stir in the corn kernels and cook for a few minutes to bring out their sweetness.
I pour in the vegetable broth or water just enough to cover the corn, and let it simmer for about 10–15 minutes until the corn is tender.
I remove the pot from heat and let the mixture cool slightly before blending it until completely smooth.
I strain the soup through a fine sieve for extra silkiness (optional, but I always do this for a smoother texture).
Once strained, I stir in a splash of cream if I’m using it, and season the soup with salt and pepper to taste.
I chill the soup in the refrigerator for at least 2 hours before serving. I garnish it with fresh herbs or a drizzle of olive oil when ready.

Servings and timing

This recipe makes about 4 servings. Prep time is 10 minutes, cook time is around 20 minutes, and I recommend chilling it for at least 2 hours before serving. The total time, including chilling, is roughly 2 hours and 30 minutes.

Variations

Sometimes I add a little fresh lime juice or zest for brightness. If I want some heat, I blend in a bit of jalapeño or cayenne. I’ve also stirred in coconut milk instead of cream for a dairy-free twist with a tropical note. Topping it with grilled shrimp makes it feel more like a main dish. Roasted corn adds a smokier flavor if I want more depth.

storage/reheating

I store the soup in an airtight container in the refrigerator for up to 3 days. Since it’s meant to be served cold, I don’t reheat it, but I do give it a good stir before serving again. If it thickens too much in the fridge, I just stir in a little cold water or broth to loosen it.

FAQs

Can I use canned corn for this soup?

Yes, I’ve used canned corn in a pinch. I just make sure to drain and rinse it well, and expect a slightly softer flavor than fresh or frozen.

Do I have to strain the soup?

Not at all. I prefer a very smooth texture, so I strain it. But if I don’t mind a bit of texture, I skip that step and keep it rustic.

How long does it need to chill?

I like to chill it for at least 2 hours, but overnight is even better. The flavors settle and the texture becomes smoother as it chills.

Can I freeze this soup?

Technically yes, but I don’t recommend it. The texture can change after thawing, especially if cream is used. It’s best enjoyed fresh from the fridge.

Is this soup vegan?

It can be! I just skip the cream or use a plant-based alternative like coconut milk, oat milk, or almond cream to keep it vegan.

Conclusion

Cold Corn Soup is one of my go-to recipes for summer. It’s light, creamy, and full of natural corn flavor that shines through every spoonful. I love how easy it is to prepare ahead, customize, and enjoy without turning on the oven. It’s the kind of dish that impresses with its simplicity and freshness, and I always keep it in my seasonal rotation.