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Cold Corn Soup

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Cold Corn Soup is a smooth, refreshing, and lightly sweet summer soup made from fresh corn, aromatics, and broth, served chilled for a creamy and satisfying warm-weather starter or light meal.

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

Instructions

  1. Heat olive oil or butter in a pot over medium heat. Sauté the chopped onion or shallot until soft and translucent.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Add corn kernels and cook for 3–5 minutes to release their sweetness.
  4. Pour in vegetable broth or water, just enough to cover the corn. Simmer for 10–15 minutes until corn is tender.
  5. Remove from heat and let cool slightly. Blend until completely smooth.
  6. Optional: Strain the soup through a fine sieve for a silky texture.
  7. Stir in heavy cream (if using), and season with salt and pepper to taste.
  8. Chill in the refrigerator for at least 2 hours.
  9. Serve cold, garnished with fresh herbs or a drizzle of olive oil.

Notes

  • Add lime juice or zest for brightness.
  • For spice, blend in jalapeño or a pinch of cayenne.
  • Coconut milk can replace cream for a dairy-free version.
  • Roasted corn adds a smoky flavor.
  • Top with grilled shrimp to make it a main dish.

Nutrition

Find it online: https://cookedbymaya.com/cold-corn-soup/