Description
This chilled corn soup is a creamy, refreshing summer dish made from sweet corn, aromatic onion, and a touch of cream. Perfect as a light lunch or a vibrant starter, it’s easy to prepare and even easier to love. Naturally gluten-free and easy to adapt for dairy-free diets, it brings cool comfort to hot days.
Ingredients
4 cups fresh corn kernels (about 5 ears of corn) or frozen corn, thawed
1 small yellow onion, chopped
1 garlic clove, minced
2 tablespoons olive oil
3 cups vegetable broth (or chicken broth)
½ teaspoon sea salt
¼ teaspoon ground black pepper
½ cup heavy cream or full-fat coconut milk
1 tablespoon fresh lemon juice
Fresh herbs for garnish (chives, basil, or microgreens)
Instructions
In a large pot, heat the olive oil over medium heat. Add chopped onion and garlic. Sauté for 3–4 minutes until softened.
Stir in the corn and salt. Cook for another 2 minutes, stirring occasionally.
Pour in the broth. Bring to a simmer and cook for 10–12 minutes until the corn is tender.
Remove from heat and let cool slightly.
Blend the soup until very smooth using a blender or immersion blender.
Strain through a fine mesh sieve for an extra silky texture.
Stir in cream and lemon juice. Season with additional salt and pepper to taste.
Chill in the fridge for at least 2 hours.
Serve cold, garnished with herbs and a drizzle of olive oil or cream.
Notes
To make it vegan, use coconut milk instead of cream.
You can grill the corn first for a smoky version.
If soup thickens in the fridge, thin with a bit of cold broth before serving.
Make ahead up to 2 days—flavors deepen with time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmer & Blend
- Cuisine: American, Fusion
Nutrition
- Calories: 185 kcal
- Sugar: 6g
- Sodium: 420 mg
- Carbohydrates: 24g