Chilled Summer Corn Soup

Corn and buttermilk are a match made in heaven -- the sweetness of corn and the tangy zip of buttermilk are perfect together in cornbread, but in this recipe, there's no cooking required! This is a recipe for the freshest corn on those hot summer days when you can't be bothered to turn on the stove, but be sure to freeze the cobs to use for your homemade stock when the weather cools off. You'll love that little pop of fresh corn flavor on a chilly day!
Save Recipe
  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Soup:

2 1/2 cups buttermilk 

2 garlic cloves, grated 

2 scallions, white and pale green parts only, sliced 

2 sprigs fresh thyme, leaves stripped 

4 ears corn, husks and silks removed 

2 tablespoons extra-virgin olive oil, plus more for serving 

Kosher salt and freshly ground black pepper 

1/2 cup ice cubes

Garnish:

1 cup grape tomatoes, quartered lengthwise

2 scallions, dark green part only, sliced

3 tablespoons minced flat-leaf parsley leaves

1 teaspoon minced flat-leaf parsley stems

1 sprig fresh thyme, leaves stripped

1 garlic clove, grated

1 teaspoon fresh lemon juice

Kosher salt

Directions

  1. For the soup: Whisk together the buttermilk, garlic, scallions and thyme leaves in a medium bowl and set aside while preparing the rest of the ingredients.
  2. Hold an ear of corn flat on a cutting board. Using a sharp chef's knife, slice the kernels off the cob. Continue rotating the cob and slicing until all the kernels are cut off. Repeat with the remaining cobs. You should have 3 1/2 to 4 cups of kernels. (You can freeze the cobs for corn stock later).
  3. In a blender, combine the buttermilk mixture, corn kernels, olive oil, 1 teaspoon salt, and ice cubes. Blend until smooth.
  4. Strain the soup through a fine-mesh sieve and discard the solids. Check the seasoning, and adjust with salt and pepper, if necessary.
  5. For the garnish: In a small bowl, toss the tomatoes with the scallions, parsley leaves and stems, thyme leaves, garlic and lemon juice. Season with salt.
  6. Divide the soup among 6 serving bowls. Top with the tomato mixture, drizzle with olive oil and serve immediately.
Chilled Zucchini Soup
PREMIUM
Michael Anthony

Chilled Zucchini Soup

18m Intermediate 100%
CLASS
Chilled Corn Soup with Melon and Crab
PREMIUM
12m Intermediate 100%
CLASS
Chilled Summer Corn Soup
PREMIUM
38m Easy 100%
CLASS
Corn and Mushroom Ramen Bowls
PREMIUM
11m Easy 93%
CLASS