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Chilled Corn Soup

  • Yield: 4 -6 servings 1x


  • 10 ears fresh sweet corn, husk and silk removed
  • Splash of extra virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 1 Lime, juiced


  1. Cut kernels off the cob. Reserve about 1 cup of kernels and place the rest of the kernels in the blender. Using the back of a knife, scrape down all the cobs to release its milk and other clingy bits. Add to blender.
  2. Blend corn with just enough water (I used about a 1/2 cup) so the mixture resembles a wet smoothie. Strain all the liquid mixture through a fine mesh strainer into a pot, using a rubber spatula or spoon to press all the liquid through strainer.
  3. Rinse blender. Bring corn liquid to a boil over medium heat, stirring frequently. Allow to come to a full boil and cook for about a minute more, until it looks like a soft custard. Transfer mixture to blender.
  4. Blend for 1 minute, being careful to hold the top on the blender very firmly (the steam will try hard to blow the top off the blender). Add a splash of olive oil and season generously with Kosher salt and a small pinch of freshly ground pepper. Blend and taste, adjusting seasonings as needed.
  5. Let cool and then refrigerate until ready to serve, up to 3 days ahead of time.
  6. Meanwhile, bring a small pot of salted water to a boil over high heat and add the 1 cup of reserved corn kernels. Boil for 3-4 minutes, until the starch is cooked out but the kernels are still firm. Drain kernels, allow to cool, and toss with lime juice, a splash of olive oil, and season with salt and pepper.
  7. Divide soup among bowls and garnish with a spoonful of the corn kernel mixture.