Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Cold Corn Soup for summer! Recipe
It’s the essence of summer season: It is a silky and easy Chilly Corn Soup that’s creamy, candy and totally refreshing. It’s a soup supposed to be served chilled or at room temperature, nevertheless it’s simply as sensational served heat.
For one of the best outcomes, use recent corn ears once they’re at their prime (and least expensive!) But when frozen corn is all you’ve acquired, you need to use that as a substitute!
The idea of a chilly soup may sound uncommon if you happen to’ve by no means tried one earlier than. Nonetheless chilled soups characteristic in a shocking variety of cultures all over the world! The perfect identified may be gazpacho, the Spanish chilly soup of pureed tomatoes and uncooked greens. However the Koreans have naengmyeon, a chilly beef broth and noodle soup, whereas even the French generally serve vichyssoise (leek and potato soup) chilly moderately than scorching.
Chilly soups present a light-weight and refreshing escape from sweltering, muggy climate in a meal. In case you’re sweating by summer season proper now, that sounds fairly good, proper??
If, alternatively, you’re shivering by a brisk winter (good day Australia), the excellent news is that this soup is simply as scrumptious served heat. It’s a soup for all seasons!!
1. Recent corn ears
A corn-centric dish is at all times going to style higher comprised of recent corn! The opposite motive is we will pull most flavour from complete corn ears, as a result of after chopping the kernels off the cobs are used to make a easy do-it-yourself corn inventory. No store-bought inventory can rival that!
Frozen corn various: Use 10 cups of frozen corn and store-bought chicken inventory as a substitute of do-it-yourself corn inventory.
2. Different components in Chilly Corn Soup
Along with (tons!) of corn kernels, listed below are the opposite components that go into this corn soup:
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Garlic and onion – Customary fragrant flavour base that seems in most savoury dishes on this web site!;
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Leek – Provides a barely sweeter, extra delicate onion flavour to the soup as a substitute of simply utilizing onion. Substitute with extra onion;
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Butter – For sautéing. You might use olive oil if you happen to favor, however the buttery flavour is best!
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Cream – Provides a stunning wealthy mouthfeel to the soup; and
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Herb and spice sachet (see under) – Entire spices and herbs wrapped up in a cheesecloth. That is used to infuse flavour into the soup with out ending up with little bits of spices within the soup that might in any other case mar the soup’s clear look.
Don’t have cheesecloth? It’s not the tip of the world! Use floor coriander as a substitute of complete seeds, floor white pepper as a substitute of black peppercorns (so that you don’t find yourself with black bits within the soup). Add the thyme and bay leaves into the soup, and take away earlier than blitzing. The soup is strained on the finish so it can catch any little bits.
Right here’s a rundown of easy methods to make Chilly Corn Soup:
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Lower kernels off corn cobs;
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Simmer corn cobs in water to make corn inventory;
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Sauté garlic, onion and corn, and simmer with the corn inventory; then
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Blitz, pressure, chill … and slurp!
Half 1 – Corn inventory and soup
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Lower kernels off corn – I discover the best means to do that with out the kernels flying in all places is to prop the corn upright on an inverted ramekin or vast mug sitting inside a big bowl. Then minimize the kernels off in a downward movement with a small knife. The ramekin ensures you may minimize all the best way to the underside and the bowl will catch the kernels as they fall off. ;
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Corn inventory – Lower the leftover cobs in half. Place in a big pot with the water. Deliver to a boil, then cut back to medium-low and simmer for half-hour with the lid off;
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Measure inventory – Pressure corn inventory, then measure the liquid. It must be round 2 litres / 2 quarts. If it’s far more, simmer to cut back (in any other case the flavour is simply too diluted). If much less, prime up with water;
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Sauté aromatics – Use a big pot, as this makes round 3 litres / 3 quarts of soup! Prepare dinner onion, celery, leek and garlic on a medium-low warmth for 4 – 5 minutes till tender and candy. Don’t allow them to flip golden brown in any other case it can have an effect on the color of the soup;
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Prepare dinner corn – Add corn kernels then prepare dinner for six to 7 minutes. The corn principally “steam cooks” as a result of moisture versus sautéing, which is what we wish. As above with the onion and so on, we don’t wish to make the corn golden (like I insist on for issues like Mexican Corn Salad!) as a result of it can make the soup brown moderately than a stunning pastel yellow and can lose its freshness;
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Add corn inventory – Add the corn inventory and the herb/spice sachet;
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Simmer – Deliver it to a boil and let it simmer for 20 minutes. Lastly, add the cream and simmer for 3 minutes. Don’t let it boil as it’d cut up the cream;
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Able to mix! It’s going to odor beautiful at this stage, however now we’re going to mix it to actually launch all of the candy flavour locked up within the corn kernels!
Half 2: Mix, pressure and chill
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Mix till easy – Mix proper within the pot utilizing a stick blender, or in batches in a blender on excessive pace till easy.
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Pressure – With a nice mesh strainer set over a big bowl or pot, pressure the soup;
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Press out liquid – Use a rubber spatula to press out as a lot liquid as you may;
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Chill then serve – Cool the soup on the counter (by no means put a giant bowl of steaming scorching soup straight within the fridge, it can warmth up your fridge and soften meals round it!). Then switch it into the fridge to relax. See subsequent part for easy methods to serve this soup.
It is a uncommon soup that’s supposed particularly to be served chilly. Serve it absolutely chilled straight from the fridge, simply reasonably cool or at room temperature.
Having mentioned that, it’s additionally terrific heat as properly. Warming the soup up brings the flavour of the corn out much more!
Serving vessels: Shot glasses or bowls!
Serving this soup in shot glasses makes a enjoyable canapé to cross round. Strive serving in tea cups if making a small starter, or in bowls as a primary course.
Garnish
To fairly it up, sprinkle on a garnish of reserved corn kernels sautéed in just a little butter till golden, and a twig of inexperienced onion slices for color. I additionally added just a little drizzle of additional virgin olive oil. Basil oil would have been much more superb – think about the splash of color and trace of recent basil flavour!
So, if you happen to’re a primary timer to chilly soups, what do you assume?? Will you give this a go? – Johnsat x
PS. The proper reply to go away under is YES!! 😂
Ingredients
- 8 ears yellow corn (Note 1 for frozen corn)
- 3 litres / 3 quarts water
- 100g/ 7 tbsp unsalted butter
- 2 garlic cloves , chopped
- 1/2 onion , finely sliced
- 1 celery stalk , sliced
- 1/2 leek , white part only, finely sliced (sub 1/2 onion)
- 1 tsp salt , cooking/kosher salt, plus more as needed
- 1 cup cream , full fat
- 2 sprigs of thyme
- 1 bay leaf , preferably fresh otherwise dried
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- Extra corn kernels , sautéed in butter until golden with a pinch of salt and pepper
- 1/4 cup green onion , finely sliced
Instructions
- Cut off kernels: Cut the corn kernels off the cobs and transfer to a bowl.
- Corn stock: Cut the cobs in half. Place in a large pot with the water. Bring to a boil, then reduce to medium low and simmer for 30 minutes. Strain – it should be 2 litres. If it's much more , simmer to reduce. If less, top up with water.
- Sachet: Bundle the bay leaf, thyme, black peppercorns and coriander seeds loosely in a small piece of cheesecloth to create a sachet. Tie with cooking twine to secure.
- Sauté aromatics: Melt butter in a pot over medium high heat. Add onion, celery, leek and garlic. Cook for 4 – 5 minutes until soft.
- Cook corn: Add corn kernels then cook for 6 to 7 minutes.
- Simmer: Add the corn stock and the sachet. Bring it to a boil and let it simmer for 20 minutes.
- Cream: Add the cream and cook for 3 minutes.
- Blend and sieve: Remove the Sachet. Blend in batches in a blender on high speed until smooth. CAUTION! Hot liquid + tightly sealed blender lid = soup explosion! To avoid this, either cool before blending. OR remove the lid of the feeding tube in the blender lid. Cover the exposed hole with a folded tea towel as you blend hot liquid. You will see me do this in the recipe video.
- Strain: Pass through a fine sieve.
- Adjust salt: Taste and add more salt if needed.
- Chill and serve: Cool, then transfer to the fridge to chill completely. Intended to be served chilled or cool, but also great at room temperture or warm!
- How to serve: In shot glasses as a canape, tea cups as a small starter, or bowls as a meal with hunks of crusty bread. Garnish with kernels sauteed in butter with green onion slices and a drizzle of extra virgin olive oil (basil oil would be even more incredible!).
Notes
1. Corn – Or 10 cups frozen corn, and instead of making corn stock, simmer the soup with 2 litres of low sodium chicken stock instead.
2. Sachet alternatives – Using a sachet allows us to infuse the soup with the herb and spice flavours without ending up with dark specks in the otherwise nearly pure-white soup.
If you don’t have cheesecloth to make a sachet (what, you mean you haven’t tried Palak Paneer yet? 😂), then do as follows: Put bay leaf and thyme into soup, and 1/8 tsp coriander powder plus use ground white pepper instead of black (so you don’t end up with black bits in the soup). Remove bay leaf and thyme stem before blending.
3. Storage – Refrigerate for up to 5 days.
4. Nutrition per serving, assuming 6 servings.
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