Chilled Sweet Corn Soup Recipe
This chilled corn soup is a delicious way to use the sweet corn available this time of year. To get the best color in the soup, we recommend using yellow corn, not white or bi-colored corn. After you cut the kernels from the cob, use the large holes of a box grater to scrape the pulp and “corn milk” from the cobs. The corn milk makes the soup creamy without using any heavy cream. It takes only 20 minutes to make this soup, and it should chill anywhere from 4 to 8 hours. This lovely soup is great served as a party appetizer and is also delicious at a brunch.
Add a swirl of store-bought or homemade pesto to each serving.
Top every serving with 1 tsp. each sour cream and chopped cooked thick-cut bacon and 1/2 tsp. sliced scallions.
Spicy Corn Relish
Combine 1/2 cup fresh corn kernels, 2 tsp. minced red Fresno chile, 1 1/2 tsp. extra-virgin olive oil, 1/2 tsp. fresh lemon juice, and a pinch of salt. Divide mixture among servings