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.
3 ears fresh sweet yellow corn, shucked
2 tablespoons unsalted butter
1/2 cup chopped yellow onion (from 1 medium onion)
1 teaspoon chopped garlic (about 2 garlic cloves)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup water
2 tablespoons extra-virgin olive oil
1 teaspoon white wine vinegar
Toppings: bacon, pesto, or Spicy Corn Relish
How to Make It
Cut kernels from corncobs; place in a bowl. Using the large holes of a box grater, scrape liquid and pulp from cobs into another bowl. Discard cobs.
Melt butter in a medium saucepan over medium-high. Add onion, and cook, stirring often, until tender, about 4 minutes. Stir in corn kernels, garlic, salt, and pepper; cook, stirring occasionally, 3 minutes. Add water and reserved corn liquid and pulp. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer 4 minutes. Transfer to a blender, and add olive oil. Remove center piece of blender lid (to let steam escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth, 2 minutes.
Pour mixture through a fine wire-mesh strainer into a bowl; press with the back of a spoon to extract as much liquid as possible. Discard solids. Stir in vinegar; cover and chill 4 to 8 hours. Pour into 6 (4-ounce) glasses; add toppings.
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