Food and Recipes Dish Soup Chilled Sweet Corn Soup Recipe 5.0 (1) 1 Review 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. By Paige Grandjean Paige Grandjean Instagram Website Paige Grandjean is a food editor and recipe developer with over seven years of experience in food media. Her recipes and writing have appeared in over 15 nationally distributed print publications, as well as on various digital platforms. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living, and Cooking Light, with her 2020 Food & Wine Lamination cover story earning a spot as a Folio: Eddie and Ozzie Award Finalist. Southern Living's editorial guidelines Updated on July 27, 2017 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 4 hrs 20 mins Yield: 6 serves Ingredients 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 Directions 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. Becky Luigart-Stayner; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox Toppings PestoAdd a swirl of store-bought or homemade pesto to each serving. BaconTop every serving with 1 tsp. each sour cream and chopped cooked thick-cut bacon and 1/2 tsp. sliced scallions. Spicy Corn RelishCombine 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 Rate it Print