If you are searching for a delightfully refreshing dish that celebrates the sweet, summery goodness of fresh corn, this Cold Corn Soup for Summer Recipe will become your new favorite. Creamy yet light, with layers of aromatic vegetables and a velvety texture, this soup brings a burst of sunshine to your table. It’s perfect for warm days when you crave something cool but satisfying, and it creatively transforms humble ingredients into an elegantly simple, crowd-pleasing treat everyone will adore.
Ingredients You’ll Need
Every ingredient in this Cold Corn Soup for Summer Recipe plays a crucial role, from building the rich base of flavors to contributing sweetness, texture, and color. The list is straightforward, but each component is essential to achieving that perfect summer soup experience.
- Yellow corn (8 ears): The star of the recipe, fresh corn lends natural sweetness and vibrant color.
- Water (3 litres / 3 quarts): For making a delicate corn stock that acts as the soup’s flavorful foundation.
- Unsalted butter (100g / 7 tbsp): Adds richness and depth while sautéing aromatics and corn kernels.
- Garlic cloves (2, chopped): Provides a gentle pungent kick without overpowering the soup.
- Onion (1/2, finely sliced): Brings sweetness and savory background notes.
- Celery stalk (1, sliced): Adds subtle earthiness and a delicate crunch when cooked down.
- Leek (1/2 white part, finely sliced): An optional swap for onion, contributing mild onion-like flavor.
- Salt (1 tsp cooking/kosher, plus more as needed): Essential for enhancing all the flavors.
- Cream (1 cup, full fat): Creates that luscious creamy texture that makes this soup so satisfying.
- Thyme (2 sprigs): Introduces gentle herbal notes that brighten the broth.
- Bay leaf (1, fresh preferred): Imparts subtle aromatic complexity.
- Black peppercorns (1 tsp): Add warmth and mild spiciness woven into the stock.
- Coriander seeds (1 tsp): Offers a citrusy, slightly floral undertone to the broth.
- Extra corn kernels (for sautéing): These golden, butter-toasted bites provide textural contrast and a pop of sweetness when garnished.
- Green onion (1/4 cup, finely sliced): Adds freshness and vibrant green color on top.
How to Make Cold Corn Soup for Summer Recipe
Step 1: Cut off the Kernels
First things first, cut the kernels off the 8 ears of fresh yellow corn, transferring them into a bowl. This step extracts the sweet and tender kernels that form the heart of your soup’s texture and flavor.
Step 2: Prepare the Corn Stock
Cut the cobs in half and place them in a large pot with 3 litres of water. Bring it to a boil, then lower the heat to a gentle simmer for about 30 minutes. This creates a delicate corn stock that captures subtle sweetness and the essence of the corn cobs. Strain the stock, aiming for about 2 litres. If you have extra, simmer to reduce; if less, top up with water.
Step 3: Make the Sachet
Create a sachet by bundling the bay leaf, thyme sprigs, black peppercorns, and coriander seeds in a small piece of cheesecloth tied with cooking twine. This pouch will infuse the soup with fragrant herbal and spice notes without leaving any pesky bits behind.
Step 4: Sauté Aromatics
Melt the unsalted butter in a pot over medium-high heat, then add the finely sliced onion, celery, leek, and chopped garlic. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables soften and release their sweet, savory aroma.
Step 5: Cook the Corn Kernels
Stir in the fresh corn kernels and cook for another 6 to 7 minutes. This step helps to intensify their natural sweetness and soften them enough to blend smoothly later.
Step 6: Add Stock and Simmer
Pour in the corn stock along with your seasoned sachet. Bring the mixture to a boil, then reduce to a gentle simmer for 20 minutes, allowing all the flavors to marry beautifully.
Step 7: Stir in the Cream
Add a full cup of rich cream to the pot and cook for 3 more minutes. This enriches the soup, giving it that signature smooth, velvety finish.
Step 8: Blend and Sieve
Remove the sachet, then carefully blend the soup in batches on high speed until completely smooth. Be cautious blending hot liquids—leave the blender lid slightly open and cover the opening with a folded kitchen towel to prevent splatters. After blending, pass the soup through a fine sieve for an ultra-silky texture.
Step 9: Season and Chill
Give the soup a taste and adjust the salt as needed. Let it cool, then transfer to the fridge to chill thoroughly. This soup is at its best served cold, but it also tastes lovely at room temperature or slightly warmed.
Step 10: Prepare the Garnishes
For a wonderful crunch and burst of buttery flavor, sauté extra corn kernels in butter until golden, seasoning with salt and pepper. Finely slice green onions for a fresh, bright accent.
How to Serve Cold Corn Soup for Summer Recipe
Garnishes
Topping your soup with the sautéed golden corn kernels and vibrant green onion slices adds contrasting textures and a pop of color that makes every spoonful exciting. A drizzle of extra virgin olive oil or, even better, fragrant basil oil takes the presentation and flavor to a whole new level.
Side Dishes
This soup pairs beautifully with rustic crusty bread that invites dipping and soaking up every creamy drop. You might also serve small, delicate canapés, fresh garden salads, or a tangy slaw alongside for a refreshing summer meal.
Creative Ways to Present
For fun and elegance, try serving the Cold Corn Soup for Summer Recipe in shot glasses as appetizer canapés or in charming tea cups as a light starter. For a heartier lunch or dinner, offering it in bowls with plenty of bread turns it into a satisfying meal.
Make Ahead and Storage
Storing Leftovers
You can store leftover soup in an airtight container in the refrigerator for up to 3 days. It maintains its fresh, sweet flavor well and actually tastes even better after the flavors have had more time to meld together.
Freezing
This soup freezes well, making it a convenient make-ahead option. Pour into freezer-safe containers, leaving some space for expansion, and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
When warming, heat the soup slowly over low heat and stir frequently to prevent scorching. Since it is delicious both chilled and warm, feel free to enjoy it directly from the fridge or bring it to room temperature before serving.
FAQs
Can I use frozen corn instead of fresh for the Cold Corn Soup for Summer Recipe?
Yes, frozen corn works well when fresh corn is unavailable. Use approximately 1.5 to 2 pounds, and consider adjusting cooking times slightly. The flavor might be a little less sweet but still delicious.
Is it necessary to make the corn stock from the cobs?
Making the corn stock extracts extra flavor and sweetness, enriching the soup’s broth. While you could use plain water or vegetable broth, the stock made from cobs really elevates the depth and authenticity of the soup.
Can I substitute the cream for a dairy-free alternative?
Absolutely! Full-fat coconut milk or cashew cream are excellent substitutes that create a creamy texture while keeping it dairy-free. The flavor will shift slightly but remain wonderfully satisfying.
How long can I keep the Cold Corn Soup for Summer Recipe in the fridge?
Stored properly in a sealed container, the soup stays fresh for up to 3 days. For the best taste and quality, aim to consume it within this timeframe.
Is this soup suitable for making ahead for a party?
Definitely. Since it’s served chilled, it can be prepared a day or even two in advance. It keeps well, and the flavors develop nicely as it rests, making it stress-free for entertaining.
Final Thoughts
This Cold Corn Soup for Summer Recipe captures the very essence of sunny days in a bowl. It’s simple yet elegant, sweet and savory, creamy and refreshing all at once. I truly believe once you try this soup, it will become a seasonal staple in your kitchen and a favorite way to celebrate fresh corn. So grab those golden ears of corn and get cooking — your taste buds will thank you!
