Chilled Corn Soup With Basil

By Melissa Clark

Chilled Corn Soup With Basil
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
4(1,078)
Comments
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No-cook, chilled blender soups are so quick to make it almost feels like cheating. This one stars sweet corn that’s been tarted up with buttermilk and lime juice, spiced with garlic and scallion, and imbued with fresh herbs. While straining it isn’t entirely necessary, it will give you a smoother, more elegant soup. But when it’s too hot to breathe, let alone dig out the strainer, you have our permission to skip it. Serve this in espresso cups or shot glasses as an hors d’oeuvre, or in bowls as a first course.

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Ingredients

Yield:4 servings
  • 3ears corn, shucked
  • 1½cups buttermilk
  • ½cup basil leaves, more for garnish
  • 3scallions, roughly chopped
  • 1tablespoon fresh lime juice, more to taste
  • 1fat garlic clove, roughly chopped
  • ¾teaspoon fine sea salt
  • Radish slices, for garnish
  • Extra-virgin olive oil, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

131 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 6 grams protein; 440 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Slice kernels off corn cobs (you should have 3 to 3½ cups kernels). Discard cobs and place kernels in a blender.

  2. Step 2

    Add buttermilk, basil, scallions, lime juice, garlic, salt and ⅓ cup ice cubes to the blender and purée until very smooth.

  3. Step 3

    Strain mixture through a sieve, pressing down hard on the solids. Serve soup garnished with radish slices and a drizzle of olive oil.

Ratings

4 out of 5
1,078 user ratings
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Comments

tal

I have made this soup a dozen times or more. My learnings:
Use a good brand of buttermilk. The cheap store brands don't taste very good. The buttermilk doesn't need to be full fat, 1% will do. The freshest corn and basil will make a difference. I don't add ice cubes because I like the soup a little thicker. I do strain the soup to smooth it out. Finally, I make this soup hours if not a day ahead of time and chill it. It is a wonderful starter for summer dinner parties.

LH

We love this! Easy and refreshing summer starter.

Changes:

Make a few hours (or even a day) ahead and chill -- improves soup greatly.

NO ice cubes -- too watery.

DO NOT strain -- too watery.

If your basil is strong, reduce amount or flavor will overwhelm the soup.

In a pinch, substitute 3 cups frozen corn for the fresh ears -- the soup is still delicious.

Mimi B

Don’t discard the cobs. If you can’t bear doing this now freeze them and do it when it’s cooler but make a stock out of them...it makes the best stock to use in all sorts of ways. #zerowaste

Brooke

Straining the soup in a mesh nut milk bag is far less tedious than using a fine-mesh sieve!

Carrie L. B.

I have to disagree that straining made the soup "watery." It is a thin soup, but silky and flavorful. I sampled it before straining and it was gritty and raw tasting. Straining the soup made for a refined taste experience. Skipped the ice cubes as suggested, as adding water would tend to make a dish watery...

Kate V.

This recipe was a hit despite my using frozen corn. I googled tastiest frozen corn and picked one I had access to (Kroger’s). I made two batches, one nondairy with coconut milk and the other dairy with 1 cup Greek yogurt plus 1/2 a cup milk. My dairy free guest and coconut-loving husband both enjoyed the coconut version but the dairy version really sang and is what makes me want to cook the recipe again. I’ll repeat when I’m visiting my folks during corn season, but frozen corn works great!

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