Brazil Nut Free Gluten Free Chilled Corn Soup
Sweet summer corn gets the star treatment here — husked, scraped, and coaxed into a silky, chilled soup that tastes like the best part of the season in a bowl. The technique of scraping the milky liquid from the cobs after cutting the kernels is a small step that makes a huge difference, adding a natural creaminess and depth that no store-bought shortcut can replicate. Crème fraîche and a splash of fresh lemon juice are whisked in at the end, giving the soup a subtle tang that keeps it bright and refreshing rather than heavy. Every ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution anxiety — just clean, straightforward cooking with produce and pantry staples. The chive oil drizzled on top is a simple finishing touch that looks genuinely impressive and adds a grassy, peppery note against the sweet corn base. Serve it on a warm evening when you want something elegant that still feels effortless, and don't skip the raw kernel garnish — that little bit of crunch on top is everything.
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Learn more →Ingredients
4 servings
- 6 ears fresh corn, husked
- 2 tbsp unsalted butter
- 2 medium shallots, thinly sliced
- 1 tsp kosher salt, plus more to taste
- 3 cups cold water
- ½ cup crème fraîche
- 1 tbsp fresh lemon juice
- white pepper, to taste
For serving
- ¼ cup fresh chives, finely chopped
- 2 tbsp extra-virgin olive oil
Instructions
- 1
Cut the kernels from all 6 ears of corn: stand each ear upright in a large bowl and slice downward with a chef's knife. Once all kernels are cut, scrape the back of the knife firmly down each cob to extract the milky corn liquid into the bowl. Set aside 1/2 cup of the raw kernels for garnish.
- 2
Melt the butter in a large saucepan over medium heat. Add the shallots and 1/2 tsp of the salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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