Capsaicin Free Gluten Free Chilled Corn Soup
Sweet summer corn gets to be the undisputed star here, and the result is a silky, golden soup that tastes like the best part of August in a bowl. Shallots softened in butter build a gentle savory base, while crème fraîche and a squeeze of lemon juice add richness and brightness without any heat whatsoever — making this a genuinely comfortable choice for anyone who needs to avoid capsaicin entirely. White pepper steps in for seasoning depth, and because it comes from a completely different plant than chili peppers, it delivers that subtle warmth without any of the compounds that cause problems. The blending and straining process is what gives this soup its restaurant-quality texture — smooth, almost velvety, with nothing gritty or chunky left behind. Served ice cold and finished with a drizzle of fresh chive oil and a scatter of raw corn kernels, it looks stunning with almost zero extra effort. It's the kind of dish that feels impressive enough for a dinner party but is genuinely straightforward to pull off at home.
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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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