Cashew Free Gluten Free Chilled Corn Soup
Sweet summer corn gets the star treatment here — husked, scraped for every drop of milky liquid, and slowly coaxed into something silky and deeply flavorful. The technique of pressing the blended soup through a fine-mesh strainer is what sets this apart, giving you a texture that feels almost luxurious despite being made from such humble ingredients. Crème fraîche and a hit of fresh lemon juice are stirred in at the end, adding a gentle tang that keeps the sweetness of the corn in check. Served ice cold and finished with a drizzle of chive oil and a scatter of raw kernels, it's the kind of dish that looks like it came from a restaurant but comes together in your own kitchen. The ingredient list is naturally free from tree nuts of any kind — no swaps or substitutions needed, just clean, whole ingredients doing exactly what they're supposed to do. It's a perfect warm-weather first course or a light lunch that genuinely delivers on flavor.
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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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