Cinnamon Free Gluten Free Chilled Corn Soup
Sweet summer corn gets the star treatment here — husked, scraped, and coaxed into a silky, restaurant-worthy chilled soup that's as refreshing as it is elegant. 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 you just can't get from frozen corn. A quick simmer with buttery shallots, followed by high-speed blending and a fine-mesh strain, produces a velvety base that's completely smooth and beautifully golden. Crème fraîche and a bright hit of fresh lemon juice are whisked in at the end, giving the soup a gentle tang that balances the sweetness of the corn perfectly. Because every ingredient here is straightforward and naturally free of hidden spice blends or pre-mixed seasonings, there's no need to scrutinize labels for unwanted additions. The finishing touch — a drizzle of fragrant chive oil and a scatter of raw corn kernels — adds freshness and a little texture that makes each bowl feel genuinely special. This is the kind of dish that looks impressive on the table but comes together with nothing more than good produce and a little patience.
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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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