Coconut Free Gluten Free Chilled Corn Soup
Sweet summer corn takes center stage here, and the result is a silky, refreshing bowl that feels genuinely elegant without requiring much fuss. The technique of scraping the milky liquid from each cob after cutting the kernels is the secret weapon — it deepens the natural corn flavor in a way that no store-bought shortcut can replicate. Shallots softened in butter build a quiet savory base, while crème fraîche and a hit of fresh lemon juice give the finished soup a subtle tang and luxurious body. Everything gets blended until completely smooth, strained for a velvety texture, then chilled until cold and ready to serve. For anyone navigating coconut-free eating, this recipe is refreshingly straightforward — every ingredient is exactly what it says it is, with no hidden coconut milk or coconut cream standing in for dairy. The chive oil drizzled on top adds a grassy, bright finish that makes each bowl look as good as it tastes. It's the kind of dish that works beautifully as a starter for a dinner party or a light lunch on a warm afternoon.
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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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