Mustard Free Gluten Free Chilled Corn Soup
Sweet summer corn is the real star here — six full ears, stripped of their kernels and scraped for every drop of that milky, starchy liquid that makes the base taste impossibly rich. Shallots softened in butter add a gentle savory depth, while crème fraîche and a squeeze of fresh lemon juice bring a cool, tangy finish that makes this soup feel genuinely restaurant-worthy. The whole thing gets blended until silky smooth, strained for an ultra-clean texture, and then chilled until cold — the kind of cold that makes it perfect for a sweltering afternoon. A drizzle of chive oil and a scatter of raw corn kernels on top add freshness and a little crunch that rounds out every bowl beautifully. Because every ingredient here is straightforward and whole — fresh produce, dairy, citrus — there's nothing hidden to worry about, no condiments or spice blends that might sneak in unwanted additives. It's naturally free of the usual pantry suspects and relies entirely on technique and quality ingredients to build its flavor. Make it a day ahead and it only gets better as everything melds together in the fridge overnight.
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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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