Seed Oil Free Gluten Free Chilled Corn Soup
Sweet summer corn is the undisputed star here, and this chilled soup lets it shine in the most refreshing way possible. The technique of scraping the cobs after cutting releases a starchy, milky liquid that gives the finished soup a naturally creamy body — no thickeners, no fillers, just pure corn flavor. Butter and shallots build a gentle savory base, while crème fraîche and a squeeze of lemon add richness and brightness in equal measure. Every ingredient in this recipe is exactly what it says it is, which matters when you're trying to avoid the refined seed oils that sneak into so many store-bought soups and processed shortcuts. The finishing drizzle of extra-virgin olive oil keeps things clean and flavorful without compromising that commitment. Served ice cold with a scatter of raw kernels and fragrant chive oil, each bowl looks as stunning as it tastes. It's the kind of dish that feels effortlessly elegant for a warm-weather lunch or a dinner party starter.
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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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