Sesame 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 mixture through a fine-mesh strainer is what sets this soup apart, giving it a texture that feels almost luxurious despite being made from just a handful of clean, whole ingredients. Crème fraîche and a squeeze of fresh lemon juice fold in at the end, adding a gentle tang that keeps the sweetness of the corn from tipping into one-note territory. Chilling the soup for a couple of hours lets all those flavors settle and meld, so by the time it hits the bowl it tastes like it took far more effort than it did. A drizzle of chive oil and a scatter of raw kernels on top add freshness and a little crunch that make the whole thing feel restaurant-worthy. Every ingredient here is naturally free from sesame, so there's no need to audit labels or swap anything out — it just works as written. This is the kind of recipe that makes the most of peak-season produce and rewards a little patience with something genuinely special.
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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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