Vegetarian Gluten Free Chilled Corn Soup
Sweet summer corn gets a silky, restaurant-worthy treatment here — blended until completely smooth, strained for an almost impossibly velvety texture, and served ice cold. The trick of scraping the cob after cutting releases a milky, starchy liquid that gives the soup incredible body without any flour or thickener in sight, making it naturally free of gluten without any substitutions required. Shallots softened in butter build a quiet savory base, while crème fraîche and a hit of fresh lemon juice add richness and brightness in equal measure. White pepper keeps the heat subtle so the pure, sweet corn flavor stays front and center. The finishing chive oil — just good olive oil and finely chopped chives — turns each bowl into something that looks genuinely stunning on the table. It's the kind of dish that feels fancy enough for a dinner party starter but is honestly straightforward once you get the blending and straining rhythm down. Make it a day ahead and let it chill overnight; the flavor only gets better.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!