Xanthan Gum Free Gluten Free Chilled Corn Soup
Sweet summer corn gets the star treatment here — husked, scraped, and coaxed into a silky, chilled soup that tastes like the best part of August in a bowl. The technique of scraping the milky liquid from the cobs after cutting the kernels is the secret weapon, adding a natural creaminess and depth that no thickener could replicate. That means this recipe relies entirely on real ingredients — fresh corn, shallots, butter, crème fraîche, and lemon — with absolutely nothing added to bind or stabilize it. For anyone navigating a sensitivity to xanthan gum, that's genuinely good news, because so many blended and chilled soups sneak it in to achieve that smooth, restaurant-style texture. Here, a high-speed blender and a fine-mesh strainer do all the work, pressing every last drop of flavor through while leaving the fibrous solids behind. A finishing drizzle of chive oil and a scatter of raw corn kernels make it feel elegant enough for a dinner party but relaxed enough for a weeknight. Serve it ice cold and let the ingredients speak for themselves.
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!