Cold Corn Soup

This Cold Corn Soup is one of my favorite summer dishes — it’s sweet, creamy, and incredibly refreshing on a hot day. I love how the natural sweetness of fresh corn shines through, balanced with a hint of citrus and herbs. It’s light but satisfying, and it’s the kind of dish that feels elegant without being complicated.

Why You’ll Love This Recipe

I love this recipe because it’s simple to make and requires no stovetop cooking if I use fresh or frozen corn that’s already tender. It’s naturally sweet, velvety smooth, and the chilled temperature makes it extra soothing in warm weather. I can make it ahead, garnish it beautifully, and serve it as a light appetizer, lunch, or part of a summery dinner spread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh or frozen corn kernels (cooked and cooled)
• Unsweetened coconut milk or plain yogurt
• Vegetable broth or water
• Garlic (raw or roasted for milder flavor)
• Fresh lime or lemon juice
• Olive oil
• Salt and pepper, to taste

Optional add-ins/garnish:

• Fresh basil, chives, or cilantro
• Avocado slices
• Diced cucumber
• Red pepper flakes or smoked paprika
• A swirl of yogurt or drizzle of olive oil

Directions

1. I place the cooked and cooled corn, coconut milk or yogurt, vegetable broth, garlic, and citrus juice in a blender.
2. I blend until very smooth, scraping down the sides as needed.
3. I taste and season with salt and pepper, adding a little more broth if I want a thinner consistency.
4. I strain through a fine mesh sieve for an extra silky texture, but this step is optional.
5. I chill the soup in the refrigerator for at least 1 hour before serving.
6. I serve it cold with my favorite garnishes, like chopped herbs, a drizzle of olive oil, or a few corn kernels on top for texture.

Servings and Timing

This recipe makes 4 servings.
Prep time: 10 minutes
Chill time: 1 hour
Total time: 1 hour 10 minutes

Variations

Sometimes I add a handful of fresh basil or mint to the blender for a green twist. When I want a spicy version, I blend in a small piece of jalapeño or a pinch of cayenne. I’ve also made it with a splash of almond milk or a spoonful of tahini for extra creaminess. For a chunkier texture, I stir in some whole corn and diced cucumber after blending.

Storage/Reheating

I store the soup in an airtight container in the refrigerator for up to 3 days. I always give it a good stir before serving, as separation can occur naturally. This soup is best served cold and does not require reheating.

FAQs

Can I use frozen corn for this recipe?

Yes, I can use thawed frozen corn — I just make sure it’s fully cooked and cooled before blending.

Do I need to strain the soup?

Straining gives it a smooth, velvety texture, but it’s not essential. I skip it when I want a more rustic finish.

Can I make this soup dairy-free?

Yes, I use coconut milk, almond milk, or even just broth to keep it light and dairy-free.

What if I want a thicker soup?

I reduce the amount of liquid slightly or add a little mashed avocado or silken tofu for a thicker texture.

How do I serve this for a party?

I love serving it in small glasses or shot glasses as a chilled appetizer — garnished with herbs and a swirl of yogurt for a fancy touch.

Conclusion

This Cold Corn Soup is one of my favorite ways to enjoy sweet, fresh corn during the warmer months. It’s light, refreshing, and so easy to make ahead. I love how it can be dressed up for guests or enjoyed simply as a cooling, nourishing lunch. Whether I blend it silky smooth or leave it a little chunky, it always hits the spot.

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