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Cold Corn Soup

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A refreshing and creamy Cold Corn Soup that’s perfect for summer. Made with sweet corn, citrus, and your choice of coconut milk or yogurt, it’s light, velvety, and easy to prepare ahead.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Blended
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 3 cups fresh or frozen corn kernels (cooked and cooled)
  • 1 cup unsweetened coconut milk or plain yogurt
  • 1 cup vegetable broth or water
  • 1 clove garlic (raw or roasted)
  • 2 tbsp fresh lime or lemon juice
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • Optional garnishes: chopped basil, chives, or cilantro; avocado slices; diced cucumber; red pepper flakes or smoked paprika; swirl of yogurt or drizzle of olive oil

Instructions

  1. Place corn, coconut milk or yogurt, vegetable broth, garlic, and citrus juice in a blender.
  2. Blend until very smooth, scraping down the sides as needed.
  3. Taste and season with salt and pepper. Add more broth if a thinner consistency is desired.
  4. Optional: Strain the soup through a fine mesh sieve for a smoother texture.
  5. Chill the soup in the refrigerator for at least 1 hour before serving.
  6. Serve cold with desired garnishes like herbs, olive oil, or corn kernels.

Notes

  • You can use fresh or frozen corn — just ensure it’s cooked and cooled.
  • Straining the soup makes it extra silky, but it’s optional.
  • Customize with herbs, spices, or creamy add-ins like avocado or tahini.
  • Great served in small glasses for parties or as a simple lunch.

Nutrition

Find it online: https://juliameals.com/cold-corn-soup/