I found this corn soup buried in an eGullet forum about what to do about the abundance of summer corn. Unlike many of the other suggestions, this one is all about the corn. There's no stock or potatoes to bulk things out. Which means it's not the most substantial meal of the season. But it is cold, light, and oddly thirst quenching. I drank my helping from a paper cup.

In fact, it's so light I kind of wondered what happened to 5 ears of corn I wasted on the soup. It barely made enough to feed the two of us, and we were very hungry afterwards. So it fits the description very well. If you need a recipe to get rid of a lot of corn, then this might be the one for you. Just think of it as an appetizer.

Dinner Tonight: Cold Corn Summer Soup

About This Recipe

Yield:serves 2 to 3


  • 5 ears corn
  • Basil
  • Water
  • Salt and pepper


  1. 1

    Cut off the kernels from the corn. Cut the cobs in half.

  2. 2

    Toss the cobs and kernels in a large pot. Cover with cold water. Bring to a boil, then reduce to a simmer, and cook for 30 minutes.

  3. 3

    Remove the cobs. Puree the soup with an immersion blender or in batches in a food processor. Strain the soup with a metal strainer. Discard the pulp.

  4. 4

    Season with salt and pepper. Pour into a bowl, and chill. When ready to serve, add some chopped basil.

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