The Best Recipes for Chilled Corn Soup

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Chilled Corn Soup

"Tangy buttermilk, sweet corn, and spices combine to make a simple, yet rich soup. If you don't have buttermilk, you can make some by adding a couple of tablespoons of lemon juice or white vinegar to a cup of milk and letting it stand for 1/2 hour."

Ingredients :

• 1 tablespoon olive oil
• 1 clove garlic, smashed and peeled
• 2 green onions, white and tender green parts separated and chopped
• 3/4 teaspoon ground coriander
• 3/4 teaspoon cumin
• 3/4 teaspoon chipotle chile powder
• 3 cups fresh corn kernels (from fresh ears of corn or frozen corn, thawed)
• 1 cup buttermilk
• 1/2 cup water
• 1/2 teaspoon salt
• 1/4 cup chopped cilantro (optional)

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H25M

• Heat oil in a skillet over medium-low heat. Cook garlic, white parts of onions, coriander, cumin, and chile powder, stirring, until garlic and onions are tender, about 3 minutes. Add corn and cook, stirring occasionally, until tender, about 2 minutes.
• Transfer mixture to a blender. Add buttermilk, water, and salt and puree until smooth. Strain through a fine-mesh sieve, pressing on solids to extract as much liquid as possible. Discard solids. Chill at least 1 hour.
• Serve chilled, garnished with green parts of onions and cilantro (if using).

Notes :

• If you don't have buttermilk, you can make some by adding a couple of tablespoons of lemon juice or white vinegar to a cup of milk and letting it stand for 1/2 hour.
• Soup can be made up to 1 day ahead and chilled, covered.

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