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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Chef Veera

Chilled Corn Soup Blog

Creamy Cold Soup for a Hot Day!

Silky and smooth, this chilled corn soup is the essence of summer! Creamy and sweet from in-season fresh corn, this cold soup is utterly refreshing on a hot summer day.

You really need fresh, in season corn to make this soup, and I prefer yellow corn (versus white or bi-color cobs) to bring out that beautiful golden color to the soup. This vegan soup is perfect served in small teacups or even served in small shot glasses as a starter.


I like the addition of a garnish of spicy corn relish (part of the recipe below) and a drizzle of pesto, but BE BRAVE and change that up by simply drizzling the soup with some Basil EVOO and perhaps a sprinkle of chives!


The fine mesh strainer (or a cheesecloth if you don’t want to invest in a strainer), is a must to achieve that smooth, creamy consistency.


So, enjoy some chilled corn soup at the end of this summer season!



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Chilled Fresh Corn Soup




(* indicates my preferred ingredients – see notes for alternatives)


8 ears of fresh yellow corn (shucked), divided

1 cup diced yellow onion (from a medium to large onion)

4-6 medium garlic cloves, minced

2 tablespoons butter

2 tablespoons O&V Roasted Garlic oil *

2 cups vegetable stock (or water)

1½ teaspoons kosher salt

1 teaspoon fresh cracked pepper

5 tablespoons O&V Unflavored EVOO (divided, plus more for drizzling) *

2 teaspoons O&V Marc de Champagne vinegar *

½ red Serrano or Fresno pepper, diced

1 teaspoon lemon juice

4-6 teaspoons O&V Pesto alla Genovese *





Cut the kernels from 6 corn cobs into one bowl. Cut the kernels from the remaining two cobs into a separate bowl (this is for the corn relish topping/garnish).


Using the large holes of a box grater, scrape the 8 cobs into a third bowl to collect all the liquid and pulp (also called the cream). Discard the cobs.


In a skillet or medium pot, heat the butter and roasted garlic oil over medium heat. Add the diced onions and cook, stirring often until tender and translucent (about 4-6 minutes). Don’t let the onions brown.


Add the corn kernels from the 6 cobs, the garlic, salt and pepper and cook another 3-5 minutes, stirring occasionally.  Add the vegetable stock, and reserved corn liquid and pulp. Bring to a boil, and then reduce the heat to medium low and simmer for 5-6 minutes. Remove from the heat and allow to cool slightly (5 minutes).


Transfer the mixture to a blender (you may have to do this in two batches) and add 4 tablespoons of the Unflavored EVOO. Remove the center of the blender lid to allow steam to escape, secure the lid of the blender and hold a clean kitchen towel over the opening lightly. Process till the mixture is completely smooth and creamy.


Pour the mixture into a bowl through a fine mesh strainer. Using the back of a spatula, press the pulp through the strainer into the bowl extracting as much liquid as possible. Discard the solids remaining in the strainer.


Stir the vinegar into the soup, taste and add salt and pepper as needed to adjust to your liking. Cover and chill for 4-8 hours.


Prepare the corn relish by combining the remaining two cobs of corn kernels with the minced Serrano pepper, lemon juice, remaining 1 tablespoon of Unflavored EVOO, and season with salt and pepper to taste. This will be part of the garnish for the soup.


Pour about 4 oz of soup per serving into small bowls, drizzle the top with a teaspoon of pesto, a big dollop of the corn and chili mixture and a small drizzle of Unflavored EVOO right before serving.




Serves 4-6

Active time 45 minutes Total Time: 45 minutes plus time to chill the soup (4-8 hours)




* The Roasted Garlic oil adds nice subtle garlicky flavor, you can substitute with additional butter or an Unflavored EVOO and add additional minced garlic. The addition of the Unflavored EVOO to the blender adds creaminess to the soup along with the crisp and fresh tang of the Marc de Champagne vinegar. Finally, for a beautiful presentation and basil-y flavor, I love a drizzle of the Pesto alla Genovese (which is also vegan!) or you can simply eliminate and serve with just the corn relish.


All highlighted products are available at Oil & Vinegar stores





Categories: Soups & Salads, Gluten Free, Dairy Free, Easy Entertaining, Soup Appetizer, Vegetarian, Vegan, Pesto alla Genovese, Marc de Champagne vinegar, Roasted Garlic Oil, Unflavored EVOO, Cold Soup, Chilled Corn Soup, Spicy Corn Relish, Fresh Summer Corn,



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