Sweet Corn Soup (Hot or Chilled)

Chilled or Hot Corn Soup
Molly Watson
  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
339 Calories
4g Fat
75g Carbs
13g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 339
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 890mg 39%
Total Carbohydrate 75g 27%
Dietary Fiber 8g 29%
Protein 13g
Calcium 31mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This corn soup is simple, full of corn flavor, and delicious whether you decide to eat it hot or cold (although since the height of corn season is the height of summer, you might choose to serve it chilled more often than not). 

By grating the corn off the cob, you avoid having to strain this corn-centric soup to remove excess husky or fibrous kernels. The bit of onion adds sweetness; the potato adds body. Serve this soup hot or, better yet, chilled. If you're feeling fancy, garnish with minced roasted chile, chopped cilantro, or diced avocado or tomato.


  • 10 ears sweet corn
  • 2 medium onions
  • 1 tablespoon vegetable oil (or olive oil or butter)
  • 1 teaspoon fine sea salt (plus more to taste)
  • 1 medium potato
  • 4 cups water (or chicken broth or vegetable broth)
  • Optional garnishes: diced roasted green chile, chopped cilantro, diced avocado, diced tomato, crumbled cotija cheese

Steps to Make It

  1. Shuck the corn, removing the tough husks as well as the silky threads. A moment to remove as much of the corn silk as possible will save you from picking it from your teeth later!

  2. Using a large hole grater nestled in a very large bowl, grate off the corn kernels from the cobs. Use the blunt side of a knife blade to scrape remaining liquid and corny bits into the bowl after you grate each cob. Set aside this luscious raw corn puree.

  3. Peel and chop the onions. In a large pot, heat the oil or butter over medium heat. Add the chopped onions and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the onions wilt, about 3 minutes.

  4. Meanwhile, peel and chop the potato. Add the potato and water or broth to the pot. Bring to a boil. Cook until the onions and potatoes are very soft, about 10 minutes. Add the corn purée. Cook until everything is heated through, about 2 minutes.

  5. Puree with an immersion blender or in batches in a blender or food processor (do this in small batches to avoid splashes and burns and cover the top with a clean kitchen towel to catch any hot splatters).

  6. Add salt to taste. (Do this at the temperature at which you plan to serve the soup; chilled soup will need more salt than hot soup because cold dulls the flavor.) Note that you will need to add a fair amount of salt if you used water as your base liquid. Keep adding salt, about 1/4 teaspoon at a time, and tasting until you notice a jump in the corn flavor.

  7. Garnish with roasted chile, avocado, tomato, cilantro, or cheese, if you like.

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