Cold Corn Soup

By Louisa Clements


Serves 4 (as an appetizer)

Prep: 10 minutes

Cook: 8 minutes



  • 2 tbsp olive oil
  • 8 cobs of corn, kernels only
  • 1 small onion, chopped ½ jalapeno pepper, chopped
  • 1 tsp salt
  • 2 ¼ cups water 2 tbsp lime juice
  • 1 green onion, thinly sliced
  • 1 tbsp basil



  1. Remove corn kernels from the cob, reserve 1/3 cup for the fresh corn topping.
  2. Heat olive oil in a large pot over medium heat. Add corn, onion and jalapeno pepper. Sautee for 3-5 minutes until onion is softened and corn is bright yellow. Stir in salt.
  3. Transfer the mixture to a blender and add water. Blend until pureed and smooth.
  4. Pour back into the pot and stir in lime juice.
  5. Prepare the corn topping by combining reserved corn with green onion and fresh basil.
  6. Serve the soup warm or cold, topping with garnish just before serving.

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