By Akshara
August 6, 2026
Serving soup cold offers a hydrating and light option during warmer weather. This chilled corn soup highlights the natural sweetness of fresh corn kernels blended with a light vegetable stock. Straining the mixture ensures a silky and smooth texture. A touch of fresh cream and spring onions rounds out the flavour profile beautifully.
2 cups sweet corn kernels 1 tablespoon butter 1 small onion, roughly chopped 1 clove garlic, minced 3 cups vegetable stock 1/4 cup fresh cream Salt and white pepper to taste Chopped spring onions for garnish
Melt the butter in a pot over medium heat and saute the chopped onion and minced garlic until translucent.
Add the sweet corn kernels and vegetable stock, bringing the mixture to a boil and simmering for ten minutes until the corn is tender.
Let the soup cool slightly before transferring it to a blender and pureeing until completely smooth.
Strain the puree through a fine sieve into a bowl, stir in the fresh cream, salt, and pepper, then refrigerate for two hours before serving with spring onions.