This chilled corn soup recipe is all about the corn and nothing but the corn. The “stock” is actually made from the cobs. Typically discarded, they hold a lot of flavor as well.
- For the soup
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 cup white onion, cut into ¼-inch dice
- 1 teaspoon kosher salt, plus more
- ¼ teaspoon finely ground white pepper
- 5 ears of corn, divided use, shucked and cut in half
- 4 cups water
- For the basil oil
- 1 bunch basil, leaves removed from stems
- Zest of ½ lemon
- ¼ teaspoon kosher salt
- ¼ cup extra virgin olive oil
- For soup: In a soup pot over medium heat, melt butter and olive oil and add onions, salt and pepper. Saute for 5 minutes, until onion is translucent and soft. Meanwhile, using a box grater, remove the kernels from 4 of the 5 ears of corn into a large bowl to catch the juices. Reserve the cobs. Use a knife to cut the kernels off of the last cob and set the kernels aside.
- Once the onions are soft, add the grated corn, its juice and cobs, and water. Bring to a boil, then lower the heat and simmer for 10 minutes.
- Set the soup aside to cool for 10 minutes. Carefully remove the cobs with tongs, gently tapping them against the pot to remove any corn still clinging on. Puree the soup, either with an emulsion blender or in batches in a regular blender. Add the raw reserved corn to the pot. Place in refrigerator until completely cold.
- For the basil oil: Bring a pot of salted water to a boil and blanch the basil leaves for 10 seconds. Remove from the pot with tongs and place in an ice water bath to stop the cooking. This step will keep your oil a nice bright green. Add the basil leaves, lemon, salt and olive oil to a mini food processor and puree until its blended well and the leaves are finely chopped.
- To serve: Serve the soup ice cold. Just before serving drizzle the oil over the soup and top with a few finely sliced (chiffonade) basil leaves for garnish.