was adapted from the cookbook
Dairy Hollow House Soup and Bread by Crescent Dragonwagon.
According to the author, "There is no earthly reason why something so simple should be so good. Much depends on the sweetness of the
corn, so make sure it is fresh and good. Restorative, refreshing and easy."
Check out more of Linda's great
Soup, Stew, and Chili Recipes and
Chilled Corn Chowder with Dill and Green Onions
Yields: 4 to 5 servings
Prep time: 20 min
2 cups cooked
corn kernels (3 ears of corn)
1 bunch green onions, white and 2 inches of green, sliced
Juice of 1/2 lime or lemon
2 teaspoons fresh
Salt and freshly-ground
black pepper to taste
4 cups Bulgarian buttermilk, divided*
Small fresh dill sprigs for garnish
* Bulgarian buttermilk is a richer and creamier
buttermilk. If Bulgarian buttermilk is not available, substitute 1 cup
whole-milk yogurt, 2 1/2 cups regular buttermilk, and 1/2 cup cream for the 4
cups of Bulgarian buttermilk called for in this recipe.
How To Boil Corn On The Cob.
Boiling is the quickest, easiest, and tastiest way to prepare fresh
corn. Too many people do not know how to correctly boil fresh corn on the cob. It is a very easy technique and produces the most
delicious corn on the cob. Corn should be cooked quickly and not left to sit in the boiling water very long. Fresh corn is at its best when it is
very milky inside. If overcooked, it will dry out quickly.
In a food processor, puree the cooked corn, green onions, lime juice, dill, salt and
pepper until smooth. Add 1 cup of the buttermilk and process until blended.
Transfer the mixture to a bowl and whisk in the remaining buttermilk. Chill deeply.
Serve in frosted glasses or chilled cups, garnished with dill sprigs.
Makes 4 to 5 first-course servings.