Fresh Corn Off The Cob Soup Recipe

Fresh Corn Off The Cob Soup is truly delicious – especially chilled.  This is a easy to make and delicious soup that features fresh corn from the cob!  Everyone that I have served this wonderful Fresh Corn Off The Cob Soup has loved it and wanted the recipe.

If you love corn, you will love this Fresh Corn Off The Cob Soup recipe.  Enjoy the fresh sweetness of summer corn in this easy to make and so perfectly delicious corn soup.  Remember that beak-of-season corn is essential when making this soup.  Now if you are just finding this recipe and it is winter, just save the recipe until your local fresh corn is available.


Corn Off The Cob Soup

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Fresh Corn Off The Cob Soup Recipe:
Prep Time
15 mins
Cook Time
25 mins
Total Time
35 mins
Course: Soup
Cuisine: American
Keyword: Fresh Corn Off The Cob Soup Recipe:
Servings: 6 servings
  • 8 cups fresh corn kernels (cut from 14 to 16 ears of corn)*
  • 6 cups water
  • 1 tablespoon coarse salt
  • Whole milk
  • Sour cream (optional garnish)
  • 1/4 cup chives, fresh, chopped
  1. Purchasing fresh corn - Fully ripe sweet corn has bright green, moist husks.  The silk should be stiff, dark and moist.  You should be able to feel individual kernels by pressing gently against the husk.  Fresh corn, if possible, should be cooked and served the day it is picked or purchased.

  2. Cutting corn off the cobCutting corn off the cob - In a shallow bowl, hold ears of corn upright and, with a sharp knife, cut kernels from the cobs. Then with blunt edge of the knife, scrape juice from cobs.

  3. In a large pot with salt in the water, simmer corn, covered, 20 minutes, or until very tender.  Remove from heat.

  4. In a blender or food processor, pur soup in batches until very smooth (use caution when blending hot liquids).  As each batch is pureed, pour through a coarse sieve, pressing on solids, into a bowl.

  5. In a large saucepan, heat soup, stirring.  Thin soup to desired thickness with whole milk.  Soup may be served hot or chilled.

  6. Serve topped with a dollop of sour cream and sprinkled with chives.

  7. Soup may be made 3 days ahead and cooled, chilled, covered, and refrigerated.

  8. Makes 6 servings (about 7 cups).

Recipe Notes

*  Two medium ears of corn equals approximately 1 cup corn kernels.



Corn    Summer    Vegetable Soups   

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