7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 1 star values: 1
  • 3 star values: 1

This is one of my all-time favorite ways to enjoy fresh, summer corn, and a great lesson in just how little help these sweet ears need. If you're using perfect, peak season ears, a little butter, salt and pepper is really all you need.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • After cutting corn from kernels, scrape the cob using the dull side of the knife to collect the sweet milky liquid at the base of the kernels. Toss corn kernels to separate them and make sure no corn silk remains.

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  • Place half of the the kernels in a saucepan and half in the bowl of a blender. Add cold water to the blender. Blend on highest setting until completely smooth, 1 or 2 minutes. Pour mixture into saucepan containing the rest of the corn. Place pot on medium-high heat and bring to a simmer. Season with salt and cayenne pepper. When mixture begins to simmer, stir and reduce heat to medium-low.

  • Continue to simmer about 30 minutes, stirring occasionally. Reduce heat to lowest setting and add butter. Using an immersion blender, mix soup in several pulses until butter emulsifies into the soup and mixture comes together and looks creamy, about 30 seconds.

Nutrition Facts

150 calories; 7.1 g total fat; 15 mg cholesterol; 605 mg sodium. 22 g carbohydrates; 3.8 g protein; Full Nutrition


Reviews (7)

Read All Reviews

Most helpful positive review

Rating: 5 stars
09/10/2016
I did not read other reviews which is unusual for me... But this recipe was close to home to what i grew up with... This is a recipe that tastes like corn on the cob... My family loved as did I... I used 4 ears of corn to get the requisite 3 cups packed... The timings for cooking need to be followed...
(1)

Most helpful critical review

Rating: 1 stars
09/07/2016
Definitely not one of Chef John's best recipes. No texture. No flavour. Like pablum. There are way better corn soup recipes on this website. Don't waste your time on this one. But having said that I do love Chef John's other recipes so he should be forgiven for this turkey
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 1 star values: 1
  • 3 star values: 1
Rating: 5 stars
09/10/2016
I did not read other reviews which is unusual for me... But this recipe was close to home to what i grew up with... This is a recipe that tastes like corn on the cob... My family loved as did I... I used 4 ears of corn to get the requisite 3 cups packed... The timings for cooking need to be followed...
(1)
Rating: 3 stars
07/24/2017
I made this for the second time exactly as the recipe states
Rating: 1 stars
09/07/2016
Definitely not one of Chef John's best recipes. No texture. No flavour. Like pablum. There are way better corn soup recipes on this website. Don't waste your time on this one. But having said that I do love Chef John's other recipes so he should be forgiven for this turkey
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Rating: 4 stars
09/02/2018
I liked it! Tasted creamy without the cream. I used a vitamix blender to blend 1/2 the corn and water. Used fresh white sweet corn and 1/2 the salt what a treat!
Rating: 5 stars
05/14/2018
Made it as recipe states. We loved it and will make it again and again!
Rating: 5 stars
12/20/2018
My Mother and I absolutely LOVED this simple soup... My Mother really likes soup, so I thought that I'd try this for her. I had fun making this soup, and tasted AMAZING afterwards. The one thing I noted though, was that after scraping the corn cobs down, it got VERY messy... But I still loved it! Definitely a recommended recipe!
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Rating: 4 stars
08/17/2016
This soup delivers on fresh corn flavor but my family found the texture a bit off. Even after blending the corn mixture for 2 minutes it seemed to be very smooth but as we later realized there were very small pieces of corn throughout the soup which gave this an odd mouthfeel. Next time after we purée the first corn mixture we will strain it to give this soup better texture. Other than that great soup!