This is, essentially, corn gazpacho, but even more simplified: pureed corn makes a creamy, bright yellow base; whole kernals give a satisfying, summery crunch; and a hint of fresh dill lends a cool, unexpected hint of tanginess to this simple summer soup. —wcfoodies
ears of corn, yellow, white, or bi-color
fresh ground white peppercorns (optional)
In This Recipe
Shuck your corn, removing as many of the silks as you can.
Stand your corn in the steamer basket of a large pot and fill as high as you can with water. Bring to a boil and cook corn about 10 minutes or until cooked through. Drain and cool.
Stand an ear of corn on its base and gently run a knife down the length of the corn to remove the kernals. Repeat all around the ear, and then, using the back of your knife, scrape roughly against the cob to remove the sweet starchy liquid. Repeat on the remaining ears.
Combine all ingredients in your food processor, reserving 1/2 cup of the kernals. Blend well, adding a little water 1 teaspoon at a time to achieve your desired consistency. Taste and adjust seasonings.
Run your pureed corn through a strainer to remove any rough bits. Taste for seasoning and adjust if necessary. Stir in your reserved 1/2 cup of whole kernals.
Chill the soup; it'll last for up to a week in the fridge. Serve with a sprig of fresh dill on top and a crusty hunk of sourdough or baguette.