Thomas J. Story
Makes about 6 cups

This summer soup is pure essence of corn. Blanching the basil, an herb that tends to blacken once it's cut, keeps it jewel green.

How to Make It

Boil corn in salted water, covered, 2 to 3 minutes. (For a smoky flavor, you can also roast or grill the ears instead of boiling them.) Slice kernels off the ears with a sharp paring knife. In two batches, purée kernels in a blender with 4 cups water. Strain purée into a bowl, pressing to squeeze out the corn liquid, and throw away the kernel mash. Add salt to taste and chill soup until cold, at least 3 hours. Meanwhile, boil tightly packed fresh basil leaves for 2 to 3 seconds. Drain immediately, plunge in ice water, and drain again. Purée basil in a blender with 1/2 teaspoon salt and the olive oil. Serve soup cold, drizzled with basil oil.

Ratings & Reviews

Excellent hot weather soup

June 26, 2017
I've been making recipe every single summer/early Fall(as long as I can find fresh corn on the cobb) for 10 years now. I've served it to family and it's a mainstay when I go to summer pot lucks, pool parties and Bar-B-Qs. This soup is always requested by friends and family. We grill the corn over a gas grill until thoroughly browned. Just follow the recipe!

crockhill19's Review

August 06, 2010
This recipe was awful. I may as well have poured the water used to boil the corn into soup bowls and served it as soup. It was gritty and had little to no flavor. I would not recommend this and will never make it again.