Ingredients
- 3 cups packed fresh sweet white corn kernels
- 3 cups cold water
- 2 tablespoons unsalted butter
- 1 teaspoon salt, or more to taste
- 1 pinch cayenne pepper, or more to taste
Why This Recipe Is So Easy To Love
Tips From The Kitchen
- Cook the soup low and slow to bring out the sweetness of the corn.
- Blend the soup until smooth for a creamy texture, or leave some kernels whole for added bite.
Step 1
Cut the kernels off the corn cobs. Once you’ve got the kernels, use the dull side of your knife to scrape down the cob and collect that sweet, milky juice that’s left behind. Give the kernels a little toss to separate them and pick out any stray silk.
Step 2
Split the kernels in half. Put one half in a saucepan and the other half in a blender. Add some cold water to the blender and blend on high until it’s completely smooth, about a minute or two. Pour that blended mixture into the saucepan with the rest of the corn.
Step 3
Place the pot over medium-high heat and bring everything to a gentle simmer. Season with salt and a pinch of cayenne pepper to give it a little kick. Once it starts to bubble, lower the heat to medium-low and let it cook for about 30 minutes, stirring every now and then.
Step 4
When the soup has simmered and the flavors have melded, turn the heat down to the lowest setting. Stir in some butter, then use an immersion blender to pulse the soup a few times until it’s creamy and the butter is fully mixed in. This should only take about 30 seconds. Give it a taste and adjust the seasoning if needed, then it’s ready to serve.
