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Chilled Corn Soup

Chilled Corn Soup is a unique way to savour delicious summer corn, and it’s the ideal beginning to make ahead, chill, and enjoy before dinner.


  • 4 large ears corn, shucked
  • 1/4 yellow pepper 
  • 1/2 yellow heirloom tomato (about 5 ounces)
  • 1/2 small sweet onion 
  • 1 tbsp. fresh lime juice
  • Kosher salt
  • Queso fresco, cilantro leaves, and cayenne, for serving


  1. A medium saucepan of water should be brought to a boil. Boil for 2 minutes with the corn, then drain and chill under cold water.
  2. Working over a bowl, remove kernels off cobs and scrape any residual bits of kernels and fluids with the back of a knife. Cobs should be discarded.
  3. Puree the corn, pepper, tomato, onion, lime juice, and 1/2 teaspoon salt in a blender until smooth. Refrigerate for at least 30 minutes and up to 24 hours before serving. Serve with crumbled queso fresco, cilantro, and a sprinkle of cayenne pepper on top.