Dinner Tonight: Cold Corn Summer Soup Recipe

1. 1

   Cut off the kernels from the corn. Cut the cobs in half.

2. 2

   Toss the cobs and kernels in a large pot. Cover with cold water. Bring to a boil, then reduce to a simmer, and cook for 30 minutes.

3. 3

   Remove the cobs. Puree the soup with an immersion blender or in batches in a food processor. Strain the soup with a metal strainer. Discard the pulp.

4. 4

   Season with salt and pepper. Pour into a bowl, and chill. When ready to serve, add some chopped basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.