Ingredients
Scale
- 4 ears fresh corn, husked
- 1 small yellow onion, chopped
- 1 garlic clove, minced
- 2 tbsp olive oil or unsalted butter
- 3 cups vegetable broth (or water)
- ½ cup plain Greek yogurt, sour cream, or coconut milk
- Salt and freshly cracked pepper, to taste
- Juice of ½ lemon
- Optional garnishes: chopped chives, crumbled feta, chili oil, swirl of yogurt
Instructions
- Cut kernels from cobs and set aside. Snap cobs in half and reserve.
- In a medium pot, heat olive oil or butter over medium heat. Add onion and garlic, sauté until soft and fragrant (about 5 minutes).
- Add corn kernels and reserved cobs to the pot. Pour in broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
- Discard corn cobs from the pot. Let the soup cool slightly.
- Transfer soup to a blender (in batches if needed). Add yogurt, sour cream, or coconut milk and blend until silky smooth. Season with salt, pepper, and lemon juice.
- Refrigerate for at least 1 hour, until completely cold.
- Stir and adjust seasoning if needed. Serve cold with your choice of toppings.