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There’s something about late summer that calls for simplicity—and this chilled corn soup answers with elegance and ease. It captures the sweetness of peak-season corn and turns it into a velvety, refreshing dish that feels just right when the weather is warm but the days are slowly growing shorter.
Infused with rich dairy and finished with a bright drizzle of Meyer lemon olive oil, this soup strikes a balance between creamy comfort and zesty lift. Whether you’re serving it as a light starter or making it the centerpiece of a warm-weather lunch, it’s a beautiful way to celebrate the season’s best ingredients—no oven required.
Why Corn Deserves the Spotlight in Late Summer
Late summer is prime time for corn, when every ear is packed with golden kernels at the height of sweetness and flavor. It's a fleeting window of perfection, and home cooks and chefs alike take full advantage. Corn is not only abundant during this time of year, but its versatility makes it a go-to ingredient for everything from casual backyard barbecues to elegant seasonal menus.
What makes corn truly special is its ability to transform in texture and tone—whether it’s charred on the grill, tossed into a salad, or puréed into a silky soup. When served chilled, like in this recipe, corn's natural sugars shine even more, offering a balance of richness and freshness that’s ideal for warm afternoons and breezy evenings. This soup is a celebration of that moment when summer produce is at its peak—simple, satisfying, and full of sunshine in every bite.
Chilled Corn Soup with Meyer Lemon Oil
Recipe Type:
Main Dish
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Servings:
6
Ingredients
- 6 ears corn, shucked
- 3 C. milk
- 1 C. heavy cream
- kosher salt and freshly ground black pepper
- Meyer lemon olive oil for garnish (see Note)
- 1 Tbsp. minced fresh chives
Instructions
- Cut the corn kernels from the cobs and set aside. Put the cobs in a large stockpot and add the milk. Bring to a boil over medium heat. Reduce the heat to low and simmer until reduced by two-thirds, about 20 minutes. Add the corn kernels and cream and simmer until the kernels are tender, about 5 minutes. Remove the cobs and discard.
- In batches, transfer the corn mixture to a blender and puree. Strain through a fine-meshed sieve into a bowl and season with salt and pepper to taste. Refrigerate until chilled, 4-6 hours.
- Divide among 6 small bowls and drizzle a liberal amount of Meyer lemon olive oil over each serving. Sprinkle with chives and serve.
- Note: Olive oil flavored with Meyer lemons is readily available in specialty foods stores and can often be found next to other olive oils in supermarkets.
Wine Pairings for Chilled Corn Soup
The sweet, delicate flavor of fresh summer corn shines in this chilled soup—and the right wine makes it even better. A glass of Kendall-Jackson Sauvignon Blanc brings bright acidity and citrus notes that balance the creaminess and lift the dish with a refreshing finish.
For a richer pairing, Kendall-Jackson Chardonnay offers layers of ripe fruit and subtle oak, making it a great match for the sweet-savory contrast of the corn and Meyer lemon oil. The full white wine collection has plenty of options to explore—each with its own personality, but all crafted to enhance fresh, seasonal flavors.
Browse the Kendall-Jackson wine shop to find the perfect bottle to serve with this summer-ready soup.
