This soup is a great way to use that fresh corn so abundant right now. This is an easy, very flavorful yet light for a cream soup. With the chiles, coriander, and buttermilk it has a tangy, interesting flavor that is particularly suitable for serving cold. Can you serve it hot? Of course! This is good either way. This is adapted from a recipe published in Parade magazine.
I used a medium hot Big Jim chile in it – it is good with whatever heat level you prefer.
I might try a few variations, let’s say adding red bell pepper or pimento for a gorgeous color accent.
Chilled Southwestern Corn Soup
Prep time
Cook time
Total time
A tangy, flavorful soup with a fresh corn taste perfect for summer.
Author: Anita Edge
Recipe type: Soup
Cuisine: Southwestern
Serves: 6
Ingredients
- 1 tbsp canola oil
- 1½ cup diced onion
- ½ cup diced green chiles
- 2 cloves garlic, minced
- 1 tsp ground coriander
- 1 tsp cumin
- ¼ tsp salt or to taste
- 2½ cups corn cut fresh off the cob (about 3 ears)
- 4 cups buttermilk
- 2 tbsp chopped cilantro for garnish
Instructions
- Saute onion in oil over medium heat until translucent, about 3 minutes.
- Add the green chiles, garlic, and corn and cook another 2 minutes.
- Add the coriander and cumin and cook another 3 minutes.
- Transfer 1½ cups of the corn mixture to a blender, add 2 cups of buttermilk, and puree.
- Transfer to a large bowl and add the remaining corn mixture and 2 more cups buttermilk. Season with salt to taste and chill.
- Serve topped with fresh cilantro.
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