This recipe for sweet corn soup captures everything I love about summer – tender sweet corn, fresh herbs, bright flavor, and endless nostalgia. Simple, quick, and healthy, it’s a recipe I look forward to making as soon as sweet corn can be found (fresh and locally, of course!).
The recipe was originally published July 7, 2019. It was republished May 22, 2019 with additional content and tips.
I am a born and bred Jersey girl, and food is intricately woven into the fabric of our sub-culture. Everybody’s got an opinion about something, and they’ll sit you down and set you straight on any number of topics:
- Pork roll vs. taylor ham.
- City vs. Jersey bagels.
- Where to get the best boardwalk pizza (and salt water taffy, and hot dogs).
- Gravy vs. Sunday sauce.
- The best diner in town.
- Subs vs. hoagies.
Occasionally the battles get heated, especially when a northerner faces off with a Trentonian. But there are a few things we can all agree on – Jersey tomatoes are the reddest and juiciest, Wawa is the shit, and fresh Jersey sweet corn is life-changing.
Some of my earliest childhood memories involve shucking corn into a paper bag for dinner while sneaking bits of fresh raw kernels into my belly, and then scavenging around the kitchen junk drawer to find enough cob forks.
Even though I now live in the DC area, I still eagerly await the arrival of those first fresh ears of sweet corn at the farmer’s markets. They’re not as good as Jersey corn, but the nostalgia can’t be beat.
This simple sweet corn soup is one my favorite summer dishes, and of of the first recipes I reach for after we’ve had our fill of whole grilled cobs. It’s quick and easy, with a short list of ingredients that really allows the corn to shine. The herby gremolata is optional, but adds that extra special touch that elevates this soup from good to excellent.
How to Make Sweet Corn Soup
This recipe for sweet corn soup combines so many of summer’s best offerings – tender sweet corn, fresh savory herbs, bright flavor, and endless nostalgia. It’s sweet but complex, and the herby gremolata perfectly compliments the fresh summer corn. You must use fresh corn – frozen is fine when corn isn’t the star, but to get the flavor and texture just right here, use the freshest corn you can find.
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The ingredient list for this soup recipe is very short, so use the best quality ingredients you can find and afford. Freshly picked sweet corn will yield amazing results.
- Start by slicing the kernels from the cobs. To do so, trim one end of the cob so you can stand it upright. Then run the edge of sharp knife along the cob to release the kernels. Reserve about 1/4 cup of kernels to use as a garnish for the finished soup.
- Sweat a diced vidalia onion in butter until soft, but not caramelized – too much caramelization will compete with the natural sweetness of the corn.
- Next, add the fresh corn kernels and chopped rosemary to the onions, then add enough filtered water to barely cover the vegetables – I used about three cups. Your cutting board probably accumulated some juices (corn “milk) while you were cutting off the kernels, so add that to the pot too. Place the corn cobs into the pot to further season the broth.
- Season the soup with salt and pepper, bring the liquid to a boil, then reduce to medium low and simmer until the corn is soft and the rosemary is wilted.
- Fish out the the rosemary stems and corn cobs, then add a small splash of fresh lime juice – just a teaspoon or two. You won’t be able to taste the lime in the finished soup, but the acidity will really round out the flavor.
- Use an immersion blender to puree the soup. Taste for seasoning and add additional salt, pepper, and/or lime juice until the flavors really pop.
- Ladle the soup into bowls and garnish with the herb gremolata, a splash of extra virgin olive oil, and the reserved corn kernels. Serve immediately.
Let’s talk about gremolata for a minute. I know it sounds fancy, but it’s really just chopped herbs with garlic. The gremolata for this recipe calls for a combination of fresh basil, oregano, and chives. Each of these herbs pair perfectly with corn, and add a layer of depth to the finished soup.
We had this for dinner with rosemary olive oil bread and a simple green salad. Leftovers keep in the fridge for about a week and are even better the next day.
Tips for Making Sweet Corn Soup Perfectly Every Time
- Freshly picked corn has a short shelf life, so source the freshest corn you can find – directly from a farmer is best, especially if it was picked that day.
- There is absolutely no difference between white and yellow corn, so feel free to use whatever strikes your mood. I prefer yellow corn (or bi-color) simply for the color.
- Take care to sweat, not sautee, the sweet onions. Too much caramelization will compete with the flavor of the corn.
- Run the edge of a knife along the cobs to release some of the natural sugars and juice before tossing the cobs into the soup pot.
- Don’t skip the lime juice! You can’t taste it in the finished soup, but instead the acidity balances the flavor and enhances the sweetness of the corn.
- This recipe doubles easily, so if you want leftovers, go for it! It keeps in the fridge in a tightly sealed container for up to a week, so it’s a terrific option for meal prep. This soup freezes exceptionally well, and is a welcome meal at the end of fall when you’re craving the fresh flavors of summer.
Is Sweet Corn Soup Healthy?
Maybe? It might be for you… Instead of playing the healthy or not game, I’ll tell you this – this sweet corn soup is naturally vegetarian, gluten free, dairy free, and vegan friendly (just use olive oil instead of butter when sweating the onions). Prepared true to the recipe, it packs a sweet nutritional punch with full of doses of Vitamins A and C and a whopping quarter of the recommended fiber intake. It’s heavy on the monounsaturated fats, very low in cholesterol, and contains healthy (hehe) doses of calcium and iron.
More Summer Recipes Using Fresh Sweet Corn
- Grilled Corn Salad with Peppers and Basil
- Grilled Zucchini Salad with Corn and White Beans
- Basil Chicken Salad with Peaches and Corn
- Grilled Mexican Street Corn Stuffed Peppers
DID YOU MAKE THIS SWEET CORN SOUP!? I’D LOVE TO KNOW HOW IT TURNED OUT! LEAVE A COMMENT AND A RATING BELOW 👇
Sweet Corn Soup with Gremolata
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Ingredients
Sweet Corn Soup Recipe
- 2 tbsp butter use avocado oil for vegan
- 1 medium vidalia onion diced to ½”
- 4 ears fresh corn kernels sliced off and cobs reserved
- 1 sprig rosemary
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- 3-4 c. water
- 1-2 tsp lime juice
- 4 tbsp extra virgin olive oil for garnish
Herb Gremolata
- 1 tbsp chopped fresh oregano
- 1 tbsp chopped fresh basil
- 1 tbsp chopped fresh chives
- 2 garlic cloves minced
Instructions
- Prepare the corn. Slice off one end of the cob so that you can hold it upright. Using a sharp knife, run the knife down the side of the cob to release the kernels. Set aside a small amount of fresh corn for garnish (a quarter to third of a cup).
- Heat a dutch oven or other 6-quart pot over medium heat. Add butter and heat until it foams. Add onions, stir to coat in the fat, then cover. Sweat the onions over medium heat, stirring occasionally, until they are soft and translucent, 13-15 minutes.
- Add the corn kernels, rosemary sprig, salt, pepper, and enough water to barely cover the vegetables (mine took just over 3 cups). Scrape any juices released onto the cutting board when slicing the corn as well. Place the cobs on top. It’s okay if the cobs aren’t completely submerged (they float).
- Increase the heat to high and bring the liquid to a boil. Then, reduce to medium low and simmer for 10-12 minutes, until the corn is soft and the rosemary is wilted.
- While the soup is simmering, prepare the gremolata. Finely chop the herbs and mince the basil. Place the herbs and basil in a small bowl and stir until incorporated.
- Remove the soup from heat and fish out the corn cobs and rosemary sprig. Add the lime juice, then puree in the pot using an immersion blender. Taste for seasoning and add additional salt, pepper, or lime juice as needed.
- Ladle the finished soup into bowls and garnish with a few splashes of olive oil and ½ - ¾ tbsp of gremolata. Serve immediately. This recipe doubles easily, and leftovers keep in a tightly sealed container in the fridge for up to a week, or frozen for up to three months.
Notes
- Corn has a short shelf life, so use the freshest corn you can find - directly from a farmer is best, especially if it was picked that day.
- There is absolutely no difference between white and yellow corn, so feel free to use whatever strikes your mood. I prefer yellow corn (or bi-color) simply for the color.
- Take care to sweat, not sautee, the sweet onions. Too much caramelization will compete with the flavor of the corn.
- Run the edge of a knife along the cobs to release some of the natural sugars and juice before tossing the cobs into the soup pot.
- Don't skip the lime juice! The acidity balances the flavor and enhances the sweetness of the corn.
Nutrition Information
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Lindsay | With Salt and Pepper says
Shucking corn always went into a paper bag in my home growing up too! Now when I think about it, I’m like, why didn’t we just throw it into the woods to compost?!? Too funny. This sounds like an amazing recipe and one I’ll def try when I get the time.