Chilled Corn Buttermilk Soup Recipes

Steps:

• Cut the corn: Hold an ear of corn upright with one end on the cutting board and the other in your non-cutting hand. Use a sharp knife to shave off the kernels in rows from the cob. Rotate the corn and cut close enough to the core so that the kernels remain relatively whole, but not so closely that you end up taking fibrous pieces of the cob with you. Repeat with all of the corn. Gather the kernels in a bowl and reserve the cobs.
• Start the soup: Combine half the olive oil and all the scallions with a generous pinch salt and 1/4 cup water in a large saute pan and cook over medium-low heat until they are translucent and tender, 3 to 5 minutes. Remove from the pan and set aside.
• Cook the corn: Heat the remaining 2 tablespoons olive oil in the same saute pan and add all the corn kernels. Season with salt, then stir in the brown sugar and a generous pinch black pepper. Cook over medium heat until the corn becomes tender, 8 to 10 minutes.
• Finish: Bring the half-and-half and 1 cup water to a gentle simmer in a medium pot over medium heat and add the cobs. Simmer the cobs gently on low heat until they impart their corn flavor to the half-and-half, 12 to 15 minutes. Discard the cobs. Add the Worcestershire and hot sauce and stir to combine. Add the cooked corn and scallions to the pot and simmer on low heat for 3 to 5 minutes. Taste for seasoning.
• Puree half of the liquid and corn in the blender until smooth and pour back into the rest of the soup. Refrigerate until fully cold, at least 4 hours and up to 24 hours.
• Serve: Whisk to blend so some of the remaining corn lands in each bowl as you serve the soup. Taste for seasoning. Ladle into the bowls.

Steps:

• Slice kernels off corn cobs (you should have 3 to 3 1/2 cups kernels). Discard cobs and place kernels in a blender.
• Add buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes to the blender and purée until very smooth.
• Strain mixture through a sieve, pressing down hard on the solids. Serve soup garnished with radish slices and a drizzle of olive oil.

Steps:

• For the soup: Whisk together the buttermilk, garlic, scallions and thyme leaves in a medium bowl and set aside while preparing the rest of the ingredients.
• Hold an ear of corn flat on a cutting board. Using a sharp chef's knife, slice the kernels off the cob. Continue rotating the cob and slicing until all the kernels are cut off. Repeat with the remaining cobs. You should have 3 1/2 to 4 cups of kernels. (You can freeze the cobs for corn stock later).
• In a blender, combine the buttermilk mixture, corn kernels, olive oil, 1 teaspoon salt, and ice cubes. Blend until smooth.
• Strain the soup through a fine-mesh sieve and discard the solids. Check the seasoning, and adjust with salt and pepper, if necessary.
• For the garnish: In a small bowl, toss the tomatoes with the scallions, parsley leaves and stems, thyme leaves, garlic and lemon juice. Season with salt.
• Divide the soup among 6 serving bowls. Top with the tomato mixture, drizzle with olive oil and serve immediately.

Steps:

• In a large skillet, saute onion in oil until tender. Add the shrimp, garlic and curry; saute until shrimp turn pink, 4-6 minutes longer. Remove from the heat and set aside., In a blender, combine the buttermilk, 2 cups corn, sour cream, pepper sauce, salt and pepper. Cover and process until smooth; transfer to a large bowl. Add remaining corn and shrimp mixture. Cover and refrigerate for at least 3 hours. Garnish servings with chives.

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion, poblano chile, and garlic; sauté until the onion is soft and translucent and the chile and garlic are tender and fragrant, about 5 minutes.
• Add the coriander, cumin, and turmeric, and cook until they are toasted and fragrant, about 2 minutes. Add the corn, and sauté until the kernels are lightly browned, about 5 minutes. Remove from heat, and let cool slightly.
• Transfer 1 1/2 cups of the corn mixture to the bowl of a food processor fitted with the metal blade, and add the buttermilk and salt; puree until the mixture is smooth. Transfer to a large bowl or plastic storage container; stir in the remaining corn mixture. Cover with plastic wrap, and place in the refrigerator until the soup is well chilled, at least 2 to 3 hours before serving.
• (Per serving)
• Calories: 177
• Fat: 4g
• Cholesterol: 7mg
• Carbohydrate: 27g
• Sodium: 643mg
• Protein: 9g
• Fiber: 5g

Steps:

• Heat oil in a medium saucepan over medium heat. Add onion, poblano chile, and garlic; saute until onion is soft and translucent and chile and garlic are tender and fragrant, about 5 minutes.
• Add coriander, cumin, and turmeric, and cook until they are toasted and fragrant, about 2 minutes. Add corn, and saute until kernels are lightly browned, about 5 minutes. Remove from heat, and let cool slightly.
• Transfer 1 1/2 cups corn mixture to the bowl of a food processor fitted with the metal blade, and add buttermilk and salt; puree until mixture is smooth. Transfer to a large bowl or plastic storage container; stir in remaining corn mixture. Cover with plastic wrap, and place in refrigerator until soup is well chilled, at least 2 to 3 hours. Remove from refrigerator; ladle into bowls, and serve.

Steps:

• 1. Slice kernels off corn cobs (you should have 3 to 31/2 cups kernels). Discard cobs and place kernels in a blender. 2. Add buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes to the blender and purée until very smooth. 3. Strain mixture through a sieve, pressing down hard on the solids. Serve soup garnished with radish slices and a drizzle of olive oil.

Steps:

• Cut corn kernels off cobs; transfer kernels to large bowl. Scrape cobs over bowl with knife to remove and remaining bits of corn and milky liquid. Break cobs in half crosswise and reserve.
• Heat oil in heavy large saucepan over medium-high heat. Add shallots, ginger, and garlic; saute until shallots begin to soften, about 2 minutes.
• Add corn and any accumulated liquid in bowl. Cook until heated through, stirring occasionally, about 3 minutes.
• Add cobs and broth. Bring soup to boil; reduce heat to low, cover pan, and simmer until corn is very tender, about 30 minutes. Discard cobs.
• Working in batches, puree soup in blender. Transfer to large bowl. Stir 1 c buttermilk into soup. Cover and refrigerate until chilled, at least 3 hours.
• Season soup to taste with salt and pepper. Divide soup among 8 bowls. Drizzle with additional buttermilk, sprinkle with chives, and serve.

Steps:

• Whisk together buttermilk, sour cream, and salt in a bowl, then stir in remaining ingredients. Chill 15 minutes before serving.