Chef’s Corner: Chilled Corn Soup

summer ranch recipe

Summer time is the perfect time of the year for chilled soups. This summer, Chef Chol shares his recipe for Chilled Corn Soup, just in time for the Olathe corn to be coming into season. Do you know the story about Olathe corn? Corn isn’t a major crop in most of Colorado, but there is a small area in the state where it has been produced with renowned success. Check out this article about Olathe corn from Food Republic, and then enjoy the recipe!

Chilled Corn Soup (8 servings)

• 6 ears corn, shucked
• 3 cups buttermilk
• ½ cup basil leaves, more for garnish
• 6 green onions, roughly chopped
• 1 tablespoon fresh lime juice, more to taste
• 2 fat garlic cloves, roughly chopped
• Kosher salt, to taste
• Radish slices, for garnish
• Extra-virgin olive oil, for garnish
• Chives, thinly sliced, for garnish

PREPARATION
1. Slice kernels off corncobs (you should have 6 to 7 cups of kernels). Discard cobs and place kernels in a blender.
2. Add buttermilk, basil, scallions, lime juice, garlic, salt, and 1/2 cup ice cubes to the blender and purée until very smooth.
3. Strain mixture through a sieve, pressing down hard on the solids. Discard the leftover solids.
4. Chill the soup 2 hours until ready to serve.
5. Serve soup garnished with radish slices, chives, and a drizzle of olive oil.