Serve Chilled Corn-and-Dill Soup for a Delicious Summer Supper
This creamy soup has a surprisingly complex taste, thanks to a generous helping of fresh dill, plenty of smoky grilled sweet corn, and tangy buttermilk.
You can make up a big batch ahead of time as a first course for a dinner party. Or toss a few extra cobs on the grill this weekend, then save them to make this chilled soup for a light weeknight dinner, alongside a sandwich or salad.
Related: 100 Recipes for Any Summer Occasion
Yields: 4-6 servings
Prep Time: 25 mins
Total Time: 25 mins
Ingredients
Canola oil, for grill grates
3
large or 4 medium ears fresh corn, husked
Kosher salt and freshly ground black pepper
1 1/2 c.
full-fat buttermilk
1/2 c.
fresh dill, plus more for garnish
2 tbsp.
fresh lemon juice
1
clove garlic, roughly chopped
Olive oil, for drizzling
Directions
Heat grill to medium-high. Once hot, clean and oil grill grates. Season corn with salt and pepper. Grill, turning occasionally, until charred, 4 to 5 minutes. Once cool enough to handle, remove kernels from cobs; discard cobs.
Reserve 2 tablespoons corn kernels. Place remaining corn kernels, buttermilk, dill, lemon juice, garlic, and 1/4 cup water in a blender. Puree until smooth, 1 to 2 minutes. Strain through a fine-mesh sieve, pressing to remove as much liquid as possible; discard solids. Chill until cold.
Serve garnished with reserved corn and dill and drizzled with olive oil.
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