Our Corn and Buttermilk Soup Captures the Best Flavors of Summer

Crank up the corn in this soup by making a stock with both the cut kernels and the stripped cobs. The result is a refreshing dish with an intense corn taste. The buttermilk gives it a creamy texture, without the richness of cream. It also adds some acidity to balance the sweetness of the corn. Serve this soup hot or cold; it’s delicious either way. 

Corn Buttermilk Soup with Sweet Smoked Paprika and Cilantro Recipe

Serves 6 to 8

Shopping List
6 ears organic corn
2 cloves organic fresh garlic
2 or 3 organic shallots
2 tablespoons olive oil, plus more for drizzling
Kosher salt
Freshly ground black pepper
¼ teaspoon coriander seeds
¼ teaspoon ground cumin
½ teaspoon sweet smoked paprika
5 cups vegetable broth
1 cup buttermilk
4 or 5 sprigs organic fresh cilantro
¼ teaspoon red chile flakes, optional

Tools
Blender or immersion blender, fine-mesh strainer, 2 large bowls, large sauce pot with a lid

1. Prep the vegetables

  • Shuck the corn. Lay the ears flat and cut the kernels from the cobs. Transfer the kernels to a large bowl. Break the cobs in half crosswise and reserve. 
  • Peel and finely chop, press, or grate the garlic. 
  • Peel and finely chop the shallots. 

2. Make the soup
In a large sauce pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the garlic and shallots and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Season with salt and pepper. Stir in the coriander, cumin, and half the paprika and toast until fragrant, about 1 minute. Add the corn kernels and cobs, season with salt and pepper, and cook, stirring occasionally, until the kernels are starting to soften, 2 to 3 minutes. Add the vegetable broth and bring to a boil; reduce to a simmer, cover, and cook until the corn kernels are very tender and the soup is thickened, about 35 minutes. Remove from the heat and discard the cobs. Let the soup cool slightly. Stir in the buttermilk. 

3. Finish the soup 

  • Strip the cilantro leaves from the stems. 

Working in small batches, transfer the soup to a blender and puree until very smooth. Using a fine-mesh strainer, strain the pureed soup into a large bowl. Season to taste with salt and pepper. Chill for at least 4 hours, or return the soup to the sauce pot and warm over low heat until hot, if desired, 2 to 3 minutes. 

4. Serve
Ladle the soup into individual bowls and garnish with the cilantro leaves. Drizzle each bowl with a little olive oil, sprinkle with as many chile flakes as you like, and serve. 

Chef’s Tip: If you have an immersion blender or stick blender, use it to puree the soup in the pot after the liquid has cooled slightly. 

 

Nutrition per serving: Calories: 120, Protein: 3g (6% DV), Fiber: 2g (8% DV), Total Fat: 5g (8% DV), Monounsaturated Fat: 3g, Polyunsaturated Fat: 1g, Saturated Fat: 1g (5% DV), Cholesterol: 0mg (0% DV), Sodium: 290mg (12% DV), Carbohydrates: 16g (5% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

Bonus recipe—ingredients not included in box.  

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