Summer isn’t over just yet…

Are you wanting to hold on to summer for just a little bit longer? Try making this DELICIOUS chilled corn soup with smoked paprika. Courtesy of our Hestan Cue chefs.

Chilled Sweet Corn Soup


1/4 cup extra virgin olive oil

1/2 yellow onion, thinly sliced

32 oz fresh corn kernels OR 2 lb bag frozen corn, thawed

1 quart corn stock (corn cobs simmered in water for about 3 hours) OR can use vegetable stock if needed

1/2 cup creme fraiche

1/4 cup sugar

juice of 1 lemon

salt to taste (about 2 tsp)

smoked paprika for garnish


Heat large pot over medium/high heat

Add olive oil and sauteé onion until tender

Add corn kernels and sautee for about 2 minutes more

Pour stock over corn so that it barely covers the kernels

Simmer corn for about 15 minutes

Place all ingredients in a blender with sugar and lemon juice and blend until smooth

Once smooth, blend in creme fraiche and season with salt to taste

Strain the soup through a fine mesh strainer to make sure smooth and then chill in refrigerator until cold

Garnish with a pinch of smoked paprika