Light, creamy, and naturally sweet – this chilled corn soup is what summer dreams are made of.
It’s one of those recipes that feels fancy but is secretly SO simple.
A few fresh ingredients, one blender, and a good chill in the fridge – that’s it.
I love making this when the weather is hot and I don’t want to turn on the stove for more than a few minutes.
🟡 Why I Love This Recipe
This soup takes me straight back to a beach trip I took where we had something similar at a tiny little café – cold, creamy, and full of sweet corn flavor with a tropical twist from the coconut milk. It’s become my go-to no-cook lunch (after the quick sauté). Here’s why it works every time:
- Naturally sweet and savory from the corn and garlic combo
- No cream needed – coconut milk makes it rich and silky
- Served cold, which means it’s perfect for hot days
- Only 5 ingredients
- Looks fancy, tastes refreshing
🥣 Makes: 4 servings
⏱️ Total Time: 25 minutes (including chill time)
🛒 What You’ll Need
- 3 cups fresh corn kernels (about 4 ears)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 cup canned full-fat coconut milk (well-shaken)
- 1 cup cold water
- ¾ teaspoon salt (or to taste)
- 1 tablespoon lime juice
- Optional garnish: extra coconut milk, chopped chives, or cracked black pepper
👩🍳 Tools You’ll Need
- Large skillet
- Blender (high-speed preferred)
- Fine mesh strainer (optional for smoother soup)
- Knife and cutting board
- Measuring spoons and cups
- Medium bowl for serving
💡 Pro Tips
- Use fresh corn if possible – it’s sweeter and more vibrant than frozen.
- Don’t skip sautéing the garlic – it mellows the flavor and adds depth.
- Blend long enough to get it super smooth, or strain it for that silky finish.
- Chill completely – this soup tastes way better cold.
- Top it off with something crunchy like croutons or toasted coconut flakes for texture.
🔁 Substitutions & Variations
- Frozen corn works in a pinch (just thaw first)
- Shallots can replace garlic for a milder flavor
- Add spice with a pinch of cayenne or jalapeño during blending
- Make it herby with a handful of fresh basil or cilantro blended in
⏲️ Make Ahead Tips
- Make it a day ahead and store in the fridge – it gets even better after chilling overnight.
- Store toppings separately until ready to serve.
🔬 Why This Recipe Works (Quick Science)
Corn has natural sugars that intensify when cooked, especially when sautéed with garlic in olive oil. Coconut milk contains fat, which captures the corn’s flavor and gives a creamy texture without dairy. Blending creates a smooth emulsion, and chilling lets the flavors deepen and meld.
🚫 Common Mistakes
- Not cooking the garlic – raw garlic can be harsh and overpowering
- Using light coconut milk – it won’t be as creamy
- Not blending enough – leads to a gritty texture
- Skipping the chill – this soup needs time to come alive in the fridge
🍽️ What to Serve With
- Crusty bread or garlic toast
- Grilled shrimp skewers
- Arugula salad with lemon vinaigrette
- A crisp white wine or sparkling water with lime
❄️ Leftovers & Storage
Store in an airtight container in the fridge for up to 3 days. Stir well before serving cold again. Not freezer-friendly – the texture changes when frozen.
🥄 How to Make Chilled Corn Soup
Step 1: Sauté the Corn and Garlic
Heat olive oil in a skillet over medium heat. Add the corn kernels and minced garlic. Cook for about 5–6 minutes until the corn is golden and fragrant. Stir often so the garlic doesn’t brown too fast.
Step 2: Blend Everything Together
Transfer the cooked corn and garlic to a blender. Add coconut milk, cold water, salt, and lime juice. Blend on high until completely smooth – about 1–2 minutes.
Step 3: Strain (Optional)
For extra-smooth soup, pour the blended soup through a fine mesh strainer into a bowl, using a spoon to press it through.
Step 4: Chill
Cover the bowl and refrigerate the soup for at least 1 hour, or until cold.
Step 5: Serve Cold with Toppings
Pour into bowls and drizzle with a little coconut milk or top with chopped chives, cracked black pepper, or a swirl of lime juice.
🤔 FAQ
Can I use canned corn?
Yes, just drain and rinse it first. It’s a bit less sweet, but still good.
Is this soup spicy?
Nope, but you can add chili if you like some heat.
Can I make this without a blender?
A food processor works, but it won’t be as smooth.
Do I have to strain it?
Not at all – it depends on your texture preference.
💬 Wrap-Up
This chilled corn soup is the kind of dish that surprises people. It’s light but satisfying, simple but special. I hope you give it a try – then come back and let me know how it turned out or ask any questions. I’d love to hear what twists you added too!