I adapted this recipe from Everyday Food by Martha Stewart. This sweet, creamy soup contains milk instead of cream. It’s one of my favorites for summer entertaining.
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 medium shallots, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 (2-lb.) pkg. frozen sweet corn kernels, thawed, or 8 ears fresh, kernels removed
- coarse salt, freshly ground pepper, to taste
- 2 cups whole milk
- 1 red bell pepper, diced small
- 4 scallions (white and light green parts only), thinly sliced
- chopped fresh cilantro
Makes 6 servings.
- In a large skillet, heat oil and butter over medium-high heat. Add shallots and cook until soft and translucent, about 2 minutes.
- Add garlic and cook, stirring often, another 2 minutes. (Do not let garlic brown or burn.)
- Add corn kernels and cook until crisp-tender, 5 minutes, stirring occasionally. Season with salt and pepper.
- Add milk, bring to a boil, then reduce to a simmer and cook until corn is soft, about 15 minutes.
- Working in small batches, fill blender or food processor halfway with soup and puree until smooth. (Use caution when blending or pureeing hot liquids.)
- Pour puréed liquid through a fine-mesh sieve set over a large bowl, pressing on solids with the back of a spoon or spatula, scraping the bottom of the sieve occasionally. Continue until all of the soup has been processed, discarding the leftover solids.
- Season soup, to taste, with salt and pepper.
- Cover and refrigerate until cold, at least 1 hour or overnight.
- Divide chilled soup among 6 small bowls or cups. Garnish each with bell pepper, scallions, and cilantro.