Serve Chilled Corn-and-Dill Soup for a Delicious Summer Supper

Name: Serve Chilled Corn-and-Dill Soup for a Delicious Summer Supper
Prep time: 25 min
Total time: 25 min
Yield: 4 - 6 serving(s)
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

Add this to your meal plan for the week!

By Christopher MichelPublished: Jul 23, 2024

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two bowls of chilled corn and dill soup with dill garnish on a wooden table

Becky Luigart-Stayner

Yields:

4 - 6 serving(s)

Prep Time:

25 mins

Total Time:

25 mins

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.

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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 cups full-fat buttermilk
1/2 cup fresh dill, plus more for garnish
2 Tbsp. fresh lemon juice
1 clove garlic, roughly chopped
Olive oil, for drizzling

Directions

1. Step 1Heat 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.
2. Step 2Reserve 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.
3. Step 3Serve garnished with reserved corn and dill and drizzled with olive oil.