Corn Soup, 3 Ingredients

This is my favorite soup when sweet corn is in season. Everyone I make this for dies from the sweet, buttery, and silky taste.

It’s 3 ingredients, involves a genius technique and wins over any crowd. Basically you sweat the corn in butter and add a stock made from the stalks from which the kernels came from. I was reluctant to give away this recipe but I love sharing it as much as I love cooking it so here it is.



  • 1 dozen ears of sweet corn, in season
  • 1/2 pound of butter
  • sea salt


  1. Shuck corn. Carefully remove the kernels with a small serrated knife. Reserve the cobs.
  2. Place all cobs in a pot and cover with cold water by 2 inches. Bring to a simmer on a back burner.
  3. In another heavy bottom pot, melt 2 Tablespoons of butter. Add all corn kernels and stir to coat with butter. Add a pinch of sea salt.
  4. Cook over medium to low heat to just sweat the corn (no browning).
  5. Add 1-2 cups of ‘cob stock’ to corn and continue to stir and cook until corn absorbs the stock.
  6. Add rest of butter and more stalk and repeat until corn is very soft.
  7. In a blender add corn with some more cob stock. fill blender only about 2/3 way full so soup purees properly.
  8. Puree on high speed until very smooth. Strain through a fine mesh strainer while plunging with a ladle into a clean pot.
  9. Continue until all corn is pureed and varying the amount of liquid added to the blender so the soup isn’t too watery.
  10. Whisk soup well and add more strained cob stock if too thick. Season with salt if needed. Serve or chill immediately. Reserve strained cob stock to use to reheat.
  11. If serving the next day, slowly reheat the soup in a pot while whisking continuously until soup is hot while adding reserved cob stock to thin.