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Chilled Corn Soup with Basil Oil

Chilled Corn Soup Riverstone July2024

Embrace the vibrant flavors of summer with our Chilled Corn Soup with Basil Oil! Made with just a few simple items, the key to its deliciousness lies in using the freshest possible ingredients. Visit your local farmer’s market to pick up the sweetest corn of the season and you’re on your way. It pairs perfectly with J. Lohr Estates Riverstone Chardonnay, enhancing the wine’s ripe citrus and white nectarine notes.

Serves: 3-4


Basil Oil:

  • 2 cups fresh basil leaves, packed
  • ¾ cup olive oil
  • 2 garlic cloves
  • zest of 1 large lemon


  • 4 ears of corn, husks and silk (stringy part) removed
  • 4 Tbsp. unsalted butter
  • 1 Tbsp. kosher salt, divided
  • garnish: tiny basil leaves, edible corn flowers


  1. To make basil oil: Combine basil, olive oil, and garlic in a blender and blend on high for 30 seconds. Transfer to a small saucepan and simmer on medium-low heat for 5 minutes, stirring occasionally. Strain through a mesh sieve into a heat-proof container and stir in lemon zest. Set aside.
  2. Using a sharp knife, slice the kernels from the cob. Reserve the cobs.
  3. Melt butter in a large heavy-bottomed pot, then add the kernels and cook until soft (about 3-4 minutes). Add ½ Tbsp. salt, the cobs, and 3 cups of filtered water. Bring to a boil, then reduce to a simmer and cook for about 20 minutes.
  4. Let cool slightly then carefully remove and discard the cobs. Transfer the corn and water to a blender and blend on high until smooth, about 30 seconds. Pour liquid through a mesh strainer, discard solids, then season soup with remaining ½ Tbsp. salt.
  5. Let soup come to room temperature, then chill in the refrigerator for 1 hour or overnight.
  6. To serve, ladle soup into individual bowls. Use a spoon to drizzle the basil oil over one side, then use a toothpick to drag “figure 8” motions through the oil. Garnish the other side with corn flowers and small basil leaves.