Go Back
–+ servings
Delicious corn chowder

Creamy, No-Cook Corn and Buttermilk Bowl

No ratings yet
Sweet summer corn transforms into pure magic when paired with tangy buttermilk in this rejuvenating no-cook soup. The natural corn flavor shines through brilliantly when the kernels are blended raw, preserving their just-picked sweetness and subtle complexity.
Print Recipe Pin Recipe
Prep Time 35 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Appetizer, dinner, lunch, Main Course, Soup
Cuisine: American
Calories: 185
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups fresh corn kernels from about 4 ears of sweet corn; frozen corn can be substituted
  • 1½ cups low-fat buttermilk
  • 2 green onions chopped
  • 1 small clove of garlic minced
  • 2 tablespoons fresh basil or chives chopped (plus more for garnish)
  • 1 tablespoon fresh lime juice
  • 2 tablespoons extra virgin olive oil plus more for drizzling
  • ¼ teaspoon cayenne pepper optional, for a gentle kick
  • Sea salt and freshly ground black pepper to taste

Equipment

Method
 

  1. Combine corn kernels, buttermilk, green onions, garlic, herbs, lime juice, olive oil, cayenne, salt, and pepper in a blender.
  2. Blend until completely smooth and silky. For a finer texture, strain through a fine mesh sieve.
  3. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
  4. Chill for at least 1 hour before serving.
  5. Serve in chilled bowls, garnished with fresh corn, torn basil, and a drizzle of olive oil.

Nutrition

Serving: 240mlCalories: 185kcalCarbohydrates: 30gProtein: 6gFat: 5gSaturated Fat: 1.5gSodium: 250mgFiber: 3gSugar: 9g

Notes

For Garnish:

  • Reserved fresh corn kernels
  • Torn basil leaves or chopped chives
  • Drizzle of olive oil

Possible Pairings

  • Crusty sourdough or cornbread: For dipping or a hearty side.
  • Grilled shrimp or smoked salmon: Their savory notes contrast beautifully with the soup’s sweetness.
  • Summer tomato salad: For a vibrant, colorful meal.
  • Chilled rosé or Sauvignon Blanc: The soup’s tang and sweetness pair well with crisp, dry wines.
  • Roasted or grilled vegetables, Such as zucchini, peppers, or eggplant, to round out a summer spread.

Tips & Variations

  • Add ¼ cup Greek yogurt or a splash of cream for extra creaminess.
  • Make it vegan by substituting plant-based buttermilk (blend plant milk with a splash of lemon juice).
  • Add a handful of baby spinach or arugula for a green twist.
  • Keeps well in the fridge for up to 2 days; stir before serving.

Tried this recipe?

Let us know how it was!