Sweet Corn Soup from Chef Alissa Tsukakoshi

Reagan Byrne

Corn season is here! Make the most of the beloved local crop with this pared down recipe courtesy of Alissa Tsukakoshi from Town Meeting Bistro at the Inn at Hastings Park. With just four ingredients (and one of them is water), this simple preparation really lets the star ingredient shine in all its end-of-summer glory. Head to the farm or the farmer’s market for the freshest ears you can get your mitts on and give it a go.


  • 8 ears of corn, shucked (kernels removed and reserved, cobs reserved)
  • 4 tablespoons neutral oil (corn, canola, sunflower etc)
  • Water
  • Salt


  1. Place the reserved corn cobs in a non-reactive stock pot or saucepan large enough to hold them.
  2. Cover the cobs (barely) with cold water. Bring to a boil over high heat.
  3. Reduce the heat to a simmer, skimming any impurities that rise to the top.
  4. Simmer for 30 minutes and strain through fine chinois (or finest possible strainer).
  5. At the same time, heat (over a medium flame) a non-reactive pan large enough to hold the corn kernels.
  6. Add the oil, let it spread out and then add the corn kernels.
  7. Add 1 teaspoon of salt and cook the kernels over medium-low heat while covered. Stir frequently until tender. Do not allow the kernels to brown.
  8. When the corn stock and kernels are both done, cover the kernels with the stock by about 1-inch; save the rest of the stock. Cook over medium heat until the corn is very, very tender.
  9. Puree the soup as fine as possible in a blender or food processor. Strain through the finest possible strainer.
  10. Adjust the texture with the extra corn stock and the flavor with a little salt and pepper if necessary.
  11. While the soup can be served hot immediately, it benefits from chilling and being served, either hot or cold, the next day.

You may also be interested in