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

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.

Related: 100 Recipes for Any Summer Occasion

Yields: 4-6 servings

Prep Time: 25 mins

Total Time: 25 mins

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

Directions

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

You Might Also Like

• 70 Impressive Tiny Houses That Maximize Function and Style

• 30+ Paint Colors That Will Instantly Transform Your Kitchen