{ "id": 28576, "date": "2026-11-02T15:30:44", "date_gmt": "2026-11-02T07:30:44", "guid": { "rendered": "https:\/\/kefir.link\/zh-tw\/kefir-corn-soup\/" }, "modified": "2026-11-02T15:30:44", "modified_gmt": "2026-11-02T07:30:44", "slug": "kefir-corn-soup", "status": "publish", "type": "post", "link": "https:\/\/kefir.link\/en\/kefir-corn-soup\/", "title": { "rendered": "Chilled sweetcorn kefir soup" }, "content": { "rendered": "
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\"\"By Nik<\/strong><\/a>, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and former chef \u00b7 Updated 2 November 2026<\/p>\n

Fresh sweet corn, blended raw with milk kefir, spring onions, garlic and basil, makes a cold, velvety soup that never goes near the stove. The corn brings sweetness and body, and the kefir answers with a cool tang. Halved cherry tomatoes and a few basil leaves on top add colour and a fresh bite.<\/p>\n

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Prep time<\/span>15 min<\/strong><\/div>\n
Total time<\/span>2 h 15 min<\/strong><\/div>\n
Makes<\/span>4 servings<\/strong><\/div>\nJump to the recipe \u2193<\/a>\n<\/div>\n
\"Chilled<\/figure>\n

A summer soup that skips the stove<\/h2>\n

Chilled soups of raw corn and cultured milk are an American summer idea, usually made with buttermilk and served on warm days as a light lunch or a starter. Buttermilk is milk soured by bacteria, and plain kefir can take its place in equal amounts. Kefir tastes a little more complex, with a faint yeasty, lightly fizzy edge. Making the soup ahead gives it time to get properly cold and lets the flavours come together. Cold also mutes salt, so taste it again just before serving.<\/p>\n

Colander or sieve: you choose the texture<\/h2>\n

Pur\u00e9ed corn gives the soup most of its body, so it needs no cream. Blending still leaves bits of corn skin and fibre, and straining removes them. An ordinary colander catches the coarsest pieces and keeps the soup thick and rustic, while a fine sieve gives a silkier result. If you warm the soup, never let it boil, because boiling curdles kefir and the whey separates for good. Warming also turns the basil a duller green.<\/p>\n

From espresso cups to a light lunch<\/h2>\n

For a party starter, pour the soup into espresso cups or small glasses. For lunch, serve a shallow bowl with a green salad and crusty bread. To change the topping, scatter over grilled or raw corn kernels, or finish with a few drops of chilli oil.<\/p>\n<\/div><\/trp-tag><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Chilled sweetcorn kefir soup<\/h2>\n<\/div>\n
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Prep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Chilling time <\/span>2 hours<\/span><\/span> hours<\/span><\/span><\/div>
Total Time <\/span>2 hours<\/span><\/span> hours<\/span> 15 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\t
Servings <\/span>4<\/span> servings<\/span><\/span><\/div><\/div>\n<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print the recipe<\/a>\n<\/div>\n
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Ingredients<\/h3>

Soup<\/h4>