Cold Corn Soup


  • 5 ounces unsalted butter, divided use
  • 1 small onion, diced
  • Sea salt and freshly ground black pepper as needed
  • 6 ears corn, shucked
  • 1 quart water
  • 1 serrano chile, charred, peeled and deseeded
  • 1 small ripe avocado
  • ⅛ cup cilantro leaves, chopped
  • Crème fraîche
  • 1 tablespoon soy sauce
  • Fleur de sel as needed


Heat 4 ounces butter in a pan over medium heat. Add onions and cook until soft but do not brown, about 10 minutes. Season with salt.

Season 3 ears of corn with salt and pepper and grill lightly for a smoky essence; set aside. Cut corn from all the cobs and sauté with onion. Add water, bring to a boil and simmer 5 minutes. Puree in blender and adjust for salt as needed.  Cool and stir in one tablespoon crème fraîche. Keep chilled.

To make serrano-avocado garnish: Small dice chile and avocado. Saute in butter, season with soy sauce. To plate, ladle 8 ounces of soup in bowl, garnish with serrano avocado mixture, cilantro leaf, black pepper and fleur de sel.

Makes 6 to 7 servings.

Chef Angus Brown; Octopus Bar, Atlanta