It might seem unusual to add miso and rice vinegar to a chilled buttermilk corn soup. It doesn’t taste at all of Asian flavors, and in fact you probably wouldn’t even detect these ingredients if you didn’t make it yourself. But, the sweetness the miso provides and acidity from the rice vinegar plays nicely with the charred corn kernels. It is a lovely addition to a summer’s meal, or as a light lunch with a salad.
Chilled & Dilled Corn Soup
It might seem unusual to add miso and rice vinegar to a chilled buttermilk corn soup. It doesn't taste at all of Asian flavors, and in fact you probably wouldn't even detect these ingredients if you didn't make it yourself. But, the sweetness the miso provides and acidity from the rice vinegar plays nicely with the charred corn kernels. It is a lovely addition to a summer's meal, or as a light lunch with a salad.
Ingredients
- 4 ears corn, shucked
- 1 cup buttermilk
- 1 small shallot (55 grams) chopped
- 1 garlic clove, smashed
- 6 yellow grape tomatoes
- 2 teaspoons rice vinegar
- 2 teaspoons white miso
- 1 teaspoon honey
- 1 ½ teaspoons kosher salt, such as Morton's
- freshly cracked black pepper
- 2 tablespoons chopped dill
Instructions
- Place the corn on a hot grill or under the broiler, and cook until it is charred slightly. You don’t want to cook the corn too long. It should be a high heat and short cooking time, just so it takes on a little color.
- When the corn is cool enough to handle, place it on a cutting board. Working with one ear at a time, cut the kernels from the cob and place them in a blender.
- Add the buttermilk, chopped shallot, tomatoes, garlic, miso, vinegar and salt and blend until completely smooth.
- Pour through a fine mesh strainer, pressing on the solids to get all of the liquid out, and refrigerate the soup until cold, about two hours.
- To serve, pour into bowls and sprinkle with chopped dill.
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