We used our corn to create this super light and refreshing Sweet Corn Gazpacho. I love raw corn. I always find myself nibbling on freshly cut kernels, every time I cook with corn. I love the crunch of each individual kernel and how they explode the bright sweet flavors into your mouth. So fresh, so good. I don’t think people use raw corn enough, I certainly don’t but need to start…which takes me back to this gazpacho. It’s a different take on the standard tomato gazpacho. I love fun flavored gazpachos, like our Strawberry and Tomato Gazpacho. Our sweet corn gazpacho is a tad bit more hearty, but still makes for a super fresh and light dish. You can kick up the heat by adding in a serrano or jalapeno pepper to the mix. This soup is so easy to make and you can add in whichever fresh ingredients you want, depending on your taste. Sometimes I’ll blend 1/2 a bunch of cilantro directly into the mixture for a more intense flavor.Yum. This recipe is great because it’s vegan and gluten-free (so long as the stock/broth you use is homemade or gluten-free, as some store bought stocks/broths contain gluten). As the weather starts to warm up, I hope you guys try out this quick, easy and delicious sweet corn gazpacho. Enjoy! xx, Jenny
We are really big corn fans, and so we have a lot of corn recipes! Here are some more corn recipes we know you will love:
- Corn Cakes
- Corn Chowder
- Creamed Corn
- Creamed Corn Mac and Cheese (love this one!)
- Korean Corn Cheese
- Summer Corn Salad
- Sweet Corn Pesto Pasta
- Creamy Shrimp and Corn Ravioli
Also check out this post for our Best Soup Recipes!
Sweet Corn Gazpacho
INGREDIENTS
- 3 ears of Sunshine Sweet Corn
- 12 ounces (about 2 heaping cups) yellow cherry tomatoes
- 1 yellow bell pepper, seeded roughly chopped
- ½ medium shallot
- 2 to 4 garlic cloves depending on preference
- ½ cup canned white beans, drained
- ¾ to 1 cup vegetable stock
- juice of 1 lime, optional
- ½ teaspoon cayenne pepper
- 1 teaspoon ground ginger
- salt and pepper to taste
garnish
- radish sprouts
- high quality extra virgin olive oil
- raw Sunshine Sweet Corn kernels
- cilantro leaves
INSTRUCTIONS
- Holding an ear of corn on an angle in a large mixing bowl, slice fresh kernels off the cob and reserve ⅓ cup kernels for garnish. Using the back of your knife, remove the excess ‘milk’ (liquid) from the cob, into the bowl with the kernels. Discard cobs or reserve for later use.
- Place the corn and remaining ingredients into a blender and thoroughly blend until smooth, 3 to 4 minutes. Refrigerate mixture (in the blender well) for at least an hour.
- When ready to serve, blend mixture for 30 seconds and adjust seasonings.
- Ladle gazpacho into bowls and top with a sprinkle the reserved corn kernels.
- Finish each serving with a drizzle of oil and a small about of radish sprouts and cilantro leaves. Serve.
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This looks amazing! One question: the ingredients list just says “1/2 canned white beans.” Is that supposed to be 1/2 can or 1/2 cup?
It’s a 1/2 can (referring to a 15 ounce can of beans), which translates to just about 2/3 a cup!
I would like to freeze this soup after making it? Will that be okay? If so any other directions i should follow or just make the soup and freeze afterwards?
This should be just fine frozen! No adjustments needed other than a little re-seasoning, once the soup has thawed :)
I know this will be blasphemy for some, but I hate tomatoes. Can I leave them out or substitute in this recipe?
This looks so delicious.Thanks for sharing. Continue the great work!
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Sounds like a perfect summer starter. It is weird but the French do not eat much corn and it is very difficult to find fresh corn ever, so I will be using frozen or canned instead.
Will this keep over night in the fridge? I have some guest coming into town but would like to make it the night before.
I am so excited to try this recipe! It’s on the books for this weekend. I am always looking for a new gazpacho that is not a tomato bases (no one can compete with my mother’s recipe) and I use the Otolenghi’s green gazpacho recipe to mix it up, but a corn one! Maybe a rainbow gazpacho-tasting party is in order for the summer! Thanks again :)
I agree with the previous comment – this was a lot of garlic. It was too overwhelming that I couldn’t taste the rest of the ingredients. I think I’ll also cut way back on the garlic the next time.
Holy Crap! 6 is a lot and that’s a typo….should read 4. It has now been changed to 2 to 4 depending on preference!
We made this for dinner tonight as it getting warmer outside and we love fresh corn! It was quick and easy to make. I cut way back on the garlic, we both love garlic, but it seemed like a lot. It was good, but I think next time I will cut back even more on the garlic, it was a bit strong.
I can’t wait…will frozen corn work?
Fresh corn is definitely preferred, but frozen will work!
This recipe is incredible!! Perfect as is, but I did garnish with a bit more of the veggies (some tomatoes and bell pepper because they’re so pretty) as well as some pickled red onion, because I thought they were in the picture, but after looking closer, the purple color is microgreen stalks, but the onion was delicious too!!
Is it weird to want to eat this warm? It’s unseasonably chilly today.
Nope, not at all!
I started eating the bowl, and before I knew it, bottom of the bowl. The only problem with this delicious recipe is that it has a problem with disappearing to quickly ;p NOM NOM NOM.
As an Iowa native, I love a good sweet corn recipe. This dish just SCREAMS summer. Which, btw can start anytime now. I never would have thought of making a gazpacho. Great thinking!
You have the best recipes, and the best presentation EVER. I shall be making this , this evening. Keep it up!
Looks great! How much canned white beans you need? 1/2 cup? 1/2 can? Looking forward to making this this summer!! Thanks.
Looks yummy! No raw corn lovers here, but I think a few minutes of grilling would be enough to take the too raw edge off. When it stops snowing, I’m going to give this a try!
We love corn, we love gazpacho so this sounds like a winning recipe for our table.
This looks SO amazing! Can’t wait to try it!
This looks way too good!
I am a sucker for yellow food! It makes you happy from the inside!
Ooooi want to make this. I love raw corn and my husband will love this too.
Lovely summer soup! I’m willing to bet that the slightly wonky green bowls and gold spoons make this soup taste 200% better too.
I can’t wait for summer either! Especially in LA, where it’s been feeling like summer since… well, summer. Definitely going to try this when the temperatures spike.
This sounds so freaking unreal! A perfect summer soup!