This light, refreshing sweet corn soup is the perfect palate cleanser, just in time for summer. Its versatile flavor allows it to be served as an intermezzo or as a small dessert. The soup will taste good if you overindulged on BBQ or potato salad-what-have-you at your next cook out.

Chilled Sweet Corn Soup [Vegan, Gluten-Free]

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4 small servings (4-6 oz each)


  • 6 fresh ears of shucked corn
  • 1 cup of unsweetened, unflavored almond milk
  • 1/2 teaspoon cinnamon
  • About 2 tablespoons maple syrup
  • 3/4 cup watermelon, cut into tiles (not cubes)
  • 1/4 pint blackberries
  • A handful of basil leaves


  1. Strip the corn and discard the cobs. Place the kernels, almond milk, and cinnamon in a blender or food processor.
  2. Pour liquid into a flour-sack cloth or nut-milk bag and strain out all the solids. Then, discard solids.
  3. Taste and add maple syrup as desired.
  4. Divide among serving cups and add watermelon, blackberry, and basil.

Nutritional Information

Total Calories: 1030 | Total Carbs: 228 g | Total Fat: 16 g | Total Protein: 32 g | Total Sodium: 308 g | Total Sugar: 109 g Per Serving: Calories: 258 | Carbs: 57 g | Fat: 4 g | Protein: 8 g | Sodium: 77 mg | Sugar: 27 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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