Fresh corn makes this chilled soup smooth and creamy without cream. Lime keeps the flavor bright, while cucumber, dill and chili oil add a crisp bite and a little heat when serving.
This soup is all about fresh corn: the kernels add natural sweetness and, once puréed, a rich texture too. In the Netherlands, fresh corn is easiest to find in summer. Choose ears with kernels that feel firm and juicy; older corn can taste a little starchier. Frozen corn works out of season too, but let the kernels thaw first and keep in mind that the soup will taste a little less distinctly of fresh corn.
A short cooking time makes the kernels tender enough to purée until smooth without cooking away their fresh flavor. A powerful blender helps make the soup velvety smooth; give the corn enough time to blend and add the cold water gradually so you can control the thickness. Yogurt adds creaminess and a slight tang, but there’s no need for cream. Use plain, unflavored yogurt. Greek yogurt makes the soup thicker and richer; stir in a little extra cold water if needed.
Lime balances the sweetness of the corn. Zest only the green part of the peel: the white pith underneath can taste bitter. Taste the soup again after chilling, because cold dishes often taste less pronounced than when warm. An extra squeeze of lime or a pinch of salt may be all it needs. The diced cucumber adds a cool, crisp bite, while dill brings a fresh, herby note. Chili oil makes the soup warmer and spicier; start with a few drops and offer more at the table if you like.
Add the toppings just before serving. Cucumber and dill lose their fresh texture if they sit in the soup for too long, and the chili oil will spread throughout the bowl instead of forming little flavorful accents. Serve the soup as a starter on a warm day, or pour smaller portions into glasses for a lunch with bread. You can make the soup ahead and keep it covered in the refrigerator; keep the toppings separate and serve the soup within two days. Stir well before ladling, as the purée may thicken slightly as it chills.
Cut the corn kernels off the cobs. Bring a pan of water to a boil, add the kernels and cook for 4–5 minutes, until tender but still firm. Drain and let the corn cool completely.
Put the cooled corn in a blender with the yogurt, cold water, lime zest and juice, and salt. Purée until the soup is as smooth as possible. Add a splash of extra cold water if needed.
Taste and season with extra salt or lime juice. Cover and refrigerate the soup for at least 2 hours, until thoroughly chilled.
Dice the cucumber and finely chop the dill. Stir the soup before serving and divide it among four bowls.
Top the soup with the cucumber and dill, and finish with a few drops of chili oil.
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