Sweet corn, fresh lime and creamy yogurt come together in a smooth, chilled soup. A spoonful of chili oil and crunchy corn kernels add a little warmth and bite to every serving.
Fresh corn is the base of this soup, so choose ears with firm, juicy kernels. In the Netherlands, corn is generally easy to find from late summer through fall; outside the season, you can use frozen corn. Use about 500 grams of kernels and cook them for a few minutes, until tender. Canned corn works too, but drain it well and bear in mind that its flavor is often less pronounced.
A short cooking time makes the kernels soft enough to blend until smooth without cooking away their sweetness. Save some of the cooking water: you can use it to gradually thin the soup until it’s pourable. A powerful blender gives the smoothest result; an immersion blender works too, though the soup may be a little less silky. For an extra-fine texture, you can rub it through a sieve afterward, but this isn’t necessary.
Let the soup cool before stirring in the yogurt and lime juice. Yogurt adds a gentle creaminess, while lime juice balances the corn; add the juice a little at a time so its fresh acidity doesn’t overpower the sweetness. Regular whole-milk yogurt works well. Greek yogurt makes the soup thicker, so thin it with a little extra cooking water if needed. Cover the soup and chill it in the refrigerator for at least two hours, then taste it again for salt and lime.
The crunchy kernels add contrast to the smooth soup. Fry them in a hot skillet with a little oil, stirring regularly, until golden brown in spots. The chili oil doesn’t have to be hot: gently warm oil with chili flakes and remove the pan from the heat as soon as the oil smells fragrant. Use fewer flakes for a milder finish. Serve the soup as a starter in small bowls, or pour it into glasses for a light start to a meal. If making it ahead, keep it covered in the refrigerator and stir well before serving; add the crunchy corn and chili oil just before serving.
Bring the water and salt to a boil in a saucepan. Add the corn kernels and cook for 4 minutes. Scoop 80 g of the kernels out of the pan and drain them. Save 350 ml of the cooking water and drain off the rest.
Blend the remaining corn with 300 ml of the reserved cooking water in a blender or with an immersion blender until smooth. Let cool until lukewarm, then stir in the yogurt and lime juice. Add extra cooking water as needed until the soup is pourable. Taste and season with salt.
Cover the soup and refrigerate for at least 2 hours, until thoroughly chilled.
Heat 1 tbsp of the oil in a skillet over medium heat. Fry the reserved corn kernels for 5–7 minutes, stirring regularly, until golden brown and crunchy in spots. Transfer to a plate.
Warm the remaining 1 tbsp of oil in a small saucepan over low heat. Stir in the chili flakes and remove the pan from the heat as soon as the oil smells fragrant, after about 30 seconds. Let stand briefly.
Stir the chilled soup and divide it among four bowls. Spoon the crunchy corn on top and drizzle with the chili oil. Serve immediately.
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