Grilled Corn Soup With Yogurt And Mint

Serving 4 people

45 min


  • celery 2 stalks celery, chopped
  • chicken stock 4 cups vegetable or chicken stock
  • ears corn 4 ears corn
  • garlic 2 cloves garlic, chopped
  • mint leaves 1/2 cup mint leaves, chiffonaded
  • olive oil 2 tablespoons olive oil
  • salt salt to taste
  • skim milk yogurt 1 cup plain whole-milk yogurt, at room temperature
  • white onion 1 small white onion, chopped
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How to make it

  1. Preheat a grill to medium heat.Shuck corn and rub well with a tablespoon of olive oil. Grill until cooked through and slightly charred, about 15 minutes.
  2. Remove from grill and allow to cool to room temperature.
  3. Heat the other tablespoon of olive oil in a large pot, then saute the onion, garlic and celery until well-cooked and slightly caramelized, about 20 minutes. 
  4. Add the stock and bring to a simmer.
  5. Cut the corn off the cob, add to the pot, simmer for 10 minutes and remove from heat.Cool soup to room temperature, blend to desired consistency (I like it a little chunky), then stir in yogurt and mint, taste for salt and serve at room temperature or chilled in bowls or shotglasses.