Chilled Summer Sweetcorn Soup with Prawn Salad

Crunchy charred corn and tangy prawns up the flavour and texture of this easy-to-make sweetcorn soup
Chilled Summer Sweetcorn Soup with Prawn Salad
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Chilled Summer Sweetcorn Soup with Prawn Salad
July 03, 2019
Preparation Time 10 minutes (plus chilling time)
Cooking Time 10 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


250ml water, for boiling the corn
4 ears of sweetcorn, husk removed and halved
2 tbsp olive oil
2 leeks, rinsed and finely sliced
1 clove garlic, finely sliced
1 tsp spinneysFOOD Fine Cumin
750ml vegetable stock
2 limes, juiced
spinneysFOOD Sea Salt, to taste
spinneysFOOD Fine White Pepper, to taste

For the prawn salad

250g prawns, cleaned and steamed
1 green chilli, deseeded and finely sliced
1 lime, juiced
10g spinneysFOOD Fresh Coriander, roughly chopped
4 tbsp olive oil
spinneysFOOD Sea Salt, to taste

To serve

2 corn cobs, charred and kernels removed


  • 1

    To make the soup, place 1 cup of water in a medium pot and bring to a boil. Add the corn cobs. Leave the corn to steam with the lid on for 15 minutes. Once the corn has steamed, remove from the pot and allow to cool

  • 2

    Once cool, slice the kernels off the cob and set aside

  • 3

    Heat the oil in a large pot over a medium heat and sauté the leeks and garlic until soft – about 5 minutes. Stir in the corn and cumin and cook for another 5 minutes

  • 4

    Remove from the heat and place in the jug of a blender along with the stock and lime juice. Blend on high until completely smooth and creamy. Generously season with salt and white pepper

  • 5

    Refrigerate in an airtight container until chilled and ready to serve

  • 6

    In a medium-sized bowl, combine the prawns, chilli, lime juice, coriander and olive oil. Season well and refrigerate until ready to serve

  • 7

    To serve, evenly divide the soup between four bowls, top with the prawn salad and garnish with charred corn


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