At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: Serves 4
• Prep time: 15 minutes
• Cook time: 30 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of Serves 4.

• Calories: 230 kcal
• Protein: 5 g
• Carbohydrates: 26 g
• Fat: 14 g
• Fiber: 3 g
• Sodium: 1386 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Soup

Have these measured and ready before you begin.

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 onion, diced
• about 4 1/4 U.S. cups (1 liter) vegetable stock or water
• 5 ears fresh corn
• 1 teaspoon fine salt, plus more to taste
• 1 teaspoon (5 ml) ground black pepper
• 1/4 bunch parsley, chopped

Directions

1. Stand each ear of corn upright and cut the kernels from the cob, reserving the cobs.

2. Heat the butter and olive oil in a pot and sauté the onion until softened and lightly colored.

3. Add the stock, corn kernels, reserved cobs, salt, and black pepper and bring to a boil.

4. Cover and simmer for about 15 minutes, until the corn is tender.

5. Remove the cobs and blend the soup until smooth.

6. Cook for 10 minutes more, stir in the parsley, and serve.

Sources

1. USDA FoodData Central — April 2026 data release