Save Your Corn Cobs for This Summery Chilled Corn Soup

Creamy Chilled Corn Soup with Crispy Chicken Flautas

August 7, 2026

This creamy chilled corn soup is an exercise in squeezing the most out of summer—and your groceries. You'll begin with an ingredient most people throw away: the cobs. After poaching chicken, the cobs simmer in the same pot, creating a naturally sweet broth that captures every bit of corn flavor. Blend it with corn kernels and aromatics, then serve with crispy flautas filled with that previously-poached chicken for dipping for a comforting meal that makes the most of peak corn season.

Organic Corn Tortillas

Chilled Corn Soup with Crispy Chicken Flautas

Masienda Team

Servings

4-6

Ingredients

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1½ lbs boneless, skinless chicken breasts
1 medium yellow onion, quartered
2 bay leaves
2 tsp kosher salt
½ tsp black pepper
8 cups water
6 ears of corn

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2 tbsp neutral oil
1 medium yellow onion, diced
1 jalapeño, diced
Kernels from 6 ears of corn (reserved from step 3)
3 tsp kosher salt, plus more to taste
1 tsp chopped fresh oregano
4½ cups chicken-corn stock
Juice of 1 lime
¼ cup heavy cream

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Corn tortillas
Shredded poached chicken (from making stock)
Neutral oil, for frying
Optional toppings: sliced radishes, chopped cilantro, crumbled cotija, Mexican crema, tajín, lime wedges

Directions

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Place the chicken breasts, quartered onion, bay leaves, kosher salt, black pepper, and water in a large pot. Bring to a gentle simmer over medium heat, then reduce the heat and cook until the chicken reaches an internal temperature of 165°F, about 15 to 20 minutes.
Transfer the chicken to a plate and let cool slightly before shredding.
Shuck the corn and remove the kernels, reserving them for later. Without straining the cooking liquid, add the corn cobs to the same pot. Return to a gentle simmer and cook for about 30 minutes to infuse the stock with the natural sweetness of the corn. Remove and discard the cobs, then measure out 4½ cups of the stock, reserving any extra for thinning the soup later if needed.

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Heat the neutral oil in a large pot over medium heat. Add the diced onion and jalapeño and cook until softened, about 5 to 7 minutes. Stir in the reserved corn kernels and kosher salt and continue cooking for another 5 to 8 minutes, stirring occasionally. Add the oregano and cook until fragrant, about 30 seconds.
Pour in the chicken-corn stock and bring to a simmer. Cook until the corn is completely tender, about 15 to 20 minutes.
Transfer the soup to a blender and blend until completely smooth. Add the lime juice and heavy cream and blend briefly to combine. Taste and adjust with additional salt or lime juice as needed. If the soup is thicker than you'd like, thin it with some of the reserved stock. Transfer to an airtight container and refrigerate until chilled, if serving cold.

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Heat about ¼ inch of neutral oil in a skillet over medium heat. Lightly fry the tortillas, one at a time, for just a few seconds per side until softened and pliable. Fill each tortilla with the shredded chicken and roll tightly.
Increase the heat slightly and fry the flautas until crisp and golden on all sides. Transfer to a paper towel-lined plate to drain.
Ladle the soup into bowls and garnish with sliced radishes, cilantro, cotija, Mexican crema, and a sprinkle of Tajín. Serve with lime wedges and the crispy chicken flautas alongside for dipping.