Sweet corn soup is a classic Indo-Chinese comfort soup recipe made with sweet corn and vegetables that can be a perfect appetizer meal prepared in the Instant Pot pressure cooker or Stovetop. Vegan and Gluten-free.
Sweet corn soup is a tasty, comforting soup made by boiling potato puree with spices. Sweet corn soup is added with sweet Corn for crunchiness & flavors and ideal choice as an appetizer & as a replacement for evening tea. The baby Corn Soup Recipe is simple and quick to cook.
With just a few simple ingredients this comforting corn soup will be ready in about 30 minutes. Use fresh corn or canned corn. Serve hot as brunch or a light lunch or dinner with crusty bread or pasta.
- 5 medium-sized baby corn
- 1.5 cups water
- 3 tablespoons water – for blending corn
- 2 teaspoon oil or butter
- 2 cloves garlic (minced)
- ½ inch ginger (minced)
- 1 green chili (finely chopped)
- ¼ cup carrot (finely chopped)
- 2 tablespoons chopped spring onion whites
- ½ teaspoon crushed black pepper or add as per taste
- ½ cup sweet corn (fresh or frozen)
- salt to taste
- 3 cup water
- 1.5 teaspoon white vinegar
- 1 tsp corn flour
- ¼ cup corn flour
- Rinse baby corn, trim the edges chop them roughly and transfer to a pressure cooker.
- Now pressure cook for 4-5 whistles or until mushy.
- Remove steamed corn cobs with the help of pasta tongs and place them in a bowl or plate. Leave the corn cobs to cool at room temperature.
- Use a knife to carefully scrape the corn kernels from the cobs.
- now prepare sweet corn paste by taking pressure-cooked sweet corn in a blender with 3 tablespoons of water.
- Grind to a smooth paste.
- Heat a large pot on medium heat.
- Once it’s hot, add oil to it, and then add the chopped ginger, garlic, and green chili.
- Saute the garlic and ginger for 30 seconds and then add the carrots and green onion whites.
- Mix and sauté for two minutes on low heat or until vegetables are slightly cooked.
- Also, add the remaining ½ cup of sweet corn.
- Keep the heat to a low and add the blended corn paste. Stir and mix well.
- further, add 3 cup water, and salt to taste, and stir well.
- Bring the soup to a boil on medium-low to medium heat. Stir occasionally.
- now prepare a corn flour slurry by mixing 1 tsp corn flour in ¼ cup water.
- Mix well to a lump-free mixture and then add this paste or slurry to thicken the sweet corn soup.
- Mix it with the entire soup mixture.
- Also, add the white vinegar along with the crushed black pepper and Adjust the salt at this stage. Mix well.
- Stir and let the soup come to a boil. Lower the heat and let it simmer for 2-3 more minutes.
- Check the seasonings and adjust if necessary. Pour the corn soup into soup bowls.
- Garnish the sweet corn soup with green onion greens and serve hot!
- You may add other veggies like beans, cabbage, and mushroom to this soup.
- The consistency of the soup is thickish more like cream soup.
- also, to make it sweeter, add a tsp of sugar. my sweet corns were too sweet so I skipped it.
- For the liquids, you can choose water or vegetable stock.
- Use freshly ground pepper powder.
- Adjust the consistency by adding less or more water or veggie stock.
- furthermore, add corn flour paste checking the consistency.
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Serving Size:about 1 cup
Amount Per Serving: Calories: 150-200Total Fat: 6-10gSodium: 20-30mgCarbohydrates: 20-30gFiber: 2-4gSugar: 5-8gProtein: 3-5g
- Finally, enjoy sweet corn soup garnished with spring onions.
- Serve the soup hot and garnish with chopped celery, scallion/spring onion greens, or crushed black pepper. This recipe serves 2 servings but is easily adaptable to be scaled to make a larger batch.
- If there are any leftovers, refrigerate for 1 to 2 days. Reheat in a small saucepan adding some water or vegetable stock to thin the soup a bit – as it will thicken more after refrigeration.
Frequently Asked Questions (FAQs) about Sweet Corn Soup:
Q: Can I use canned sweet corn for this soup?
A: Yes, you can use canned sweet corn if fresh or frozen corn is not available. Just make sure to drain and rinse the canned corn before adding it to the soup.
Q: Can I make this soup ahead of time?
A: Absolutely! You can make the soup ahead of time and store it in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
Q: Can I freeze sweet corn soup?
A: While you can freeze the soup, keep in mind that dairy-based soups like this one might have a change in texture after freezing. It’s best to consume it fresh for the creamiest consistency.
Q: Can I make this soup dairy-free?
A: Yes, you can make a dairy-free version by using plant-based milk (such as almond milk or oat milk) instead of regular milk or cream. Additionally, you can use a dairy-free butter substitute or olive oil to sauté the aromatics.
Q: What can I use to thicken the soup besides flour?
A: If you’re looking for a gluten-free option or want to avoid using flour, you can use cornstarch as a thickening agent. Mix a tablespoon of cornstarch with a little cold milk and then add it to the soup while it’s simmering.
Q: Can I add other vegetables to the soup?
A: Absolutely! Feel free to customize the soup by adding vegetables like diced potatoes, bell peppers, or peas for added flavor and texture.
In conclusion, sweet corn soup is a delightful and comforting dish that combines the natural sweetness of corn with a creamy and savory base. This soup is a testament to the harmony of flavors and textures that can be achieved through skillful cooking. Whether enjoyed as a standalone appetizer or a light meal, sweet corn soup offers a fulfilling culinary experience that appeals to a wide range of palates.
With its simple yet enticing preparation, sweet corn soup showcases the art of transforming basic ingredients into a symphony of taste. The sautéed aromatics and tender vegetables create a flavorful foundation, while the star ingredient—sweet corn—lends its inherent sweetness and vibrant color to the dish. The process of simmering and blending creates a luxurious, velvety texture that envelops the palate in comfort.