Sweet Corn Soup Recipe (Easy & Homemade)
User Reviews
4.8
84 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2
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Calories
147 kcal
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Cuisine
Indian-Chinese Fusion
Sweet Corn Soup Recipe (Easy & Homemade)
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Sweet Corn Soup is a creamy, mildly spiced soup prepared by steaming fresh corn and blending it with aromatics like spring onions and optional celery. Thickened with cornstarch, this soup achieves a smooth, slightly thickened texture that highlights the natural sweetness of the corn. Optional garnishes such as parsley or chives add fresh herbal notes, making it a comforting starter or light meal.
Description
This soup starts by steaming fresh corn cobs, then removing the kernels. The kernels are blended with water to create a smooth paste. The soup base is made by sautéing spring onions or shallots with optional celery, then combining with the corn paste and additional water or vegetable stock. Cornstarch mixed with water thickens the soup to a velvety consistency.
The flavor showcases the sweet natural corn balanced by subtle savory notes from the onions and celery. The gentle black pepper seasoning allows corn sweetness to remain prominent. The cooking method involves steaming to preserve corn flavor, blending for smoothness, and simmering with aromatics to integrate flavors.
Serve the soup hot, garnished with optional chopped spring onion greens, parsley, chives, or black pepper for color and freshness. It works well as a starter or a light, nourishing dish.
The recipe offers flexibility with choice of liquids—water, vegetable stock, or diluted milk—and allows substitution of onions or use of frozen or canned corn if fresh cobs are unavailable. Thickeners like arrowroot or tapioca starch may replace cornstarch.
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Ingredients
For Steaming Corn
- 1 sweet corn cob - large sized
- 1.5 cups water
Other Ingredients
- 3 tablespoons water - for blending corn
- 1.5 tablespoon neutral cooking oil sunflower oil or olive oil) or butter, generic cooking oil
- 2 tablespoons spring onion scallions) or shallots or onions, whites, chopped
- 1 teaspoon celery optional, finely chopped
- ½ teaspoon black pepper or add as per taste, crushed
- salt as required
- 1.5 cups water OR 1.5 cups Veg Stock OR ¾ cup warm milk + ¾ cup water
- 2 teaspoons cornstarch (corn flour)
- 2 tablespoons water
For Garnish - Choose Any
- 2 to 3 pinches black pepper optional, crushed
- 2 tablespoons spring onion greens scallion greens) - optional, chopped
- 1 tablespoon parsley or coriander (cilantro) - optional, finely chopped
- 1 tablespoon chives optional, finely chopped
Instructions
Steaming Corn
- I always make this soup with fresh corn cobs. But you can use fresh or frozen corn kernels. If you plan to use canned corn kernels, then move to the step where the corn is blended to a paste.
- You have the option of cooking the corn cobs in a pan, Instant Pot or a stove top pressure cooker. I list here the method of steaming corn in a pot.
- Heat 1.5 cups water in a saucepan or pot and let it come to a boil on medium heat.
- Place a steamer pan or rack inside.
- Halve or quarter the corn cob and place them on the steamer pan.
- Cover the saucepan with a lid and steam the sweet corn cobs for 8 to 10 minutes on medium heat.
- When done remove the corn cobs with the help of pasta tongs and transfer them in a bowl or plate. Let them become warm or cool at right temperature.
- With a knife carefully remove the corn kernels from the corn cobs. Take out 2 tablespoons of corn kernels and set them aside.
Making sweet corn paste
- In a blender add the remaining steamed corn kernels.
- Add water and blend to a smooth paste. Set aside.
Making corn soup
- Heat oil in a pan. On low heat sauté the spring onions whites and celery for 2 minutes.
- Add the ground and blended sweet corn paste and mix well.
- Next add water or vegetable stock. Mix again and allow the soup to come to a boil on medium-low to medium heat.
- Now add 2 tablespoons of corn kernels that was set aside earlier. Also season with crushed black pepper and salt. Stir and simmer further for 2 to 3 minutes on low heat.
- Meanwhile in a small bowl make a smooth paste or slurry of the cornstarch and water.
- Keeping the heat to a low, add this cornstarch paste to the simmering soup.
- As soon as you add cornstarch paste, mix it quickly so that it does not start to thicken and form lumps. Mix it with the entire soup mixture. You can use a wired whisk here to mix the cornstarch paste with soup.
- Continue to simmer for 2 to 3 minutes on low heat until the soup thickens and the cornstarch gets cooked.
- Check the seasonings and adjust if needed.
- Pour the sweet corn soup in bowls. Garnish with some chopped spring onions greens or parsley or chives. Add a touch of crushed black pepper.
- Enjoy the soup as or with a garlic bread or crusty bread.
Notes
- Use low sodium vegetable stock or water according to dietary preference for the liquid base.
- Substitute shallots, red or white onions if spring onions are unavailable.
- Arrowroot, tapioca, or potato starch can replace cornstarch as a thickener.
- Fresh corn cobs produce best flavor, but frozen or well-rinsed canned corn kernels are acceptable with adjusted water.
- Add vegetables like grated carrot or chopped broccoli for a more colorful, nutritious soup.
Nutrition Information
Show Details
Calories
147kcal
(7%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Sodium
612mg
(26%)
Potassium
181mg
(4%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
223IU
(4%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
5mg
(6%)
Vitamin E
4mg
Vitamin K
29µg
Calcium
29mg
(3%)
Vitamin B9 (Folate)
28µg
Iron
1mg
(6%)
Magnesium
26mg
(7%)
Phosphorus
48mg
Zinc
1mg
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Sodium | 612mg | 26% |
| Potassium | 181mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 223IU | 4% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 5mg | 6% |
| Vitamin E | 4mg | |
| Vitamin K | 29µg | |
| Calcium | 29mg | 3% |
| Vitamin B9 (Folate) | 28µg | |
| Iron | 1mg | 6% |
| Magnesium | 26mg | 7% |
| Phosphorus | 48mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
84 reviews
Excellent
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