Easy ,creamy and delicious soup recipe made with sweet corn and vegetables that can be a perfect appetizer dish for your indo-chinese meal.This soup is vegan and gluten free.
This sweet corn soup is very popular in India and is easily available in any indo-chinese cuisine restaurant menu.
Other Sweet Corn recipes from my blog are Sweet Corn Sundal, Corn Pakoda, Corn Bhel, Spinach Corn Sandwich
I have used frozen corn kernels in this recipe but you can use either fresh corn or canned corn kernels as well.If you are making this soup using fresh corn then boil or steam corn cob, remove kernels using a knife.
You can use any other vegetables of your choice like mushrooms ,cabbage, bell pepper or green peas.I have also prepared corn paste at home but you can also used canned creamed corn available in the market But i personally prefer taste of homemade sweet corn paste in this soup and its healthy.
You can lightly flavor soup with vinegar ,soya sauce and some chilli sauce for spicyness.
SERVING SUGGESTIONS FOR SWEET CORN SOUP
Sweet Corn Soup can be served for lunch or dinner with a sandwich or with some veg noodles or fried rice.
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TIPS & VARIATIONS
- You can add vegetables of your choice like mushrooms, cabbage, bell pepper to make dish more nutritious.
- I have added a big pinch of sugar but you can skip it if sweet corns are too sweet.
- You can adjust consistency of the soup but adding corn flour paste.
- You can also add canned creamed corn instead of making sweet corn paste.But i personally prefer taste of homemade corn paste in this soup and its healthy.
- Some people also like adding soya sauce which gives a nice flavour to the soup, if you wish you can add 1/4 teaspoon, dont add more it will change the flavour and color of the soup.
- If you dont have vinegar ,you can also add lemon juice or apple cider vinegar or skip it.
- You can also use canned sweet corn.
- You can replace corn starch with potato starch or arrowroot powder.
- Coriander leaves can also be added for garnishing.
HOW TO MAKE SWEET CORN SOUP IN INSTANT POT
In a blender, blend 1/2 cup of sweet corn with 1/4 cup water to a smooth paste.Keep aside.
Press SAUTE mode on Instant Pot. Add oil and once it’s hot add minced ginger ,garlic and green chilli and saute for 30 seconds.
Then add white part of spring onions, carrot ,green beans ,sweet corn, sweet corn paste, salt, water or vegetable stalk and give a stir making sure nothing is stuck at the bottom of the pot.
Press CANCEL button on Instant Pot.Close the lid on the pot, and turn valve from VENTING to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 2 minutes.
When the Instant pot beeps,Let the pressure release naturally for 5 minutes and then Quick Release.Open the lid.
Now prepare a corn flour slurry by mixing 3 teaspoon of corn flour in ¼ cup water. Mix well and then add to the pot.
Simmer soup for 2-3 minutes until the soup thickens and then add the white vinegar, crushed black pepper ,sugar and mix to combine.If desired can also add soya sauce and red or green chilli sauce in the end.
Garnish the sweet corn soup with spring onion greens and serve hot!
HOW DO I MAKE SWEET CORN SOUP ON STOVE TOP POT?
- In a large pot add oil and once it’s hot add minced ginger ,garlic and green chilli and saute for 30 seconds.
- Then add white part of spring onions, carrot ,green beans ,sweet corn, sweet corn paste, salt and saute the veggies for 2-3 minutes on medium flame.
- Then add water or vegetable stalk and give a stir making sure nothing is stuck at the bottom of the pot.Boil till all the veggies are cooked about 10-12 minutes on medium low flame.
- Now prepare a corn flour slurry by mixing 3 teaspoon of corn flour in ¼ cup water. Mix well and then add to the pot.
- Simmer soup for 2-3 minutes until the soup thickens and then add the white vinegar, crushed black pepper ,sugar and mix to combine.If desired can also add soya sauce and red or green chilli sauce.
- Garnish the sweet corn soup with spring onion greens and serve hot!
SWEET CORN SOUP RECIPE CARD
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Easy ,creamy and delicious soup recipe made with sweet corn and vegetables that can be a perfect appetizer dish for your indo-chinese meal
- 1/2 cup sweet corn (freesh or frozen)
- 1/4 cup water
- 2 teaspoon oil or butter
- 2 cloves large garlic ,minced
- 1/2 inch ginger, minced
- 1 green chilli ,finely chopped
- 2 tablespoon white spring onion ,chopped
- 1/2 cup sweet corn (freesh or frozen)
- 1/4 cup carrot ,finely chopped
- 1/4 cup green beans ,finely chopped
- 3 cups water or vegetable stock
- salt to taste
- pepper to taste
- 1 teaspoon white vinegar or apple cider vinegar
- a pinch sugar (optional)
- 2 tablespoon green spring onions
- 3 teaspoon corn flour /corn starch
- 1/4 cup water
In a blender, blend 1/2 cup of sweet corn with 1/4 cup water to a smooth paste.Keep aside.
Press SAUTE mode on Instant Pot. Add oil and once it’s hot add minced ginger ,garlic and green chilli and saute for 30 seconds.
Then add white part of spring onions, carrot ,green beans ,sweet corn, sweet corn paste, salt, water or vegetable stalk and give a stir making sure nothing is stuck at the bottom of the pot.
Press CANCEL button on Instant Pot.Close the lid on the pot, and turn valve from VENTING to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 2 minutes.
When the Instant pot beeps,Let the pressure release naturally for 5 minutes and then Quick Release.Open the lid.
Now prepare a corn flour slurry by mixing 3 teaspoon of corn flour in ¼ cup water. Mix well and then add to the pot.
Simmer soup for 2-3 minutes until the soup thickens and then add the white vinegar, crushed black pepper ,sugar and mix to combine.If desired can also add soya sauce and red or green chilli sauce.
Garnish the sweet corn soup with spring onion greens and serve hot!
In a large pot add oil and once it’s hot add minced ginger ,garlic and green chilli and saute for 30 seconds.
Then add white part of spring onions, carrot ,green beans ,sweet corn, sweet corn paste, salt and saute the veggies for 2-3 minutes on medium flame.
Then add water or vegetable stalk and give a stir making sure nothing is stuck at the bottom of the pot.Boil till all the veggies are cooked.
Now prepare a corn flour slurry by mixing 3 teaspoon of corn flour in ¼ cup water. Mix well and then add to the pot.
Simmer soup for 2-3 minutes until the soup thickens and then add the white vinegar, crushed black pepper ,sugar and mix to combine.If desired can also add soya sauce and red or green chilli sauce in the end.in the end.
Garnish the sweet corn soup with spring onion greens and serve hot!
1.I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
2.You can add vegetables of your choice like mushrooms, cabbage, bell pepper to make dish more nutritious.
3.I have added a big pinch of sugar but you can skip it if sweet corns are too sweet.
4.You can adjust consistency of the soup but adding corn flour paste.
5.You can also add canned creamed corn instead of making sweet corn paste.But i personally prefer taste of homemade corn paste in this soup and its healthy.
6.Some people also like adding soya sauce which gives a nice flavour to the soup, if you wish you can add 1/4 teaspoon, dont add more it will change the flavour and color of the soup.
7.If you dont have vinegar ,you can also add lemon juice or apple cider vinegar or skip it.
8.You can also use canned sweet corn.
9.You can replace corn starch with potato starch or arrowroot powder.
10.Coriander leaves can also be added for garnishing
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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Tried this recipe using the instant pot.
Turned out flavourful and delicious ! This recipe is a must try.
Glad you enjoyed soup and thanks for letting me know 🙂