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. This soup is vegan and gluten-free.
This sweet corn soup recipe is very popular in India and is easily available in any Indian-Chinese cuisine restaurant menu.
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 chili sauce for spiciness.
Other Sweet Corn recipes from my blog are Sweet Corn Sundal, Corn Pakoda, Corn Bhel, Spinach Corn Sandwich
How to Make Sweet Corn Soup in Instant Pot
In a blender, blend ½ cup of sweet corn with ¼ cup water to a smooth paste. Keep aside.
Press SAUTE on Instant Pot. Add oil and once it’s hot add minced ginger, garlic, and green chili 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.
Close the lid on the pot, and turn pressure valve 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 cornflour slurry by mixing 3 teaspoons of cornflour in ¼ cup water. Mix well and then add to the pot.
Simmer the 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 chili sauce in the end.
Garnish the chinese sweet corn soup recipe with spring onion greens and serve hot!
Stovetop Pot Method
- In a large pot add oil and once it’s hot add minced ginger, garlic, and green chili 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 cornflour slurry by mixing 3 teaspoons of cornflour in ¼ cup water. Mix well and then add to the pot.
- Simmer the 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 chili sauce.
- Garnish the sweet corn soup with spring onion greens and serve hot!
Serving suggestions
Sweet Corn Soup recipe can be served for lunch or dinner with a sandwich or with some veg noodles or fried rice.
Tips & Variations
- You can add vegetables of your choice like mushrooms, cabbage, bell pepper to make the 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 the consistency of the soup but adding cornflour paste.
- You can also add canned creamed corn instead of making sweet corn paste. But I personally prefer the taste of homemade corn paste in this soup and it's healthy.
- Some people also like adding soya sauce which gives a nice flavor to the soup, if you wish you can add ¼ teaspoon, don't add more it will change the flavor and color of the soup.
- If you don't have vinegar, you can also add lemon juice or apple cider vinegar or skip it.
- You can also use canned sweet corn for this recipe.
- You can replace corn starch with potato starch or arrowroot powder.
- Coriander leaves can also be added for garnishing.
More Soup recipes
If you love Soups and looking for more Instant Pot Soup Recipes ? Here are my 15+ Instant Pot Vegetarian Soup Recipes you must try.
Sweet Corn Soup (Instant pot & Stovetop)
Equipment
Ingredients
Measuring cup used 1 cup = 250 ml
For Corn Paste:
- ½ cup sweet corn (fresh or frozen)
- ¼ cup water
For Soup:
- 2 teaspoon oil or butter
- 2 cloves garlic minced
- ½ inch ginger minced
- 1 green chili finely chopped
- 2 tablespoon white spring onion finely chopped
- ½ cup sweet corn (fresh or frozen)
- ¼ cup carrot finely chopped
- ¼ 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
For Corn Flour Slurry/Paste:
- 3 teaspoon corn flour (corn starch)
- ¼ cup water
Instructions
- In a blender, blend ½ cup of sweet corn with ¼ cup water to a smooth paste.Keep aside.
Instant Pot Method:
- 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 pressure valve 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!
Stove Top Pot Method:
- 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!
Notes
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 ¼ 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.
Nutrition
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Anonymous says
Tried this recipe using the instant pot.
Turned out flavourful and delicious ! This recipe is a must try.
bhavana says
Glad you enjoyed soup and thanks for letting me know 🙂
Sunshine says
Very tasty!
Bhavana Patil says
Thank You so much for sharing your feedback Preethi 🙂