Sweet Corn Soup Recipe (Easy & Homemade)
Make this easy and delicious sweet corn soup to satisfy your soup craving. 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.
About This Sweet Corn Soup
I have fond memories of this soup as I have been making it since I was a teenager. My family would often request my special sweet corn soup whenever they craved an Indo-Chinese recipe.
This is a unique recipe created by me and I have been using it for years. I have not tweaked it or modified it at all.
I like to use minimal flavorings in this soup so that the taste of the sweet corn comes through and is not overpowered. After all, it is sweet corn soup.
I make my corn soup using sweet corn kernels. For the best flavors select fresh and ripe corn.
You will need to steam the corn on the cob first and then remove the corn from the cob to make the soup. The sweet corn should be ripe, juicy and have a vibrant yellow color once cooked.
I do not use cream-styled sweet corn from tins because I don’t like the taste or texture. It’s always best to use fresh veggies when you cook instead of using tinned vegetables. I also choose not to include Ajinomoto in Indo-Chinese food.
This sweet corn soup is light and refreshing to make the perfect starter or brunch option. Serve this soup hot and don’t forget to garnish it with spring onion greens (scallions).
How to Make Sweet Corn Soup
Steam Corn Cobs
I always use fresh corn cobs for this soup. But feel free to use fresh or frozen corn kernels. If using canned corn kernels, then move to the step where the corn is blended – take 1 cup of rinsed and drained corn kernels.
1. Choose to cook the corn cobs by the method that suits you. You can steam or boil them in a pan, Instant Pot or a stovetop pressure cooker. I show the method of steaming corn in a pan.
Take 1.5 cups water in a pan or pot. Let the water come to a boil on medium heat.
2. Place a steamer pan on the pot.
3. Halve or quarter the corn cob and place them on the steamer pan.
4. Cover the pan with a lid and steam corn for 8 to 10 minutes on medium heat.
5. 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.
6. Use a knife to carefully scrape the corn kernels from the cobs.
7. Set aside 2 tablespoons of corn kernels that we will use later.
Blend Steamed Sweet Corn
8. Transfer the remaining steamed corn kernels to a blender.
9. Add 3 tablespoons of water or as needed.
10. Blend the corn kernels and water in a blender until smooth.
Make Sweet Corn Soup
11. Heat 1.5 tablespoons of any neutral flavored oil in a pan. Add 2 tablespoons chopped spring onion whites and 1 teaspoon finely chopped celery.
12. Mix and sauté for two minutes on low heat or until the flavors of both the onions and celery comes through in the oil.
You can use shallots, red onions or white onions in place of spring onions. For a vegetarian option, add butter instead of oil.
13. Keep the heat to a low and add the blended corn paste to the sautéed onions and celery.
14. Stir and mix well.
15. Pour 1.5 cups of water or vegetable stock into the pan.
16. Mix to combine well.
17. Bring the soup to a boil on medium-low to medium heat. Stir occasionally.
18. When the soup comes to a boil, add the remaining 2 tablespoons of steamed corn kernels that we had set aside.
19. Add ¼ to ½ teaspoon of fresh crushed black pepper and salt according to taste. Mix well.
20. Simmer for 2 to 3 minutes on low heat.
Thicken Corn Soup
21. Meanwhile in a small bowl take 2 teaspoons of cornstarch (also known as cornflour in UK and India) and 2 tablespoons of water.
22. Mix thoroughly to form a smooth paste without lumps.
23. Keeping the heat to a low, add this cornflour paste or slurry to thicken the sweet corn soup.
24. 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.
25. Simmer the soup further for 2 to 3 minutes on low to medium-low heat, to make sure that the cornflour gets cooked and the soup is thickened.
Check the seasonings and adjust if necessary. Pour the corn soup into soup bowls. 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.
Expert Tips
- Corn: To make this soup you can use the American sweet corn or regular corn. I have made this soup using both the types of corn and they taste just as delicious. Most importantly the sweet corn should be tender, ripe and juicy to give the soup a sweet and delicious flavor.
- Milk: You have a few options when it comes adding liquid to this soup. It all depends on your preference and what you have on hand.
For a richer vegetarian soup add equal amounts of both milk and water. Alternatively, you can add water instead or you can add readymade vegetable stock if you have some. - Scallions: Adding scallions to this dish gives it a delicious savory onion flavor. Add red onions, shallots or white onions if you do not have spring onions (scallions).
- Pepper: Freshly crushed pepper is an important addition to this soup. It adds a lot of depth and balances out the sweetness from the corn kernels.
- Cornflour: Sweet corn soup can be a bit runny or thin. So cornflour is used to thicken the soup. Make sure you stir the soup well once you have added the cornflour and cook out the cornflour properly.
- Soup Consistency: You can change the consistency of the soup and make it slightly thin or thicker by adding less or more water or vegetable stock.
FAQs
What is corn soup made of?
The main ingredient in corn soup is sweet corn. There are many different ways to prepare corn soup. Some recipes include fresh corn while others use tinned corn.
This recipe includes fresh sweet corn kernels, water, pepper, cornflour, scallions, celery, oil and salt.
How long does corn on the cob take to boil?
It takes about 6 to 8 minutes to boil corn on the cob in water in a pan covered with lid. To steam, it takes 8 to 10 minutes.
I have listed the steaming method above, but for boiling, bring some water to a boil in a pot. Then add the corn on the cob. Cover and cook for about 6 to 8 minutes on medium heat.
How can you tell if corn is done?
You can tell when corn is cooked perfectly by the color, taste and smell. As corn cooks, it will become more yellow in color and the kernels will become firmer yet tender.
You can also taste the corn to check if it’s done. Use a knife to scrape a few corn kernels off the cob. The corn should taste sweet and juicy.
Can we use the water in which the corn cobs were boiled instead of veg stock?
Yes, you can. Once the corn is cooked reserve the water and add it to the corn soup instead of plain water.
What is celery and how to prepare vegetable stock?
Celery is a herb used in Asian and European cuisines. Vegetable stock is prepared by slow cooking or simmering vegetables in water for about 30 to 45 minutes.
The flavorful water that is used to cook the veggies is strained and used as a stock. I have earlier shared my Vegetable Stock recipe.
Step by Step Photo Guide Above
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 oil (sunflower oil or olive oil) or butter
- 2 tablespoons chopped spring onion whites (scallions) or shallots or onions
- 1 teaspoon finely chopped celery – optional
- ½ teaspoon crushed black pepper or add as per taste
- 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 crushed black pepper – optional
- 2 tablespoons chopped spring onion greens (scallion greens) – optional
- 1 tablespoon finely chopped parsley or coriander (cilantro) – optional
- 1 tablespoon finely chopped chives – optional
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.
Video
Notes
- Liquids: For the liquids, you can choose water or vegetable stock. If using canned veggie stock, then choose low sodium stock. To make a vegetarian soup, add ¾ cup of whole milk and ¾ cup of water.
- Onions: Scallions or spring onions add a nice fresh flavor to the soup. But you can add shallots, red onions or white onions instead.
- Thickeners: For thickening the soup, I have used cornstarch. Swap cornstarch with arrowroot flour, tapioca starch or potato starch.
- Sweet Corn: Instead of corn on the cob, you can use fresh or frozen sweet corn kernels. If using canned corn kernels, take about 1 cup and then rinse them well in water. Drain the water and then blend the corn kernels add 3 to 4 tablespoons of water or as needed to make a smooth paste.
- Vegetables: To make the soup more colorful and flavorful, add vegetables like grated carrot, finely chopped french beans, grated cabbage, chopped broccoli, frozen green peas.
- Consistency: Adjust the consistency by adding less or more water or veggie stock.
Nutrition
This Corn Soup recipe from the blog archives first published in January 2013 has been updated and republished on April 2023.
I enjoyed the sweet corn soup, came out nice, but I replaced the corn starch with poha that I ground into a powder in the dry grinder. I am not a fan of cornflour.
Thank you for the feedback. Glad to hear you enjoyed the sweet corn soup. Using ground poha instead of cornflour is a great idea; a natural thickener and a nice alternative. Thanks for sharing your tip.
Great recipe and easy to make.
Thank you.
Thanks for the recipe! Is 1 cup equal to 250 ml? Your previous website used to contain this information and was helpful for measurements.
Yes. You can even use 240 ml. I will be updating all the recipes to American and metric measurements gradually, so it will be easier.
Came out very well… so tasty…yet so simple!
wonderful recipe ma’am!
only thing, the soup was not very spicy.
Is there anything i can do to improve this?
PS:Can u post recipe for french onion soup
thanks radhika. corn soup is generally not spicy. for a spicy taste, you can add chopped green chilies or red chilli paste. even some red chili sauce or green chili sauce can be added. i will try to add recipe of french onion soup. have taken a note of the recipe request.
Can we use the water in which the corn cobs were boiled instead of veg stock?
you can.
This is a great recipe. Thanks dassana. Everyone in my family enjoyed
Welcome Seema. Glad to know this.
Hello,
Thanks for sharing this recipe. Can i use regular onions in the absence Spring ones?
Welcome Palak. Yes you can use.
Dassana Amit’s recipes is what I refer to whenever I prepare a new dish & it is simple & a delight.
Abbas, glad to know this.
This soups is so tasty and easy to make that i’ve made it so many times now.
This time I added some coconut milk too and it was delicious.
Thanks for the recipe!
thanks anshi for the feedback as well as for sharing the variation of coconut milk being added to the sweet corn soup.
Simple recipe yet tasty. I tried it and it was a hit… I added some caramalized onions as a garnish.
Sha, nice to know this. Thanks for sharing your variation.
Tried this soup today and my very picky husband loved it :-)….thank you Dassana, I have a become a huge fan of your soup recipes…super easy and extremely delicious!
glad your husband liked the soup, thanks for positive views.
Hello
Can I use sweet corn seeds directly instead of corn cob? Will there be any changes to the texture of the soup? Also the soup that we get outside is mostly transparent. How can we achieve it?
Thanks
Smruti
are you asking that instead of making a paste, you can directly add corn kernels to the soup?
the soup that we get outside is cream style corn soup. cream style corn is a packaged product. so the recipe changes. i will add the recipe in some time.
Yes. I would like to know the same.
if you add directly, then it will be more like a clear soup. to give the soup a glaze and shine and a slight thickening, you can add some corn flour paste. but soup made this way will taste different than this recipe. for making clear soups, a veg stock gives a good taste. otherwise i would suggest to use the same water in which the corn cob was boiled, if you are using fresh corn.
Can i skip adding corn flour.
corm flour is added to thicken the consistency of the soup. but you can skip also.
Why to add corn flour when you have used veg stock and corn paste.
Corn flour is not considered very healthy.
corn flour is added to thicken and make the soup smooth. with only corn paste the soup does get a smooth texture. one can also use tapioca starch or the yellow colored maize flour to thicken if health is a concern.
this soup don’t put corn flour…………why….?
corn flour is added in the recipe.
Thank u so much, each one of my family member relished. Very easy recipe.
welcome shubha
Thank you for the recipe!! Not only is it amazingly simple but tastes yummy too…it’s one of my favourite comfort foods now!! 😀
welcome rashmi. nice to know this.
I tried your tomato soup recipe yesterday and everyone at home loved it. Made this today with chicken stock and little cream at the end and It came out excellent. My kids loved it. Thank you so much. All your other soups are on my list now:)
thanks a lot ayesha for these positive reviews. glad to know.
Hi Dassana, generally i search all authors for recipes but when i started yours then I am stopped looking others. Its really easy to understand and to prepare also.
Thanks for this.
Kavita
welcome kavita. thanks for sharing your positive feedback.
Hi Dassana, yours is – quick look up guide- for me to try anything new, or get confirmations on my old recipes…
just a request…please get this website converted to a mobile app also…
thanks anjali for sharing positive feedback. we are looking into the mobile app feature for a long time but not getting the right solution.
bhai sahi hai
I tried this out and this has become everyone’s favorite in my home!
Thanks Dassana for this simple, quick and easy one 🙂
<3
Satya
welcome satya. glad to know this.
Nice n quick
thanks krupa
Thank you sòoooo much. My super picky 3 year old asked for a second helping n I was overwhelmed. Can’t thank u enough, u taught me how to cook. God bless u
welcome dhwani. glad to know this. thanks for sharing positive feedback and for your blessings.
Hi can I use frozen or can corns as well?
babita, yes you can use.
Very easy and simple soup to make and relish. Thanks.
welcome parkash
It is really healthy and tasty to have this soup in winter. Loving it…..
thanks urvashi
Awesome everyone should must try and enjoy.
thanks shalini
Thankyou aunty.
I am a student of 8th std.
Actually in our school there is a food with fire.
so in that we have to make corn soup.
so thankyou very much aunty.
welcome himanshi. its good that you are learning cooking at such a young age. it will help you a lot in future. keep learning recipes. once you master the basic recipe, then be creative while cooking. all the best to you.
I made this today and it came out to be Awesome! Thanks a lot dassana :)))
welcome arpita
Hey dassana, I just made this soup for my family yesterday n they absolutely loved it. I tweaked the recipe a bit by adding spinach to it to make it a little more healthy.
thanks for ur wonderful recipes. U make life so much more simpler!!
welcome leeja. thanks for sharing your positive feedback and variation.
Thks for d lovely and simple recipe, may god bless u,keep it up!!!!
welcome deeya and thanks for your best wishes.
Looks yummy and tasty.
And more all the good part about the website each recipes are very well explained with beautiful and authentic pictures.and all the recipes looks clean and neat,.
Very well done good job .
May good bless .
Thanks for posting wonderful recipies
welcome sana and thanks for your positive feedback and best wishes.
I loved this soup, I have made some more today using last years sweet corn that had been stored in the freezer, I have only just discovered your website but I will be trying more of your recipes, thank you for the lovely recipe
welcome christine. glad to know that you like the soup recipe.
thank u for sharing such a simple sweet corn soup recipe. my husband loves corn so will definitely try this.
welcome rati
Fantastic instructions. thank you for sharing. recipe.
A nice soup for a light day.
thanks
Regards
puja gaur
welcome puja
Fantastic instructions. easy step by step method. nice pictures for cross check. thanks for simplified version of sweet corn soup. keep going of your good job of giving simplified versions of cooking recipies. Regards
thanks kamalasridharan for this motivating feedback.
sorry, i meant if celery is not at hand can we not use something else in its place?
i just love anything and everything with corn in it! i will definitely try this recipe this coming weekend 😀 by the way, if parsley is unavailable can we substitute with something else??
no need to add celery. just add about 1 to 2 tbsp chopped onion or spring onion. thats it. you can also garlic or ginger if you prefer.
What is celery and how to prepare vegetable stock
celery is a herb used in asian and european cuisines. vegetable stock is prepared by cooking vegetables in water. the water is then drained and used as a stock. the cooked veggies are used in other recipes. you can use water instead of vegetable stock and skip on celery if you have don’t have it.
Hey Dear, u really make wonderful receipes with keeping them simple and the pics for each step is just an icing on the cake.Thanks so much…looking forward to learn more and more.
thanks meena
I would first like to thank you for sharing. receip.
I tried and it turned.very well.
I looking so more recipes from you.
Thnxs a lot once again
Best of luck
welcome aishwary
Thank you for sharing this receipe
It turned out really well
Can u share mixed vegetable soup receipe
welcome shailaja. since winters are arriving, i will post some more soup recipes.
Was looking for inspiration for my favorite Chinese style Sweet Corn Soup tonight – wanted to use my fresh corn on the cob. Your post was great, thanks for that 🙂
welcome shelley. i hope you tried the recipe.
In case we can’t find celery, what can be the substitue?
no need to add any substitute for celery. just skip it.
No sieving needed for very fine layer of corn….may irritate throat …like tomato peel in tomato soup….before adding rest of whole corns
i did not know that the sieved corn one irritates throat. i never seive the corn. i always add the whole corn paste. i gave the suggestion to folks who would like to have a smooth texture in the corn soup.
This used to my favorite soup. That milk and corn combination is just too good.
ah yes.. the indian style indo chinese corn soup! my mom loves it.. i hope she makes time to visit this year and i can make her this soup! Dad also likes it these days. his tastebuds are getting adventurous
This sounds delicious! I love fresh corn. Yum!
A very different king od sweet corn soup, at least for me! Will try this soon! 🙂
My children LOOOOOOVE corn soup! This soup sounds perfect for this cold weather we’re having!
yummy.. love to hv some
i do the same way 🙂 But pictorial Representation is just wow !
I don’t know if I have ever had such a sweet corn soup. I d love that in the rainy season, that’s when they sell those sweet corns everywhere here. Thank you for sharing your recipe with us!
A nice soup for a light day. Looks nice.