Vegan Sweet Corn Soup is a delicious and healthy soup made with simple ingredients. It has a rich and creamy texture and can be made with fresh or frozen corn.
Corn also called maize is one of the most popular types of crop grown in the world. The type of corn we generally find in supermarkets or markets is sweet corn. Typically eaten by boiling it and adding it to different dishes such as salads, soups, stews, rice, pasta, pizza toppings, etc.
Indian Bhutta (Corn on the cob)
I have grown up eating this corn in the form of barbeque, corn on the cob, or as it is called in India, Bhutta. The whole corn is roasted on coal fire or open grill. The corn kernels pop and then the cob is rubbed with some salt, chaat masala, and lemon. One of the favorite monsoon snacks amongst Indians.
Another way we use to eat it is to boil corn kernels and eat them as a snack. Then my dad got hooked me to this corn soup. One fine day he told me to try making corn soup. I was like corn soup? Yes, that was ages ago, so you can understand my reaction.
So he roughly guided me and the recipe. He told me to add some ginger and green chilies to the boiled and pureed corn. I experimented the way he told me and it turned out to be one delicious and comforting soup.
Now I make this soup whenever I feel nostalgic or miss him :-). My family doesn’t like corn so this soup is only and only for me. But sometimes it is good to cook for yourself. Last time I made this soup and I enjoyed it with some Sourdough Discard Scallion Pancakes (Recipe coming soon).
Before we move to the recipe, I am sharing a few things related to corn-
How do you store sweet corn?
I like to store fresh corn when we get this fresh in the season. I simply remove all the husk from the corn. Then remove the corn kernels. Let the corn kernels air dry for 2-3 hours as you might have some moisture. Then fill it in a zip lock or seal it in a bag. Freeze it and use it as required.
Fresh or frozen corn to make Sweet Corn Soup?
One can use either fresh or frozen corn for this recipe. You can either boil the corn before, puree it, and put it in the soup. Or saute the corn along with the veggies and spices you use. Cook it and then puree it.
Cooking Frozen Sweet corn kernels in the microwave
Defrosting is not necessary when you cook the sweet corn directly in the microwave. I just microwave every 1 cup of corn kernels for 2-3 minutes. When eating it as a snack I like to add some butter and spics along with the cooking.
Cooking Frozen Sweet corn kernels on stovetop
For the stovetop method, I add a cup of water. Let the water boil. Once it is boiled, I add the kernels to the water and let it cook for 4-5 minutes until tender.
Is defrosting required?
In both the above methods, defrosting is not necessary, however if you defrost it, it would reduce the cooking time.
Recipe process of Vegan Sweet Corn Soup
I have followed a really easy and quick recipe, which can be made in a jiffy and especially when you are just making it for 1-2. I have not added any veggies here, but you can as you prefer. To make it spicy one can even add some green or red chilies. I have skipped it.
I follow the one-pot method. For the soup, I simply saute some onion, garlic, and ginger in butter or oil. Then I add sweet corn kernels and water and let it cook for 5-6 minutes. Once the corn kernels were cooked let it cool for some time.
Puree it using a hand blender and let it simmer for 5-10 minutes. I have coarsely ground it and did not make a fine puree. Doing this helps in getting a creamier texture. One can also pass it through a sieve if you do not like the pulp. The final step is to garnish it with black pepper and enjoy.
I have made this soup last winter, but posting it today. When finally Priya Iyer from The world through my eyes, announced the theme for hot pot dish for our Shhhhh Cooking Secretly Challenge. With the secret ingredients, Spring onion and garlic which Anu Kollon gave me this was the perfect dish. I gave Anu Kollon lemon and garlic and she made this delicious Lemon Rasam, perfect for this cold weather.
I even gave secret ingredients to Rafeeda from The Big Sweet Tooth, as she did not had a partner. With Capsicum and Paprika and she made this yummy casserole. Finally with the secret ingredients, I am able to add this Vegan Sweet corn Soup recipe to my blog. Perfect for this winter season.
Before I proceed to the recipe, I would like you to check this delicious Cheese & Chutney corn on the cob by Priya. A wonderful fusion and medley of flavors.
So grab your aprons and get cooking.
Vegan Sweet Corn Soup
- 1 Cup Sweet Corn Kernels – Frozen or normal
- ½ Cup Shallot onions or Red onions Chopped
- 2 Small garlic bulbs chopped
- ¼ inch ginger chopped
- Salt to taste
- 2 Cups Water
- Black pepper to taste – Optional
- ¼ Cup sweet corn kernels for garnish and adding in the soup if required – Optional
- 1 tablespoon Oil – Any vegetable oil (Non vegans can use butter too)
- In a heavy bottom, pot add the oil.
- To this add the onions, garlic, ginger, and saute until translucent.
- Add the sweet corn kernels and water.
- Add in salt, mix, and bring the mixture to boil.
- Once it starts boiling, switch the stove to slow and let the mixture simmer for 4-5 minutes.
- Switch off and wait for 5 minutes.
- Using a hand blender, blend the mixture to a semi coarse or smooth consistency as desired.
- If you are not using a hand blender, wait for the mixture to cool down to blend.
- Once blended, simmer it for 4-5 minutes.
- Add the remaining ¼ cup sweet corn kernels and serve.
- Standard US Size Cups Used
- Frozen or Normal Corn either can be used
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