| Sweet corn soup – A yummy and healthy bowl of sweet corn soup that’s tastes creamy actually made with no cream. |  |
One more recipe from Indo-Chinese cuisine made with wholesome and healthful sweet corn. Moreover it, trace of black pepper makes it more appetizing.
One can try this recipe with adding vegetables to the soup. But here I have shared only sweet corn soup recipe with no veggies. Corn is very much beneficial to our health. It is very light on stomach and good for heart.
Sweet Corn kernels are easily available in markets . Before using, corn kernels need to be boiled or steamed. Sweet corn soup is easy to make and my all time favorite apart from tomato soup. It is best enjoyed in Winters or rainy days.
I am sharing with you guys plain sweet corn recipe. Here is you detailed recipe with photos and below this you can find printable view of the sweet corn soup recipe. Enjoy 🙂
Sweet corn soup Recipe – How to make Sweet Corn Soup Recipe at home:
Step by step recipe of sweet corn soup with images:
1. To begin with making sweet corn soup, we will start with boiling sweet corn kernels. Boil and drain corn kernels.
2. Using a mixer grinder, finely grind 3/4 cup of corn to a smooth paste and store the remaining corn for further use.
3. Now, take a pan and heat 2 tsp cooking oil or butter.
4. Transfer the corn paste to the pan and mix well. On medium flame stir fry corn paste for 5 to 6 minutes.
5. Add 1/2 tsp black pepper and salt to taste. Stir. Cook for a minute.
6. Pour water depending upon the soup consistency. Mix well.
7. Add remaining boiled sweet corns to the pan. Let it Boil.
8. Take 1 tbsp water and mix 2 tsp corn flour. 
9. Pour cornflour solution to the pan and mix continuously. Simmer for 2 minutes or till it attains thick consistency.
10. Garnish with mint leaves and top with a tsp of fresh cream. Serve hot.
Sweet Corn Soup Recipe Card:
- Sweet corn kernels - 1 cup
- Cooking oil or butter - 2 tsp
- Black pepper - ½ tsp
- Salt to taste
- Water - 2 to 3 cups + 1 tbsp water
- Corn flour - 2 tsp
- Mint leaves - for garnishing
- Fresh cream - for garnishing
- Boil and drain corn kernels.
- Using a mixer grinder, finely grind ¾ cup of corn to a smooth paste and store the remaining corn for further use.
- Now, take a pan and heat 2 tsp cooking oil or butter.
- Transfer the corn paste to the pan. Mix well.
- On medium flame stir fry corn paste for 5 to 6 minutes.
- Add ½ tsp black pepper and salt to taste. Stir. Cook for a minute.
- Pour water. Mix well.
- Add remaining boiled sweet corns to the pan. Boil soup on medium flame.
- Take 1 tbsp water and mix 2 tsp corn flour.
- Pour cornflour solution to the pan and mix continuously. Simmer for 2 minutes.
- Garnish with mint leaves and top with a tsp of fresh cream. Serve hot.
Healthy and delicious, looking forward to try this at home.
Thanks Divya… Give it a try and do share your experience 🙂