Creamy Sweet Corn Recipe – Easy Indian-Style Soup

Last Updated on 2 months by Neha Deshmukh

Creamy Sweet Corn Recipe – Easy Indian-Style Soup

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, easy recipes that the whole family will love. This creamy sweet corn soup is exactly that. I first made this when my little one was feeling under the weather, and it quickly became a family favourite – it’s just so soothing and delicious! It’s a simple take on a classic, with a little Indian-inspired warmth. Let’s get cooking!

Why You’ll Love This Recipe

This sweet corn soup is seriously a winner. It’s ready in under 30 minutes, requires minimal effort, and tastes absolutely divine. It’s creamy, subtly sweet, and incredibly comforting – perfect for a chilly evening or when you’re craving something light yet satisfying. Plus, it’s a fantastic way to sneak in some extra veggies!

Ingredients

Here’s what you’ll need to whip up this delightful soup:

• ½ cup sweet corn (approximately 80g)
• 2 cups vegetable stock (500ml)
• 1 tbsp butter (15g)
• 2.5 tbsp corn flour or all-purpose flour (20g)
• 1 cup milk (240ml)
• Salt to taste
• Pepper powder to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this soup extra special.

• Corn flour/All-purpose flour: This is key for that lovely creamy texture. Corn flour will give you a naturally gluten-free option, while all-purpose flour works beautifully too.
• Vegetable Stock: Don’t underestimate the power of good vegetable stock! It adds so much depth of flavour. If you’re making your own, even better! Otherwise, a good quality store-bought stock will do the trick.
• Sweet Corn: Fresh or frozen both work great! If using frozen, no need to thaw it first.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make this creamy sweet corn soup:

1. First, boil the sweet corn in water until it’s tender. This usually takes about 5-7 minutes. Once cooked, set it aside.
2. Now, melt the butter in a pan over low heat. Gradually stir in the corn flour (or all-purpose flour) to create a roux. Cook this for 2-3 minutes, stirring constantly, until it’s nicely combined. This is where the magic starts!
3. Slowly whisk in the milk to the roux, making sure there are absolutely no lumps. Keep stirring until the mixture thickens into a smooth, creamy white sauce. Patience is key here!
4. Add the vegetable stock and the boiled sweet corn to the white sauce. Bring the mixture to a gentle boil, stirring occasionally.
5. Season with salt and pepper to your liking. Simmer for another 2-3 minutes to let all the flavours meld together.
6. And that’s it! Your creamy sweet corn soup is ready to be served.

Expert Tips

Here are a few little tricks I’ve learned over the years:

• Low and Slow: Cooking the roux on low heat prevents it from burning and ensures a smooth sauce.
• Whisk it Real Good: Whisking constantly while adding the milk is crucial for preventing lumps.
• Taste as You Go: Don’t be afraid to adjust the seasoning to your preference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and use your favourite plant-based milk (almond, soy, or oat milk all work well!).
• Gluten-Free Adaptation: Just make sure you use corn flour instead of all-purpose flour.
• Spice Level: For a little kick, add a pinch of cayenne pepper or finely chopped green chilies. My friend, Priya, loves adding a tiny bit of garam masala too!
• Festival Adaptation: This soup makes a lovely starter during festive occasions. Garnish with a swirl of cream and a sprinkle of chopped coriander for an extra special touch.

Serving Suggestions

This soup is fantastic on its own, but it’s even better with a side of crusty bread for dipping. You can also serve it as a starter before a larger Indian meal. A sprinkle of fresh coriander leaves adds a lovely freshness.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

• Can I use frozen sweet corn in this recipe? Absolutely! Frozen sweet corn works just as well as fresh. No need to thaw it beforehand.
• How can I prevent lumps from forming in the white sauce? The key is to add the milk slowly and whisk constantly. If lumps do form, you can try straining the sauce through a fine-mesh sieve.
• What is the best way to adjust the thickness of the soup? If it’s too thick, add a little more vegetable stock or milk. If it’s too thin, mix a teaspoon of corn flour with a tablespoon of cold water and whisk it into the soup while simmering.
• Can I add other vegetables to this soup, like peas or carrots? Definitely! Feel free to add a handful of peas or some finely diced carrots along with the sweet corn.
• Is vegetable stock essential, or can I use water? Vegetable stock adds a lot more flavour, but water will work in a pinch. You might want to add a little extra salt and pepper to compensate.

Enjoy! I really hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!