Sweet Corn Soup Recipe – Authentic Indian Style & Easy

Last Updated on 2 months by Neha Deshmukh

Sweet Corn Soup Recipe – Authentic Indian Style & Easy

Hey everyone! If you’re anything like me, there’s something incredibly comforting about a warm bowl of soup on a chilly evening. And this Sweet Corn Soup? It’s a total classic – a childhood favorite that I still crave today. I first made this when I was trying to recreate the soup we always had at our local Indian Chinese restaurant, and honestly, I think this version is even better! It’s super easy to make, packed with flavor, and perfect for a quick weeknight meal. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any sweet corn soup. This is the kind of soup that warms you from the inside out. It’s creamy, subtly sweet, and has a lovely hint of spice. Plus, it comes together in under 20 minutes – seriously! It’s a guaranteed crowd-pleaser, and a fantastic way to enjoy the sweetness of fresh corn.

Ingredients

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

• 1 cup boiled fresh sweet corn kernels
• 2 cups water
• 1/4 tsp ginger garlic paste
• 1 tsp corn flour
• As needed salt
• 1-2 tbsp butter
• A pinch of sugar
• As needed pepper powder
• 1 tbsp chopped spring onion
• 1/4 cup boiled milk
• To garnish: coriander leaves

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Fresh Sweet Corn: Seriously, if you can get your hands on fresh corn, do it. The flavor is just so much brighter and sweeter. If you’re using frozen, make sure it’s fully thawed before using.
• Butter: Good quality butter really elevates the flavor. I prefer using salted butter, but unsalted works too – just adjust the salt in the recipe accordingly.
• Spice Levels: Indian palates vary so much! Feel free to adjust the pepper powder to your liking. Some people like a little kick, while others prefer a milder flavor. We’ll talk more about that later.
• Water: You can also use vegetable broth for a richer flavour.

Step-By-Step Instructions

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

1. First, remove the kernels from your fresh corn cob. Pressure cook them with 1 cup of water for just one whistle. Then, drain the corn, but don’t throw away all the water! We’ll need about 2 tablespoons of that lovely corn-infused water later. Reserve about 2 tbsp of the kernels too.
2. Now, blend the remaining corn with the water into a smooth, creamy paste. Set this aside for a moment.
3. Melt the butter in a pan over medium heat. Add the ginger-garlic paste and sauté for about 30 seconds, until fragrant. Then, toss in the chopped spring onions and cook for another minute.
4. Pour in the corn paste and cook for another minute, stirring constantly. This helps to develop the flavors.
5. Add the reserved corn water and 1 cup of fresh water. Bring the mixture to a boil. Season with salt and a tiny pinch of sugar – it really balances the flavors!
6. In a small bowl, mix the corn flour with 1/4 cup of milk to create a slurry. This will help thicken the soup. Slowly pour the slurry into the boiling soup, stirring constantly to prevent lumps.
7. Continue to cook for a few minutes, until the soup reaches your desired consistency. If it’s too thick, add a little more water or milk. If it’s too thin, add a tiny bit more corn flour slurry.
8. Finally, add the reserved corn kernels and a sprinkle of pepper powder. Garnish with fresh coriander leaves and serve hot!

Expert Tips

Here are a few things I’ve learned over the years to make this soup even better:

• Don’t Overcook the Corn: Overcooked corn can become mushy. Keep a close eye on it during the pressure cooking step.
• Stir Constantly: When adding the corn flour slurry, stir, stir, stir! This is the key to a smooth, lump-free soup.
• Taste as You Go: Seasoning is everything! Taste the soup throughout the cooking process and adjust the salt, sugar, and pepper to your liking.

Variations

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

• My Family’s Secret: My mom always adds a tiny dash of soy sauce for a little umami. It’s surprisingly good!
• Spicy Kick: My friend loves to add a finely chopped green chili for a real kick.
• Creamy Dreamy: For an extra creamy soup, add a swirl of fresh cream at the end.

Vegan Adaptation

No problem! Just swap the butter for a vegan butter alternative or a tablespoon of oil. Use plant-based milk instead of dairy milk.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your corn flour is certified gluten-free if you have a severe allergy.

Spice Level Adjustment (Mild, Medium, Spicy)

• Mild: Just a pinch of pepper powder.
• Medium: 1/4 teaspoon of pepper powder.
• Spicy: 1/2 teaspoon or more of pepper powder, plus a finely chopped green chili.

Festival Adaptations (Suggestions for serving during cooler months or celebrations)

This soup is perfect for Diwali gatherings, Christmas parties, or any cozy winter get-together. Serve it as a starter before a larger meal, or enjoy it as a light lunch.

Serving Suggestions

This soup is delicious on its own, but it also pairs well with:

• Crispy vegetable spring rolls
• Manchurian (vegetable or chicken)
• Fried rice

Storage Instructions

Leftover soup 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

Let’s answer some common questions:

Is this soup best made with fresh or frozen corn?

Fresh corn is definitely best, but frozen corn works in a pinch! Just make sure it’s fully thawed.

Can I adjust the sweetness of the soup?

Absolutely! Add more or less sugar to suit your taste.

What is the best way to prevent the soup from becoming too thick?

Add more water or milk, a little at a time, until you reach your desired consistency.

Can I add other vegetables to this soup?

Yes! Carrots, peas, or mushrooms would all be delicious additions.

How can I make this soup more flavorful?

A dash of soy sauce, a squeeze of lemon juice, or a sprinkle of garam masala can all add extra depth of flavor.

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