Sweet Corn Soup Recipe – Quick & Easy Indian-Style Comfort Food

Last Updated on 2 months by Neha Deshmukh

Sweet Corn Soup Recipe – Quick & Easy Indian-Style Comfort Food

Hey everyone! If you’re anything like me, sometimes you just need a warm, comforting bowl of soup. And this Sweet Corn Soup? It’s my go-to. It’s quick, easy, and tastes like a hug in a bowl – seriously! I first made this when I was craving something light but flavorful, and it’s been a family favorite ever since. It’s a classic Indian-Chinese inspired dish, perfect for a cozy night in.

Why You’ll Love This Recipe

This Sweet Corn Soup is seriously a winner for so many reasons. It’s ready in under 20 minutes, making it perfect for busy weeknights. Plus, it’s incredibly versatile – you can adjust the spice level to your liking, add different veggies, or even make it vegan! It’s a comforting, flavorful soup that everyone will enjoy. And honestly, who doesn’t love sweet corn?

Ingredients

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

• 1.5 cup sweet corn kernels
• 0.75 tbsp ginger, finely chopped
• 0.75 tbsp garlic, finely chopped
• 1 small green chili, finely chopped (adjust to your spice preference!)
• 0.33 cup carrots, diced
• 0.25 cup French beans, diced
• 3.5 cups water
• 1.5 tbsp corn starch
• 2 tbsp spring onion greens, chopped
• 1 tsp vinegar (white or apple cider)
• 0.5 tsp black pepper

Ingredient Notes

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

• Corn: Fresh corn is amazing if you can get it, but frozen corn works perfectly well too! If using frozen, no need to thaw it first.
• Vinegar: I usually use white vinegar, but apple cider vinegar adds a lovely subtle sweetness. You can even experiment with a tiny splash of rice vinegar!
• Cornstarch: This is the key to getting that lovely, velvety smooth texture. Don’t skip it! Make sure to mix it with cold water before adding it to the soup to prevent lumps. A little goes a long way, so measure carefully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, if you want a super smooth soup, blend 1.5 cup of the corn kernels with 0.75 cup of water to make a smooth paste. This step is optional, but I love the extra creamy texture it adds.
2. Heat a little oil in a wok or large pot over medium heat. Add the chopped ginger, garlic, and green chili. Sauté for about 30 seconds, until fragrant. Don’t let the garlic burn!
3. Add the white parts of the spring onions and sauté for another minute, until softened.
4. Now, toss in the diced carrots and French beans. Cook for about a minute, just to start softening them up.
5. Add the remaining corn kernels (and the corn paste, if you made it!). Pour in the water, along with a pinch of salt and a tiny bit of sugar. Bring to a boil and let it simmer for 2 minutes.
6. While the soup is simmering, mix the cornstarch with 0.5 cup of cold water to create a slurry. This is important – cold water helps prevent lumps!
7. Slowly pour the cornstarch slurry into the boiling soup, stirring constantly. Continue to simmer until the soup thickens to your desired consistency.
8. Finally, stir in the vinegar, black pepper, and the green parts of the spring onions. Give it a good stir and serve hot!

Expert Tips

• Don’t overcrowd the wok when sautéing the ginger, garlic, and chili. Work in batches if needed.
• Taste as you go! Adjust the salt, sugar, and pepper to your liking.
• For a richer flavor, you can add a teaspoon of vegetable broth powder.
• If your soup is too thick, add a little more water. If it’s too thin, add a tiny bit more cornstarch slurry.

Variations

This soup is so adaptable! Here are a few ideas:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just make sure your vinegar doesn’t contain any animal products (most are fine).
• Spice Level Adjustment: My family loves a little kick, but you can easily adjust the spice level. Use less green chili, or remove the seeds for a milder flavor. For a hotter soup, add a pinch of red chili flakes!
• Festival Adaptations: During Diwali or Holi, I sometimes add a tiny pinch of garam masala for a festive twist. It adds a lovely warmth.

Serving Suggestions

This Sweet Corn Soup is fantastic on its own, or as a starter to an Indian-Chinese meal. It pairs perfectly with fried rice or noodles. A sprinkle of crispy fried onions on top adds a lovely crunch!

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 2 days. It might thicken as it cools, so you may need to add a little water when reheating.

FAQs

Let’s answer some common questions:

• Is this soup suitable for babies/toddlers? Yes, but I’d recommend omitting the green chili and reducing the salt and pepper. Make sure the soup is cooled to a safe temperature before serving.
• Can I make this soup ahead of time? You can definitely make it ahead! Just store it in the refrigerator and reheat gently. The texture might change slightly, but it will still be delicious.
• What can I substitute for cornstarch? Arrowroot powder is a good substitute for cornstarch, but use a little less as it has a stronger thickening power.
• How can I adjust the sweetness of the soup? Add a little more or less sugar, to taste. A tiny drizzle of honey can also work!
• Can I add other vegetables to this soup? Absolutely! Mushrooms, peas, and bell peppers are all great additions.

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