Sweet corn soup

Sweet corn soup is a soothing appetizer that could be a favorite soup for many kids. Sweet corn is known for its mesmerizing taste and juiciness of the kernels. But, have you ever thought of the health benefits of sweet corn? It helps to increase the red blood cells and hence could alleviate anemia. The fiber content present in the corn would induce the good bacteria in the gut, hence improves our digestion. Sweet corn is a vegetable comprised of folic acid, hence a wise choice for all pregnant women.

This soup could be made with a vegetable stock which I do only if I have the stock stocked in my fridge. True to say, sweet corn soup tastes extraordinary even without the stock.

I do this soup often as this is loved by my family members very much. My version of sweet corn soup has a creamy appearance (without any thickening agent like corn slurry!) and a distinct taste which is easy to make too. The cooked veggies, along with the sweet bite of sweet corn in between, make us feel heavenly. The perfect sweet-spicy combo and the rich creaminess of the soup would be tempting to finish off the soup as fast as we can.

Okay, how come the soup becomes thick and creamy, that too, without any thickening agent? I will reveal it in the step by step procedure below. I usually use sweet corn with a cob which I cook first and then segregate the kernels to make this delicious soup. Usage of frozen corn kernels could ease your work to a far little.

Eager to try the kid-friendly Sweet corn soup recipe? Let us jump to the recipe now.

⏲Preparation Time: 30 minutes (includes corn cooking time)
⏲Cooking Time: 20 minutes
🍴Servings: 4 to 5

What to Use?
  • Sweet corn - 2 nos
  • Chopped vegetables (carrot, beans, peas, capsicum) - 1 cup
  • Salt - as  required
  • Butter - 1 tbsp
  • Black pepper powder - 1 tsp
  • Coriander leaves - a few for garnishing

To Grind:
  • Cooked corn kernels
  • Ginger - 1/2 inch piece
  • Garlic - 5 to 6 cloves
  • Green  chilly -1

How to Make?
  • Cook the sweet corns in a pressure cooker for 5 to 6 whistles and remove the kernels from the cobs.
  • Chop the veggies of your choice and keep aside. I have carrots and capsicums today and so, going ahead with them.
  • Grind ginger, garlic and green chilly along with some cooked corn kernels in a mixer to a granulated consistency. (This is the unrevealed secret for the thickness and creaminess of the soup).

Cooking Procedure:
  • Now, take the same pressure cooker in which you cooked the corns ( lol 😆 one-cooker trick to make the washing work easier )
  • Add butter to the cooker and wait for it to melt.
  • Add some spring onions (both the white and green parts) to the melted butter. Though this is an optional step, I love to add them to my soup recipes.
  • Add chopped veggies along with left-over cooked corn kernels and saute for a minute (mmm... What an aroma?!)
  • Now, add the ground paste and saute for a couple of minutes.
  • Time to add the required salt.

  • Finally add 4 cups of water or vegetable stock to the cooker.

  • Pressure cook the soup for 2 whistles.
  • When the pressure releases, season with black pepper powder.
  • Garnish the sweet corn soup with chopped coriander leaves.
  • Serve the soup hot and enjoy.

Visual Treat: Check the below video for more details,

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  • Increase the quantity of black pepper powder in case you want to skip green chilly.
  • Grinding corn kernels would do magic in the recipe. Never ever try to skip.
Healthy Soup! Never Miss to Try it!


  1. Definitely kids love this soup...Nice creamy consistency...


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