Sweet Corn Soup: Yummy and Comforting
Image Credit: hebbarskitchen.com

Made with combining the sauteed flavours from blended sweet corn paste, spring onion, carrot, beans, this soup has a sumptuous taste with the right smooth, creamy texture just to the liking of taste buds. A vivid, yellow colour is the requirement of the sweet corn soup. Simple ingredients sauteed and blended with right seasoning are enough to achieve the flavour and comfort of satisfaction. Delight in for brunch or a light lunch with bread or pasta or as an appetizer for dinner. A simple, quick and fulfilling recipe to comfort an ill-lit day.

Origin

Sweet corn is a mutated crop, where the mutation in the recessive genes convert sugar to starch, which imparts the given flavour. This variety is chiefly used for sweet corn soup.

Corn is a staple crop of Native Americans, and these tribes also have corn soup as their primary food. Many of the Indians and Christians there serve this soup when there is an important religious event. Earlier this soup was popular only in corn producing countries but gradually spread to other countries when Native Americans introduced it to European conquerors.

Sweet Corn Soup Method of Preparation

Sweet corn soup is a basic mixture of water, butter and flour, with salt and pepper. The variations in taste arise through the use of other vegetables, cream and few other seasonings.

Fresh and ripe sweet corn kernels are used for best taste. Corn on the cob can be steamed first, cooled and then corn kernels are scraped through a knife. The given recipe is a very popular restaurant style sweet corn soup, where 

Ingredients

Corn Paste 

  • ½ cup sweet corn
  • 2 tbsp water

For soup:

  • 3 tsp olive oil
  • 2 clove garlic (finely chopped)
  • 1 inch ginger (finely chopped)
  • 4 tbsp spring onion (chopped)
  • ¼ cup sweet corn
  • ¼ cup carrot (finely chopped)
  • ¼ cup beans (finely chopped)
  • 3 cup water
  • ¾ tsp salt
  • 1 tsp pepper
  • 1 tsp vinegar

For corn flour slurry:

  • 1 tsp corn flour
  • ¼ cup corn flour

Instructions to Prepare Sweet Corn Soup

Sweet Corn Paste

  1. Take half a cup sweet corn kernels in grinding jar
  2. Add two tablespoon water to the jar 
  3. Grind till a smooth paste is formed

Corn Flour Slurry

Mix a teaspoon corn flour in one-fourth cup water and stir to make a smooth slurry that is lump free

Cooking of Sweet Corn Soup

  1. In a heated kadai or wok, add two to three teaspoon of cooking oil
  2. Add two cloves garlic and an inch of ginger followed by two table spoon spring onion to saute for a few minutes
  3. Add a few more vegetables - one-fourth cup of sweet corn, one-fourth cup carrot, and one-fourth cup beans
  4. Let these also sautee for a few minutes
  5. After these vegetables are slightly cooked, add sweet corn paste to saute
  6. Add three cups water, along with salt and stir
  7. Increase the flame to medium and let this mixture come to a boil. Cover while boiling. This allows vegetables to cook completely
  8. Pour the corn flour slurry into the mixture and stir well
  9. Add the seasoning: ¾ tsp pepper, two tsp vinegar and two tbsp spring onion
  10. Turn off the flame & serve hot

Enjoy the perfect starter or brunch with the very appetizing sweet corn soup. Serve hot after garnishing with spring onions.