Easy, creamy and delicious soup recipe made with sweet corn and vegetables that can be a perfect appetizer dish for your indo-chinese meal

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Soup
  • Cuisine: American, Indian

Ingredients

For Corn Paste:

  • 1/2 cup sweet corn ((fresh or frozen))
  • 1/4 cup water

For Soup:

  • 2 teaspoons oil ((or butter))
  • 2 cloves garlic (minced)
  • 1/2 inch ginger (minced)
  • 1 green chili (finely chopped)
  • 2 tablespoons white spring onion (finely chopped)
  • 1/2 cup sweet corn ((fresh or frozen))
  • 1/4 cup carrot (finely chopped)
  • 1/4 cup green beans (finely chopped)
  • 3 cups water ((or vegetable broth))
  • salt (to taste)
  • pepper (to taste)
  • 1 teaspoon white vinegar ((or apple cider vinegar))
  • 1 pinch sugar ((optional))
  • 2 tablespoons green spring onions

For Corn Flour Slurry/Paste:

  • 1 tablespoon corn flour (corn starch)
  • 1/4 cup water

Method

  1. Blend ½ cup of sweet corn with ¼ cup of water in a blender until smooth. Set aside the paste.

Instant Pot Method:

  1. Press SAUTE mode on Instant Pot. Heat oil, then add minced ginger, garlic, and green chili. Saute for a few seconds.
  2. Then add the white part of spring onions, chopped carrots, green beans, sweet corn, sweet corn paste, salt, and vegetable broth (or water). Give a quick stir. Ensure to scrape the bottom of the pot to remove any food particles stuck at the bottom. This helps to prevent a possible BURN notice.
  3. Close the lid securely and set the pressure valve to "SEALING". Then, choose the " PRESSURE COOK/MANUAL " setting on high pressure and adjust the cooking time to 2 minutes.
  4. When the Instant Pot beeps, Let the pressure release naturally for 5 minutes and then Quick Release. Open the lid.
  5. Now prepare a cornflour slurry by mixing 3 teaspoons of cornflour in ¼ cup of water. Mix well and then add to the soup.
  6. Simmer the soup for 2-3 minutes until the soup thickens. Then add the white vinegar, crushed black pepper, sugar, and mix well to combine. If preferred, you can add soy sauce and red or green chili sauce at this stage.
  7. Garnish the sweet corn soup recipe with spring onion greens and serve hot!

Stovetop Pot Method:

  1. In a large pot, heat oil. Once it’s hot, add minced ginger, garlic, and green chili and saute for a few seconds.
  2. Then add the white spring onions, carrot, green beans, sweet corn, sweet corn paste, and salt. Saute the veggies for 2-3 minutes on medium flame.
  3. Add vegetable broth (or water) and give a quick stir. Ensure nothing is stuck at the bottom of the pot. Allow the mixture to boil until all the veggies are cooked, approximately 10-12 minutes over medium-low heat.
  4. Now prepare a cornflour slurry by mixing 1 tablespoon of cornflour in ¼ cup of water. Mix well and then add to the soup.
  5. Simmer the soup for another 2-3 minutes until the soup thickens, and then add the white vinegar, crushed black pepper, sugar, and mix well to combine. If desired, you can also add soy sauce and red or green chili sauce.
  6. Garnish the sweet corn soup with spring onion greens and serve hot!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.