Sweet Corn Soup (No Onion No Garlic) / Easy Sweet Corn Soup

This Sweet Corn Soup is hearty, satisfying, delicious, and perfect for warming you up. The recipe is without onion and garlic, straightforward, and comes together easily and quickly!

This delicious soup not only contains sweet corn kernels but is nutritious with other veggies as well. Sweet Corn Soup is an Indo-Chinese cuisine and is very famous in India. And it is not difficult to prepare restaurant-style soup at home.

Jump to:

• About Sweet Corn Soup
• Why You Will Love This Soup
• Ingredients
• Using Crushed Corn In The Soup
• Step-by-Step Directions
• Serving Suggestions
• Storing Suggestions
• Helpful Tips
• More Comforting Recipes
• Recipe Card

About Sweet Corn Soup

Sweet Corn Soup without onion and garlic is creamy, mildly spicy, and has a natural sweetness from the corn kernels. The recipe I have provided here is very easy to follow and needs the ingredients that could be readily available in your pantry!

This Easy Sweet Corn Soup Recipe can easily be customized as per your taste buds and preferences. You can include more vegetables of your choice or keep the soup plain with only sweet corn and spices.

You can adjust the level of spices and make it spicier or keep it milder. The recipe has no onion or garlic, but the soup is still absolutely delicious and flavorful.

Sweet Corn Soup is a quick recipe, done in under 30 minutes. It is appetizing and perfect to have before a hearty dinner. You can easily modify the recipe as per your and your family’s preferences.

Ingredients

1. Corn: I have used frozen sweet corn for this recipe as it is always available in my freezer. But you can also use fresh corncob if you have it available. Wash the corncob properly, let it dry, and then remove the kernels with a sharp knife. If you use frozen corn, thaw them before starting the recipe.
2. Vegetables: I prefer fewer veggies in my sweet corn soup to get some crunch but also to get the full taste of sweet corn. So I have added only two vegetables, green beans, and carrots. But you can add more vegetables of your choice. The other suggested veggies are green peas, bell peppers, and celery. I have finely chopped the vegetables, but for bigger chunks, chop the vegetables accordingly.
3. Salt and Pepper: Add these seasonings to your taste.
4. Ginger: It enhances the flavors of soup by adding earthy flavors. You can add more or less according to your taste preference.
5. Chili Sauce: I like to use green chili sauce for this soup. Chili sauce provides a nice flavor and the feel of the restaurant. But you can skip it and use green chili instead. Finely chop the chili and add it to the soup in place of chili sauce.
6. Lime Juice: Generally, white vinegar goes in this recipe. But I like to use lime juice to provide a mild sour taste to this soup. Because the soup is naturally on the sweeter side, adding a punch of tanginess is essential to enhance its taste. But if you want more of an Indo-Chinese flavor, go with vinegar instead of lime juice.
7. Cornstarch: Cornstarch makes the soup thicker. Make sure to mix it properly in the water, and there should be no lumps. After adding to the soup, stir the soup continuously until the cornstarch mixture is evenly combined. 
8. Coriander Leaves: Add finely chopped fresh coriander leaves to add more flavor to the soup.

Using Crushed Corn In The Soup

I have used 2 cups of corn kernels in the recipe. But half of them I have crushed in a blender with little water. Adding the crushed corn kernels makes the soup creamy, rich, and naturally thick.

I have ground it coarsely, but you can even blend it into a smooth paste. If you want more whole corn kernels in your soup, you can crush only half a cup and keep the rest as a whole. But do not skip this step, and also grind at least ½ cup of sweet corn kernels.

Step-by-Step Directions

• Mix cornstarch with water and set aside.

• Finely chop green beans, carrots, and ginger.
• I like to chop it very finely, but if you like bigger chunks of veggie, chop accordingly. Set aside.

• Take 1 cup of sweet corn kernels and ¼ cup of water into a blender.
• Crush the sweet corn into a coarse paste.

• Take 4 cups water, crushed sweet corn kernels, chopped ginger, and salt in a big pot.
• Bring it to a boil, and then on medium heat, simmer it for 5-6 minutes.
• Keep stirring at intervals.

• Add chopped French beans, carrots, whole sweet corn kernels, and chili sauce or chopped green chili.

• Mix well and cook for 10 minutes or until veggies are soft and the soup thickens.

• Add cornstarch mixture, lime juice or white vinegar, and ground black pepper (preferably freshly ground).
• Mix well, and stir it continuously to prevent cornstarch lumps. 
• Continue cooking until the soup is thick; it will take 2-3 minutes.

• Turn off the heat and add chopped coriander leaves.
• Mix well.

• Serve the hot Sweet Corn Soup immediately.

Serving Suggestions

• Always serve hot or warm, but do not serve it cold.
• Serve it as it is on cold winter days for comfort.
• Have it with fried rice or noodles for lunch or dinner.
• Great as an appetizer for a party or get-together.
• Serve it with crackers (my favorite) or with a toast of bread.

Storing Suggestions

• The soup tastes best if served hot or warm and immediately after making it. But if you have leftovers, you can tightly cover the soup and refrigerate for a day. Reheat the soup in the pan or microwave before serving.

Helpful Tips

• Vegetables: You can add more vegetables of your choice. The suggestions are green peas, bell peppers, and celery. 
• Cornstarch: Mix cornstarch into the water properly; there should be no lumps. After adding the cornstarch mixture to the soup, stir the soup continuously until the cornstarch combines well in the soup.
• Lime Juice: I added lime juice to this soup, but you can also add lemon juice or white vinegar. Add as much to suit your taste preference.

More Comforting Recipes

Recipe Card