Come summer and all the markets are flooded with huge mounds of fresh corn from a nearby farm, our neighborhood store included! This is the time they are the juiciest, tastiest, sweetest and peaked in nutrition! My husband loves to enjoy whole steamed corn slathered with some butter/ghee, salt and a sprinkle of red chili powder or cayenne pepper powder! But with a whole basket of fresh corn and me wanting to take advantage of the freshest taste, I had to make our family favorite sweet corn soup! Now, who does not like soup? I am sure, every restaurant order always starts with everyone ordering some sort of soup and if it is an Indo-Chinese one, then Creamy Sweet Corn soup tops the list!
When the summer special fresh corn hits the markets, I love to make my mango, corn and sprouts salad with the freshest, juiciest sweet corn and of course mangoes right off the trees, maybe a Konkani (south Indian) style Corn on the Cob Ghashi, but some of them do end up as our favorite soup! All you need is 10 basic ingredients (salt and oil/butter included) but can be made vegan by using only oil instead of butter! I have blended half of the fresh corn kernels for the creamy texture and the other half for those juicy, sweet bites of summery delight! For that Asian flavor, use fresh green/spring onions and the only other aromatic I have used is garlic! One special flavor I enjoy mixing in most of my soups is a bullion cube, specifically Maggi Vegetable Seasoning cube which imparts this dash of heavenly taste, aroma and flavor, but I have made soup without it and that tastes equally amazing too! Both have their own level of deliciousness! You could substitute with any of your favorite seasoning cube!
Once you have all the ingredients ready, it takes less than 15 minutes to dig into a large bowl of this creamy, piping hot and super comforting and delicious sweet corn soup! Enjoy it with a splash of chili vinegar or a shower of freshly chopped green onion or chives on top and maybe fried rice or a sandwich on the side to complete the meal! This summery bowl of corn goodness is: Light Healthy Comforting Savory with a dash of sweetness from the fresh corn Ready in a jiffy; need I say more? If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #curryandvanilla16 on Instagram!
For a complete Asian meal experience, spruce up your dinner table with some of these Indo-chinese options:
Easy Vegetable Chow Mein Schezwan American Vegetable Chopsuey Burnt Garlic Vegetable Fried Rice Sweet Corn Vegetable Soup
Lets make us some soup!!
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1 large corn ¼ cup chopped carrots ¼ cup green or spring onions, chopped; white and green portions 2 large cloves of garlic, peeled and chopped fine 1 green chili/jalapeno/Serrano pepper, sliced into roundels or slit into two vertically 1 tbsp oil (any cooking oil) 1 tbsp butter (avoid if vegan) 1 vegetable seasoning cube (I used Maggi Vegetable cube); optional 2 tablespoons cornflour/cornstarch Salt to taste
Instructions Notes Adjust seasonings and spices according to taste. Add more vegetables if you like. Recipe can easily be double or tripled to feed more! For more such easy and delicious recipes, follow me on: Facebook @ curryandvanilla Pinterest @ curryandvanilla Instagram @ curryandvanilla16 Twitter @ curryandvanilla Google Plus @ Vanitha Bhat Have fun cooking, eating and sharing!!!
