Sweet corn soup is a very popular soup in Indian cuisine made with sweet corn kernels and vegetables. It is a vegan and gluten-free soup that is light, sweet, and savory in taste. You can also spice it up with some hot spicy sriracha sauce.
It is usually served as an appetizer but its mild and soothing soup can be very comforting for the throat when you are under the weather or on a cold chilly day.
The best part is that it is made with few basic ingredients and mostly vegetables. It is very easy to make sweet corn soup at home in the instant pot and can be made ahead of time for any party or potluck.
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Sweet corn soup ingredients
Sweet corn soup is made with very few basic ingredients and spices. Vegetables like carrots, celery, corn, beans, and green onions that are mild in flavor are added to the soup. You can also add some baby corn if you have it handy.
I like to use fresh corn kernels but frozen ones work equally well. Some corn kernels are blended with water to make a smooth paste, however, you can skip blending it if you want to make a clear sweet corn soup.
As the sweet corn soup is sweet and savory in taste, it does not require many spices. Salt, sugar, and black pepper are just enough to make a perfect sweet corn soup. However, you can always add some sriracha sauce to add some spiciness.
A corn starch slurry made with corn starch and water is added to give a thick consistency to the soup. Finally, it is garnished with onion greens while serving hot.
How to make sweet corn soup in instant pot?
Sweet corn vegetable soup can be made quickly in the instant pot once you have all the ingredients and vegetables have been chopped. It is a dump-and-go process to make this hearty soup in the instant pot.
I have made this soup in the 6 qt. instant pot. All you need to do is to put all the ingredients in the instant pot except the corn starch slurry, black pepper, and the onion greens.
Give it a good mix and close the lid with the pressure knob in the sealing position. Pressure cook the soup for 3 minutes on the high-pressure mode. Allow the pressure to release naturally for 5 minutes and then release the remaining pressure manually.
Optionally, add some cornstarch slurry to give a thick consistency to the soup. Turn the instant pot on saute mode and allow the soup to come to a boil, it should just take a minute or so as the soup is already hot.
Mix in the slurry, a tablespoon at a time, until you reach the desired consistency. Add a little black pepper as per taste, onion greens, and optionally some sriracha sauce if you like to add some spiciness.
How to make sweet corn soup on the stovetop?
Sweet corn soup can easily be made at home on the stovetop. The overall process remains similar to making it in the instant pot, however, it will take longer and needs monitoring.
In a saucepan add all the ingredients - sweet corn paste, sweet corn kernels, low sodium stock, diced carrots, celery, beans, salt, sugar, and green onion whites.
Allow it to come to a boil on medium flame and then simmer it for 10 minutes until the veggies are cooked and the flavors are absorbed in the soup. Mix in the corn starch slurry, a tablespoon at a time until you get the desired consistency.
Garnish with some onion greens and add some black pepper and optionally some sriracha sauce. Serve it hot!
What are sweet corn soup accompaniments?
Sweet corn soup is best served hot. It is usually served as an appetizer and can be served with a variety of sides like grilled cheese, roasted potatoes, roasted broccoli, Indian-style roasted cauliflower, and my all-time favorite accompaniment, corn cheese balls.
Sweet corn soup is sweet and savory in taste with a hint of spiciness from the black pepper. If your tastebuds are craving some spiciness, then apart from adding some sriracha sauce, you can also serve these corn on the cob with Indian-style seasoning!
How long is corn soup good for in the fridge?
Sweet corn soup can be stored in the fridge for 3-4 days so you can always make it ahead of time and refrigerate it. It works well for meal planning.
Also, if you have a party or potluck and want to serve this soup as an appetizer, you can prep accordingly and make it ahead of time.
When you are ready to serve, heat it in the instant pot, stovetop, or microwave.
Can you freeze corn soup?
Yes! Most of the soups freeze well and sweet corn soup is no exception. You will have to allow the soup to cool down completely. Portion it and freeze it in a freezer-safe container or freezer-safe ziplock bags for a month.
If you plan on freezing the soup, it is best not to add the onion greens but to add them when you defrost and reheat the soup. It will add a fresh flavor to the soup.
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📖 Recipe
Sweet Corn Soup In Instant Pot
Equipment
Ingredients
For soup
- 2 cup Corn kernels (divided)
- 1 cup Water
- 4 cup Vegetable stock (or water)
- 1 cup Green beans (chopped)
- 2 stalk Celery (diced)
- ¼ cup Green onion whites
- 1 cup Carrot (diced)
- 2 teaspoon Organic cane sugar (adjust to taste)
- 1 teaspoon Salt (adjust to taste)
Cornstarch slurry
- 1 ½ tablespoon Corn starch
- 3 tablespoon Water
To be added later
- ¼ cup Green onion greens
- ¼ teaspoon Black Pepper (adjust to taste)
- Sriracha sauce (optional, to taste)
Instructions
- Blend 1 cup corn and 1 cup water into a smooth paste using Vitamix or any other blender.
How to make sweet corn soup in instant pot
- Add all the ingredients (from the "for soup"* list) and the blended corn in the instant pot liner.
- Give it a quick mix and close the lid.
- Pressure cook on high-pressure mode for 3 minutes with the knob in the sealing position.
- Let the "keep warm" setting be on.
- Allow the pressure to release naturally for 5 minutes and then release the remaining pressure manually.
- Press cancel and then turn the saute mode on.
- Make the slurry by mixing the cornstarch and water in a bowl.
- Allow the soup to boil on the saute mode and mix in the corn starch slurry a tablespoon at a time until the soup thickens.
- Press cancel to come out of the saute mode.
- Mix in the onion greens and black pepper and give it a mix.
- If you like it spicy add some sriracha sauce to taste.
How to make sweet corn soup on the stovetop
- Add all the ingredients (from the "for soup"* list) and the blended corn into a saucepan.
- Allow it to come to a boil on a medium flame.
- Cover and simmer on low flame for about 10 minutes.
- Make the slurry by mixing the cornstarch and water in a bowl.
- Mix the corn starch slurry in the soup, a tablespoon at a time, until the soup thickens.
- Mix in the onion greens and black pepper and give it a mix.
- Turn off the flame.
- If you like it spicy add some sriracha sauce to taste.
Notes
- After blending sweet corn kernels and water, you can also strain the sweet corn paste using a strainer.
You may also like these 20+ Indian instant pot kid-friendly vegetarian recipes.
Foodie says
Evergreen soup, love the dump and go option of Instant pot.
Alpa Jain says
Hi Foodie,
Glad you liked the recipe.
Regards
Alpa
Priya says
Hi. Sweet corn soup looks yum..
Would like to know if celery is mandatory or can we skip it?
Alpa Jain says
Hi Priya
Thankyou, glad you liked it. Yes, you can skip celery.
Regards
Alpa