Sweet Corn Soup (Instant Pot & Stovetop)

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 a few basic ingredients and mostly vegetables. It is very easy to make sweet corn soup at home in the Instant Pot or on the stovetop and can be made ahead of time for a party or potluck.

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 cornstarch slurry made with cornstarch and water is added to give a thick consistency to the soup. Finally, it is garnished with onion greens while served hot.

Instant Pot instructions

Sweet corn vegetable soup can be made quickly in the Instant Pot once you have all the ingredients and the vegetables have been chopped. It is a dump-and-go process to make this hearty soup in an 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.

Stovetop instructions

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 cornstarch 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!

Serving suggestions

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!

Storage

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.

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 bag 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.

If you enjoyed this recipe, you may also like

• 15 bean soup
• Orzo pasta soup
• Vegan tomato soup
• Vegan Instant Pot soup recipes
• Corn cheese balls

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