17 Sep


corn soup

Sweet corn is a favorite vegetable of kids and adults alike. In addition to its delicate flavour, its a great source of carbohydrates and many essential vitamins and minerals. At 86 calories per 100 g, sugar corn kernels are moderately high in calories . However, fresh kernels have been much lower in calories than field corn and other cereals like wheat, rice, etc. Their calorie mainly comes from simpler carbohydrates like glucose, sucrose than complex sugars like amylose and amylopectin as in cereals. Sweet corn is gluten-free cereal and may be used safely much like rice, quinoa, etc., in celiac disease individuals.

It is a good source of phenolic flavonoid antioxidant, ferulic acid. Several research studies suggest that ferulic acid plays vital role in preventing cancers, aging, and inflammation in humans. It also contains good levels of some of the valuable B-complex group of vitamins such as thiamin, niacin, pantothenic acid, folates, riboflavin, and pyridoxine.

Though i use sweet corn in salads, as a snack and other recipes, never had a soup with it till i saw and tried dassana’s recipe. Since then its a hit. I also tried making it with canned corn kernels, and it tastes almost the same.

sweet corn soup

adapted from vegrecipes from india

serves 2

  • 1 medium sized corn cob
  • ½ tsp freshly ground or crushed black pepper
  • 1 tsp chopped celery
  • 1 tbsp oil (olive or sunflower)
  • 2 cups water or 1 cup warm milk + 1 cup water or 2 cups veg stock
  • ½ tbsp corn starch/corn flour dissolved in 2 tbsp water
  • salt as required
corn soup1

Boil the corn cobs. scrape the corn kernels from the cob. Reserve some of the corn kernels aside, about 2 tbsp.
blend the remaining corn kernels with some water to a smooth paste. Heat oil or butter in a pan. Add the chopped celery and saute for a minute.

Add the corn paste and stir, add water or milk+water or veg stock.
stir and allow the soup to come to a boil. now add the black pepper & salt & the remaining corn kernels. Stir & simmer for 2-3 minutes. add the corn flour paste.

Stir and simmer for 2-3 minutes more till the soup thickens and the corn flour gets cooked. check the seasoning and serve hot .
garnish sweet corn soup with some chopped celery or spring onions greens.
It goes very well with some garlic or toasted bread. This can also be had as a cold soup, without the sprig onions.

sweet corn soup1

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…  

One Response to “SWEET CORN SOUP”

  1. timothy September 20, 2013 at 1:08 pm #

    Yourr way of describing the whole thing in this paragraph iss really pleasant, every
    one can without difficulty understand it, Thanks a lot.

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