Sweet Corn Soup

Sweet Corn Soup

Sweet Corn Soup with Vegetables and Celery

Fresh sweet corn can be added to the diet in different form. Roasted corn on the cob has that smoky sweet flavor which tickles the taste buds, Sprinkle some lemon juice, salt, pepper just after roasting it on fire and you have a wonderful healthy snack ready. Boiled sweet corn / Corn on cob with a dash of lemon juice, salt tastes superb so does the vegetable made from sweet corn. Corn soup accompanied with stir fried vegetables/ chicken / pan fried fish and crisp toast, become full meal having all nutrient and variety of taste to satiate the taste buds. Corn soup becomes a weekly guest on the dining table in my house once the fresh corn starts makes appearance in the market. Children love it for the sweetness of the soup.

Sweet corn usually comes in two varieties having white and yellow corn both are suitable for making soup.

Preparation Time: 10 min.

Cooking Time: 20 min

Servings: 5 Large servings (1 Lt. Soup)

Ingredients For making Corn Soup:

• 2 Medium size fresh sweet corn on cob / 2 teacups full fresh sweet corn

Fresh Sweet Corn  on Cob (White and Yellow Variety)

• Water 750 ml.

• Salt to taste

• Black / white pepper powder

• Fruit base vinegar2-3 Stalks of Celery / Parsley/Mint

Direction For Making Sweet Corn Soup:

• Remove the corn from the cob and give them a good wash with flowing water.

Fresh Sweet Corn

• Keep 1/4Tea cup corn aside.

• Grind rest of the  fresh sweet corn from the cob to fine paste using as little water as possible.

Paste of Fresh Sweet Corn

• Take the paste of fresh corn in a thick bottom pan / cooking vessel and add 500 ml. water.

• Stir nicely to mix water and corn paste.

• Add the corn which was kept aside (Not made to paste)

• Cook the mixture of sweet corn paste and water on high flame with continuous stirring.

• When the soup come to boil lower the flame and cook for 4-5 minutes with occasional stirring.

Cooked Paste of sweet Corn

• Add 100
  ml. milk. Cook on medium flame with continuous stirring give just one boil.

Corn Soup Ready for Salt, Pepper,Vinegar to be added

• Remove from heat and add salt to taste.

• Pour the soup in a glass / soup bowl add 1 ml. vinegar mix.

• Sprinkle little pepper powder and mix.

• Remove tender leaf of parsley/celery place it on hot soup and serve this hot sweet corn soup with bread croutons.

Sweet Corn Soup from Corn of White color

Sweet Corn Soup from Fresh Sweet Corn of Yellow Color

Tips:

• Washing after the corn has been removed from the cob is must to remove all flaky material and corn hair.

• Making fine paste will make the soup smooth and nice.

• Make sure that the sweet corn is soft and tender otherwise the soup will not taste good at all.

• If the sweet corn is of white color then soup will be of white color, if the sweet corn is yellowish in color then the soup will be yellowish in color. Taste will not change.

Suggested Variations:

• Finely cut beans and carrots 3-4 teaspoon each can be added along with milk, and cooked. This will make the corn soup not only more tasty but healthy and nutritious also.

Sweet corn Soup with Vegetables and Celery

• Instead of talking 500 ml. pure water 500 ml. vegetable stock can be taken this will make the soup healthier and variation in the taste can be made by taking different combination of vegetables for making stock. ( Bean /Beans+ carrots/ carrots can be taken for making vegetable stock.)

• Mushroom can be made to paste and added to the soup along with milk, and then the corn-mushroom mixture can be cooked for 2-3 minutes more.

• Fresh cream can be added to the soup just before serving.

Makki Ki Sabji /मक्के की सब्ज़ी (Sweet corn cooked with vegetable)

Makki ki Sabji (Sweet Corn Vegetable)

It is really surprising that the humble Fresh sweet corn, which was supposed to be poor man food in India, can be actually converted to number of delicacies. When the corn is soft and sweet on the cob my family loves that time of year. As they are spoilt by the choices available to them for snack, right from boiled corn on the cob, cutlet, corn chat or simply corn on the cob roasted on hot amber.

One day only one corn cob was left and if roasted or boiled only 1/4piece each would have got, not an appealing idea. So I kept the boiled corn cob in the fridge and made it to chatpati sabji along with some beans and cauliflower so that the nutritional value also increases. My efforts and innovation were highly appreciated by my family. I got my reward so what are you waiting for try it this season.

Preparation Time: 15-20 min.

Cooking Time: 5 min.

Servings: 3-4 large servings.

Ingredients for Making

• 1 Fresh Sweet corn cob

• 100 gm. Cauliflower

• 50 gm. French beans

• 1 small Carrot

• 1 Medium size Potato

• 1 medium size Tomato

• 1 Teaspoon Cumin seeds

• 2 Bay leaves

• 1 Fresh Green Chili

• 1/2 Tea spoon Red chili Powder

• 1/4 Tea spoon Turmeric powder

• 1/4 Tea spoon Amchur Powder

• 1/2 Tea spoon Sugar

• Salt to taste

• 1 Tea spoon Olive oil / cooking oil

Directions for Making

• Remove the green coverings of fresh corn cob and boil it in water for 5 min.

Boiled Corn on the Cob

• Remove the boiled corn cob from hot water and allow it to cool.

• Separate the boiled corn from the cob.

Boiled Corn on the Cob and corn removed from Cob

• Discard the cob and keep the boiled corn aside.

• Peel wash and cut potato to small pieces.

• Cut Tomato to small pieces.

• Cut French beans to 2-3cm. pieces.

• Cut carrot to thin and 2-3 cm. long pieces.

• Cut cauliflower to small florets.

• Boil the cauliflower florets in salted water for 5min.

• Drain water from boiled cauliflower florets by sieving them through a sieve.

• Take Ghee in a thick bottom wok and heat on high flame.

• When hot add bay leaves, cloves, cumin seeds Black cumin seeds and let the seeds splutter.

• Add potato pieces and cook on low flame till soft.

• Add carrots and tomato cook for 1-2min.

• Add beans, cauliflower and boiled corn.

• Mix nicely and cook for 2min.

• Add salt, turmeric powder, salt, amchur powder and red chili powder.

• Cook for 2 more minutes with continuous stirring to coat all vegetable pieces with spices.

• Remove from heat and take out he colorful corn vegetable in a serving plate and serve with roti.

Makki (Sweet corn)ki Sabji

Tip:

• Do not boil corn too much otherwise it will become hard and rubbery.

• Do not cook for long time after adding vegetables because  limp vegetables and over cooked vegetables in Makki ki sabji taste bad.

Suggested Variations:

• Olive oil can be replaced by any cooking oil.

• Cabbage, Zucchini, Capsicum, Red bell pepper, Yellow bell pepper can also be added, only make sure they not over cooked.