25+ Delicious Sweet Corn Soup Recipes to Satisfy Your Taste Buds

Sweet corn soup is the epitome of comfort food—warm, hearty, and bursting with natural sweetness.

Whether you’re seeking a simple meal on a chilly day or a vibrant dish for a summer evening, sweet corn soup offers a versatile option that can be customized in countless ways.

From creamy, rich blends to fresh, tangy variations, sweet corn serves as the perfect base for a variety of soups that are not only delicious but incredibly satisfying.

In this blog, we’ll explore a collection of over 25 unique and flavorful sweet corn soup recipes that promise to elevate your soup game.

These recipes range from classic favorites to creative, globally-inspired dishes that feature sweet corn as the star ingredient.

You’ll discover everything from light and fresh versions to more indulgent, creamy bowls of comfort.

Whether you’re feeding a crowd, looking for a healthy meal, or just craving a comforting bowl, there’s a sweet corn soup here for every occasion.

25+ Delicious Sweet Corn Soup Recipes to Satisfy Your Taste Buds

Sweet corn soup is a universally loved dish, beloved for its natural sweetness, versatility, and the endless possibilities it offers.

Whether you prefer it creamy, brothy, spicy, or tangy, there’s no shortage of ways to enjoy this classic.

The 25+ recipes featured here provide a wealth of inspiration, so you can always have a new version to try based on your mood or what’s available in your kitchen.

From seasonal ingredients to international flavors, these soups bring together the best of both worlds—comforting and exciting.

We hope this collection sparks your creativity and encourages you to experiment with new flavors, textures, and ingredients.

So, grab a pot, gather your ingredients, and start cooking your favorite sweet corn soup today!

Creamy Sweet Corn Soup

A velvety, comforting bowl of creamy sweet corn soup, perfect for chilly evenings. This recipe combines the natural sweetness of corn with a rich, smooth texture, enhanced by the savory flavor of garlic and herbs. The addition of cream brings indulgence, making it a family favorite that everyone can enjoy.

Ingredients:

• 2 cups fresh or frozen sweet corn kernels
• 1 tablespoon butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the sweet corn kernels to the pot and cook for 2–3 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a simmer. Let it cook for 10–15 minutes, allowing the flavors to meld together.
5. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer to a blender in batches, then return to the pot.
6. Stir in the heavy cream and season with salt and pepper to taste. Let the soup simmer for another 5 minutes.
7. Serve hot, garnished with fresh parsley.

A bowl of this creamy sweet corn soup is like a warm hug in a cup. Its smooth texture and natural sweetness from the corn provide a comforting experience, while the richness from the cream and the depth of flavor from the garlic and onions add complexity. This soup is perfect for pairing with crusty bread or a light salad. It’s ideal for both a light lunch or a dinner starter. The versatility of this dish makes it suitable for various occasions, from casual meals to more refined dining.

Spicy Sweet Corn and Coconut Soup

This vibrant, spicy sweet corn and coconut soup combines the sweetness of corn with the smooth richness of coconut milk, all while adding a kick of heat from chili and ginger. It’s a unique twist on the classic sweet corn soup, perfect for those who enjoy a bit of spice.

Ingredients:

• 2 cups sweet corn kernels (fresh or frozen)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 fresh red chili, finely chopped (or 1/2 teaspoon chili flakes)
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 teaspoon curry powder
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
2. Stir in the garlic, ginger, and chopped chili (or chili flakes) and cook for another 2 minutes.
3. Add the sweet corn and curry powder to the pot. Cook for another 3 minutes, stirring occasionally.
4. Pour in the coconut milk and vegetable broth, and bring to a simmer. Let it cook for about 10 minutes, allowing the flavors to combine.
5. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer to a blender, blend, and return to the pot.
6. Season with salt and pepper to taste. Simmer for an additional 5 minutes.
7. Serve hot, garnished with fresh cilantro and a lime wedge on the side.

This spicy sweet corn and coconut soup offers a perfect balance of heat and sweetness. The smooth texture from the coconut milk contrasts beautifully with the fresh corn’s natural sweetness, while the ginger and chili bring a warm, aromatic spice to the dish. The coconut milk adds a creamy richness that elevates this soup, making it ideal as a hearty appetizer or a light, warming meal on a cold day. The fresh cilantro and lime garnish lend a refreshing burst of flavor, making each bite an exciting experience.

Sweet Corn and Potato Soup

Sweet corn and potato come together in this hearty, rustic soup. The potatoes add body and creaminess, while the corn provides natural sweetness. This soup is both satisfying and comforting, making it the perfect choice for a family dinner or a cozy night in.

Ingredients:

• 2 cups sweet corn kernels (fresh or frozen)
• 2 large potatoes, peeled and diced
• 1 tablespoon butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup milk (or more for desired creaminess)
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the diced potatoes and sweet corn. Cook for 3–4 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
5. Use an immersion blender to blend the soup until smooth, leaving some chunks of potatoes and corn for texture. Alternatively, blend in batches.
6. Stir in the milk and season with salt and pepper. Simmer for another 5–10 minutes until the soup reaches your desired thickness.
7. Serve hot, garnished with fresh thyme or parsley.

This sweet corn and potato soup is a hearty and fulfilling dish that brings together comforting textures and flavors. The natural sweetness of the corn balances perfectly with the earthiness of the potatoes, while the milk adds a creamy finish without overpowering the freshness of the vegetables. It’s a satisfying dish for any time of day and works wonderfully as a main course for lunch or dinner. Paired with a side of crusty bread, this soup is sure to please even the most discerning palates.

Roasted Sweet Corn Soup

This roasted sweet corn soup takes the flavor of sweet corn to the next level by first roasting it, which deepens the natural sweetness and adds a smoky undertone. The creamy base brings comfort, while the roasted corn gives the soup a rich, savory flavor perfect for any season.

Ingredients:

• 3 cups fresh sweet corn kernels (or 4–5 ears of corn, husked)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil or thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the corn kernels in a single layer on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 20 minutes, or until the corn is golden and slightly charred.
2. In a large pot, sauté the onion in a tablespoon of olive oil over medium heat until soft, about 5 minutes. Add the garlic and cook for another minute.
3. Add the roasted corn to the pot, along with the vegetable broth and smoked paprika. Bring to a simmer and cook for 10–15 minutes to blend the flavors.
4. Use an immersion blender to blend the soup until smooth and creamy, or transfer it to a blender in batches.
5. Stir in the heavy cream and season with salt and pepper to taste. Simmer for another 5 minutes.
6. Serve hot, garnished with fresh basil or thyme.

Roasting the corn before adding it to the soup brings out a deep, smoky flavor that sets this recipe apart. The charred kernels add an extra dimension to the soup, balancing the natural sweetness with savory notes. The creamy texture from the addition of heavy cream makes each spoonful indulgent. This soup can be served as an elegant appetizer or a filling main dish with a side of bread. The combination of roasted corn and aromatic herbs makes it an unforgettable treat.

Sweet Corn and Leek Soup

This sweet corn and leek soup is a delicate balance of mild leeks and the vibrant sweetness of corn. The soft, subtle flavor of leeks enhances the corn’s natural sweetness, while the broth and a touch of cream bring everything together into a velvety, light soup.

Ingredients:

• 2 cups sweet corn kernels (fresh or frozen)
• 2 large leeks, cleaned and sliced
• 1 tablespoon butter
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh chives or parsley for garnish

Instructions:

1. Melt the butter in a large pot over medium heat. Add the sliced leeks and sauté for about 5 minutes until soft and fragrant.
2. Add the garlic and cook for another minute, stirring frequently.
3. Stir in the sweet corn kernels and cook for 2–3 minutes, allowing the corn to heat through.
4. Pour in the vegetable broth, bring to a boil, and then reduce the heat to a simmer. Cook for 10–12 minutes until the leeks are tender.
5. Blend the soup using an immersion blender until smooth and creamy, or transfer to a blender and return to the pot.
6. Stir in the heavy cream and season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes.
7. Serve hot, garnished with fresh chives or parsley.

The sweetness of the corn and the subtle, onion-like flavor of the leeks meld together beautifully in this delicate soup. The creamy base adds richness without overpowering the freshness of the ingredients. This soup is perfect for a light lunch or dinner, offering a fresh and satisfying meal that feels both elegant and comforting. The garnish of fresh herbs adds a pop of color and flavor that elevates the dish to the next level.

Sweet Corn and Bean Soup

This hearty sweet corn and bean soup is a flavorful combination of sweet corn and protein-packed beans, creating a nutritious and filling dish. The addition of tomatoes and cilantro brings freshness, making this soup both satisfying and bright in flavor.

Ingredients:

• 2 cups sweet corn kernels (fresh or frozen)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Stir in the garlic, cumin, and chili powder, and cook for another minute until fragrant.
3. Add the sweet corn, kidney beans, and diced tomatoes to the pot, then pour in the vegetable broth. Stir to combine and bring the soup to a boil.
4. Reduce the heat and let the soup simmer for about 15–20 minutes to allow the flavors to blend.
5. Use a potato masher or an immersion blender to mash some of the soup to create a thicker texture, leaving some chunks for added texture.
6. Season with salt and pepper to taste, and simmer for an additional 5 minutes.
7. Serve hot, garnished with fresh cilantro.

This sweet corn and bean soup is a hearty and nutritious dish, perfect for those looking for a filling yet healthy option. The combination of beans and corn adds both sweetness and protein, while the tomatoes provide a burst of acidity that brightens the flavors. The cumin and chili powder lend a warm depth of flavor, making the soup feel comforting and satisfying. Fresh cilantro adds a refreshing touch to every bowl, making this soup an ideal choice for both lunch or dinner.

Sweet Corn and Carrot Soup

This vibrant and naturally sweet soup combines the earthiness of carrots with the sweetness of corn, creating a deliciously smooth and flavorful dish. The carrots add a mild, savory depth, while the corn brings a natural sweetness, making this soup a perfect balance of flavors.

Ingredients:

• 2 cups sweet corn kernels (fresh or frozen)
• 2 large carrots, peeled and diced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup coconut milk (optional for creaminess)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until soft and translucent.
2. Add the garlic and diced carrots, cooking for an additional 3–4 minutes until fragrant.
3. Stir in the sweet corn and cook for another 2 minutes, allowing the corn to heat through.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15–20 minutes until the carrots are tender.
5. Use an immersion blender to blend the soup until smooth and creamy, or transfer it to a blender in batches.
6. Stir in the coconut milk (if using) for added richness, and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This sweet corn and carrot soup offers a beautiful balance of natural sweetness from the corn and a savory depth from the carrots, making it both satisfying and refreshing. The coconut milk adds a creamy finish that enhances the soup’s texture without overpowering the flavors. The fresh cilantro garnish provides a hint of herbaceousness, brightening up each bite. This soup is perfect for a light meal or a cozy starter, especially when paired with crusty bread.

Sweet Corn and Zucchini Soup

A light and refreshing soup, this sweet corn and zucchini combination brings out the best of summer vegetables. The natural sweetness of the corn is perfectly balanced by the mild, tender zucchini, creating a fresh and nutritious dish that’s both satisfying and flavorful.

Ingredients:

• 2 cups sweet corn kernels (fresh or frozen)
• 2 medium zucchinis, chopped
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme or basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the chopped zucchinis and sweet corn, cooking for another 3–4 minutes.
4. Pour in the vegetable broth and add the thyme or basil. Bring to a simmer, cooking for 10–15 minutes until the zucchini is tender.
5. Use an immersion blender to blend the soup until smooth, leaving some texture from the corn if desired. Alternatively, transfer to a blender and return to the pot.
6. Season with salt and pepper to taste, and simmer for an additional 5 minutes.
7. Serve hot, garnished with fresh parsley.

This sweet corn and zucchini soup is the epitome of light and healthy comfort food. The zucchini provides a soft texture that pairs beautifully with the corn’s sweetness, while the vegetable broth gives it a savory base. The fresh herbs enhance the soup’s flavor without overwhelming it. This soup is perfect for a summer lunch or dinner, and it pairs well with a simple side salad or toasted bread for added heartiness.

Sweet Corn and Spinach Soup

A nourishing, green-packed soup that combines the goodness of fresh spinach with the natural sweetness of corn. This soup is light yet hearty, offering a perfect balance of flavors and nutrients that make it ideal for a healthy meal or as a starter.

Ingredients:

• 2 cups sweet corn kernels (fresh or frozen)
• 4 cups fresh spinach leaves, washed and chopped
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened and translucent.
2. Stir in the garlic and ground cumin, cooking for an additional 1–2 minutes until fragrant.
3. Add the sweet corn to the pot and cook for another 2–3 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a simmer. Let it cook for 10 minutes to blend the flavors.
5. Add the fresh spinach leaves to the pot and cook for an additional 3–4 minutes, or until the spinach has wilted.
6. Use an immersion blender to blend the soup until smooth, or transfer to a blender and return to the pot.
7. Season with salt and pepper to taste, and serve hot with a wedge of lemon on the side.

This sweet corn and spinach soup is an ideal dish for anyone seeking a nutritious, comforting meal. The spinach adds a refreshing, earthy flavor, while the corn brings a subtle sweetness to each spoonful. The cumin adds a warm, aromatic depth that rounds out the flavors perfectly. The lemon wedge enhances the soup’s brightness with a fresh tang, making it an incredibly satisfying dish that feels both light and fulfilling. This soup is perfect for a light dinner or as a side dish to a main course.

Sweet Corn and Tomato Soup

A vibrant, tangy sweet corn and tomato soup that brings together the rich sweetness of corn with the acidity and freshness of ripe tomatoes. This soup is perfect for those who love a balance of sweet and savory flavors in one comforting bowl.

Ingredients:

• 2 cups sweet corn kernels (fresh or frozen)
• 2 large ripe tomatoes, diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar (optional, to balance acidity)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the diced tomatoes, sweet corn, and oregano. Let it cook for 3–4 minutes, allowing the tomatoes to soften.
4. Pour in the vegetable broth and bring the soup to a simmer. Let it cook for 10–15 minutes, allowing the flavors to meld together.
5. Use an immersion blender to blend the soup until smooth, or transfer to a blender and return it to the pot.
6. Add sugar (if using) and season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil.

The combination of sweet corn and tomatoes creates a perfect harmony between sweetness and acidity, making this soup both refreshing and comforting. The tomato’s tangy flavor and the corn’s natural sweetness complement each other beautifully, while the oregano adds a touch of earthiness. Fresh basil adds a fragrant, herby finish that brightens up every spoonful. This soup can be enjoyed on its own or paired with grilled cheese for a heartier meal.

Sweet Corn and Chicken Soup

A hearty and protein-packed soup, this sweet corn and chicken soup blends tender chunks of chicken with sweet corn, creating a filling yet light dish. The addition of fresh herbs and a subtle kick of seasoning makes this soup perfect for a cozy meal.

Ingredients:

• 2 cups sweet corn kernels (fresh or frozen)
• 2 cups cooked chicken breast, shredded or diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili flakes (optional for heat)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the shredded or diced chicken, sweet corn, cumin, and chili flakes. Cook for 3–4 minutes, allowing the chicken and corn to heat through.
4. Pour in the chicken broth and bring the soup to a simmer. Let it cook for 10–12 minutes to blend the flavors.
5. Season with salt and pepper to taste and simmer for an additional 5 minutes.
6. Serve hot, garnished with fresh cilantro.

This sweet corn and chicken soup is the perfect balance of protein, vegetables, and comforting flavors. The chicken adds heartiness, while the corn brings a light sweetness to every bite. The cumin and chili flakes provide a subtle warmth that gives the soup depth without overpowering the ingredients. Fresh cilantro adds a bright, fresh note to the soup, making it perfect for a nourishing meal. This soup is ideal for lunch or dinner, especially when served with a side of bread for dipping.

Sweet Corn and Bell Pepper Soup

A colorful, fresh soup that combines the sweetness of corn with the crispness of bell peppers. The combination of corn and bell peppers creates a vibrant, slightly sweet, and savory soup that’s perfect for any time of the year.

Ingredients:

• 2 cups sweet corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Stir in the minced garlic, and cook for another minute until fragrant.
3. Add the diced bell peppers and cook for 3–4 minutes until they begin to soften.
4. Stir in the sweet corn and smoked paprika, cooking for another 2–3 minutes.
5. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 10–12 minutes, allowing the vegetables to cook through.
6. Use an immersion blender to blend the soup until smooth, or transfer to a blender and return to the pot.
7. Season with salt and pepper to taste, and simmer for an additional 5 minutes.
8. Serve hot, garnished with fresh parsley.

This sweet corn and bell pepper soup is not only visually appealing with its vibrant colors, but it also delivers a rich, sweet flavor that’s perfectly balanced by the earthy undertones of smoked paprika. The bell peppers add a touch of freshness and mild sweetness, while the corn’s natural sweetness makes every spoonful satisfying. The smooth texture, combined with the smoky warmth from the paprika, makes this soup both comforting and refreshing. It’s perfect for a light meal or paired with a hearty salad for a complete dish.

Sweet Corn and Potato Soup

A rich and comforting soup, this sweet corn and potato blend is a perfect combination of creamy potatoes and sweet corn, resulting in a velvety texture with a natural sweetness. It’s a simple yet indulgent dish, great for cooler weather or when you’re craving something hearty.

Ingredients:

• 2 cups sweet corn kernels (fresh or frozen)
• 2 medium potatoes, peeled and diced
• 1 tablespoon butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Heat butter in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, or until softened.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Stir in the diced potatoes and sweet corn, and cook for 3–4 minutes to warm the ingredients.
4. Pour in the vegetable broth, bring to a boil, and then reduce the heat to simmer. Let it cook for 15–20 minutes until the potatoes are tender.
5. Use an immersion blender to blend the soup until smooth, or transfer to a blender and return the soup to the pot.
6. Stir in the heavy cream, season with salt and pepper, and let the soup simmer for another 5 minutes to combine the flavors.
7. Serve hot, garnished with fresh chives.

This sweet corn and potato soup has a creamy, luxurious texture and an incredibly comforting flavor. The potatoes add a smooth, velvety base, while the corn brings a sweet, natural depth to the soup. The heavy cream creates richness, making it perfect for a satisfying lunch or dinner. Fresh chives give the dish a light, oniony crunch that contrasts beautifully with the creamy soup. Ideal for chilly days, this soup is both filling and soothing.

Sweet Corn and Cilantro Lime Soup

A bright and zesty twist on the classic sweet corn soup, this version is elevated with fresh cilantro and a tangy lime kick. The cilantro adds a refreshing herbaceous flavor that balances the natural sweetness of the corn, while the lime brings a burst of acidity that awakens the palate.

Ingredients:

• 2 cups sweet corn kernels (fresh or frozen)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon cumin
• Juice and zest of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Add the minced garlic and cumin, and cook for another minute until fragrant.
3. Stir in the sweet corn and cook for 3–4 minutes, allowing it to heat through.
4. Pour in the vegetable broth and bring the soup to a simmer. Let it cook for 10–12 minutes to allow the flavors to meld.
5. Stir in the lime juice and zest, and season with salt and pepper to taste.
6. Use an immersion blender to blend the soup until smooth, or transfer to a blender and return to the pot.
7. Serve hot, garnished with fresh cilantro.

This sweet corn and cilantro lime soup is perfect for those who love fresh, vibrant flavors. The lime adds a refreshing tang, while the cilantro provides a burst of herbaceousness that complements the sweetness of the corn. The cumin gives the soup a warm, earthy base, making it ideal for a light lunch or appetizer. The creamy texture combined with the bright, zesty flavors makes this soup a deliciously unique dish.

Sweet Corn and Mushroom Soup

This earthy and flavorful sweet corn and mushroom soup combines the sweet, creamy corn with the rich, savory flavors of mushrooms. The mushrooms add a deep umami flavor, creating a satisfying and robust dish that feels comforting and hearty.

Ingredients:

• 2 cups sweet corn kernels (fresh or frozen)
• 2 cups mushrooms, sliced (button or cremini work well)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon thyme (fresh or dried)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Stir in the garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms release their moisture and soften.
3. Add the sweet corn to the pot and cook for an additional 3 minutes, allowing the corn to heat through.
4. Pour in the vegetable broth and thyme. Bring the soup to a boil, then reduce the heat and simmer for 10–12 minutes.
5. Use an immersion blender to blend the soup until smooth, or transfer it to a blender and return the soup to the pot.
6. Season with salt and pepper to taste, and let the soup simmer for an additional 5 minutes to meld the flavors.
7. Serve hot, garnished with fresh parsley.

The sweet corn and mushroom pairing in this soup creates a perfect harmony of flavors— the corn brings sweetness and creaminess, while the mushrooms provide an earthy, umami richness. The thyme enhances the dish with aromatic notes that complement both ingredients beautifully. This soup is hearty and filling, making it ideal for dinner or as a main course served with a side of crusty bread. The fresh parsley garnish adds a touch of brightness to each bowl.

Note: More recipes​ are coming soon!