Indo-Chinese sweet corn soup is a popular fusion dish that combines elements of Indian and Chinese cuisine. This flavorful soup features sweet corn kernels, vegetables, aromatics, and a blend of sauces, resulting in a unique and delicious taste. This corn soup is a versatile dish that can be enjoyed as an appetizer or a light meal. It can be served warm or chilled, making it suitable for different seasons and preferences. Instant Pot and stovetop instructions included.
Sweet corn soup is a popular soup that combines corn kernels and vegetables, with flavors influenced by both Indian and Chinese cuisines. It is a widely enjoyed soup in India and can be found on many restaurant menus. This soup is vegan and gluten-free, making it suitable for various dietary preferences. It has a delicious mix of flavors - sweet, spicy, and tangy.
This Instant Pot corn soup can be served warm or cold, making it suitable for both winter and summer. It can be enjoyed as an appetizer or a light meal. The recipe I am sharing is for an Indo-Chinese corn soup, which is different from a regular corn soup. It has a unique twist by combining pungent sauces with traditional Indian flavors like ginger and garlic.
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Why you will love this recipe?
- Fusion of flavors: This recipe combines the best of Indian and Chinese cuisines, resulting in a unique blend of flavors. The sweetness of corn, the spiciness of chili sauce, the tanginess of vinegar, and the umami from soy sauce create a delicious and satisfying taste experience.
- Versatility: The soup can be enjoyed warm during the colder months or chilled as a refreshing cold soup in the summer. This flexibility makes it suitable for any season.
- Healthy and vegan: The soup is vegan-friendly and gluten-free, making it suitable for a wide range of dietary preferences.
- Easy to prepare: This Instant Pot sweet corn soup recipe is easy to follow, making it accessible to both beginner and experienced cooks. The ingredients are commonly found simple ingredients, and the steps are simple, resulting in a flavorful soup without much effort.
About Indo-Chinese cuisine
Indian-Chinese or Indo-Chinese food is a distinct fusion cuisine where Chinese seasoning and cooking techniques are adapted to Indian taste buds. Popularly known as Desi Chinese, they are one of the most famous forms of street food in India.
This cuisine originated from the Chinese community in Kolkata (India) and is very popular not just in India, but within Indian communities outside of India. This fiery fusion of food has pungent sauces like soy sauce and vinegar combined with very Indian flavors like ginger, garlic, and chili making the most unique-tasting dishes.
Ingredients
Corn kernels: I have used frozen corn kernels in this recipe.
Stock: I use vegetable stock to make this soup.
Vegetables: I use carrots, green beans, spring onion (scallion), and celery.
Ginger, garlic, and green chili: Ginger and garlic set this soup apart by adding Indian flavors. Adjust the chili peppers as per your preference.
Sauces: I use soy sauce, chili sauce, and vinegar.
Cornstarch: Cornstarch slurry is used to thicken the soup.
Step-by-step instructions
Step 1: To make the corn paste, Blend together ½ cup corn kernels and ¼ cup water into a smooth paste. Set it aside (images 1 and 2).
Step 2: Set the Instant Pot in saute mode and add oil (sesame oil, olive oil, or any regular cooking oil can be used). Once it heats, add onion, celery, ginger, garlic, and spring onion whites. Saute for one minute (images 3 and 4).
Step 3: Add corn kernels, carrots, and green beans (images 5 and 6).
Step 4: Next, add the sweet corn paste, vegetable stock, and water. Mix well (images 7 and 8).
Step 5: Set the Instant Pot pressure cooker to pressure cook mode for 3 minutes on high pressure. Do a natural release of pressure for 10 minutes, then do a quick release (images 9 and 10).
Step 6: Put the Instant Pot back to saute mode. Add the corn slurry, vinegar, soy sauce, chili sauce (red or green chili sauce), salt, and crushed black pepper. Mix well and let the IP be in saute mode for 3 minutes (images 11 and 12).
Stovetop instructions
To make sweet corn vegetable soup on the stovetop:
- Blend together ½ cup corn kernels and ¼ cup water into a smooth paste. Set it aside.
- Heat oil in a frying pan or wok.
- Add onion, celery, ginger, garlic, and spring onion. Saute for one minute.
- Add corn kernels, carrots, green beans, and salt.
- Add vegetable stock and water. Mix well.
- Bring the mixture to a rolling boil. Cover and cook for 15-18 minutes on low to medium heat (or until the corn and vegetables are fully cooked).
- Meanwhile, make the cornstarch slurry. Combine cornstarch and water in a small bowl and mix well making sure there are no lumps
- Once the corn is cooked, add the cornflour slurry to it and mix well.
- Add vinegar, soy sauce, chili sauce, and pepper.
- Mix well and let it simmer for 3 minutes.
- Garnish with spring onion greens before serving.
Useful tips
I have used frozen corn in this recipe. Fresh sweet corn kernels can also be used; however, you may need to adjust the cooking time accordingly.
Add the vegetables of your choice. I added carrots, green beans, spring onion (scallion), and celery. Other vegetables that can be used are mushrooms, bell pepper, cabbage, green peas, etc.
You can adjust the consistency of the soup by increasing or reducing the amount of cornflour used.
Instead of making corn paste, creamed corn from a tin can also be used. I prefer to make a fresh paste and use it.
I use vegetable stock; however, chicken broth or stock can also be used to make this soup. You can also add chicken breasts and make Indo-Chinese sweet corn chicken soup. Cut the chicken into small pieces and add it along with corn and vegetables before pressure cooking. Also, check out this recipe to make hearty and delicious chicken corn soup.
Also, click here to check out this sauerkraut soup recipe by Matej.
Click here for more soup recipes.
More Indo-Chinese recipes
What to serve with sweet corn soup?
This soup can be served as a standalone appetizer or as a part of a meal.
Bread or garlic bread: A warm, crusty bread or garlic bread makes a great accompaniment to sweet corn soup. It can be used for dipping or enjoyed alongside the soup.
Salad: A light and refreshing salad can complement the flavors of this soup. This cabbage salad is a great choice to complete the meal.
Noodles or rice: For a heartier meal, serve sweet corn soup with cooked noodles, such as Hakka noodles. Alternatively, steamed rice or fried rice can also be served on the side.
Spring rolls or dumplings: For an Asian-inspired meal, you can pair sweet corn soup with spring rolls or dumplings. These crispy appetizers provide a delightful contrast in texture and can be dipped into the soup.
Grilled or stir-fried vegetables: A side of grilled or stir-fried vegetables, such as broccoli, bell peppers, or bok choy, can add some extra freshness and crunch to the meal.
Grilled cheese sandwiches: Grilled cheese sandwiches are a classic comfort food that pairs well with soup. You can make them with any type of cheese you like or you can make this delicious paneer sandwich.
FAQs
Indo-Chinese corn soup differs from regular corn soup in terms of flavor and seasoning. While regular sweet corn soup is typically creamier and more focused on the natural sweetness of corn, Indo-Chinese sweet corn soup incorporates elements of Indian and Chinese cuisines, resulting in a bolder and more complex taste. It often includes ingredients like ginger, garlic, soy sauce, vinegar, and chili sauce, creating a fusion of tangy, spicy, and sweet flavors that sets it apart from the milder regular version.
Yes, this delicious sweet corn soup can be served both warm and cold, depending on personal preference and the season. It is commonly enjoyed as a warm and comforting soup during colder months. However, it can also be chilled and served as a refreshing cold soup during warmer months, offering a light and cooling option. The versatility of this soup allows it to be enjoyed at various temperatures, making it suitable for different seasons and individual preferences.
Leftovers of corn soup can be stored in an airtight container in the refrigerator for 5 days or in the freezer for 3 months. To reheat, thaw frozen soup in the refrigerator overnight and then warm it on the stovetop or in the microwave, stirring occasionally until heated through. Adjust the consistency of the soup if it thickens by adding stock or broth.
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Recipe card
Sweet Corn Soup (Instant Pot)
Ingredients
- 1½ cups corn kernels
- 1 tablespoon oil
- 4 cloves garlic finely chopped
- ½ inch ginger minced or finely chopped
- 1 green chili finely chopped
- ½ cup celery finely chopped
- ½ cup green onions finely chopped (plus extra for garnish)
- ½ cup carrots finely chopped
- ½ cup green beans finely chopped
- 2 cups vegetable stock
- 2 cups water
- 1 tablespoon vinegar
- ½ teaspoon soy sauce
- ½ teaspoon chili sauce
- ½ teaspoon pepper powder
- Salt to taste
To make corn paste
- ½ cup corn kernels
- ¼ cup water
To make cornstarch slurry
- 1 tablespoon corn starch
- ¼ cup water
Instructions
- To make the corn paste, Blend together ½ cup corn kernels and ¼ cup water into a smooth paste. Set it aside.
- Set the Instant Pot in saute mode and add oil.
- Add onion, celery, ginger, garlic, and spring onion. Saute for one minute.
- Add corn kernels, carrots, green beans, and salt.
- Add vegetable stock and water. Mix well.
- Set the Instant Pot to pressure cook mode for 3 minutes.
- Do a natural release of pressure for 10 minutes, then do a quick release.
- Meanwhile, make the cornstarch slurry. Combine cornstarch and water in a small bowl and mix well making sure there are no lumps.
- Put the Instant Pot back to saute mode.
- Add the slurry to the IP and mix well.
- Add vinegar, soy sauce, chili sauce, and pepper.
- Mix well and let the IP be in saute mode for 3 minutes.
- Garnish with green onions and serve.
Tavo says
Absolutely delicious soup; the first time I have a sweet corn soup and loved it! Thank you for this fantastic recipe! I will make it again!!
Kayla DiMaggio says
This sweet corn soup was so delicious! I loved how easy it was to make and the whole family raved over it!
Andrea says
love that this is in the instant pot! so cozy and delicious!
Jacqui says
This Sweet Corn Soup recipe is wonderful! I don’t have an instant pot so the stovetop option is perfect.
Michelle says
One of my favorite cozy winter soups to make!!
Maiko says
This recipe sounds fantastic! Corn soup is sweet and made only with corn in my country, never had one with other vegetables in it. Great additional nutrition and seems easy to make too, I will be making this soon!
nancy says
i love corn and this soup is amazing!
Anaiah says
This sweet corn soup was fantastic! Definitely a keeper and something I'll make for the family again
Giangi Townsend says
I have all the ingredients on hand, lunch is in the making. Looks amazing, thank you for sharing
Katie says
This turned out so so good!
nancy says
love how you made this soup so easy and tasty
!