Sweet corn is a popular grain vegetable known for its tender kernels and natural sweetness. Often boiled, grilled, or saut�ed, it serves as a delicious side dish or main ingredient in soups, salads, and snacks. Each cob is packed with rows of juicy, golden-yellow kernels that pop with flavor. It�s widely used in Indian street food, chaats, and continental recipes. Sweet corn can be enjoyed on the cob or removed for easy incorporation into various meals. Look for husks that are green and fresh with plump kernels. It�s a versatile addition to both traditional and modern recipes.
 
Recipe You Should Definitely Try:
 
How to Make Sweet Corn Soup 
 
Ingredients (Serves 2–3 bowls):
 
Sweet corn kernels – ¾ cup (fresh or frozen)
Sweet corn paste – ¼ cup (blend some kernels with a little water)
Carrot – 2 tbsp, finely chopped
Beans – 2 tbsp, finely chopped
Spring onions – 2 tbsp, chopped (white & green separated)
Garlic – 2 cloves, finely chopped
Cornflour – 1 tbsp mixed in 2 tbsp water
Salt – to taste
White pepper or black pepper – ¼ tsp
Water or veg stock – 2½ to 3 cups
Butter or oil – 1 tsp
Soy sauce – a few drops (optional)
 
 Method:
 
Prep:
Boil or steam sweet corn until tender.
Blend ¼ cup corn with water to make a smooth paste.
Finely chop all veggies.
Sauté:
Heat butter/oil in a pan.
Add garlic and spring onion whites. Sauté for 30 seconds.
Cook Veggies:
Add carrots, beans, and remaining sweet corn kernels.
Sauté for 1–2 minutes.
Add Corn Paste & Water:
Add the blended corn paste and water/stock.
Stir well and bring to a boil.
Thicken Soup:
Add cornflour slurry while stirring.
Simmer 4–5 minutes until slightly thickened.
Season & Finish:
Add salt, pepper, and a few drops of soy sauce if using.
Turn off heat and garnish with spring onion greens.
 
 Pairs With:
 
Veg fried rice or noodles
Spring rolls or momos
As a light starter before any meal