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Sweetcorn Soup with Quick Pickled Chillies

What do you do when you miss the good old summer days? You grab a bag of frozen corn and make this accidentally vegan, comforting, meal to bring the summer heat. This quick and easy corn soup, spiked with zesty pickled chillies, will brighten up those winter meal times.

A bowl of creamy sweetcorn and coconut soup, topped with pickled chillies, crispy corn, herbs and chilli oil on with a spoon in the bowl on a white wood table

This sweetcorn soup is the perfect way to add a little summer flair to those boring winter meals whenever you are longing for the vibrance of the warmer months. It’s quick and easy to make and comes together with a handful of freezer and pantry staples.

It’s the lightness and freshness of summer in a filling and nourishing soup. Our secret to elevating this humble dish is the easiest pickled chilli and the toasty umami notes of Japanese miso.

This is a freezer-friendly meal, whipped up in just 30 minutes. First, we add miso to balance the sweetness of the corn and bring a salty depth to the soup base. Following that we squeeze lime and add a pinch of sugar to some sliced chillies. These quickly pickle, mellowing and sweetening into a bright, zesty topper to compliment the creamy soup. We use fresco chillies here, which are generally quite mild, but be sure to taste and adjust to your heat preference. Finally, we finish the dish with some crispy corn kernels to bring crunch and texture to the dish. The result is simultaneously a punchy, bright and creamy meal with pops of texture and acidity. 

Whenever you are having bad day, feeling under the weather or are in need a little pickup, make this. There is undoubtedly nothing better than a warm and steaming bowl of sweetcorn soup when it’s cold.

For more soup recipe ideas, click hereIf you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. See our Instagram recipe video hereHappy cooking

 
A bowl of creamy sweetcorn and coconut soup, topped with pickled chillies, crispy corn, herbs and chilli oil on with a spoon in the bowl on a white wood table

Frequently Asked Questions

Can I make this gluten-free and vegan?

This dish is both gluten free and vegan! Enjoy!

Can I leave out the chilli?

A variety of chilli can be used here, for gentle heat, but also for acidity. Pick a chilli according to your heat preference, or toss the crispy corn kernels in lime and garnish with spring onions instead. 

 

 

A bowl of creamy sweetcorn and coconut soup, topped with pickled chillies, crispy corn, herbs and chilli oil on with a spoon in the bowl on a white wood table
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A bowl of creamy sweetcorn and coconut soup, topped with pickled chillies, crispy corn, herbs and chilli oil on with a spoon in the bowl on a white wood table

Sweetcorn Soup with Quick Pickled Chilles


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  • Author: Jess
  • Total Time: 30 minutes
  • Yield: serves 4
  • Diet: Vegetarian

Description

What do you do when you miss the good old summer days? You grab a bag of frozen corn and make this accidentally vegan, comforting, meal to bring the summer heat. This quick and easy corn soup, spiked with zesty pickled chillies, will brighten up those winter meal times.


Ingredients

Units

For the Soup

  • 1 Onion, dice finely
  • 3 garlic cloves
  • 2 cups frozen corn kernels, about 430g
  • 1.5 Tbsp miso paste
  • 500ml stock (Vegetable or chicken)
  • Oil, salt and pepper as needed

For the Topping

  • 100g frozen corn
  • 1 large chilli
  • 1 lime
  • 1/2 tsp sugar
  • Chilli oil (optional)
  • Fresh coriander/chives or spring onions (optional)

Instructions

  1. To make the pickled chillies. Thinly slice the chilli and place it into a bowl. Add ½ teaspoon of sugar, a large pinch of salt, squeeze over the juice of a lime and set aside to pickle, stirring occasionally.
  2. In a medium-sized saucepan drizzle a tablespoon of neutral cooking oil. Add the diced onion and minced garlic into the pan over a low heat and sauté until soft and translucent, about 5 minutes.
  3. To make the crispy topping add the corn for the topping to the air fryer with a teaspoon of neutral cooking oil and fry at 180C for 5-10 minutes until golden brown. Alternatively, you can do this in an oven, or saute the corn in oil until crispy.
  4. To the onions, add the miso paste and frozen corn kernels. Add a pinch of salt and black pepper, cook for a further 5 minutes without colouring the corn, and cook until softened.
  5. Then, add 500ml stock and bring to a gentle simmer.
  6. Then pour everything into a blender and blend on high for about 5 minutes to create a smooth and fine consistency.
  7. You can serve this immediately but if you want a super smooth consistency you can sieve the soup, and then serve.
  8. Ladle the soup into bowls, top with crispy corn, pickled chillies and chilli oil and fresh herbs if using. Serve and enjoy.
  • Prep Time: 5
  • Cook Time: 25
  • Cuisine: Asian
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