3-Ingredient Corn Soup Recipe

This comforting soup uses canned corn to deliver a sweet-and-savory taste in a pinch.

Serves4

Makes4 cups

Prep5 minutes

Cook15 minutes to 20 minutes

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Credit: Photo: Alex Lepe ; Food Stylist: James Park

When I was growing up in Korea, I always loved corn soup. My recipe calls for only three pantry-friendly ingredients: canned corn, milk, and butter. In less than 20 minutes and with minimal effort, you’ll have a bowl of pure comfort.

In Korea, corn soup is typically served with crispy tonkatsu. It pairs so well with the fried cutlet coated in savory tonkatsu sauce. But corn soup is also a fantastic side dish with meaty entrées like a well-cooked steak or a roast chicken, or you can keep it simple and serve it alongside some cheesy garlic bread.

Ingredients You’ll Need for 3-Ingredient Corn Soup

Corn: This recipe uses sweet canned corn kernels, which are always delicious regardless of the season. If fresh corn is available, you can shave off kernels straight from the cobs.
Milk: Makes the soup delightfully creamy. I prefer to use oat milk for its flavor, but you can also use regular whole milk.
Butter: A little bit of butter adds a layer of richness to the soup. You can use an equal amount of olive oil instead if you prefer.

How to Make Corn Soup

Toast the corn kernels in butter. Instead of using corn kernels straight out of the can, take the time to remove any moisture from the corn. You want the kernels to be dry, so that they can toast in the butter to char them slightly.
Blend corn kernels with milk. Blend the toasted corn kernels with milk in a high-speed blender. The kernels’ natural starches contribute to a slightly thick consistency once blended.
Thicken and season the soup. Simmer your soup to the level of thickness you prefer. Finish by seasoning the soup with salt and pepper, and garnishing with chives or scallions.

Credit: Photo: Alex Lepe ; Food Stylist: James Park

If You’re Making 3-Ingredient Corn Soup, a Few Tips

Cook the corn nice and slow. It’s essential to cook the corn kernels until all the moisture has evaporated so they can get toasty. This process is crucial to drawing out its natural corny flavors.
Adjust the consistency to your preference. If you want your soup to be slightly thick, you can continue simmering the soup. But if you desire a thinner consistency, add more milk (or water).
Have fun with more spices. Even though the recipe keeps it straightforward without any spices, you can add red pepper flakes or smoked paprika for heat.

This comforting soup uses canned corn to deliver a sweet-and-savory taste in a pinch.

Prep time 5 minutes

Cook time 15 minutes to 20 minutes

Makes4 cups

Serves4

Nutritional Info

Ingredients

2 (15-ounce) cans
corn kernels
2 cups
unsweetened oat milk or whole milk
2 tablespoons
unsalted butter
1/2 teaspoon
kosher salt, plus more as needed
Freshly ground black pepper
Finely chopped fresh chives, for garnish (optional)

Instructions

Drain and rinse 2 (15-ounce) cans corn kernels. Place in a medium saucepan. Cook over medium heat, stirring occasionally, until the moisture from the corn evaporates and there is some browning at the bottom of the saucepan, about 8 minutes.
Reserve 1/2 cup of the corn. Transfer the remaining corn to a blender. Add 2 cups unsweetened oat milk or whole milk and blend until smooth.
Melt 2 tablespoons unsalted butter in the same saucepan (no need to clean) over medium-high heat. Add the reserved corn and cook until corn kernels start to brown and pop, about 1 minute. Pour in the blended soup, add 1/2 teaspoon kosher salt, and simmer until slightly thickened, 2 to 3 minutes.
Taste and season with more kosher salt as needed. Serve topped with freshly ground black pepper and finely chopped fresh chives if desired.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.

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3-Ingredient Corn Soup Recipe - The Kitchn