Blend corn and cilantro to make a tasty soup

Unlike corn varieties, which are harvested when the kernels are dry and mature, sweet corn is picked when immature and prepared and eaten as a vegetable, rather than as a grain.

Fresh sweet corn is rich in Vitamin C, iron and magnesium. Cooked sweet corn has significant antioxidant activity, which is believed to reduce the chance of heart disease and cancer. It also releases increased levels of ferulic acid, a natural source of UV light protection, and when consumed as a dietary supplement can improve and increase lean muscle mass and benefit the immune system.

The kernels are either boiled or steamed and can be prepared in several ways. In Europe, China, Korea and Japan, they are used as a pizza topping, or in salads. Corn on the cob is sweet corn cob that has been boiled, steamed, or grilled whole. Creamed corn is sweet corn served in milk or cream sauce.

Now, for a recipe.

Sweet Corn and Cilantro Soup

Serving: 1


Salted butter: 25 gm

Milk: 150 ml

Coriander stem: 75 gm

Chopped coriander leaves for garnishing

Fresh, boiled and pureed corn-on-the-cob/sweet corn: 2 nos.

Roughly cut carrots: 20 gm

Roughly cut celery: 20 gm

Roughly cut leeks: 20 gm

Roughly cut onions: 20 gm

Milk as required for boiling corn

Refined flour: 40 gm

Salt to taste

White pepper to taste

Method: In a saucepan, melt butter and saute the carrots, celery, leeks and onions on moderate heat. Then add the flour and cook for about 2 minutes till the raw flavour of the flour goes away. Then add the milk and whisk the mixture until it comes to a boil and set this base aside.

Add the washed coriander stem in boiling water and boil for 2-3 minutes. Strain and discard the stem. Retain the stock. Add the coriander stock to the base soup to adjust the consistency.

To prepare the sweet corn puree, remove the husk from the corn, wash and put it in a saucepan along with a mixture of equal parts of milk, water and salt. Simmer until the kernels are sweet and tender (half-an-hour to 45 minutes). Once cool, remove the kernels and puree.

Finally, season the soup and add the sweet corn kernel puree. Strain the soup, check the seasoning and consistency. Serve hot, garnished with chopped coriander leaves.

Sous Chef

The Park

Anna Salai


Keywords: corn soup


MetroplusJune 28, 2012