Introduction: Ready for a Simple, Comforting Summer Soup?
Craving a warm, flavorful dish that’s quick to whip up with minimal ingredients? This Easy 5-Ingredient Corn Soup is your perfect choice! Featuring sweet corn kernels, tender new potatoes, and a hint of cayenne, all blended into a creamy soup and finished with a nutty sesame seed brown butter drizzle, this recipe is both comforting and elegant. Perfect for cozy lunches, light dinners, or as a starter, it’s inspired by your love for vibrant, veggie-forward dishes like Quick Guacamole Quinoa Salad and Stone Fruit Cucumber Salad. Naturally vegetarian and gluten-free, it’s adaptable for vegan and keto diets. Ready to simmer a bowl of summery goodness? Let’s dive into this easy recipe!
Overview: Why Easy 5-Ingredient Corn Soup is a Must-Try
This Easy 5-Ingredient Corn Soup combines the natural sweetness of corn with hearty potatoes, elevated by a spicy cayenne kick and a rich, nutty brown butter topping. The minimal ingredient list and one-pot method make it ideal for quick meals. What makes it special? It’s a vegetarian, gluten-free soup that’s ready in about 30 minutes, perfect for showcasing summer corn, and adaptable for keto or vegan diets, offering a creamy, flavorful dish with minimal effort.
- Time Requirement: About 30 minutes total (10 minutes prep, 20 minutes cooking).
- Difficulty Level: Easy! Perfect for beginners or quick meals.
- Why It’s Special: It’s a vegetarian, gluten-free, 5-ingredient soup with sweet-spicy flavors.
This corn soup is a cozy, flavorful treat that’s sure to impress. Let’s get simmering!
Essential Ingredients
Here’s what you need to make Easy 5-Ingredient Corn Soup. Each ingredient adds to the sweet, creamy, and nutty magic.
- Corn (2 ears, shucked): Provides sweet, fresh flavor.
- Unsalted Butter (3 Tbsp, divided): Adds richness and creates nutty brown butter.
- New Potatoes (2 cups): Offer hearty, creamy texture.
- Cayenne Pepper (¼ tsp): Brings a subtle spicy kick.
- Kosher Salt and Black Pepper (to taste): Seasons the soup to perfection.
- Sesame Seeds (2 Tbsp): Add a nutty, toasty garnish.
Substitutions and Variations
- Corn: Use 2 cups frozen or canned corn (drained) if fresh isn’t available.
- New Potatoes: Swap with Yukon Gold, red potatoes, or cauliflower for keto (~4–5g net carbs per serving).
- Butter: Replace with ghee or olive oil for vegan (olive oil alters flavor slightly).
- Cayenne Pepper: Use chili powder or omit for a milder flavor.
- Sesame Seeds: Substitute with toasted sunflower seeds or slivered almonds.
- Keto Adjustment: Replace potatoes with cauliflower and reduce corn to 1 cup (~4–5g net carbs per serving).
- Vegan Version: Use vegan butter or olive oil for the soup and garnish.
- Creamy Version: Add ¼ cup heavy cream or coconut milk (vegan) after blending for extra richness.
- Spicy Version: Increase cayenne to ½ tsp or add a pinch of red-pepper flakes.
Step-by-Step Instructions
Making this Easy 5-Ingredient Corn Soup is quick and simple, with a one-pot simmer and a blender for creaminess. Follow these steps for a perfect soup every time.
Step 1: Prep the Corn
- Cut the kernels off 2 ears of corn and set aside.
- Cut the corn cobs in half for added flavor during simmering.
Tip: Use a sharp knife and cut close to the cob to maximize kernels; save cobs for broth flavor.
Step 2: Sauté the Corn
- Heat 2 Tbsp unsalted butter in a medium saucepan over medium heat.
- Add the corn kernels and sauté for about 2 minutes until slightly softened.
Tip: Stir frequently to coat kernels evenly and prevent sticking.
Step 3: Simmer the Soup
- Add 2½ cups water, the halved corn cobs, and 2 cups new potatoes to the saucepan.
- Bring to a boil over medium heat, then cover and simmer for 12–15 minutes until the potatoes are tender.
Tip: Dice potatoes into small, uniform pieces for faster cooking; check tenderness with a fork.
Step 4: Blend the Soup
- Remove and discard the corn cobs.
- Transfer three-quarters of the soup to a blender or food processor and puree until smooth.
- Return the pureed soup to the pot with the remaining soup.
- Stir in ¼ tsp cayenne pepper and season with kosher salt and black pepper to taste.
Tip: Blend carefully to avoid hot splashes; leave some chunks for texture if desired.
Step 5: Make the Sesame Seed Brown Butter
- Melt the remaining 1 Tbsp butter in a small skillet over medium heat.
- Cook for 6–7 minutes until the butter turns golden and smells nutty.
- Add 2 Tbsp sesame seeds and cook for 1 minute until golden brown.
Tip: Watch butter closely to avoid burning; stir sesame seeds constantly for even toasting.
Step 6: Serve
- Ladle the soup into bowls.
- Drizzle with the sesame seed brown butter and serve immediately.
Tip: Drizzle butter just before serving for maximum flavor and visual appeal.
Assembly: Building the Perfect Easy 5-Ingredient Corn Soup
Making this Easy 5-Ingredient Corn Soup is all about creating a creamy, flavorful dish with minimal effort. Here’s how to make it perfect:
- Sauté Corn Lightly: Cook just enough to enhance sweetness without overcooking.
- Simmer for Flavor: Use corn cobs to infuse the broth with extra depth.
- Blend for Creaminess: Puree most of the soup but keep some texture for balance.
- Garnish Vibrantly: Drizzle brown butter and sesame seeds for a nutty, elegant finish.
Presentation Tips:
- Serve in shallow bowls to showcase the golden drizzle.
- Pair with a keto-friendly side like a cucumber salad or grilled zucchini.
- Garnish with extra sesame seeds, a pinch of cayenne, or fresh parsley for a polished look.
Storage and Make-Ahead Tips
This soup is best enjoyed fresh but stores well for meal prep. Here’s how to keep it fresh:
- Storing Leftovers:
- Store soup (without brown butter) in an airtight container in the refrigerator for up to 4 days.
- Store brown butter separately in the fridge for up to 1 week.
- Freeze soup (without butter) for up to 3 months; thaw overnight in the fridge before reheating.
- Reheating:
- Reheat soup in a saucepan over medium heat for 5–7 minutes, stirring occasionally.
- Microwave in 1-minute intervals, stirring between, but this may affect texture.
- Rewarm brown butter gently and drizzle fresh before serving.
- Make-Ahead Tips:
- Prep corn kernels and potatoes up to 1 day ahead; store separately in the fridge.
- Make brown butter up to 1 week ahead; store in the fridge and rewarm gently.
- Cook and blend soup fresh for best texture and flavor.
Tip: Add a splash of water or broth when reheating to restore soup consistency.
Recipe Variations
This Easy 5-Ingredient Corn Soup is versatile, drawing on your love for vibrant, veggie-forward dishes like Quick Guacamole Quinoa Salad and Sweet Potato and Black Bean Tacos. Here are some fun ideas:
- Keto Corn Soup: Replace potatoes with cauliflower and reduce corn to 1 cup (~4–5g net carbs per serving).
- Gluten-Free Version: Already gluten-free! Ensure all ingredients (e.g., cayenne) are certified gluten-free.
- Vegan Version: Swap butter with vegan butter or olive oil for the soup and garnish.
- Spicy Corn Soup: Increase cayenne to ½ tsp or add a diced jalapeño during sautéing.
- Creamy Corn Soup: Stir in ¼ cup heavy cream or coconut milk (vegan) after blending for richer texture.
Tip: Serve with a side of keto-friendly cornbread (almond flour-based) or a sprinkle of chives for extra flair.
Conclusion: A Cozy, Summery Treat to Love
Easy 5-Ingredient Corn Soup is the perfect way to enjoy a warm, flavorful meal that’s both simple and elegant. With its sweet corn, creamy potatoes, and nutty sesame seed brown butter, it’s a soup that’s as comforting as it is delicious. Perfect for cozy lunches, light dinners, or as a starter, this dish is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every creamy, zesty spoonful. What’s your favorite way to enjoy this corn soup? Share your ideas in the comments and let us know how it turned out!
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Easy 5-Ingredient Corn Soup
Description
Craving a warm, flavorful dish that’s quick to whip up with minimal ingredients? This Easy 5-Ingredient Corn Soup is your perfect choice! Featuring sweet corn kernels, tender new potatoes, and a hint of cayenne, all blended into a creamy soup and finished with a nutty sesame seed brown butter drizzle, this recipe is both comforting and elegant
Ingredients
Here’s what you need to make Easy 5-Ingredient Corn Soup. Each ingredient adds to the sweet, creamy, and nutty magic.
- Corn (2 ears, shucked): Provides sweet, fresh flavor.
- Unsalted Butter (3 Tbsp, divided): Adds richness and creates nutty brown butter.
- New Potatoes (2 cups): Offer hearty, creamy texture.
- Cayenne Pepper (¼ tsp): Brings a subtle spicy kick.
- Kosher Salt and Black Pepper (to taste): Seasons the soup to perfection.
- Sesame Seeds (2 Tbsp): Add a nutty, toasty garnish.
Substitutions and Variations
- Corn: Use 2 cups frozen or canned corn (drained) if fresh isn’t available.
- New Potatoes: Swap with Yukon Gold, red potatoes, or cauliflower for keto (~4–5g net carbs per serving).
- Butter: Replace with ghee or olive oil for vegan (olive oil alters flavor slightly).
- Cayenne Pepper: Use chili powder or omit for a milder flavor.
- Sesame Seeds: Substitute with toasted sunflower seeds or slivered almonds.
- Keto Adjustment: Replace potatoes with cauliflower and reduce corn to 1 cup (~4–5g net carbs per serving).
- Vegan Version: Use vegan butter or olive oil for the soup and garnish.
- Creamy Version: Add ¼ cup heavy cream or coconut milk (vegan) after blending for extra richness.
- Spicy Version: Increase cayenne to ½ tsp or add a pinch of red-pepper flakes.
Instructions
Step 1: Prep the Corn
- Cut the kernels off 2 ears of corn and set aside.
- Cut the corn cobs in half for added flavor during simmering.
Tip: Use a sharp knife and cut close to the cob to maximize kernels; save cobs for broth flavor.
Step 2: Sauté the Corn
- Heat 2 Tbsp unsalted butter in a medium saucepan over medium heat.
- Add the corn kernels and sauté for about 2 minutes until slightly softened.
Tip: Stir frequently to coat kernels evenly and prevent sticking.
Step 3: Simmer the Soup
- Add 2½ cups water, the halved corn cobs, and 2 cups new potatoes to the saucepan.
- Bring to a boil over medium heat, then cover and simmer for 12–15 minutes until the potatoes are tender.
Tip: Dice potatoes into small, uniform pieces for faster cooking; check tenderness with a fork.
Step 4: Blend the Soup
- Remove and discard the corn cobs.
- Transfer three-quarters of the soup to a blender or food processor and puree until smooth.
- Return the pureed soup to the pot with the remaining soup.
- Stir in ¼ tsp cayenne pepper and season with kosher salt and black pepper to taste.
Tip: Blend carefully to avoid hot splashes; leave some chunks for texture if desired.
Step 5: Make the Sesame Seed Brown Butter
- Melt the remaining 1 Tbsp butter in a small skillet over medium heat.
- Cook for 6–7 minutes until the butter turns golden and smells nutty.
- Add 2 Tbsp sesame seeds and cook for 1 minute until golden brown.
Tip: Watch butter closely to avoid burning; stir sesame seeds constantly for even toasting.
Step 6: Serve
- Ladle the soup into bowls.
- Drizzle with the sesame seed brown butter and serve immediately.
Tip: Drizzle butter just before serving for maximum flavor and visual appeal.
FAQs
1. Can I use frozen corn?
Yes! Use 2 cups frozen corn kernels; sauté as directed, no need to thaw.
2. Is this dish keto-friendly?
With corn and potatoes, it’s not keto-friendly (~15–20g net carbs per serving). Swap with cauliflower and reduce corn for keto (~4–5g net carbs).
3. Can I make it vegan?
Yes! Use vegan butter or olive oil for the soup and brown butter garnish.
4. Why is my soup too thick?
- Add more water (½ cup at a time) during simmering if too thick.
- Blend less soup for a thinner consistency.
- Adjust with broth when reheating if needed.
5. Can I make this ahead?
Yes! Prep corn and potatoes up to 1 day ahead; cook and blend fresh for best texture.
6. How long does it last?
Soup lasts in the fridge for 4 days (without butter) or freezes for 3 months; brown butter lasts 1 week refrigerated.
7. Can I skip the blender?
Yes! Mash potatoes slightly in the pot for a chunkier texture; skip blending for a rustic soup.
8. What’s the best way to serve it?
Serve warm in bowls, drizzled with sesame seed brown butter, paired with a keto-friendly side like a cucumber salad or grilled veggies, garnished with parsley or cayenne.