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.