Subscribe to this blog

Enter your email address:



I'm a London-based food writer, stylist and author. Click here to see more about me and my work

Latest on Twitter

Soup for any season-cream of corn

Wisconsin, where I grew up, has fresh summer corn like no other place in the world. Plump juicy kernels splash your face while you chomp, type-writer style, across the cob and the taste mingled with melted butter and salt is nirvana. British corn on the cob, well, to be perfectly honest, is pretty poor. Flavorful corn needs consistent hot blazing sun and that’s not something you can count on here. No offense to British produce-there are plenty of outstanding vegetables here but corn isn’t one of them. Hence my frequent use of tinned and frozen corn, which like frozen peas, is pretty darn good. Crisp corn cakes, soup and all sorts can be made year-round with them.

My soup can be made with fresh, cut from the cob, or tinned/frozen with equally successful results. In summer serve it chilled with salsa or warmed through in winter. The base is tasty on its own but feel free to stir some chipotle paste, grated ginger and coriander, Chinese garlic bean sauce or basil oil through for a different spin.

Sweetcorn soup with summer salsa
prep time 15 minutes, cooking time 20 minutes
serves 6

2 tbsp olive oil
1 large yellow onion chopped
1 large leek, white part only, chopped
1 waxy potato, peeled and chopped
2 garlic cloves finely chopped
6 cobs of corn, kernels shaved off (5-6 cups)
1 litre/35 fl oz/4 cups vegetable or chicken stock

summer salsa
half yellow pepper diced
half red pepper diced
1 small red onion diced

Place the salsa ingredients in a bowl and set aside. Heat the oil in a large saucepan over medium heat. Add the onion, leek, potato, garlic and some salt and pepper. Cook for 10 minutes or until softened. Add the corn and stock, cover with a lid and bring to the boil. Reduce heat to low and simmer for 10 minutes. Puree, in 2 batches, in a blender until smooth. Return to the pan to reheat and taste for salt and pepper. Ladle into bowls or mugs with the salsa and chives.

Note: For chilled soup refrigerate for at least 4 hours covered.


  1. genevieve says:

    ello jen jen its me genevieve!!!!! how are you your food is deliciosooooooo! i will have to try this dish tho bye the

    gen gen xxx

  2. Jean Hanson says:

    I, too, remember the magic of Wisconsin corn. And after my grandparents sold their farm and my parents no longer had a big food garden in our backyard, we used to drive to the Green Giant processing plant where you could fill up giant bushel baskets with corn cobs for almost nothing. Of course, now I’m a big advocate of the organic stuff.

    There’s a big movement here in the states toward edible landscaping. Corn plants can actually look rather pretty as a backdrop. And I do believe that corn is never better than when cooked only moments after picking.

    Can’t wait to try this soup. I could cook all my meals from this blog alone! Keep it coming.

  3. Your soup looks and sounds delicious, yum. I love those pretty bowls too!

  4. Pei Lin says:

    I was attracted to the bright clean colours of your photo on FG and the pretty bowls!! They are absolutely pretty! Where do you get those???

  5. Kristen says:

    Iowa corn is the same way… there just is nothing else like it!

    I love those bowls in your picture!

  6. mealsinheels says:

    Thanks, the pretty bowls are from everyone’s favorite store, Anthropologie!

  7. Suzanne says:

    Love your blog name, the recipes looks simple and delicious.

  8. Suzanne says:

    Hi, loved this recipe for a nice corn soup the picture is gorgeous. I spotlighted your recipe on my site hope you didn’t mind. Here is the link

  9. mealsinheels says:

    Hi Suzanne, thanks for letting me know. I like your site.

Leave a Reply