Easy recipe for corn & milk "homemade corn soup"! No need for fresh cream Simple melting sweetness!

Boiled and delicious, baked and delicious summer vegetables, corn. Here is a simple recipe for homemade corn soup that you can simply enjoy the sweetness of corn!

Homemade corn soup

material

Click here for what to prepare.

1 bottle of boiled corn Milk 150-200 ml
Water 70-100ml (3.38us fl oz)
1 teaspoon consomme
Salt and pepper Appropriate amount of butter (if you like)

Adjust the amount of milk and water according to the size of the corn.

How to make

Peel the raw corn, remove the beard and boil it.


Remove the corn kernels with a kitchen knife, put them in a small pot with water and consomme, and simmer for 2 to 3 minutes.


Transfer to a food processor, crush and stir. If you don't have a food processor, you can grate it with a grater before scraping it off and then boil it.


Return to the small pot again, add milk and butter if you like, and simmer lightly on low heat so that it does not boil. Finish with salt and pepper to taste and you're done!

What is its taste?

Thick texture. When rolled in the mouth, the sweetness of corn is mellow but refreshing. I'm glad that sometimes the remaining grains are crispy and fresh! Add a little butter and you'll get richness.


The corn soup made from seasonal corn is very delicious with a very fresh taste. Use soy milk instead of milk to make it healthy, or use fresh cream to give it a rich restaurant-like taste, or arrange it to your liking.

By the way, corn can be stored raw or boiled and then wrapped in plastic wrap and placed in a zipper bag for freezing.