Toasted sweetcorn soup with ginger and coriander
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  • Toasted sweetcorn soup with ginger and coriander

Toasted sweetcorn soup with ginger and coriander

30 min
A creamy, blended soup made with toasted corn and a pinch of cayenne pepper, topped with corn kernels and coarsely chopped coriander and served with a rustic baguette.


  • Peel and chop the onion, garlic and ginger. Fry them in butter and rapeseed oil in a pot for about 2 minutes.
  • Toast the corn in butter and rapeseed oil in a frying pan. Add most of the roasted corn to the pot with the other vegetables. Set the rest aside for garnishing.
  • Add the cream and vegetable stock. Cook on low heat for about 10 minutes. Mix everything with a hand mixer.
  • Season to taste with cayenne pepper and salt. Coarsely chop the coriander. Sprinkle the rest of the toasted corn and coriander on top and serve with a crusty baguette.

Toasted sweetcorn soup with ginger and coriander

Do you have to soak corn before toasting?
No – while many people like to soak corn-on-the-cob in the husks before grilling in order to add extra moisture and prevent the husks from burning, it’s not necessary for this recipe, particularly as butter and oil are being used to toast the kernels. Excess water should be avoided, as you want the corn to toast rather than poach, boil or steam.
How do you know when corn is done toasting?
The corn kernels should be toasted, but not burned. While a warm, toastiness adds to the savoury flavour of the soup, you don’t want it to taste like charcoal! Fry the kernels for 2 minutes – you should see them just starting to lightly brown in places. If they are starting to burn then turn the heat down or remove them.
Is chewy corn overcooked or undercooked?
If corn is chewy or tough it has likely been overcooked. Fresh corn can even be eaten raw, so it does not need to be cooked for long. If you’re cooking corn on the cob, rather than toasting the kernels like in this recipe, it’s better to steam it rather than boil it to prevent overcooking.
Why does corn not pop when toasted or grilled?
Fresh corn, like we use in recipes such as this soup, or eat off the cob, contains a lot of moisture and is usually quite soft, meaning the steam formed inside can escape easily. Popcorn is generally made using a different variant of corn, which has particularly small, hard kernels. When heated, steam forms inside and eventually bursts out from the pressure, turning the kernel inside out and resulting in the fluffy snack we are so familiar with.


Fresh or canned (strained) sweet corn kernels
Approximately 400 g
Garlic clove
Fresh ginger, approximately 2 cm
Butter and rapeseed oil
2 tbsp
Cooking cream
500 ml
Vegetable stock
300 ml
A pinch of cayenne pepper
Fresh coriander
1 bunch
Salt to taste
For serving

Your piquant starter

This delicious soup is so easy to prepare and offers the perfect choice for either a flavourful starter or a cosy hearty dinner – whether for one, or the whole family!

A crusty and savoury combination

With the zing of ginger, coriander and cayenne balancing perfectly with the creamy sweetness, you’ll love the flavours at play here. A simple yet satisfying, belly-warming delight paired perfectly with a crunchy, crusty baguette for a rustic match made in heaven.

It won’t bite (much)

With just a pinch of cayenne pepper, this creamy toasted corn soup shouldn’t deliver too much of a kick – but feel free to ramp up the spice for as much (or as little) heat as you can handle! You can also add a sprinkle of extra cayenne or some chopped chilli on top to really up the heat, or a spoonful of yoghurt to keep things cool.

Don’t forget the bread

Nothing beats soaking up a steaming bowl of soup with a crunchy fresh baguette or soft, crusty sourdough warm from the oven. Tear off a piece and soak up the creamy, corny goodness of every last drop.