Annika Eats

Corn 3 ways

These corn recipes are simple but delicious. My cream of corn soup is the easiest soup recipe you will find, the crispy corn is a quick appetizer perfect for a crowd and the corn loaf is great as a travel friendly meal. 

My favourite vegetable has to be corn. More than potatoes. I love corn in everything and anything. I even tried making a savory sweet corn ice cream and it was yummy but I could be biased with my love for corn. These recipes are some of the best corn recipes you will make. They are quick and easy to make but more so extremely delicious. They don’t require any fancy ingredients or equipment. 

The cream of corn soup is the best recipe you will find. Once you make homemade, no other recipe will match up, also you will have to throw the soup packets out the window as they will never taste the same. The crispy corn is my take on the Indian street style snack. It is deep fried and tossed in a mixture of masala powders to add that kick of flavor and spice. It must be served hot and it is a great snack too. The corn loaf is a simple but effective meal on the go. Make it in advance, freeze the slices and warm it up before you serve, enjoy on its own or with some hot sauce, cream cheese, eggs and smoked salmon. 

Cream of corn soup

To make the cream of corn soup we need onion, leek, celery, garlic, corn kernels, the corn cob itself, thyme, bay leaf, pepper corns, water, butter, cream and seasoning. All the dry ingredients are sautéed in a stock pot the water is added and brought to a boil, the soup is simmered for 15 mins and then we add the cream. Let it reduce before blending. You could serve it as it is or you could strain it for that velvet smooth texture. Serve it with some homemade croutons, breadsticks or crackers.

Crispy corn

To make the crispy corn we need corn kernels, corn flour, potato starch/tapioca starch, flour, salt and pepper. The corn is coated in this mixture and deep fried in regular vegetable oil. Drain the excess oil on paper towel and toss it in chili powder, cumin powder, chaat masala and some salt. Just before serving add some freshly chopped coriander and lime wedges to finish. This dish must be served immediately. It is best eaten hot. 

Corn loaf

This is a simple quick bread that is a cross between corn bread, corn muffins and a corn cake. It is dense and filling, hence a single slice goes a long way. We start by mixing the wet ingredients in a bowl until smooth, except for the butter. Add 3/4 amount of the corn kernels, flour, polenta, baking powder, spring onions, salt and mix until just combined. Pour in the melted butter and stir through, transfer batter into a loaf tin and set aside. In a small bowl add the remaining corn kernels. Freshly chopped parsley, parmesan cheese, pepper and mix through. Sprinkle over the batter and bake for 50-55 mins at 180℃ until golden and baked all the way through. 

These recipes are pretty straightforward hence I wouldn’t recommend any substitutes here. The the crispy corn and cream of corn soup whip up in under 30 mins while the corn loaf is done in under an hour. You just have to make the recipes to know how delicious and easy they are to prepare. 

Now that we have covered how to make these recipes, let us get into the kitchen. Happy cooking ninjas!

Cream of corn soup | Crispy corn | Corn loaf

These corn recipes are simple but delicious. My cream of corn soup is the easiest soup recipe you will find, the crispy corn is a quick appetizer perfect for a crowd and the corn loaf is great as a travel friendly meal.
Prep Time 10 mins
Cook Time 55 mins
Course Finger food, Appetizer, Soup, Side Dish, Snack
Cuisine French, Indian, American
Servings 4 people

Equipment

  • Cream of corn soup
  • Stock pot
  • Spatula
  • Blender
  • Strainer
  • Crispy corn
  • Medium stock pot
  • Mixing bowls
  • Spider
  • Paper towel
  • Corn loaf
  • 8/9 inch loaf tin
  • Baking paper
  • Mixing bowl
  • Whisk
  • Spatula

Ingredients
  

Corn loaf

  • 180 gm Flour
  • 170 gm Polenta
  • 1/2 tsp Baking powder
  • 2 tbsp Honey
  • 120 gm Yogurt
  • 250 ml Buttermilk
  • 2 Eggs
  • 110 gm Butter melted
  • 200 gm Corn kernels
  • 2 Spring onions
  • 1/4 cup Fresh parsley
  • 1/4 cup Parmesan cheese grated
  • Salt & Pepper

Crispy corn

  • 2 cup Corn kernels
  • 1/4 cup Corn flour
  • 1/4 cup Potato starch
  • 2 tbsp Flour
  • Oil for frying
  • Masala mixture:
  • 1/2 tsp Chili powder
  • 1/4 tsp Cumin powder
  • 1/2 tsp Chaat masala
  • 2 tsp Fresh coriander
  • Salt & Pepper

Cream of corn Soup

  • 6 tbsp Butter
  • 3 cups Corn kernels
  • 3 Garlic cloves
  • 1 Onion
  • 1 Celery stick
  • 1/2 Leek
  • 3 Sprigs thyme
  • 1 Bay leaf
  • 8 Pepper corns
  • 6 Coriander seeds
  • 2 liters Water
  • 1 cup Cream

Instructions
 

Cream of corn soup

  • In a large stock pot on medium heat add the butter, onion, leek, celery, garlic, and sweat. Cook until softened. Add corn kernels, the corn cob itself, thyme, bay leaf, pepper corns and let it cook for 5 mins.
  • Add water, season and bring to a boil, simmered for 5 mins and then we add the cream. Let it cook/reduce for 10 mins.
  • Remove the corn cobs, bay leaves and thyme sprigs. Pour into a blender and mix until smooth. You might have to do this in batches depending on how large your blender is. You could serve it as it is or you could strain it for that velvet smooth texture. Season once again at the end if needed. If the soup is to thin cook it longer on the stove. If it is too thick add more water to thin it out.
  • Serve it with some homemade croutons, breadsticks or crackers.

Crispy corn

  • In a medium stock pot pour the vegetable oil half way through. In a small bowl add the flour, corn flour, salt, potato starch/tapioca starch, salt, pepper and corn kernels. Mix well. Once the oil is hot add a few corn kernels at a time and let them fry until golden brown. Don’t add them all at once as the oil will bubble up while frying.
  • Keep going until they are all fried. Drain them on kitchen paper towel and transfer to a serving bowl. Add the masala powders on top, freshly chopped coriander and toss together with more salt and pepper if needed. Serve hot with lime wedges.

Corn loaf

  • Preheat the oven to 180℃ and line an 8/9 inch loaf tin with oil and baking paper. In a mixing bowl, add the eggs, buttermilk, yogurt and whisk until combined.
  • Add 3/4 amount of corn kernels, flour, polenta, baking powder, spring onions, salt and mix until just combined. Pour over the melted butter and fold through. Transfer the batter to the loaf tin and set aside.
  • In a small bowl add the remaining corn kernels, parmesan cheese, freshly chopped parsley, pepper and stir around. Sprinkle this evenly over the batter and bake for 50-55 mins until golden and tooth pick inserted into the center comes out clean. Slice and serve, warm or cold.

Notes

  • If the cream of corn soup is to thin cook it longer on the stove. If it is too thick add more water to thin it out.
  • While frying the corn for the crispy corn, don’t add them all at once as the oil will bubble up. Be careful and fry them a little at a time.
  • Do not over mix the corn loaf batter.

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