Using the corn’s natural starches and sweetness to make simple sauce/soup reminiscent of a custard-style sauce. When you heat the corn juice the starches thicken and the natural sweetness is highlighted. We used this as a sauce for the Corn Fritter recipe but this sweet succulent soup is a stand alone dish.
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WHAT YOU NEED...
Corn: Sweet Yellow Summer Corn is the best choice for this.
Plant milk: You can use whatever plant milk you like for this recipe. Make sure it is unsweetened.
Salt: You'll use just a bit of salt to bring out the natural flavors of the corn.
How To Make Vegan Corn Custard Soup
Using fresh raw corn and cutting it off the cob is essential to this recipe.
Blend the fresh corn until smooth then heat in a pot.
The color of the sweet yellow corn will become more intense as it cooks.
Using fresh raw corn is essential for this recipe. Frozen corn is flash cooked and will not thicken.
White or other corn will not be as sweet as the summer yellow corn so try to find it if you can.
Corn Custard Soup
Servings: 2 cups
I have taken the corn’s natural starches and sweetness and made a simple soup reminiscent of a custard-style sauce. When you heat the corn juice the starches thicken and the natural sweetness is highlighted.Print Recipe
How to make Corn Custard
- Place the corn and kosher salt in a high-speed blender, and puree until smooth.
- Heat the corn pure over low heat, using a spatula, stir and scrape the bottom of the pan until thick. The starch from the corn will burn on the bottom of the pan, so it’s important to keep the corn custard moving.
- Once thick and the custard has come to boil, pour into a bowl and allow to cool.
Nutritional values are an estimate.
Calories: 142kcal | Carbohydrates: 29g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 946mg | Potassium: 246mg | Fiber: 4g | Sugar: 12g | Vitamin A: 197IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 1mg