Using the corn’s natural starches and sweetness to make a 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…
How To Make Vegan Corn Custard Soup
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