Recreate this vegan corn soup, then check out our summer vegetable soup, cabbage soup, chicken and sweetcorn soup, sweet potato soup and also discover more vegan soup recipes.

We've also got plenty more sweetcorn recipes. such as our Mexican elotes, Tex-Mex sweetcorn salad and fried corn ribs.


  • 6 corn on the cobs
  • 2 tbsp olive oil
  • 2 long shallots, finely chopped
  • 2 celery sticks, finely chopped
  • 1 lemongrass stalk, bashed
  • 2 lime leaves
  • 400g coconut milk
  • 300ml vegetable or chicken stock


  • 2 corn on the cobs
  • 2 tsp olive oil
  • 1 red chilli, finely chopped
  • 1 lime, juiced
  • coriander, finely chopped, plus a few leaves to serve
  • 1 tbsp extra-virgin olive oil


  • STEP 1

    Hold each of the 6 corn cobs upright on a chopping board and carefully cut off the kernels with a sharp knife. Heat the oil over a medium-low heat in a pan and fry the shallots and celery for 8-10 mins or until soft but not golden. Add the sweetcorn kernels, lemongrass and lime leaves, and cook for a further 5 mins. Add the coconut milk and stock, and bring to a simmer. Cook for 20-25 mins or until the kernels are tender, then season well. Fish out the lime leaves and lemongrass, and blitz with a stick blender until smooth and creamy. Check for seasoning. Put back on the heat and keep warm.

  • STEP 2

    For the salsa, brush the remaining corn cobs with the olive oil and put under a hot grill. Cook for 10 mins, turning frequently, until charred and starting to blacken. Remove the corn kernels as in step 1. Transfer to a bowl and stir in the remaining ingredients with a pinch of salt.

Check out more great sweetcorn recipe ideas

Mexican Elotes Recipe


Anna Glover profile
Anna GloverSenior food editor

Goes well with


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