Corn soup is a summer favorite, combining fresh, sweet corn with a creamy broth. This easy recipe is enriched with miso and scallions, for a comforting dish that feels both light and satisfying.

Ready for more corn recipes? Try my Grilled Corn with Ginger-Scallion Butter, Korean Corn Cheese, and Grilled Corn Salad next.

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I absolutely love the flavor of corn on the cob, especially during the summer. Usually, I toss it on the grill, but this time I wanted to switch things up and turn that sweet, fresh corn into something a bit more cozy.

The combination of sweet corn and savory miso makes every spoonful of this corn soup recipe deliciously satisfying. Garnished with a sprinkle of scallions, a dash of black pepper, and a swirl of olive oil, this simple dish perfectly captures the essence of comfort food.

Overhead view of a bowl of corn soup garnished with scallions, black pepper, and a swirl of olive oil.

Why This Recipe Works

Versatile – Whether you’re in the mood for a light lunch or need a satisfying side, this soup fits the bill.
Dairy-Free – This corn soup is creamy without a drop of dairy, thanks to the pureed corn that gives it a rich, velvety texture.
Nourishing – Packed with fresh corn, miso, and scallions, this soup is not only delicious but also full of nutrients, providing a wholesome, feel-good meal.

Tools You’ll Need

Kernels removed from the cob with corn on the cob in the background.

Ingredients You Will Need for Corn Soup

Here is a breakdown of what you will need to make this sweet corn soup. For actual measurements, see the recipe card at the end of this post.

Corn Stock

Ears of Corn – The kernels provide that sweet, fresh corn flavor, while the cobs are used to make a flavorful stock. The cobs infuse the broth with even more corn essence.
Water – This forms the base of the stock, extracting the sweetness from the corn cobs as they simmer. It’s simple but essential.

Corn Soup

Avocado Oil – I choose avocado oil for its high smoke point and neutral flavor. It’s great for sautéing the scallions and garlic without overpowering the corn.
Scallions – Thinly sliced scallions bring a mild onion flavor and a touch of freshness. They complement the sweetness of the corn perfectly.
Garlic – Garlic adds depth and warmth to the soup. It balances the sweetness of the corn and enhances the overall flavor.
Mirin – This Japanese rice wine provides a slight sweetness and a hint of acidity. It adds complexity to the soup.
White Miso – White miso introduces a subtle umami flavor. It blends smoothly with the corn, creating a savory backdrop for the soup.
Salt and Pepper – We keep our seasoning simple. They enhance the natural flavors of the ingredients without overpowering them.

Garnish

Cobs without the kernels in a pot of water.

Chives – Chopped chives add a fresh, mild onion flavor and a pop of color. They’re the perfect finishing touch for the soup.
Quality Olive Oil – A drizzle of good olive oil adds a silky finish and enhances the overall flavor.
Black Pepper – A sprinkle of freshly ground black pepper adds a hint of spice.

How To Make Corn Soup

Below is a summary of how to make corn soup. For a complete and detailed list of steps, see the recipe card at the end of this post.

Corn Stock

Place cobs and water in a medium pan. Bring to a boil then lower heat to medium low and cover. Cook for 35 minutes. Meanwhile, work on the soup base.

Corn Soup

Heat a dutch oven over medium-high heat. Once hot, add oil and scallions, cook for 3 minutes or until fragrant. Take care to not let the mixture brown, lowering heat, if necessary.
Stir in garlic and cook for an additional 2 minutes. Add mirin and cook until liquid reduces buy half, about 2-4 minutes.

3. Add miso along with ¼ cup of corn stock to the pot and use the back of cooking utensil to break down miso. Cook for 3 minutes on low heat. Add corn and cook until kernels turn bright yellow, about 3 minutes.

Carefully transfer to a blender and add about 1 cup stock.

Blend on high until smooth.

Pour the mixture into a strainer over the dutch oven and press the mixture through. This will give you a silky smooth texture. You can add some of what’s left in the strainer back into the soup if you prefer a thicker soup. Discard, whats left in the strainer.
Turn heat back to medium and add corn stock to the mixture, about 1 cup at a time until desired consistency is reached. Season to taste with salt and black pepper. Garnish with above options and enjoy!

Overhead view of a pot filled with cooked corn mixture.

Tips and Tricks

Use fresh corn for the best flavor. Fresh corn on the cob gives the soup a sweet, vibrant taste that you can’t achieve with frozen or canned corn.
Don’t skip making the corn stock. The cobs hold a lot of flavor, creating a rich, naturally sweet broth that forms the base of your soup.
Blend the soup until smooth for a creamy texture. Pureeing the corn mixture thoroughly gives you that velvety consistency without needing any dairy.
Season gradually and taste as you go. Adjust the salt and pepper little by little until you reach the perfect balance of flavors.
Store leftover corn soup in an airtight container once it’s cooled down. Keep it in the fridge for 3-4 days. For longer storage, you can freeze it for up to 1 month. Thaw it in the fridge overnight before reheating it over medium heat on the stove.

The inside of a blender filled with corn stock, miso, and scallions before blending.

Variations

Frozen Corn – While I strongly recommend using fresh corn for the best flavor, you can use frozen corn in a pinch. Just be sure to thaw it first for easier blending.
Broth – Swap the corn stock with chicken broth or vegetable stock for an additional layer of flavor. This can add a savory depth to the soup.
More Veggies – Feel free to add more vegetables like carrots or celery to the soup. These will bring extra texture and flavor, making the soup even heartier.
Thickening Agent – There’s no need for cornstarch. If you prefer a naturally thicker soup, simply add a diced potato to the mix. It will cook down and blend into the soup, giving it a creamier consistency.

The inside of a blender filled with pureed corn.

Frequently Asked Questions

What’s the difference between corn soup and cream of corn soup?

Corn soup typically has a lighter, broth-based consistency due to pureed corn and other vegetables, added for flavor and thickness. Whereas cream of corn soup is richer, creamier, and usually made with dairy like heavy cream or milk.

Do I need to strain the soup after blending?

Straining the soup is optional but recommended if you prefer a smoother, silkier texture. It helps remove any remaining solids, giving the soup a more refined finish.

Is corn soup good for your health?

Yes, corn soup can be good for your health, especially with this recipe, which is dairy-free and made with fresh, wholesome ingredients. The soup is rich in vitamins, minerals, and fiber from the corn and scallions, while miso adds beneficial probiotics and a savory depth of flavor without the need for heavy cream or excess fat.

Can I make the soup ahead of time?

Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors may even deepen as it sits, making it even more delicious when reheated.

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