I love cooking with sweet corn as it gives me a pinch of healthy sweet taste without having to use artificial sweeteners. It is also a good source of fiber and omega 3 fatty acids, so it helps maintain the bowel health and it is highly beneficial in reducing heart-related risks. This recipe is pretty easy, although it might seem long to read. I hope you enjoy making it.


Israa Fahmy






70 minutes

Recipe Details

  • 250 grams unsalted butter

  • 2 small onions

  • 8 garlic cloves

  • 8 ears sweet corn

  • 1 bay leaf

  • 9 cups of water (approximately 2 liters)

  • Sea salt

  • We start by extracting the corn kernels using the handle of a tea spoon. Extract row by row and try not to cut the kernels, but extract them all from the roots. Keep the extracted kernels in a bowl aside.

  • We will use the empty corn cobs to create the stock. Start by cutting the cobs into quarters.

  • Crush 4 garlic cloves with the back of a knife, and thinly slice the other 4 cloves.

  • Chop the onions.

  • In a medium pot, combine the water, salt (as preferred), corn cob quarters, 4 crushed garlic cloves, 1 chopped onion, and the bay leaf. Bring the mix to a boil and continue to cook on low-medium heat, until the liquid is reduced by over half. You will also start smelling a strong corn flavor (takes around 30-40 minutes).

  • Strain the stock and discard the solids. We will use only 4 cups of stock for this recipe. If you have got extra stock, it can be frozen in airtight containers to be used in other recipes.

  • In a large saucepan, melt half the amount of the butter, add the second chopped onion and the sliced garlic cloves. Season with salt and cook with frequent stirring over low-medium heat, until the onions become translucent but not brown (takes approximately 5-7 minutes).

  • Add the extracted corn kernels and season with salt. Continue to cook over low-medium heat for approximately 5 more minutes with frequent stirring.

  • Add the 4 cups of stock and bring to a boil. Simmer over medium heat for approximately 20 minutes, with less frequent stirring, until the stock is slightly reduced.

  • Puree the mixture in a blender in batches. You can also use a hand blender. Keep blending until you reach the preferred thickness. I like to have some solid pieces but you can make it very smooth if you like to.

  • Add the rest of the butter in batches and season with salt as preferred.

  • Serve warm.

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