Easy 5-Ingredient Corn Soup

light and summery
Light and summery
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4 ears Corn shucked, cobs reserved and cut in half
4 tbsp Unsalted butter divided
4 cups Potatoes peeled, diced
Kosher Salt to taste
¼ tsp Cayenne pepper or more to taste
Black pepper to taste
2 tbsp Sesame seeds mixed or white

Nutritional information


Easy 5-Ingredient Corn Soup


This light and Easy 5-Ingredient Corn Soup recipe takes full advantage of fresh summer corn and delivers a bowl of delicious homemade soup in less than half an hour. As the name suggests, this soup is made with only 5 simple ingredients, plus salt and black pepper. Serve the soup in bowls drizzled with nutty browned butter on top, sesame seeds, and a sprinkle of fresh basil if you wish.

This summery corn soup is pretty easy to make. Simply shuck the corn and slice the kernels off the cob. Reserve the cobs to make a cob stock. Next, sauté the corn kernels in butter. Add the water, reserved corn cobs, and potatoes and simmer until the potatoes are nice and tender. Discard the cobs and partially blend the soup. Add in some cayenne pepper to give your corn soup a bit more zing. Finally, brown some butter. Throw the sesame seeds into the hot browned butter and cook them gently for a minute. Browned butter and sesame seeds add toasty, nutty notes, making this delicious soup even more flavorful.

To make this Easy 5-Ingredient Corn Soup, you will need the following ingredients:

Ingridiens for Easy 5-Ingredient Corn Soup

Steps to make Easy 5-Ingredient Corn Soup


Sauté corn


In a pot or Dutch oven over medium heat, melt 2 tablespoons butter and add the corn kernels. Sauté for 2 minutes. Stir frequently while cooking.


Add water, corn cobs, and potatoes


Add 2 ½ cups water, the reserved corn cobs, 4 cups potatoes, and salt to taste and bring to a boil. Cover the pot and simmer for about 12 to 15 minutes until the potatoes are tender.


Prepare sesame seed brown butter topping


Meanwhile, melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Cook, stirring, until the butter turns golden and smells nutty, 6 to 7 minutes. Add 2 tablespoons sesame seeds to the hot butter and cook them until golden brown, about 1 minute.


Remove cobs


Once the potatoes are tender, remove and discard the cobs.




Place about three-quarters of the soup into a food processor or blender and add ¼ teaspoon cayenne pepper and freshly ground black pepper to taste. Purée until smooth.


Return blended soup to pot


Return the blended part of the soup back into the pot with the remaining soup and stir to combine. Taste and adjust the seasoning if needed.



Serve in bowls drizzled with sesame seed brown butter.

This Easy 5-Ingredient Corn Soup is one of my favorite ways to use up fresh summer corn. Top each bowl of soup with the prepared sesame seed brown butter and a sprinkle of fresh basil leaves. It’s summer-light yet filling and so delicious. Made it? Let us know what you think in the comments below!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

It's an amazing cream corn soup! Thanks for sharing the recipe!

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