Sweetcorn is made up of rows of kernels on a tough core, which are very sweet due to natural sugars. You can steam and serve with vegan butter. Eat within a day or two of purchase, store in the fridge. In season from August to September.
This sweetcorn soup (Full of Plants) should be a flavour in stores, but you won’t it in cans, only tinned sweetcorn. So make this French version of a corn chowder. Made with garlic, shallots and coconut milk (Biona is a good brand not harvested by monkey slaves), it’s cooked up with vegan butter (all Flora brands have no palm oil), salt and black pepper. Garnish with green onions.
Read up on keeping people & pets safe in the kitchen (many ‘human foods’ including all alliums like garlic, onion, chives and salt are unsafe – corn corbs are also choking hazards). Don’t give leftover croutons (or any crusty oily bread) to garden birds or wildfowl, as it can choke and harm.
This recipe uses fresh corn cobs, but you can use tinned corn if you wish. Sometimes there is snobbery attached to using tinned meals, but in fact, ready-made corn kernels packed in water in zero waste tins is affordable, and you can often find bargains. If you do, buy in bulk to stock up!
If you like making homemade soup, invest in a stick blender, to avoid the faff of pouring into a blender and dropping the lot! If you live alone or in a small household, treat yourself to a SouperCube freezer tray. Made from silicone, you can just pour leftover soup into the portioned sections, then just pop one out to heat up when you want. The tray has a steel rim to make it stable to carry to the freezer, and you can stack one on top of the other. Dishwasher-safe too. You can then make oodles of soups, freeze thm, and still enjoy a different flavour soup each day!
