Sweet Corn Soup

Whenever I come across any fresh sweet corn cobs in the wet market, I will buy them to make a bright and colorful soup for dinner. The soup is very nutritious and appetizing and my family enjoys eating the cooked sweet corn with their fingers!

According to Cornell food scientists, eating cooked sweet corn, whether creamed, steamed or just on the cob, can substantially reduce the chance of heart disease and cancer as cooking increases the antioxidants in sweet corn.

Sweet Corn Soup


2 cobs of sweet corn
200 gm spareribs or lean meat
2 carrots
1 tomato, cut into wedges
1 thumb size ginger, smashed
3/4 tsp salt
2 liter water

1. Remove the husk and hair from the sweetcorn and cut into 2 inches length.
2. Peel carrot skin and cut to small sections.
3. Put all the ingredients into pressure cooker.
4. Boil over high flame till the second red indicator ring is visible.
5. Switch to very low heat and simmer for 20 minutes.
6. Remove from fire.
7. Serve hot with rice.