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This Corn Soup is a flavorful, nutrient-rich dish made with fresh corn, steak, and simple seasonings. It’s quick, kid-friendly, and perfect as a delicious side to complete your meals!

This corn soup recipe is probably one of the easiest soups I make for my kids. Now that I’m a dad, I find myself cooking more kid-friendly dishes that are ready in minutes. Nevertheless, I always make sure they are nutritious and never skip on flavor—just like this soup. Corn is naturally sweet, high in fiber, and rich in vitamins.

Whenever I have corn on the cob for snacking, I always save one to make this recipe. I like adding bits of steak for protein; when served with rice, it becomes a complete, balanced meal for my children! Personally, though, I love having this soup as a side dish for my own meals, too!

Ingredients for Corn Soup

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Cob of Corn – This is the main ingredient of the soup. Fresh or frozen corn is amenable to this recipe, but I find that boiling the corn for a few minutes with the soup adds deeper flavor to the soup. Fresh is my preference, but frozen makes things easier! It’s high in fiber, vitamins, and nutrients, too! Besides this, you can also add other veggies like carrots, asparagus, etc.
Steak – As mentioned, I add steak for additional protein for my kids, but this can easily be swapped with shredded chicken, imitation crab, or soft tofu.
Water – You can use stock for additional flavor, but using water alone makes a concentrated and rich corn flavor to the soup.
Seasonings – To keep it simple yet still flavorful, I use soy sauce, fish sauce, salt, and pepper to add flavor to the soup. You can use either soy sauce or fish sauce to comply with dietary restrictions, but be mindful that the soy sauce may darken the color of the soup.
Egg – This will be a thickener and additional protein to the soup.
Sesame Oil – Just a little touch will make a difference to the overall flavor of the soup!
Potato Starch Slurry – This is a combination of potato starch and water which will help thicken up the soup.

How to Make Corn Soup?

Remove the corn kernels from the cob and mince the steak.

In a pot, bring water to a boil, then add corn kernels, cob, and steak. These three will impart sweet and savory flavors to the soup.

Season the steak with soy sauce and fish sauce

Once rapidly boiling, remove the cob and season the soup with soy sauce and fish sauce.

Beat an egg and pour it into the soup. Leave for 10 seconds to cook, then mix it well.

Taste and adjust with salt and pepper, then finish with sesame oil.

Combine potato starch and water, then pour onto the soup while mixing to thicken it up right away. Leave to boil a few more minutes, then serve hot, and enjoy!

Serving and Storage

Like any Koreans, rice, soup, and banchan are a complete meal already. But feel free to serve this on the side to proteins like Chicken Teriyaki, Soy Garlic BBQ Chicken, or Beef Bulgogi. If you don’t feel like eating rice, this corn soup can also pair well with sandwiches like Grilled Cheese Sandwich!

For any leftovers, it can keep well in the fridge for 3 days, and simply reheat on the stovetop to thicken up the soup again.

Other easy, kid-friendly soup recipes you might like:

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