South Indian poriyals—the inspiration for this soup—are vegetables cooked quickly with mustard seeds, urad dal, curry leaves, coconut, onions, fresh ginger, chilies, garlic, and spices. Each household has its own approach, shaped by habit and instinct. This soup, however, intentionally omits onion and garlic, making it suitable for Jain cooking as well as Buddhist temple–style cuisine, where clarity of flavor and restraint are central.
Over the years, I’ve come to rely on poriyals as a way to transform the inevitable odds and ends of the refrigerator—half a zucchini, a lone pepper, a handful of corn—into something cohesive and satisfying. Those fragments add up to dishes that are quick, nourishing, and quietly economical.
Corn has always been a favorite with our guests. A simple corn poriyal, as well as corn simmered in a creamy coconut sauce inspired by a dish we enjoyed at Indian Accent in New York, has been especially well received. It felt natural, then, to translate those flavors into a soup.
There is a particular comfort in having soup on hand in the depths of winter—something that can be sipped throughout the day, or poured into a mug and cradled for lunch, its warmth gradually restoring the body. This soup fills that role beautifully.
Made with frozen corn and canned creamed corn—two reliable pantry staples—it comes together quickly. Fresh ginger and green chili provide a gentle warmth without overwhelming the natural sweetness of the corn. The result is a soup that is light yet luscious, bright but soothing.
I return to this recipe when time is short, especially when someone is under the weather and nothing quite tastes right. It is restorative without being heavy, economical enough for everyday cooking, and elegant enough to serve to guests. All it really requires is a bag of frozen corn and a can of creamed corn.
I think of recipes as templates rather than rules—meant to adapt to taste and circumstance. In that spirit, this dish is flexible: stop after the third step and season it for a simple vegetable; leave it chunky for a rustic soup; or blend it until silky smooth for something more refined.
The soup, especially when creamy, does thicken as it sits and gets cold. To reheat, add water as needed to thin it to a desired consistency and adjust seasoning accordingly, if necessary.
However you choose to serve it, it offers warmth, ease, and quiet satisfaction.
Ingredients
- 1 tablespoon neutral oil (such as canola, sunflower, or avocado)
OR
1/3 cup coconut milk (full-fat preferred) - 1/2 teaspoon minced ginger
- 1/2 teaspoon minced green chili, or to taste (jalapeño, finger chili, or Serrano)
- 12 white peppercorns, crushed with a mortar and pestle or a rolling pin
- 1/2 cup chopped cilantro leaves and stems
- 2 1/2 tablespoons finely shredded unsweetened dried or frozen coconut
(available at Indian grocery stores; use only if you are not using coconut milk and are using oil instead) - 16 oz bag frozen tender corn (white sweet corn works well)
- 1 (14.75-ounce) can good-quality creamed corn
- 3/4 teaspoon salt, or to taste (I used Morton’s iodized salt)
- 2 teaspoons freshly squeezed lime juice
Method
- Heat the oil or coconut milk in a pot over medium heat. Add the ginger, green chili, and crushed peppercorns and stir-fry for about 1 minute.
- Add the cilantro and cook for another minute.
- Add the frozen corn and the shredded coconut, if using. Mix well, cover, and cook for 5–7 minutes on medium heat until the corn is cooked, checking to ensure it does not stick or burn. Lower the heat if necessary.
- Add the creamed corn and salt. Fill the empty creamed corn can with water and add it to the pot. Bring to a gentle simmer and cook for 5 minutes.
- Add the lime juice and adjust seasoning. Serve the soup chunky as is, or blend until silky smooth and creamy. Serve hot or chilled (as a summer soup).
Preparation time: 5 minutes. Cooking time: 20-25 minutes (for a creamy soup).
Makes five cups.
Keeps well in the refrigerator for 4–5 days and reheats easily.
Mahasri Yoga 
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