Chè Bắp, commonly known as Corn Sweet Soup, is a delightful and popular Vietnamese dessert that offers a harmonious blend of flavors. With its sweet and fresh taste, this dessert is a favorite among both locals and visitors alike. The dish holds cultural significance and is often served on special occasions, festivals, or simply as a comforting treat on any day.

So, let’s give it a try with my extremely simple recipe.

Ingredients for Corn Sweet Soup

To prepare the delectable Corn Sweet Soup (Chè Bắp), gather the following main ingredients, easily accessible in most grocery stores or Asian markets:

Fresh Corn Kernels:

Opt for fresh, tender corn on the cob. You can also find pre-cut corn kernels if desired. The sweet, juicy corn kernels are the star of this dessert, so choose the best quality available.

Rock Sugar or Granulated Sugar and Water:

Traditional recipes call for rock sugar, as it dissolves slowly in water and imparts a milder sweetness. Alternatively, granulated sugar can be used, adjusting the quantity based on personal preference. Use 100g (1/2 cup) sugar for 2 corns and feel free to adjust based on your taste.

Cornstarch or tapioca starch

This ingredient is a must to make the soup thicken. Usually in Vietnam, tapioca starch is used because of its popularity here; however, cornstarch is totally fine to replace.

Coconut Milk (Optional)

Look for canned or fresh coconut milk, which contributes a rich, creamy texture and coconut flavor. Full-fat coconut milk is preferable for a more indulgent and flavorful soup.

Small Tapioca Pearls (optional):

If you prefer a chewy texture in your dessert, tapioca pearls are an excellent addition. These small, translucent pearls can be found in various sizes, and they add an enjoyable bite to the soup.

Pandan Leaves (optional):

Pandan leaves, known for their fragrant aroma, can be added to infuse the soup with a subtle, pleasing scent. Tie the pandan leaves into a knot for easy removal before serving.

pandan leaves

These primary ingredients form the foundation of Chè Bắp. However, some recipes might include additional elements like mung beans, black-eyed peas, or sweet potatoes to enhance the soup further. You can also try cooking Corns in milk, quite similar to corn boiled in milk but instead of cooking corn on the cop, you’ll cook the chopped kernels only.

Before commencing the cooking process, ensure all the ingredients are ready, and any necessary preparations, such as soaking tapioca pearls, have been completed. The combination of these ingredients creates a luscious and comforting dessert that captures the essence of Vietnamese culinary artistry. Now that we have our ingredients set, let’s proceed to the next step in creating this delightful Corn Sweet Soup with only three basic ingredients: corn, sugar and cornstarch.

Cooking Instruction

Preparation

corn sweet soup
  • Cut Fresh Corn Kernels: Carefully remove the fresh corn kernels by running a sharp knife down the length of the cob. You can opt to cut thin slice or keep the whole corn seeds.
  • Soak cornstarch in water: always remember to soak cornstarch in cool water before pouring it to boiling pot. This will make the starch dissolve evenly and avoid clumping.

Cooking Corn Sweet Soup

Creating the scrumptious Corn Sweet Soup (Chè Bắp) requires a simple yet meticulous cooking process. Following these basic steps:

Boiling the Corn

In a large pot, combine the fresh corn kernels, the cobs and pandan leaves (if any) with an adequate amount of water. Place the pot on the stove over medium heat and bring the mixture to a boil. The cobs act as a natural sweetener for the soup. Once boiling, reduce the heat to a simmer and allow the corn to cook until tender. Stir occasionally to prevent the corn from sticking to the bottom of the pot. Carefully remove the foam on the surface of the soup.

corn sweet soup
The cobs act as a natural sweetener for the soup.

Sweetening the Soup

Add rock sugar or granulated sugar to the pot, adjusting the quantity to suit your preferred level of sweetness. Stir the soup thoroughly until the sugar dissolves completely. Taste the soup and add more sugar if desired, but be cautious not to overpower the natural sweetness of the corn.

Adding Cornstarch

Before adding cornstarch, remember to remove corn cobs and pandan leaves (if any) out of the pot. Pour the cornstarch dissolving in cool water into the pot. Gently stir to incorporate the it into the soup, creating a thickened texture. Let the soup simmer for a few more minutes.

corn sweet soup

Final Touches

  • Take a taste of the Corn Sweet Soup (Chè Bắp) and adjust the sweetness, coconut milk, or any other flavors to your liking.
  • If pandan leaves were used, remove them from the soup.

Serving

Ladle the hot and flavorful Corn Sweet Soup (Chè Bắp) into individual serving bowls. For a refreshing twist, consider adding some crushed ice to the bowls. Optionally, drizzle a little coconut milk on top of each serving for an extra touch of creaminess and flavor.

Now that you’ve successfully cooked the Corn Sweet Soup (Chè Bắp), add this recipe as another answer of the question “how to cook corn“!

corn sweet soup

Corn Sweet Soup

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Chè Bắp, commonly known as Corn Sweet Soup, is a delightful and popular Vietnamese dessert that offers a harmonious blend of flavors.

Ingredients

Instructions

Step 1. Preparation

  • Cut Fresh Corn Kernels: Carefully remove the fresh corn kernels by running a sharp knife down the length of the cob. You can opt to cut thin slice or keep the whole corn seeds.corn sweet soup
  • Soak cornstarch in water: always remember to soak cornstarch in cool water before pouring it to boiling pot. This will make the starch dissolve evenly and avoid clumping.

Step 2. Boiling the Corn

  • In a large pot, combine the fresh corn kernels, the cobs and pandan leaves (if any) with an adequate amount of water. Place the pot on the stove over medium heat and bring the mixture to a boil. The cobs act as a natural sweetener for the soup. Corn sweet soup
  • Once boiling, reduce the heat to a simmer and allow the corn to cook until tender. Stir occasionally to prevent the corn from sticking to the bottom of the pot. Carefully remove the foam on the surface of the soup.

Step 3. Sweetening the Soup

  • Add rock sugar or granulated sugar to the pot, adjusting the quantity to suit your preferred level of sweetness. Stir the soup thoroughly until the sugar dissolves completely. Taste the soup and add more sugar if desired, but be cautious not to overpower the natural sweetness of the corn.

Step 4. Adding Cornstarch

  • Before adding cornstarch, remember to remove corn cobs and pandan leaves (if any) out of the pot. Pour the cornstarch dissolving in cool water into the pot. Gently stir to incorporate the it into the soup, creating a thickened texture. Let the soup simmer for a few more minutes.Corn sweet soup

Step 5. Final Touches

  • Take a taste of the Corn Sweet Soup (Chè Bắp) and adjust the sweetness, coconut milk, or any other flavors to your liking. If pandan leaves were used, remove them from the soup.
Nutrition Information:
Yield: 2 Serving Size: 200g
Amount Per Serving: Calories: 250

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