Moroccan · Soups
Moroccan Corn Soup
In the Middle Atlas around Azrou, where fields of corn ripen through late summer, cooks make a simple, comforting soup from fresh or dried kernels simmered until soft and blended into a naturally sweet, golden purée, finished with a swirl of cream or milk.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Ingredients
- 600 g corn kernels (fresh, frozen, or reconstituted dried)
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1/2 tsp ground ginger and a pinch of turmeric
- 700 ml vegetable or chicken stock
- 150 ml milk or a little cream
- 2 tbsp butter, salt and pepper
Method
- 1
Soften the aromatics
Melt the butter in a pot and soften the onion and garlic with the ginger and turmeric.
- 2
Add the corn
Stir in the corn kernels and stock, bring to a simmer, and cook 20–25 minutes until the corn is very soft.
- 3
Blend
Blend the soup smooth, then pass through a sieve if you want a silkier finish, discarding the tough skins.
- 4
Enrich
Return to the pot, stir in the milk or cream, and warm through gently without boiling.
- 5
Adjust
Season to taste with salt and pepper.
- 6
Serve
Ladle into bowls, with a little extra cream swirled on top and bread alongside.
Chef's tips
- Sieve the blended soup for a truly silky texture — corn skins can otherwise leave a slightly fibrous mouthfeel.
- Fresh summer corn gives the sweetest result, but frozen kernels work perfectly well year-round.
- Don't let the soup boil once the milk or cream is added, or it can split.
Frequently asked questions
Can this soup be made dairy-free?
Yes, use a plant milk such as oat or almond in place of the milk or cream, and olive oil instead of butter.
Is this a traditional Moroccan dish?
Corn soups are a home-cooking staple in corn-growing regions of the Middle Atlas, adapted here into a smooth, comforting soup format.