Ingredients
- 1 fresh sweet corn
- 1 egg
- Salt to taste
- 1 small onion
- Butter to taste
- 1 teaspoon cornstarch (optional, for a thicker soup)
Instructions
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Begin by husking the fresh sweet corn, removing the kernels from the cob according to your preference. Rinse the kernels thoroughly and set them aside.
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Finely chop the small onion and set it aside.
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In a pot, melt a generous amount of butter over medium heat. Add the chopped onion to the pot and sauté until the onion becomes fragrant and translucent.
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Add the sweet corn kernels to the pot with the sautéed onion. Cook for a few minutes, allowing the flavors to meld together.
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Pour in enough water to cover the corn and onion mixture. Bring the pot to a boil.
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While the soup is coming to a boil, crack the egg into a bowl and lightly beat it.
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Once the soup is boiling, gradually pour the beaten egg into the pot while stirring gently to create ribbons of egg in the soup.
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Season the soup with salt to taste.
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If you prefer a thicker soup, dissolve the cornstarch in a small amount of water and add it to the pot, stirring until the soup reaches your desired consistency.
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Serve the soup warm, perfect for a comforting meal for kids. Enjoy!
This simple yet delightful corn and egg soup is not only easy to prepare but also a nutritious and delicious option for a quick meal that children will love.