An egg drop soup recipe with corn

This is a very quick, easy and simple egg drop soup recipe featuring corn.

This recipe uses fresh corn taken straight from the cob. But if you want to make it simpler and quicker, use canned corn.

Ingredients
2 eggs
100g fresh corn
500ml chicken soup stock
2 tablespoon cornstarch mixture

Seasonings
Salt and pepper
2 teaspoon sugar

Directions

1. Remove the corn kernels from the cob and wash thoroughly
2. Bring the soup stock to a boil in a pot
3. Add the corn, salt, and sugar
4. Simmer till the corn is cooked and soft
5. Add the cornstarch mixture to thicken the soup
6. Beat the eggs lightly
7. Lower the heat and do the egg drop
8. Give the soup a few quick gentle stirs to spread out the egg flowers
9. Remove from heat
10. Serve with pepper

Recipe link: Corn egg drop soup recipe

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