Caribbean Corn Souse Recipe
A Refreshing Vegetarian Twist on a Caribbean Classic
Souse is one of those dishes you’ll find across the Caribbean, each island putting its unique spin on it. Traditionally, souse is made with meats like pig feet, chicken feet, or even seafood like octopus, served cold in a flavorful, tangy broth. It’s a dish often tied to weekend limes, rum shop gatherings, and stories of it being a cure for hangovers. As a child growing up in the Caribbean, I never really gravitated to souse—it felt more like an adult dish than something for kids.
Over the years, I’ve shared many versions here: Pig Foot Souse, Chicken Foot Souse, and even Octopus Souse. Today, I’m sharing something a little different—a Caribbean Vegan Corn Souse recipe. This one is vegetarian, even vegan, making it accessible for anyone who may not eat meat but still wants to enjoy the vibrant, refreshing flavors of souse. With sweet summer corn as the star, balanced with cucumber, fresh lime juice, and plenty of herbs, it’s a lighter take on tradition while staying true to Caribbean flavors.
Ingredient Guide
- Sweet Corn: The base of this souse, steamed until tender to highlight its natural sweetness.
- Cucumber: Adds crunch and a refreshing contrast to the corn.
- Sea Salt: Enhances flavors and balances the lime juice.
- Limes: Provides the essential tang that defines souse.
- Chadon Beni (Culantro): A classic Caribbean herb with a bold, earthy flavor; cilantro can be used if needed.
- Chives: Adds a mild onion-garlic note.
- Scotch Bonnet Pepper: Brings heat and fruity undertones; adjust for spice preference.
- Onion: Brings sharpness, softened with lime juice.
- Garlic: Adds depth and savory balance.
- Black Pepper: For seasoning and a gentle warmth.
- Parsley: A fresh herbal addition, not traditional, but adds a lovely brightness.
- Thyme: Adds an earthy flavor that complements the other herbs.
- Water: Lightens the broth and brings everything together.
Description
A refreshing vegetarian take on traditional Caribbean souse, this cold corn soup is seasoned with fresh herbs, lime juice, and a touch of Scotch bonnet heat. Perfect for summer gatherings or as a light side dish, this recipe highlights sweet corn in season while keeping all the vibrant flavors of the islands.
Ingredients
Instructions
Prepare all the ingredients before you begin.
Steam the corn pieces for about 15 minutes until tender but still crisp. This helps preserve their natural sweetness, as explained in the video below.
In a large mixing bowl, combine the cucumber slices, sea salt, chadon beni, garlic, thyme, black pepper, parsley, chives, Scotch bonnet pepper, and sliced onion.
Squeeze the lime juice directly over the onion to soften its raw bite, then toss everything together.
Add the hot steamed corn to the bowl and stir well. Let it rest for about 5 minutes so the heat from the corn helps release and bloom the flavors of the herbs, pepper, and garlic.
Pour in the water and stir to combine.
Chill in the refrigerator for at least 15 minutes before serving. Make sure each serving includes a little of everything from the bowl.
Store leftovers in the fridge for up to 5 days, but I’m sure you and your friends will have this gone in a few minutes. Remember to hold back on the amount of spicy pepper (Scotch Bonnet, as in my case) according to your tolerance for heat. Additionally, remember to wash your hands with soap and water after handling such hot peppers.
