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.
This corn souse is best enjoyed chilled, making it perfect for hot days. It’s a refreshing side dish for barbecues, a conversation starter at summer parties, and a taste of the islands that anyone can prepare at home.
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.
Cooking Notes from the Kitchen
- Always steam the corn instead of boiling it. This keeps the natural sweetness intact.
- Add the hot corn to the herbs and lime mixture so the heat “blooms” the flavors.
- If you can’t find chadon beni, cilantro makes an excellent substitute.
- Go easy on the Scotch bonnet if you’re not used to the heat. You can always add more later.
- This dish tastes even better after sitting for a few hours as the flavors deepen.
Shopping Made Easy
- Fresh corn is widely available at most grocery stores in the summer. Look for bright yellow kernels that are firm and plump.
- If you can’t find chadon beni, check Latin or Asian grocery stores, or use fresh cilantro instead.
- Scotch bonnet peppers are usually found in Caribbean or international markets, but habanero peppers can be used as a substitute.
- Fresh herbs like parsley, thyme, and chives are available in the produce section of most supermarkets year-round.
Can I make Caribbean Corn Souse ahead of time?
Yes, corn souse benefits from sitting for 30 minutes in the fridge as the flavors meld together. It will keep for up to 5 days refrigerated.
What can I use instead of chadon beni?
If you can’t find chadon beni (culantro), the best substitute is fresh cilantro. While the flavor is slightly different, it will still give you that vibrant herbal taste.
Is Caribbean Corn Souse spicy?
It can be as spicy or mild as you like. Traditionally, Scotch bonnet is added whole for flavor and a bit of heat. If you prefer less spice, use half a pepper or substitute with a milder chili.
Can I use canned or frozen corn instead of fresh?
Fresh corn is best for this recipe because of its natural sweetness and crunch. However, if corn is out of season, you can use frozen corn—just steam or boil it briefly before adding. Canned corn is not recommended as it will be too soft.
What do you serve Caribbean Corn Souse with?
Corn souse is refreshing on its own but pairs well with grilled meats, fried fish, or other Caribbean appetizers. It’s also a great side dish at summer barbecues.
Caribbean Corn Souse Recipe
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
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Prepare all the ingredients before you begin.
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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.
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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.
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Squeeze the lime juice directly over the onion to soften its raw bite, then toss everything together.
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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.
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Pour in the water and stir to combine.
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Chill in the refrigerator for at least 15 minutes before serving. Make sure each serving includes a little of everything from the bowl.
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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.
