South African Corn & Tomato Mealie Soup

In my version of this traditional South African soup, I've lightened up the recipe by cutting out a lot of butter. It's a delicious flavor pairing of corn, tomato, and basil that's extra tasty when you can get fresh corn in season. 

Prep Time:  10 minutes
Cook Time: 30 minutes
Yield: 8 Servings


  • 1 TB unsalted butter
  • 1 cup chopped onion
  • 2 ½ cups cored, coarsely chopped ripe beefsteak tomato (~2 large)
  • 3 cups frozen corn, defrosted OR fresh corn cut from the cob
  • 1 14.75oz can creamed corn
  • 1 12oz can evaporated skim milk
  • 3 cups chicken broth
  • 2 tsp kosher salt (divided)
  • ¼ tsp black pepper
  • ½ cup sliced fresh basil


Melt butter over medium-low heat in a large saucepan. Sweat onions and 1 tsp salt for ~10 minutes or until extremely soft. Add tomatoes and cook for an additional 5 minutes. Add corn, creamed corn, evaporated milk, chicken broth, remaining 1 tsp salt, and pepper and simmer for 15 minutes so flavors combine. Serve with a basil garnish.