How to make Trinidad Corn Soup

Published on December 30th 2020 by Narandradath Jaikaran.
Last updated on April 1st 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of Trinidad Corn Soup in pot clay bowl

Trinidad Corn Soup (or Trini Corn Soup) is the most popular after-fete street food, especially during the Carnival season. It is one of the most delicious vegetarian dishes you will ever taste! There is no winter in Trinidad and Tobago, but this soup is also perfect for the winter season. Try your hand at this delicious recipe at home. It is very easy to make, and your loved ones will love you even more!

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Time & Serves

Prep Time
15 mins
Cook Time
50 mins
Total Time
65 mins
6-9 persons


  • 2 tablespoons Oil

  • 3 cloves Chopped Garlic

  • 1/4 cup Chopped Onion

  • 1 chopped Celery Stalk

  • 2/3 cup pre-soaked Yellow Split Peas

  • 1 cup strained Corn Kernels

  • 2 sprigs Thyme

  • 6 and 1/2 cups Water

  • 3 cups Broth

  • 2 Chopped Cilantro Leaves

  • 1 and 1/2 cups Coconut Milk

  • 1 scotch Bonnet Pepper

  • 5 ears of fresh Corn cut into 2 inch pieces

  • 1 cubed large Carrot

  • 1/2 cup chopped Green Bell Peppers

  • 1/2 cup chopped Red Bell Peppers

  • 1 cup cubed Pumpkin

  • 1 cubed medium Sweet Potatoes

  • 1 teaspoon Pepper

  • Pepper Sauce to taste

  • Salt

  • Sugar

  • 1 cup Flour


In a pot, heat oil over medium to high heat and sauté the garlic, onions and celery until the onions are opaque.

Add the split peas and corn kernels and stir well. Then add thyme and sauté another 2 minutes.

Pour in 3 cups of water, saving 1/2 cup for the dumplings, as well as 2 cups of broth and add cilantro. Bring it to boil.

Lower the heat and simmer for approximately 30 minutes until the split peas are tender and cooked. If additional boiling is needed, adjust with more water.

Lightly mash the split peas using a masher or fork once they have softened.

Add coconut milk and scotch bonnet pepper followed by 3 additional cups of water and slowly bring to a boil.

Stir in the corn pieces, chopped bell peppers, cubed carrot, pumpkin, and sweet potatoes, and add salt, pepper, and pepper sauce to taste. Reduce heat and simmer.

Prepare the dumplings in the meantime: Knead flour, salt, sugar and water for 3 minutes and shape into a firm dough ball.

Pinch off a small piece of dough and roll in the palm of your hands to create small cigar-shaped dumplings.

Add the raw dumplings to the soup and cover the pot to continue to simmer for a further 15 to 20 minutes.

Narandradath Jaikaran

Precision meets Passion: A fusion of Narandradath's Engineering Expertise in Cake Design and Craftsmanship.

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