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This spicy and savory Mexican Sweet Corn Soup is a delicious vegan soup recipe that comes together in minutes. Flavors of chipotle, garlic and red peppers are simmered with corn and fresh lime juice for a well-blended soup that is comforting and bright.
Love Mexican-inspired soup? You will also love this Albondigas soup recipe.
Mexican Sweet Corn soup is a great way to warm up during the cooler temperatures or just whenever you are craving a bowl of soup that is filled with fresh and fragrant flavors. Soups with corn are my favorite because they are so versatile and easy to customize with different ingredients.
This recipe for sweet corn soup is healthy, quick, and made with whole ingredients that are great for whenever you are wanting to enjoy something light and easy.
Make this Mexican soup at home for busy weeknights or Sunday dinners whenever you are craving your favorite fall recipes. This soup does not lack flavor and is great by itself or with the main meal! You will be glad you made this recipe.
Why You Should Make It
- Simple: This recipe is so easy to make and made in one pot! Just grill the corn while the flavors simmer and you’ll have a quick dinner ready in less than 30 minutes.
- Rich with Flavor: Warm spices and smoky adobo sauce are mixed into the savory vegetable broth and create bold flavors that are satisfying and tasty.
- Versatile: Add extra vegetables to this recipe or leave out the peppers for a non spicy version. Serve this soup with rice, crackers, or bread!
Ingredients You will need
This is just a list of ingredients you will need to make this Mexican Sweet Corn Soup. The full measurements are listed further down this post.
- onion, finely chopped
- celery, finely chopped
- garlic, minced
- red peppers, one jar of peppers drained and chopped
- coriander leaves, also known as cilantro, chopped
- oil, olive
- vegetable stock
- chipotle in adobo sauce, usually found in the canned sections at grocery stores near the jalapeños
- smoked paprika
- cumin
- corn, shucked and on the cob
- lime juice
How to Make Mexican Sweet Corn Soup
- Slice veggies: First, prepare the vegetables and herbs.
- Cook onion: Next, heat olive oil in a pot over medium-high heat. Add the chopped onion and garlic and sauté until fragrant and the onion is translucent.
- Add celery: Add the chopped celery and cook until slightly softened.
- Stir in spices: Next, stir in the vegetable stock, red pepper, chipotle in adobo sauce, smoked paprika, and cumin. Stir well.
- Simmer: Then, reduce the heat to low and simmer the mixture for 15 minutes.
- Preheat: Meanwhile, heat a griddle pan over medium-high heat.
- Season the corn: Next, shuck the corn and brush with oil. Season with salt and pepper.
- Cook the corn: Place the cobs onto the hot pan and cook for about two minutes, turn the corn, and cook for two minutes more. Repeat until all four sides of the corn are charred.
- Cut the corn: Then, hold the cooled corn over a shallow bowl, and with a knife, slice the kernels off the cob into the bowl.
- Blend the soup: With an immersion blender, blend the soup. Next, add in the corn and lime juice.
- Serve: Remove the soup from heat and ladle into bowls. Garnish with chopped cilantro and serve with lime wedges.
Recipe Notes, Tips, and Substitutions
- Protein: For a non-vegan or vegetarian option, add sliced or shredded cooked chicken to the recipe. You can also add black beans, garbanzo, or kidney beans.
- Leftovers: Serve the leftovers in an airtight container in the refrigerator for up to five days. Freeze this soup in a freezer-safe bag or container for up to four months.
- Reheating: To reheat, thaw the soup in the refrigerator and warm in the microwave or on the stovetop.
- Extra heat: For extra spice, add jalapeños or cayenne pepper to this Mexican sweet corn soup.
- Oil: Use any kind of oil with a high smoke point.
- Corn: If you do not have corn on the cob, then frozen corn kernels will work.
Frequently Asked Questions
This recipe for sweet corn soup is healthy because it is made with fresh and wholesome ingredients that are gluten-free and rich in fiber.
If you want to have a bowl of soup every day that is filled with fresh veggies, then you should! Soup is a much healthier option than other alternatives. They are filling and satisfying.
The quick answer is no. You do not need to boil corn before you grill it. The corn will cook as it grills over medium heat. You may also boil the corn if you prefer to cut down on the grill time.
More Soup Recipes
- Crockpot Tortilla Soup
- Lemon and Parmesan Chicken Orzo Soup
- Tomato Rice Soup
- Creamy Chicken Enchilada Soup
- Chicken Lemon Rice Soup
- Homemade Vegetable Soup
Mexican Recipes you will enjoy
- Mexican Street Corn Salad
- Grilled Chicken Bowl
- Shrimp Salad Recipe
- Chipotle Chicken Pasta
- Shrimp Cocktail Recipe
Also, if you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Mexican Sweet Corn Soup
Ingredients
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 3 cloves garlic, finely chopped
- 15 ounces red peppers, canned; drained and chopped
- 1 small bunch fresh cilantro, chopped
- 2 tablespoons olive oil, plus extra
- 3 cups vegetable stock
- 1 chipotle in adobo sauce, minced
- 2 teaspoons sweet smoked paprika
- 2 teaspoons cumin, ground
- 2 ears of corn, shucked and grilled
- 2 limes, one juiced and one wedged for serving
Instructions
- Finely chop the onion, celery, garlic cloves, red peppers, and coriander.
- Heat olive oil in a soup pot, over medium-high heat. Add onion and garlic, sauté until garlic is fragrant and onion is translucent.
- Add chopped celery and cook until slightly softened. Stir in the vegetable stock, red pepper, chipotle in adobo sauce, smoked paprika and cumin.
- Stir well, reduce the heat to low, and let simmer for 15 minutes.
- Meanwhile, heat a griddle pan over medium-high heat. Shuck the corns and brush with olive oil. Season with some salt and pepper. Place the cobs onto the hot pan.
- Cook for about 2 minutes, give the cob a quarter turn and continue cooking for 2 minutes more. Repeat until all four sides are cooked and charred.
- Once done, remove and let cool at room temperature for about 10 minutes. Now hold the tip of the cob into a shallow bowl.
- Using a sharp knife, carefully slice down along the cob to remove all the kernels into the bowl, set aside.
- Now using an immersion blender, blend the soup. Add in the corn and lime juice, cook for 5 minutes more.
- Remove from the heat and ladle into soup bowls. Garnish with chopped coriander and serve with lime wedges.
Notes
- Protein: For a non-vegan or vegetarian option, add sliced or shredded cooked chicken to the recipe. You can also add black beans, garbanzo, or kidney beans.
- Leftovers: Serve the leftovers in an airtight container in the refrigerator for up to five days. Freeze this soup in a freezer-safe bag or container for up to four months.
- Reheating: To reheat, thaw the soup in the refrigerator and warm it in the microwave or on the stovetop.
- Extra heat: For extra spice, add jalapeños or cayenne pepper to this Mexican sweet corn soup.
- Oil: Use any kind of oil with a high smoke point.
- Corn: If you do not have corn on the cob, then frozen corn kernels will work
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
