Mexican Sweet Corn Soup

This spicy and savory Mexican Sweet Corn Soup is a delicious vegan 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.

Course Appetizer, Main Course, Side Dish, Soup

Cuisine Mexican

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings servings

Calories 176kcal

Author Rena

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 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

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