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one bowl of Mexican sweet corn soup
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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 4 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

Nutrition

Calories: 176kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 770mg | Potassium: 478mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4541IU | Vitamin C: 152mg | Calcium: 43mg | Iron: 2mg