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Mexican Sweet Corn Soup Recipe

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4.2 from 5 reviews

This vibrant Mexican Sweet Corn Soup is a comforting and flavorful vegan dish featuring smoky chipotle, aromatic spices, fresh grilled corn, and tangy lime. Perfectly blended into a creamy texture yet retaining sweet corn kernels, it offers a hearty and bright experience with every spoonful.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Herbs

  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 3 cloves garlic, finely chopped
  • 15 ounces canned red peppers, drained and chopped
  • 1 small bunch fresh cilantro, chopped (reserve some for garnish)
  • 2 ears of corn, shucked and grilled
  • 2 limes, one juiced and one wedged for serving

Pantry and Spices

  • 2 tablespoons olive oil, plus extra for grilling corn
  • 3 cups vegetable stock
  • 1 chipotle in adobo sauce, minced
  • 2 teaspoons sweet smoked paprika
  • 2 teaspoons ground cumin
  • Salt and pepper, to season the corn and soup

Instructions

  1. Prepare the vegetables: Finely chop the onion, celery, garlic cloves, red peppers, and cilantro. This prep ensures even cooking and flavor distribution.
  2. Sauté aromatics: Heat 2 tablespoons of olive oil in a soup pot over medium-high heat. Add the onion and garlic, and cook until the garlic is fragrant and the onion is translucent, about 3-4 minutes.
  3. Cook celery and spices: Add the chopped celery to the pot and cook until slightly softened, about 3 minutes. Then stir in the vegetable stock, chopped red peppers, minced chipotle in adobo sauce, sweet smoked paprika, and ground cumin. Mix everything well.
  4. Simmer the soup: Reduce the heat to low and let the soup simmer gently for 15 minutes, allowing the flavors to meld and deepen.
  5. Grill the corn: While the soup simmers, heat a griddle pan over medium-high heat. Brush the shucked corn ears with olive oil and season with salt and pepper. Place them on the hot pan and cook for 2 minutes per side, turning every 2 minutes to evenly char all four sides. Remove and let cool at room temperature for about 10 minutes.
  6. Cut corn kernels: Hold a corn ear vertically over a shallow bowl and carefully slice down along the cob with a sharp knife to remove all the kernels. Set aside the kernels for later use.
  7. Blend the soup: Using an immersion blender, puree the simmered soup in the pot until smooth but still a bit textured.
  8. Add corn and lime: Stir in the grilled corn kernels and the juice of one lime. Cook the soup for an additional 5 minutes over low heat to combine the flavors and warm the corn.
  9. Serve: Remove the soup from heat. Ladle it into bowls, garnish with chopped cilantro, and serve with lime wedges on the side for added brightness.

Notes

  • Grilling the corn adds a smoky depth; if unavailable, roasted or boiled corn can be substituted.
  • Adjust chipotle in adobo sauce quantity to control the spice level.
  • For a creamier soup, add a splash of coconut milk or vegan cream before serving.
  • This soup keeps well refrigerated for up to 3 days and can be reheated gently on the stovetop.
  • For extra protein, consider adding cooked black beans as a garnish or blended into the soup.
  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan

Find it online: https://avascooking.com/mexican-sweet-corn-soup-recipe/