Mexican Sweet Corn Soup
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
176 kcal
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Course
Side Dish, Main Course, Appetizer, Soup
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Cuisine
Mexican
Mexican Sweet Corn Soup
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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.
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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
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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 Information
Show Details
Calories
176kcal
(9%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Sodium
770mg
(32%)
Potassium
478mg
(14%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
4541IU
(91%)
Vitamin C
152mg
(169%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Sodium | 770mg | 32% |
| Potassium | 478mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 4541IU | 91% |
| Vitamin C | 152mg | 169% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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