Ingredients
4 ears of corn, shucked (kernels removed, cobs reserved)
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 jalapeño pepper, seeded and minced (optional)
4 cups vegetable broth (or chicken broth)
1 (14.5 ounce) can diced tomatoes, undrained
1 (15 ounce) can creamed corn
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional)
1/4 cup chopped cilantro (plus extra for garnish)
1/4 cup lime juice (plus lime wedges for serving)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
Optional toppings: crumbled cotija cheese, Mexican crema or sour cream, tortilla chips, avocado slices
Instructions
- Cut kernels off corn cobs, scraping down with the back of a knife to collect pulp. Reserve cobs.
- Heat olive oil in a large pot over medium heat. Cook onion for 5–7 minutes until softened.
- Add garlic, red bell pepper, and jalapeño. Cook 3–5 minutes until tender-crisp.
- Stir in cumin, chili powder, and cayenne. Cook 1 minute to bloom spices.
- Add broth, diced tomatoes, and corn cobs. Bring to a boil, cover, and simmer for 15 minutes.
- Remove cobs and blend soup in batches until smooth and creamy.
- Return soup to pot. Stir in creamed corn, cilantro, and lime juice. Season with salt and pepper.
- Heat gently without boiling. Ladle into bowls and garnish with toppings and lime wedges.
Notes
Roast or grill corn before using for a smoky flavor.
Stir in cream or coconut milk for extra creaminess.
Leave soup partially unblended for a chunkier texture.
For more spice, add extra jalapeño, cayenne, or hot sauce.
Best enjoyed fresh, as lime and dairy toppings don’t freeze well.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmered & Blended
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 9g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg
