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Sweet Corn Soup with Charred Jalapeño, fresh cilantro and queso fresco cheese. Simple and delicious!
Sweet Corn Soup with Charred Jalapeño, fresh cilantro and queso fresco cheese. Simple and delicious! |
When you arise in the morning, think of what a privilege it is to be alive, to think, to enjoy, to love.~ Marcus Aurelius
This Sweet Corn Soup starts with four ears of corn, cut right off the cob. In general, when working with fresh corn recipes, one ear of corn usually equals one cup of cut corn.
The base of this soup is flavored with onion and garlic and fresh thyme (or sage) and chicken stock. To give the soup body add a cup of cooked diced potato, rather than cream, keeping it leaner.
Sweet Corn Soup with Charred Jalapeño, fresh cilantro and queso fresco cheese. Simple and delicious! |
 Part of the soup is blended to give it a creamy velvety consistency and then the soup is topped with a little queso fresco cheese, cilantro leaves and bits of charred jalapeno for extra heat. The sweetness from the corn and caramelized onion, with the smokey heat of the charred jalapeño pair well together.
When cutting corn off the cob, the tendency is to stand it on its end, but this creates a mess, with corn flying everywhere. Try laying the corn down on the cutting board, and cut downward as close to the cob as possible. The kernels will not shoot across the room this way.
When measuring corn, make sure to pack it down.

In a heavy bottom pot or dutch oven, caramelize the onion slowly over low heat to allow the sugars to develop. Then add the garlic, corn and herbs, sauteing for 7 minutes.

A jalapeno is “charred” right on the stovetop to add smokey heat.

At the same time, char a jalapeno pepper over medium flame, turning frequently using tongs. If you don’t have a gas burner, use a grill, a cast iron skillet over the stove, or the broil setting in your oven. You want the pepper to blacken and blister. Place in foil for 5-10 minutes, to soften.

If you roast the pepper in the oven, it may lose its lovely green color without actually charring it.

Blanch a cup of diced potatoes.

Strain them.

Place the potatoes, along with 3 cups of the corn-onion mixture in a blender. Add 2 cups chicken stock, and half the jalapeño. Add the other two cups of stock to the soup pot.
To prevent a blender “explosion” …cover the blender tightly with the lid, and a towel, and while holding the lid down firmly,  start the blender on its lowest setting, gradually increasing the speed. Blend for a full minute.
Pour it back into the pot, season and bring to a simmer.
Sweet Corn Soup with Charred Jalapeño, fresh cilantro and queso fresco cheese. Simple and delicious! |

Serve with fresh cilantro, finely chopped jalapeno ( go light) and a little queso fresco cheese.

For the photos I left the jalapeno in bigger slices…so people could tell what they were, but these are way TOO big and too spicy to eat. Cut them in very fine dice, and use them sparingly.

Sweet Corn Soup with Charred Jalapeño, fresh cilantro and queso fresco cheese. Simple and delicious! |

I hope you like it!

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Sweet Corn Soup with Charred Jalapeño, fresh cilantro and queso fresco cheese. Simple and delicious! |

Sweet Corn Soup with Charred Jalapeño, Cilantro & Queso Fresco


Sweet Corn Soup with Charred Jalapeño, fresh cilantro and queso fresco cheese. Simple and delicious!


Units Scale
  • 1 cup diced potato ( 1/4 inch cubes)-blanched
  • 4 cups fresh corn ( 4-5 ears)
  • 2 tablespoons butter or olive oil
  • 2 cups diced sweet onion (1 large onion)
  • 2 cloves garlic
  • 1 jalapeño
  • 1 tablepoon fresh thyme or sage
  • 4 cups chicken stock ( or veggie stock)
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • salt and pepper to taste
  • 1/4 cup fresh cilantro
  • 1/2 cup crumbled queso fresco cheese (or Mexican sour cream)


Dice potato into small ¼ inch cubes, place in a small pot of water, bring to a boil, and simmer on med-low for 15- 20 minutes or until tender.
Melt butter in a heavy bottom pot or dutch oven, over med-high heat, add diced onion, and stir for 2-3 minutes, turn the heat down to low and let onions caramelize slowly, while stirring occasionally.

Shuck the corn, wipe off the fine threads and cut kernels off by placing the corn on their side on the cutting board. Using a sharp knife, cut downward. Rotate corn, and cut all the kernels off. You want 4 cups packed of corn kernels.  Add corn, garlic and thyme to the onions, turn heat up to medium-low, and stir occasionally for 5  minutes.

Char the jalapeno on an open flame, directly on your gas burner, or on a grill or in a hot cast iron skillet. You want the jalapeno to char, blister and blacken. Once blackened, wrap it in foil and let it steam for 5 minutes. Cut it in half, keeping as much char on as possible.

Finely dice ½ of the jalapeno (for garnish), leave the other half whole, set aside for blender.

Once the potatoes are done, strain and place in a blender. Add 3 cups of the corn-onion mixture, 2 cups chicken broth and half the jalapeno. REMEMBER- if placing hot liquid in the blender, cover tightly with the lid and a towel and while holding the lid on firmly, blend on the lowest setting ( to avoid a blender explosion) and gradually increase the speed to medium-high, blending until very smooth, about a full minute.

Pour this back into the pot. Add the remaining 2 cups of stock, spices, stir, and taste for salt. I added ¼ tsp kosher salt, but remember every chicken stock is different. You may need more or less. Bring to a simmer. Serve in bowls with fresh cilantro leaves, crumbled queso fresco cheese and a little charred jalapeño ( they are spicy so use a light hand).


  • Serving Size:
  • Calories: 400
  • Sugar: 22.1 g
  • Sodium: 1090 mg
  • Fat: 15.7 g
  • Saturated Fat: 4.2 g
  • Carbohydrates: 55.4 g
  • Fiber: 5.5 g
  • Protein: 15.7 g
  • Cholesterol: 17.7 mg

Keywords: corn soup, corn soup with jalapeno , blended corn soup, fresh corn soup

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  1. Love this and have made it a few times! Such fresh, summer flavor! Do you think it would freeze well? Thanks!

  2. It is one of best recipe and blog is looking so pretty.But.But mam may i knw for jalapeño wt they call in India….?Food-world

  3. We enjoyed this soup for dinner last night. I loved the smokey flavor from the charred jalapeño. I do have one question. The recipe calls for 4 cups of chicken or vegetable stock but I only see where you use 2 cups in the blender. I added some of the remaining 2 cups stock to my soup once it was back in the pot before I seasoned. Was this your intent? Soup was delicious and thank you for so many wonderful recipes and photos.

    1. Yes, sorry… and thanks for pointing it out…I just fixed the recipe. Glad you liked it and I appreciate you sharing. 🙂

  4. Goodness you really did a number to make this soup special. Wonderful selection of spices—-but the garnish was over the top—-geez I wrote that without intending to make a pun, but I did and I am laughing. I do so love my own lame jokes.

  5. This soup looks and sounds seriously delicious.. I can imagine how jam packed with flavour it is too. Gorgeous photography, pinned to recreate!

  6. wow, what a lovely plating for a soup, fancy and yet comforting recipe!!!
    tons of crispy renderred bacon topping will be perfect for my licking

  7. Yum! This looks so delicious! I love the addition of the charred jalapeño! Have fun with OITNB – it’s my fav!

  8. This looks so delicious! I love the combination of sweet and spicy and that charred kick!? Heavenly!

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