Easy and delicious, this corn soup is packed with flavor and uses simple, everyday ingredients to their full potential. Made with fresh corn (or frozen), it’s blended until silky smooth, topped with cilantro, jalapeno, and lime, and bursting with the flavors of summer.
We grew corn this summer! I am always overly excited when something actually grows in our garden – it has been such an experiment over the last couple of years. This corn soup is one meal I look forward to making every year; it’s nourishing, fresh, and light, and has become a delicious summer tradition!
What makes this Creamy Corn soup Unique?
- Creamy and Flavorful! The spices add a lovely depth. We add potato to the soup for plant-based creaminess. Lime juice brightens it up and gives it a burst of summer flavor. Add cotija for depth. If inspired, make the charred jalapeno- it elevates!
- It’s easy. This recipe comes together in about 30 minutes—a quick and easy meal.
- It’s highly adaptable. Make it extra rich and creamy with sour cream, or lighten it up and keep it vegan. Either way, you’ll love the flavors.
Easy Corn Soup Recipe Ingredients
- Corn- the star of the recipe, you’ll need 4-5 ears of fresh summer corn, or use 4 cups of frozen corn
- Onion and Garlic – for savory depth of flavor.
- Fresh oregano, thyme, or sage (or substitue with one teaspoon dried herbs)
- Yukon Gold potato, to give the soup creaminess
- Stock or broth – chicken stock, veggie broth or make out corn cobb broth- see chef’s tips.
- Spices – ground coriander, ground cumin, cayenne pepper, black pepper, and salt
- Fresh Lime- to add a citrusy brightness to the soup
- Optional additions: sour cream, cilantro, crumbled queso fresco cheese, charred jalapeno (see notes)
How to make The bEst Corn Soup
Saute. Heat olive oil in a medium pot or Dutch oven over medium-high heat, allowing it to shimmer slightly, which indicates the perfect temperature for cooking. Sauté chopped onion and minced garlic, stirring continuously until they become fragrant and the onion turns translucent, about 3 minutes.
As the aroma fills your kitchen, add fresh herbs, stirring for 1-2 minutes. Then, add diced potatoes and sweet corn with coriander, cumin, and cayenne, to boost the flavor. Season with salt and pepper, then pour in vegetable or chicken stock to create a rich base. Bring to a boil, and cover.
Simmer. Cover the pot and simmer gently, on medium-low heat, until the potatoes are tender, roughly 10 minutes, allowing the flavors to meld beautifully.
Blend. Using a blender or immersion blender, blend the soup until smooth. Be careful when blending hot soup – always hold the lid down firmly with a kitchen towel.
Season. Place the blended corn soup back in the pot, and gently warm it. Adjust salt and pepper to taste. Feel free to increase the spices if you prefer. For extra creamy soup, whisk in a couple of tablespoons of sour cream. Squeeze with a bit of lime juice to taste.
Serve. Divide among bowls, sprinkle with cilantro, cotija cheese, and, if desired, chopped charred jalapeño. I added Urfa biber chili flakes for a little kick.
Storing Creamy Corn Soup
Leftover corn soup will keep up to 4 days in an airtight container in the refrigerator. Or freeze (without sour cream) for 3-6 months.
Serving Suggestions
Serve with crusty bread, sourdough biscuits, classic cornbread, vegan cornbread muffins, popovers, Jalapeño Cheddar Cheese Bread, or focaccia bread.
Chef’s Tips
- Make it vegan: Use veggie broth (or better yet, make a corn cob broth with the corn cobs) and skip the sour cream and cotija.
- Char the Jalapenos: Either grill directly over the grill or gas stove grates, or char in a dry cast-iron skillet on the stove (with the hood on), until charred. Wrap in foil, paper bag or towel, to allow it to soften. Rinse under running water and remove most of the charred peel and all the seeds. Chop finely.
- How to Make Corn Cob Broth – Simmer 4 corn cobs in 8 cups of water, uncovered, for 1 hour. Add aromatics such as onion, garlic, bay leaves or herbs. Reduce to 4-6 cups.
Enjoy the soup and please comment and rate it for us below! xo Sylvia
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Sweet Corn Soup Recipe
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4
- Category: soup
- Method: stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
Easy and delicious, this corn soup is packed with flavor and uses simple, everyday ingredients to their full potential. Made with fresh corn (or frozen), it’s blended until silky smooth, topped with cilantro, jalapeno, and lime, and bursting with the flavors of summer.
Ingredients
- 2 tablespoons extra virgin olive oil or butter
- 1 white or yellow onion, diced (about 2 cups)
- 2 cloves garlic, roughly chopped
- 1 tablespoon fresh oregano, thyme, or sage (or one teaspoon dried)
- 1 1/2 cups Yukon Gold potato, diced or thinly sliced
- 4 cups corn (4-5 ears, kernels removed) or use frozen corn
- 4 cups chicken stock (or veggie stock)
- 1 tsp coriander
- 1/2 tsp cumin
- 1/4 teaspoon cayenne
- optional- pinch turmeric, just for color.
- salt and black pepper to taste
- 2–4 tablespoons sour cream (optional)
- Fresh lime juice to taste
- Garnish: cilantro, crumbled queso fresco cheese, charred jalapeno (see notes)
Instructions
- Saute. Heat olive oil in a medium pot or Dutch oven, over medium high heat. Sauté onion and garlic, stirring until fragrant, 3 minutes. Add fresh herbs, stir 1-2 minutes. Add potatoes, corn, spices, salt and pepper and stock. Bring to a boil.
- Simmer. Cover the pot and simmer gently, on medium-low heat, until potatoes are tender, roughly 10 minutes. Char the jalapeno now, if using- see notes.
- Blend. Using a blender or immersion blender, blend the soup until smooth. Be careful when blending hot soup – always hold the lid down firmly with a kitchen towel.
- Season. Place the blended corn soup back in the pot, and gently warm. Adjust salt and pepper to taste. For a more golden color, add a tiny pinch of turmeric. Feel free to increase the spices if you prefer. For extra creamy soup, whisk in a couple of tablespoons of sour cream. Squeeze with a bit of lime juice to taste.
- Serve. Divide among bowls, sprinkle with cilantro, cotija cheese, and, if desired, chopped charred jalapeño. I added Urfa biber chili flakes for a little kick.
Notes
Charred Jalapeno – Either grill directly over the grill or gas stove grates, or char in a dry cast-iron skillet on the stove (with the hood on), until charred. Wrap in foil, paper bag or towel, to allow it to soften. Rinse under running water and remove most of the charred peel and all the seeds. Chop finely.
Store: Soup will keep for up to 4 days in the fridge, or freeze (without sour cream, which can become grainy) for up to 3-6 months.
Nutrition
- Serving Size: 1 cup
- Calories: 242
- Sugar: 13.8 g
- Sodium: 183.2 mg
- Fat: 9.1 g
- Saturated Fat: 1.5 g
- Carbohydrates: 40.2 g
- Fiber: 4.8 g
- Protein: 6.2 g
- Cholesterol: 0 mg
I made the corn soup today and I absolutely loved it! Followed the recipe exactly. I will be making this again and sharing the recipe
So glad to hear this!
Mine was not as pretty as the photo, but still incredibly delicious! Followed the recipe, except did not add sour cream and zhuzshed (how DO you spell that?!) seeded fresh jalapeño rings and chopped cilantro on top. Highly recommend!
Ha…that looks close enough! So glad you enjoyed. 🙂
Is the calorie count correct, 351 calories for a 1 cup serving The recipe says it makes 4 servings, but with 4 cups of broth + 4 cups of corn + 1.5 cups of potatoes, it must make at least 8 cups, even if it cooks down a lot. So 4 people would have 2 cups each, right? That would over 700 calories per serving! Am I missing something? It looks delicious but I might not “spend” that many calories on soup.
HI Lyn, I know it seems like it should make 8 cups, but I believe it only makes 4 once blended? I may be wrong! Also, there was an error in the nutritional label so I fixed that.
Thank you so much for this great recipe. I made the corn broth it’s so easy to make and so yummy!!!thank you for sharing love it!
So glad you enjoyed Monique!
Can I serve it cold in small portions in a verrine. thank you
Hey Karen- that is a great question! I have never tried this soup chilled. I don’t see why not though?
Really nice soup! I added some extra spices like allspice, cayenne, and Aleppo. Love the body of it with the potatoes!
Yum, glad you enjoyed!
um…this is literally heaven in a bowl!!!
Love this and have made it a few times! Such fresh, summer flavor! Do you think it would freeze well? Thanks!
Yes, it freezes great- added some notes to the post.
It is one of best recipes and blog is looking so pretty.
We enjoyed this soup for dinner last night. I loved the smokey flavor from the charred jalapeno.
Glad you liked it and I appreciate your comment. 🙂
This looks absolutely wonderful, thank you for sharing!
Thanks for visiting again Mary….always appreciated.
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.
Ha ha….I am laughing too!
Beautiful, pinned!
This soup looks and sounds seriously delicious.. I can imagine how jam packed with flavour it is too. Gorgeous photography, pinned to recreate!
Thanks Thalia!
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
Bacon would be delicious!!
Yum! This looks so delicious! I love the addition of the charred jalapeño! Have fun with OITNB – it’s my fav!
Thanks Liz….yes we’ve been enjoying it!!
This looks so delicious! I love the combination of sweet and spicy and that charred kick!? Heavenly!
thanks Millie…your blog is looking good!
Beautiful soup, and the toppings are just perfect.
Have a nice week
You too… thanks Ines!