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Mexican Corn Soup is a creamy #SoupRecipe from the Mexican Cuisine. This #MexicanCornSoup is made with sweet corn kernels, jalapeno, cream and freshly made salsa. You can now make this rich #CornSoup with Cookd’s simple recipe. Do try this recipe and share your feedback with us.
Mexican Corn Soup Recipe:
Sweet Corn Kernels – 1 Cup
Oil – 2 tbsp
Garlic – 2 tbsp
Onion – ¼ Cup
Jalapeno (chopped) – 1 tsp
Cumin Powder – ½ tsp
Red Chilli Powder – ¼ tsp
Salt – 1 ¼ tsp
Vegetable Stock / Water – 2 ½ Cups
Cream – 3 tbsp
Toppings:
Jalapeño (Slices) – 2 tbsp
Sweet Corn Kernels – ¼ Cup
Oil – 1 tsp
Paprika powder (optional) – ¼ tsp
Salsa / Pico de Gallo:
Onion (chopped) – ¼ Cup
Tomato (chopped) – ¼ Cup
Coriander Leaves (chopped) – 2 tbsp
Lemon Juice – 1 tsp
Cumin Powder – A Pinch
Salt – A Pinch
Cooking Instructions:
1. In a pan, heat oil and add the chopped garlic, onion and jalapeno. Saute until the onion turns translucent.
2. Add the cumin powder, red chilli powder, salt and the sweet corn kernels. Saute for 1 minute.
3. Add 1 cup of vegetable stock and simmer, covered, for 5 minutes.
4. Blend into a smooth puree. Add the puree back into the pan and add 1 ½ Cups of vegetable stock to the corn puree. Bring to a boil.
5. Add the cream and turn off the heat.
6. For the topping, we are going to make a fresh Salsa, also known as Pico de Gallo. In a small bowl, combine the chopped onion, chopped tomato, coriander, lemon juice, cumin powder and salt. Set this aside.
7. Heat a pan, add some oil and saute the corn kernels for 2 minutes, or until cooked.
8. Top the soup with some of the sauteed corn and some Pico de Gallo (fresh salsa).
9. Arrange some jalapeño slices on top, and sprinkle a pinch of paprika on top. Mexican Corn Soup is ready to serve!
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