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Mexican Style Corn Soup

  • Author: Helen
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30
  • Yield: 4 large bowls 1x
  • Diet: Vegan


A thick and creamy corn soup with a Mexican twist.

Serves 4. Use the scaling buttons below to double or triple the quantity.



Roasted Corn:

  • 100g (or 3/4 cup) defrosted frozen corn
  • 1/2 tbsp olive oil
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt

Corn soup:

  • 1 white onion -  finely chopped
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper
  • 3 cloves of garlic - crushed
  • 600ml (or 2 1/2 cups) vegetable stock
  • 650g (or 23 oz) frozen corn
  • 1 lime - juice
  • 60ml (or 1/4 cup) sour cream
  • 1/2 tsp salt
  • 1/2 tsp ground pepper

Optional toppings:

  • Grated cheddar or similar hard cheese
  • Coriander
  • Jalapeños


Roasted Corn Topping:

  1. Heat your oven to 180 degrees Celsius or 350 degrees Fahrenheit 
  2. Gently remove all moisture from the corn with some kitchen paper and add it to a baking tray
  3. Add olive oil, paprika, cayenne pepper and salt. Mix until the seasoning is evenly distributed
  4. Place on a high shelf in the oven and bake for 10-15 minutes. Turn the corn with a spoon half way.
  5. When the corn starts to turn brown remove from the oven and set aside to cool.


  1. Place your pan on a medium heat, add oil and gently fry the onions until soft
  2. Add the paprika, cumin, cayenne and garlic and fry for a further two minutes
  3. Pour in the vegetable stock, add the corn and simmer on a low/medium heat for 10 minutes
  4. Puree the soup with a countertop or hand blender 
  5. Pour back into the pan and add the cream, lime juice, salt and pepper. Taste and adjust seasoning if necessary or add more a little water if the soup is too thick.
  6. Ladle into bowls, add roast corn and other toppings. 


Nutritional information is for 1 bowl of soup without toppings.

  • Category: Main
  • Cuisine: Mexican


  • Serving Size: 1
  • Calories: 228
  • Sugar: 12g
  • Sodium: 387mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 8g
  • Protein: 7g
  • Cholesterol: 5g

Keywords: Mexican Style Corn Soup