Easy Fresh Corn Soup Recipe

The summer before she turned 2, my daughter went through a corn craze. She could chow down an entire cob of corn in a matter of minutes, going through 2-3 fresh corn cobs in a single sitting. For a kid that weighed about 20 pounds, that was fairly impressive.

My son was not far behind. He demanded corn for lunch, dinner and occasionally, in his cheese arepas for breakfast. So, I had to satisfy their corn cravings - and this soup came to be.

It was the perfect balance between the sweet flavor of corn on the cob, the creamy texture that kids love, and the flavorings and spices that appeal to me as an adult with an a developed palette. The fact it was easy to freeze made it a hit for meal prep, too.

I must have made this sweet corn soup about 10 times last summer alone. With the rate things are going, I expect to make it 20 times more this year!

This high fibrous vegetable is packed full of folate (perfect for pregnant women!), Vitamins B and C, magnesium and potassium. It has huge benefits to the wellbeing of our body by creating healthy red blood cells, providing energy and combatting fatigue. 

Corn kernels (fresh or frozen) make for a hearty meal that helps you stay fuller for longer - and my Mexican street corn soup recipe offers a comforting dish that highlights this sweet seasonal vegetable's vibrant flavor and wonderfully satisfying texture. 

As you probably know by now, I love to travel. But what I love most about travelling (aside from making wonderful memories with my family and friends), is exploring the food on offer. 

I already shared with you in a previous post my Matzo brei chilaquiles recipe which is a Mexican twist on traditional matzo brei, inspired by my travels. Each time I visit, there are always new ideas that find their way into my kitchen. 

Mexican cuisine is renown for its layers flavors and spices, and also its ability to bring people together for any occasion. Think nachos or mini corn in a cup appetizers in front of the Sunday sports game, or Halloween parties with my Mexican Skeleton Elote. There is something about their way of cooking, their presentation and the type of meals they specialize in that is so appealing. 

Want to learn more about Mexican cuisine? You can find my entire Mexican recipe archive right here.

First, heat the olive oil in a large soup pot over medium heat. Add the onions, carrots, potatoes, and celery into the pot and sauté for 5-7 minutes until the onions become translucent.

Add the garlic, turmeric, salt, and black pepper to the mix and stir for a few seconds. (It should smell delicious!)

Next, add in the corn cobs and pour boiling water over them until it almost reaches the tops of the cobs. Then, bring your stock to a boil.

Once boiling, reduce the heat to low, cover and simmer for 15 minutes or until potatoes are tender.

Once the potatoes and carrots are soft, remove the corn from the mix and let them cool slightly. Once cooled, cut the kernels of, reserving 1 cup of kernels to to be kept whole. Add the remaining kernels to a blender or food processor.

Next, remove the other vegetables from the soup with a slotted spoon and add them to the blender. Blend until smooth, adding some soup liquid if necessary. (Blend in batches if needed).

Bring the soup to a boil, then reduce the heat and simmer for 3-4 minutes. (Add more boiling water if you prefer a thinner soup.)

Serve hot, garnished with chopped green onions, sour cream or chili, if desired.

Want more Mexican corn recipes? Try my Spiced Mexican Street Corn recipe for a grilled corn that is bursting with tangy herbs, sharp spices and creamy cheese. Or try something different with my sweet and spicy gluten-free Mexican Cornbread (by far, one of my ultimate food cravings!).

For an amazing soup and grilled cheese combo, try my eggplant grilled cheese.