Easy and delicious, this corn soup is packed with flavor and makes use of simple, everyday ingredients to their fullest potential. Whether using fresh corn or frozen, it’s blended until silky smooth and topped with cilantro, jalapeño, and lime, bursting with the flavors of summer.

We had a bumper crop of corn in our garden this summer! It’s always a thrill to see what grows, and this corn soup is one of my favorite dishes to make during the season. It’s nourishing, fresh, and light, and has become a cherished summer tradition.

What Makes This Corn Soup Unique?

• Creamy and Flavorful! The blend of spices adds depth, while the potato contributes a plant-based creaminess. A squeeze of lime elevates the soup with a burst of summer brightness.
• It’s Easy. This dish comes together in about 30 minutes, making it a quick and delightful meal.
• Highly Adaptable. Whether you want it rich and creamy with sour cream or light and vegan, this soup is flexible to fit your dietary needs.

Corn Soup Recipe Ingredients

• Corn: 4-5 ears of fresh corn or 4 cups of frozen corn.
• Onion and Garlic: For savory depth.
• Fresh herbs: Oregano, thyme, or sage (or substitute with one teaspoon of dried herbs).
• Yukon Gold Potato: This adds creaminess to the soup.
• Stock or Broth: Use chicken stock, vegetable broth, or make your own corn cob broth (see Chef’s Tips).
• Spices: Ground coriander, ground cumin, cayenne pepper, black pepper, and salt.
• Fresh Lime: To add a zesty brightness.
• Optional Additions: Sour cream, cilantro, crumbled queso fresco cheese, and charred jalapeño (if desired).

How to Make Corn Soup

1. Saute.

   Heat olive oil in a medium pot or Dutch oven over medium-high heat. Once shimmering, add chopped onion and minced garlic, stirring for about 3 minutes until fragrant and the onion becomes translucent.

2. Simmer.

   Stir in fresh herbs and continue stirring for 1-2 minutes. Next, add diced potatoes and sweet corn, followed by the spices, salt, and pepper. Pour in the stock and bring it all to a boil, then cover the pot and reduce the heat to simmer for about 10 minutes, or until the potatoes are tender.

3. Blend.

   Use a blender or immersion blender to puree the soup until smooth. Be cautious with hot soup—always use a kitchen towel to hold the lid firmly while blending.

4. Season.

   Return the blended soup to the pot, warming it gently. Taste and adjust the seasoning with salt and pepper as needed. For an extra rich experience, whisk in a couple of tablespoons of sour cream and squeeze in some lime juice.

5. Serve.

   Pour the soup into bowls and sprinkle with cilantro, crumbled queso, and if desired, chopped charred jalapeño. For an added touch, try throwing in some chili flakes for a kick!

Storing Corn Soup

Leftover corn soup can be stored in an airtight container in the fridge for up to 4 days. If you have more than you can use, feel free to freeze it (without sour cream) for 3-6 months.

Serving Suggestions

This creamy corn soup pairs beautifully with crusty bread, sourdough biscuits, cornbread, vegan cornbread muffins, popovers, or focaccia. Enjoy the delightful combination!