Get ready to tantalize your taste buds with a bowl of Spicy Summer Corn Soup that’s bursting with flavor and warmth! This delightful Mexican-inspired dish combines the sweetness of fresh corn with a kick of jalapeño and the creamy richness of coconut milk, making it the perfect summer treat. Whether you're hosting a backyard barbecue or simply craving a comforting bowl of soup, this recipe is sure to impress your family and friends. In just 25 minutes, you can whip up a vibrant, satisfying dish that will leave everyone asking for seconds. Dive into the recipe below and discover how easy it is to create this culinary masterpiece!
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 jalapeño, chopped
- 1 cup coconut milk
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat and add a splash of olive oil. Sauté the chopped onion until translucent and soft, approximately 3-4 minutes.
- Add minced garlic and chopped jalapeño to the pot, stirring continuously for about 1 minute to release their aromatic flavors without burning.
- Pour in the corn kernels and vegetable broth. Bring the mixture to a gentle boil, then reduce heat and simmer for 10-12 minutes, allowing the corn to become tender and infuse the broth with its sweet flavor.
- Using an immersion blender, carefully blend the soup until it reaches a smooth, creamy consistency. If you prefer a chunkier texture, blend only half the soup and leave some kernels whole.
- Stir in the coconut milk, which will add richness and a subtle tropical undertone to the soup. Simmer for an additional 2-3 minutes.
- Season with salt and pepper to taste, adjusting the spice level by adding more jalapeño if desired.
- Serve hot, garnished with fresh cilantro, a drizzle of cream, or toasted corn kernels for added texture.
Tips
- Use Fresh Corn: If possible, opt for fresh corn on the cob for the best flavor. Simply cut the kernels off the cob and add them to your soup for a sweet, crunchy texture.
- Adjust the Spice Level: If you prefer a milder soup, remove the seeds from the jalapeño before chopping. For an extra kick, add more jalapeño or even a dash of cayenne pepper.
- Blend to Your Liking: For a creamier soup, blend it thoroughly with an immersion blender. If you enjoy a chunkier texture, blend only half of the soup and leave some corn kernels whole for added bite.
- Garnish Creatively: Elevate your soup's presentation by garnishing with fresh cilantro, a swirl of coconut cream, or toasted corn kernels. This not only adds visual appeal but also enhances the flavor profile.
- Make It Ahead: This soup can be made in advance and stored in the fridge for up to three days. Just reheat gently on the stove before serving.
- Pair with Sides: Serve your Spicy Summer Corn Soup with crusty bread or a refreshing salad to make it a complete meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 6g
Fat: 14g
Saturated Fat: 10g
Cholesterol: 0mg
