This spicy and savory Mexican Sweet Corn Soup is a delicious vegan soup recipe that comes together in minutes. Flavors of chipotle, garlic and red peppers are simmered with corn and fresh lime juice for a well-blended soup that is comforting and bright.

one white bowl of sweet corn soup with lime

Mexican Sweet Corn soup is a great way to warm up during the cooler temperatures or just whenever you are craving a bowl of soup that is filled with fresh and fragrant flavors. Soups with corn are my favorite because they are so versatile and easy to customize with different ingredients.

This recipe for sweet corn soup is healthy, quick, and made with whole ingredients that are great for whenever you are wanting to enjoy something light and easy.

Make this Mexican soup at home for busy weeknights or Sunday dinners whenever you are craving your favorite fall recipes. This soup does not lack flavor and is great by itself or with the main meal! You will be glad you made this recipe.

Why You Should Make This Healthy Mexican Recipe

  • Simple: This recipe is so easy to make and basically made in one pot! Just grill the corn while the flavors simmer and you’ll have a quick dinner ready in less than 30 minutes.
  • Rich with Flavor: Warm spices and smoky adobo sauce are mixed into the savory vegetable broth and create bold flavors that are satisfying and tasty.
  • Versatile: Add extra vegetables to this recipe or leave out the peppers for a nonspicy version. Serve this soup with rice, crackers, or bread!
one close up of bowl of Mexican sweet corn soup recipe with cilantro

Ingredients You will need

This is just a list of ingredients you will need to make this Mexican Sweet Corn Soup. The full measurements are listed further down this post.

onion, finely chopped
celery, finely chopped
garlic, minced
red peppers, one jar of peppers drained and chopped
coriander leaves, also known as cilantro, chopped
oil, olive
vegetable stock
chipotle in adobo sauce, usually found in the canned sections at grocery stores near the jalapeños
smoked paprika
cumin
corn, shucked and on the cob
lime juice

corn, chipotle pepper, oil, veggie broth, salt, pepper, peppers, cilantro, celery, limes, garlic, onion, cumin, paprika

How to Make This Mexican Sweet Corn Soup

  • Slice veggies: First, prepare the vegetables and herb.
  • Cook onion: Next, heat olive oil in a pot over medium-high heat. Add the chopped onion and garlic and sauté until fragrant and onion is translucent.
  • Add celery: Add the chopped celery and cook until slightly softened.
  • Stir in spices: Next, stir in the vegetable stock, red pepper, chipotle in adobo sauce, smoked paprika, and cumin. Stir well.
  • Simmer: Then, reduce the heat to low and simmer the mixture for 15 minutes.
  • Preheat: Meanwhile, heat a griddle pan over medium-high heat.
  • Season the corn: Next, shuck the corn and brush with oil. Season with salt and pepper.
  • Cook the corn: Place the cobs onto the hot pan and cook for about two minutes, turn the corn, and cook for two minutes more. Repeat until all four sides of the corn are charred.
  • Cut the corn: Then, hold the cooled corn over a shallow bowl, and with a knife, slice the kernels off the cob into the bowl.
  • Blend the soup: With an immersion blender, blend the soup. Next, add in the corn and lime juice.
  • Serve: Remove the soup from heat and ladle into bowls. Garnish with chopped cilantro and serve with lime wedges.
chopping celery with knife on cutting boardMex
blending sweet corn soup with immersion blender

Recipe Notes, Tips, and Substitutions

  • Protein: For a non-vegan or vegetarian option, add sliced or shredded cooked chicken to the recipe. You can also add black beans, garbanzo, or kidney beans.
  • Leftovers: Serve the leftovers in an airtight container in the refrigerator for up to five days. Freeze this soup in a freezer-safe bag or container for up to four months.
  • Reheating: To reheat, thaw the soup in the refrigerator and warm in the microwave or on the stovetop.
  • Extra heat: For extra spice, add jalapeños or cayenne pepper to this Mexican sweet corn soup.
  • Oil: Use any kind of oil with a high smoke point.
  • Corn: If you do not have corn on the cob, then frozen corn kernels will work.
two bowls of Mexican sweet corn soup recipe with spoons and lime wedges

Frequently Asked Questions

Is sweet corn soup healthy?

This recipe for sweet corn soup is healthy because it is made with fresh and wholesome ingredients that are gluten-free and rich in fiber. Heart-healthy and packed with nutrients.

Is it okay to eat soup every day?

If you want to have a bowl of soup every day that is filled with fresh veggies, then you should! Soup is a much healthier option than other alternatives. They are filling and satisfying.

Should corn be boiled before grilling?

The quick answer is no. You do not need to boil corn before you grill it. The corn will cook as it grills over medium heat. You may also boil the corn if you prefer to cut down on the grill time.

one bowl of Mexican sweet corn soup with lime and cilantro with spoon

More Soup Recipes

Crockpot Tortilla Soup

Lemon and Parmesan Chicken Orzo Soup

Tomato Rice Soup

Creamy Chicken Enchilada Soup

Chicken Lemon Rice Soup

Homemade Vegetable Soup

top view of corn soup in white bowl

Mexican Recipes you will enjoy

Mexican Street Corn Salad

Grilled Chicken Bowl

Shrimp Salad Recipe

Chipotle Chicken Pasta

Shrimp Cocktail Recipe

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one bowl of Mexican sweet corn soup

Mexican Sweet Corn Soup

This spicy and savory Mexican Sweet Corn Soup is a delicious vegan recipe that comes together in minutes. Flavors of chipotle, garlic, and red peppers are simmered with corn and fresh lime juice for a well-blended soup that is comforting and bright.

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Course: Appetizer, Main Course, Side Dish, Soup

Cuisine: Mexican

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 176kcal

Instructions

  • Finely chop the onion, celery, garlic cloves, red peppers, and coriander.

  • Heat olive oil in a soup pot, over medium-high heat. Add onion and garlic, sauté until garlic is fragrant and onion is translucent.

  • Add chopped celery and cook until slightly softened. Stir in the vegetable stock, red pepper, chipotle in adobo sauce, smoked paprika and cumin.

  • Stir well, reduce the heat to low, and let simmer for 15 minutes.

  • Meanwhile, heat a griddle pan over medium-high heat. Shuck the corns and brush with olive oil. Season with some salt and pepper. Place the cobs onto the hot pan.

  • Cook for about 2 minutes, give the cob a quarter turn and continue cooking for 2 minutes more. Repeat until all four sides are cooked and charred.

  • Once done, remove and let cool at room temperature for about 10 minutes. Now hold the tip of the cob into a shallow bowl.

  • Using a sharp knife, carefully slice down along the cob to remove all the kernels into the bowl, set aside.

  • Now using an immersion blender, blend the soup. Add in the corn and lime juice, cook for 5 minutes more.

  • Remove from the heat and ladle into soup bowls. Garnish with chopped coriander and serve with lime wedges.

Notes

  • Protein: For a non-vegan or vegetarian option, add sliced or shredded cooked chicken to the recipe. You can also add black beans, garbanzo, or kidney beans.
  • Leftovers: Serve the leftovers in an airtight container in the refrigerator for up to five days. Freeze this soup in a freezer-safe bag or container for up to four months.
  • Reheating: To reheat, thaw the soup in the refrigerator and warm in the microwave or on the stovetop.
  • Extra heat: For extra spice, add jalapeños or cayenne pepper to this Mexican sweet corn soup.
  • Oil: Use any kind of oil with a high smoke point.
  • Corn: If you do not have corn on the cob, then frozen corn kernels will work

Nutrition

Calories: 176kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 770mg | Potassium: 478mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4541IU | Vitamin C: 152mg | Calcium: 43mg | Iron: 2mg