How to make Mexican Corn Soup Recipe - Corn soup with wonderful flavours of roasted capsicum and jalapeno.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Sweet Corn , Oil ( ऑइल )

Cuisine : Mexican

Course : Soup

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Mexican Corn Soup

Mexico, wild and barren in the north and sultry and hot in the south, offers a cuisine that reflects the culture of the country – colourful, rich, invigorating and always, always festive! 
The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.

You can also find more Soup recipes like Bhuni Makai Ka Soup, Chicken Coconut Rasam, Sabz Makai Kali Mirch Ka Shorba, Prawn Ball Soup. Or try out these recipes from Mexican Cuisine like Posole, Arroz Blanco, Salsa Fresca, Tomacado.

Mexican Corn Soup Recipe Card

Mexican Corn Soup

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Mexican Corn Soup

  • Sweet Corn drained 7 tablespoons

  • Oil 2 tablespoons

  • Onions chopped 2 medium

  • Celery chopped 1 tablespoon

  • Garlic 5-6 cloves

  • Carrot 1 medium

  • Salt to taste

  • Coriander powder 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Vegetable stock 3 cups

  • Pickled jalapenos 1 slice

  • Red capsicum roasted chopped 1 medium

  • Fresh coriander leaves a few sprigs


Step 1

Heat 2 tbsps oil in a deep non stick pan. Add onions and celery. Crush garlic and add and saute for 2 minutes.

Step 2

Cut carrot into small pieces and add along with salt, coriander powder, cumin powder and mix well. Add vegetable stock, cover and cook for 2 minutes.

Step 3

Add 4 tbsps corn, cover and continue to cook. Add jalapeno and cook till carrot is soft. Strain the stock into a bowl and put the solids into a mixer jar. Add ¼ cup cold vegetable stock and grind till smooth.

Step 4

Pour the stained stock back into the pan add the puree and mix well and bring to a boil. Add 3 tbsps sweet corn, most of the roasted capsicum and mix.

Step 5

Pour into a soup bowl and serve piping hot garnished with remaining roasted red capsicum and a sprig of fresh coriander leaves.

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