How to make Mexican Corn Soup -
Corn soup with wonderful flavours of roasted capsicum and jalapeno.- A creamy, cheesy, veggie filled soup that's layered with Mexican flavors and sure to satisfy! An instatnt crowd pleaser recipe
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Sweet corn (मकई के दाने), Onions (प्याज़ )
Cuisine : Mexican
Course : Soups
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For more recipes related to Mexican Corn Soup checkout Sweetcorn Chowder, Sweet Corn Soup, Sweetcorn Crabmeat Soup, Corn and Pepper Soup . You can also find more Soups recipes like Potato Corn Soup Tomato And Fresh Basil Soup Tomato And Basil Soup Lemon And Tortilla Soup
Mexican Corn Soup Recipe Card
Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!
Prep Time : 21-25 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Mexican Corn Soup Recipe
Sweet corn drained 7 tablespoons
Onions 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
Method
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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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
