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A serving of Mexican street corn soup

Mexican street corn soup

A star rating of 3.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Serve up a bowl of this spicy Mexican soup for lunch or supper. Made with lime, green chilli and smoked paprika, it's full of interesting flavours

  • Healthy
  • Vegetarian
Nutrition: Per serving
low inkcal236
high infibre7g


  • 1 tbsp vegetable oil
  • 3 x 198g cans sweetcorn, drained
  • 1 small onion, chopped
  • 1 large potato, peeled and cut into 1cm cubes
  • 1 tsp smoked paprika, plus extra to serve
  • ½ tsp ground cumin
  • 900ml fresh vegetable stock
  • 1 lime, ½ juiced, ½ thinly sliced
  • 1 green chilli, thinly sliced
  • 60g feta, crumbled


  • STEP 1

    Heat half the oil in a wide, deep saucepan over a medium-high heat. Tip in the sweetcorn, keeping it in a single layer as much as possible. Cook undisturbed for 2 mins so the kernels turn golden on the bottom. Stir, spread out again and repeat until the sweetcorn is golden and charred in spots. Cook for another 1 min, stirring, then tip into a large bowl.

  • STEP 2

    Add the remaining oil to the pan and fry the onion and potato for 3-4 mins until slightly softened and pale golden. Add the spices and cook for a further minute, then pour in the stock. Spoon 3 tbsp of the sweetcorn into a small bowl, then add the rest to the pan. Bring to the boil, then reduce the heat to a simmer, cover and cook for 5-10 mins, or until the potato is fully softened.

  • STEP 3

    Remove the pan from the heat and squeeze in the lime juice. Blitz using a hand blender (or tip into a blender to do this) until smooth and creamy. Season to taste. Divide the soup between four bowls and top with the reserved sweetcorn, the chilli, lime slices, feta and a sprinkle of paprika.

Recipe from Good Food magazine, June 2022

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A star rating of 3.5 out of 5.2 ratings

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