Sweet Chili Corn Soup
Corn is one of my all time favorite ingredients. It tastes delightful on its own or it can be made into a number of sweet or savory dishes. During the summer months, I eat corn weekly (typically on the cob, slathered in butter) and this year I’ve been trying out a number of different recipes from cakes to pancakes, sauces to soups. Personal fave right now: peaches and corn with some fresh burrata (but that’s for another post).
It’s hard to determine whether I enjoy sweet corn or a hit of spice so why not mix it up with a bit of both worlds? The natural sweetness of the corn, a hint of honey and a kick from chilis is the perfect flavor bomb for this easy-peasy summer soup. You basically just throw the ingredients in a pot and blend them up… basically.
Check it out below!
| Servings | people |
- 1 corn on the cob shucked
- 1 medium shallot diced
- 1/2 carrot diced
- 1 medium orange bell pepper diced
- 2 cloves garlic minced
- 4 cups frozen corn (frozen seems to have more flavor)
- 1 medium sweet onion diced
- 1 teaspoon Paprika
- 1/2 teaspoon corrander
- pinch cayenne
- 1 teaspoon salt or to taste
- 2 litres chicken stock or if making vegetarian, use vegetable stock
- 1/4 cup honey
- 2 tablespoon lime juice
- 2 tablespoons chili oil to garnish
- chili flakes to garnish
- 4 tablespoons sour cream to garnish
- 1 whole lime sliced into wedges
Ingredients
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Directions
In a medium pot add corn on the cob in enough water to cover the corn entirely. Place on high heat until water starts to boil. Cook corn for about 7-8 minutes or until kernels are tender. Remove from water and allow to cool.
In a large pot on medium-high heat add grapeseed oil, onion, shallot, carrots, orange bell pepper, frozen corn, garlic, paprika, cayenne, corriander and a pinch of salt. Reduce heat to medium and saute for 6-8 minutes. Add half the stock and cook until vegetables are soft. Transfer mixture to a blender and blend until smooth. Transfer blended mixture through a mesh sieve to get the soup extra smooth and place back into a pot on medium low heat.
Add honey, lime juice and additional stock to desired consistency. Season with additional salt to taste.
To Serve
Cut corn off the cob and set aside. Dish soup into desired bowls and garnish with a dollop of sour cream, fresh corn off the cob, a pinch of chili flakes and a drizzle of chili oil. Top with a lime wedge and enjoy! xo
Notes
- Use your own palette to determine if you want more seasoning or less. I prefer more but don’t be shy, you do you!
- I add diced avocado for some extra texture
- You can use whatever type of corn you would like, I find frozen has the most flavor (oddly enough)
- The carrot and bell pepper give the soup a better color and it doesn’t hurt to sneak in some more veggies!
- On hot days, eat this soup chilled. It tastes just as good!
- To make vegan, omit the sour cream and ensure you use veggie stock!