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Ala Mexicana Corn Soup Recipe

Spice up your life with this vibrant Ala Mexicana Corn Soup! A gourmet recipe featuring sweet corn and zesty Mexican flavors, this creamy soup is perfect for a cozy night in or a festive gathering. Made with fresh corn on the cob, this recipe delivers a burst of authentic Mexican taste in every spoonful.

Prep Time 20 mins
Cook Time 65 mins
Calories 307.2 kcal
Protein 19g
Rating 4.7 (3 Reviews)
Ala Mexicana Corn Soup 75

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ala Mexicana Corn Soup

  • 4 cloves minced garlic
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 fresh jalapeño pepper, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1 medium carrot, chopped
  • 2 celery stalks, chopped
  • 6 cups chicken stock
  • 4 corn cobs (about 4 ears of corn)
  • 1 roasted red bell pepper, diced
  • 2 tablespoons chopped fresh coriander (cilantro)
  • 1/4 teaspoon cayenne pepper, optional
  • corn tortilla strips, for garnish
  • 2 1/2 cups water

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How to Make Ala Mexicana Corn Soup

  1. Heat 2 tablespoons olive oil in a large kettle over medium-low heat. Add 4 cloves minced garlic and cook for 1 minute, stirring frequently. Add 1 medium yellow onion, chopped, and 1 jalapeño pepper, minced (remove seeds for less heat), and cook until softened, about 5 minutes, stirring occasionally.
  2. Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 minutes, stirring constantly.
  3. Add 1 medium carrot, chopped, and 2 celery stalks, chopped. Cook for 5 minutes, stirring occasionally.
  4. Pour in 6 cups vegetable or chicken stock, add 4 corn cobs (about 4 ears of corn), and 2 1/2 cups water. Bring to a simmer, reduce heat, and cook for 15 minutes.
  5. Remove corn cobs from the soup and reserve approximately 1 cup of corn kernels. Add the remaining corn kernels to the soup and simmer for 12-15 minutes, or until the kernels are very tender.
  6. Carefully transfer the soup in batches to a blender. Blend each batch on high speed for at least 1 minute, until completely smooth. Let cool to room temperature.
  7. In a small saucepan, boil the reserved 1 cup of corn kernels in boiling water for 2-4 minutes, or until tender. Drain and rinse under cold water to stop the cooking process.
  8. Stir the cooked corn kernels, 1 roasted red bell pepper (diced), 2 tablespoons chopped fresh cilantro, 1/4 teaspoon cayenne pepper (optional), salt, and pepper to taste into the cooled soup. Adjust seasoning as needed.
  9. Serve the soup chilled or at room temperature. Garnish with fried tortilla strips.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

39g

Fat

8g

Carbs

16g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Soups Stews Vegetables American Mexican Southwestern United States Holiday Event Stove Top Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something Corn Equipment 4 Hours Or Less