Mexican corn soup
with avocado tortilla and black olives!

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Mexican corn soup

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Adjust Servings:
3 tbsp. Butter
6 ears of corn, kernels cut off from cobs Corn do not discard the cobs
1 medium red Onion
1 Bay leaves
1 big Potatoes
4-6 cups chicken stock
2 cloves Garlic
1 tbsp. coriander seeds
1/2 cup Dry white wine
1 cup Heavy Cream
1 tbsp. Atlantic salt
4 tortilla torn bu hand
1 tbsp. oil
1/2 cup Gouda cheese grated, can be any hard cheese
sliced Avocado
cut finely black olives
to garnish parsley coriander can be used as well
sprinkle on top Olive oil

Nutritional information

Serving size
Total Fat

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  • Gluten Free
  • Vegeterian


  • Finishing



Soups are in most cases underestimated in my opinion, they are a part of almost every winter meal but they tend to have a clear role at the dinner table, as a starter dish or as an opening course, in most cases never the main dish.

There are soups which are a full satisfying meal, such as the Tuscan bread soup or the Hungarian Goulash which will send you straight for a nap, these kind of soups are the center of our meal, the ultimate winter comfort food.

Summer and spring soups such as the strawberry soup or the roasted tomato soup are much lighter and may function as a perfect starter or aperitif, being a perfect appetite opener.

The Mexican corn soup (hint, it’s not really Mexican…) is a full satisfying meal as well, a cool mid-week winter dinner with a restaurant style quality on one hand and a homey comforting food on the other.

The corn soup is made out of fresh corn, we cook it with the cobes for extra flavor, in this soup you can use pre-cooked corn (from fresh corn of course) or fresh uncooked corn, but in any case, try to avoid the canned industrial corn, it tastes totally different and will add a metallic flavor to the soup.

Liquids are replaced with chicken stock, it’s not a must, you can use water as well but the stock really adds to the umami flavor of the soup.

I like to grind the soup with a food processor, however in most cases don’t screen the little bits of corn. If you want a restaurant style soup, use a fine mesh to strain the little bits of corn, ending up with a smooth liquid. personally, I like my soup to have different textures, this gives the corn soup a country side look and feel.

Lastly why Mexican? Well it has all the Mexican fundamental elements, corn, coriander and tortilla (I would add black beans but like I said, this is a quick dinner…).


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15 minutes

starting the soup

Place the butter and sage in a big saucepan, wait for the butter to melt completely and add the red onion, 2/3 of the corn kernels and potatoes. Sauté the vegetables for 5 minutes, add the corn cobs, chicken stock, garlic and coriander seeds, cook for 10 more minutes.

25 minutes

Finishing the soup

Discard the corn cobs and transfer the soup into a blender or food processor, pulse into a smooth paste (you might need to do it in batches).
Return the soup into the saucepan, pour in the white wine, add the remaining 1/3 corn kernels and cook for another 5 minutes.
Reduce heat to medium-low, pour the cream season with salt and cook for another 10 minutes.

10 minutes

working on the soup's additions

While the soup is cooking, preheat your oven to 150c/330F. Tear the tortillas by hand into random shapes, sprinkle with sunflower oil and spread the grated cheese on top, place in the oven for a few minutes until golden crispy, set aside to cool.
Slice the avocado and olives and tear the parsley by hand.


assembling the soup

In a medium bowl, pour in the hot soup, place the a few pieces of avocado, a teaspoon of olives and 2-3 tortillas. sprinkle with olive oil and serve immediately.


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