Home
Recipes
Vegan
Mexican charred sweetcorn soup

Vegan Mexican Sweetcorn Soup Recipe with Ancho Chillies

Mexican charred sweetcorn soup

Name: Mexican charred sweetcorn soup
Total time: 45 min
Yield: Serves 4
Cuisine: Mexican
Ingredients: 1 dried ancho chilli see notes below; 2 tbsp vegetable oil plus a little extra; 1 onion finely chopped; 2 sticks celery finely chopped; 3 cloves garlic finely chopped; 2 tsp sweet smoked paprika; 2 tsp ground cumin; 4 roasted red peppers from a jar chopped; 1 litre vegetable stock; 2 corn on the cob; 2 limes 1 juiced, 1 wedged to serve; a small bunch coriander chopped

Adam Bush

Published: August 26, 2019 at 3:08 PM

Save recipe

Serves 4

Easy

Total time: 45 mins

A star rating of 5 out of 5.2 ratingsRate

loading...

Get 5 months for £5 when you subscribe today

Spice up your soup with punchy ancho chillies in this Mexican inspired recipe

Healthy

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Try this Mexican sweetcorn soup recipe then check out our sweetcorn soup, Moroccan veg soup, red pepper soup, vegetable soup and more healthy soup recipes. Also see our recipe for esquites (Mexican street corn salad), fried corn ribs and more sweetcorn recipes.

Ingredients

Nutrition

1 dried ancho chilli

see notes below
2 tbsp vegetable oil

plus a little extra
1 onion

finely chopped
2 sticks celery

finely chopped
3 cloves garlic

finely chopped
2 tsp sweet smoked paprika
2 tsp ground cumin
4 roasted red peppers from a jar

chopped
1 litre vegetable stock
2 corn on the cob
2 limes

1 juiced, 1 wedged to serve
a small bunch coriander

chopped

Nutrition: per serving

kcal162
fat8.5g
saturates0.9g
carbs12.9g
sugars5.2g
fibre6.5g
protein5.1g

Method

step 1

Put the ancho chilli into a small bowl and pour over enough boiling water to cover. Leave for 10 minutes, drain, then discard the seeds and stem.
step 2

Heat the oil in a pan and cook the onion and celery with a pinch of salt for 10 minutes until soft. Add the garlic and cook for a minute, then add the spices and cook for another minute. Add the ancho chilli flesh, peppers and vegetable stock, and simmer for 15 minutes. Season, then use a stick blender to whizz until smooth. Keep warm.
step 3

Meanwhile, heat a griddle pan over a high heat, lightly brush the corn cobs with oil and season. Cook the cobs for 8-10 minutes, using tongs to turn them until really charred. Put onto a chopping board and allow to cool slightly. Turn a cob up on its end, then use a large sharp knife to carefully remove the kernels in a downward movement. Turn and repeat until all the kernels have been removed, then repeat with the other cob.
step 4

Stir the lime juice into the soup and add the sweetcorn. Divide between 4 bowls, scatter over the coriander and serve with lime wedges.

Find dried ancho chillies in larger supermarket speciality ranges or buy online.

Want more exciting soup recipes? Discover more of our easy soup ideas here...

Sweet Potato Soup Recipe with White Miso

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.2 ratings

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue