Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 6,500+ healthy, delicious recipes
Photo of Spicy Corn on the Cob Soup by WW

Spicy Corn on the Cob Soup

1
Points® value
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
8
Difficulty
Moderate
We tossed the cobs into the soup while it was cooking to maximise the sweet corn flavour. Use just-picked-corn for the best result.

Ingredients

Cooked corn

6 ear(s), medium, husked

Olive oil

1½ tbsp(s)

Garlic

3 clove(s), large, minced

Jalapeño pepper

2 medium, minced (don't touch seeds with bare hands)

Onion

1 cup(s), finely chopped

Celery

½ cup(s), finely chopped

Cumin seeds

1½ tsp(s)

Ground turmeric

1 tsp(s)

Chicken broth

4 cup(s)

Table salt

1½ tsp(s)

Black pepper

1 pinch(es), freshly ground (or to taste)

Red bell pepper

½ cup(s), chopped, chopped

Cilantro

¼ cup(s), fresh, finely minced

Uncooked scallions

¼ cup(s), minced (optional)

Water

2 cup(s)

Instructions

  1. Remove corn kernels from cobs with a knife; reserve cobs and 1 cup of kernels.
  2. Heat oil in a large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add jalapeño and onions; sauté until soft, about 5 minutes. Add celery, cumin and turmeric; cook for about 1 or 2 minutes more.
  3. Add broth, water and cobs; bring to a boil. Reduce heat to low and simmer for about 15 minutes; remove and discard cobs. Add corn (except for cup of reserved kernels), salt and pepper to soup; simmer for 15 minutes more.
  4. Puree soup until smooth in pot using an immersion blender (or in a food processor or in batches in a blender—but be careful not to splatter hot liquid). Garnish with red pepper, cilantro, scallion and reserved cup of corn; serve hot or at room temperature. Yields about 1 cup per serving.

Notes

Grill the corn and pepper for extra flavour. And cut back on the jalapeño if you don't like too much heat.

People Also Like

People Also Like