[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 16/07/24. See terms.
Corn soup with spicy coriander drizzle

Corn soup with spicy coriander drizzle

Total Time
30 min
20 min
10 min
With pops of flavour from lime juice, jalapeño and fresh coriander, this creamy, sweet corn soup is an irresistible treat for the taste buds and makes a lovely light lunch.



800 g, fresh or thawed, frozen kernels

Green shallot(s)

2 individual, white and green parts separated

Vegetable stock

2 cup(s), (500ml)

Lime juice

2 tsp

Light sour cream

cup(s), (80ml)

Ground cayenne pepper

1 pinch

Oil spray

1 x 3 second spray(s)

Fresh coriander

½ cup(s), leaves


1 individual, fresh chilli, halved, deseeded

Olive oil

2 tsp

Lime juice

2 tsp

White sugar

½ tsp


  1. Reserve 1 cup of the corn kernels in a small bowl and set aside. Lightly spray a large saucepan with oil and heat over medium-high heat. Cook remaining corn kernels and white parts of shallots, stirring, for 2-3 minutes, until softened slightly. Stir in stock and ½ cup (125ml) water. Bring to the boil. Boil for 5 minutes. Remove from heat and set aside for 5 minutes.
  2. Meanwhile, to make spicy coriander drizzle, place all ingredients in a small food processor. Add 1 tablespoon water and ¼ teaspoon salt and process to form a smooth purée.
  3. Set a sieve over a large bowl. Press corn mixture through sieve using the back of a large spoon. Discard any corn solids remaining in sieve. Return corn mixture to same saucepan over low heat. Add lime juice and sour cream. Cook, stirring, for 1-2 minutes, until combined and hot. Stir in reserved corn kernels.
  4. To serve, ladle soup into 4 serving bowls. Garnish with a swirl of spicy coriander drizzle and sprinkle with cayenne.


INGREDIENT TIP: You will need 5 large fresh corn cobs to yield 800g corn kernels. In-season fresh corn is ideal for this recipe, but if it’s not available, thawed frozen corn kernels are the next best thing.