Photo of Spicy corn on the cob soup by WW

Spicy corn on the cob soup

1 - 3
PersonalPoints™ per serving
Total Time
1 hr
20 min
40 min
Corn on the cob, a staple of summer and fall cookouts, is the inspiration for this wonderful pureed soup. Flavored with cumin and jalapeño peppers, and garnished with cilantro and roasted red peppers, this soup has a wonderful Tex-Mex flavor profile the whole family will love. Once the corn is remove from the cobs, the cobs are added to the soup while it cooks to extract maximum sweetness. Grilling the corn ahead of time or using leftover grilled corn adds a great toasted flavor. The reserved corn kernels and garnishes add layers of flavor and texture to the silky soup. Ready in just an hour, this soup pairs well with a fresh arugula salad for a cool and peppery crunch.



6 medium, husked

Olive oil

1½ Tbsp

Garlic clove(s)

3 medium clove(s), minced

Jalapeño pepper(s)

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

Uncooked onion(s)

1 cup(s), finely chopped

Uncooked celery

½ cup(s), finely chopped

Ground cumin

1½ tsp

Ground turmeric

1 tsp

Canned chicken broth

4 cup(s)


2 cup(s)

Table salt

1½ tsp

Black pepper

1 tsp, freshly ground (or to taste)

Sweet red pepper(s)

½ cup(s), chopped


¼ cup(s), fresh, finely minced

Uncooked scallion(s)

¼ cup(s), minced (optional)


  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 jalapeno 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.


Cut back on the jalapeño if you don't like too much heat.