No-Cook Mexican Corn Soup

🌽 No-Cook Mexican Corn Soup 🌽

Fresh Corn, Golden Tomatoes, Yellow Bell Pepper
Tortilla Strips, Avocado, Jalapeño, Pepitas
Mexican Crema, Cotija Cheese, Lime Juice, Cilantro

Well… it’s a “no-cook” recipe, except for the tortilla strips. And I highly recommend frying your own tortillas. The toppings on this raw soup take it over the top – visually, texturally, and flavorfully. The chilled soup itself is refreshingly delicious but definitely don’t skimp on the garnishes.

Corn season in the United States typically runs from late spring to early fall, so we are at the start of another glorious corn extravaganza.

It’s at peak sweetness and flavor when freshly picked. After harvesting, the sugars in corn begin to convert to starches, which diminishes its sweetness and overall flavor. Fresh corn is also higher in moisture, for these reasons this tasty soup is best using only fresh picked corn.

The time it takes for fresh corn to get from the field to the supermarket can vary based on several factors, including the proximity of the farm to the market, the distribution process, and logistical efficiency. However, under typical conditions, fresh corn generally reaches the supermarket within 1 to 3 days after being picked. Once at the supermarket, the corn is typically stocked on shelves quickly to ensure freshness, usually within hours of arrival.

If you can get it from a local farm or farmers market, even better!

No-Cook Mexican Corn Soup

No-Cook Mexican Corn Soup Recipe

Ingredients

4 ears fresh corn kernels
1 medium yellow bell pepper, chopped
5 oz. golden grape tomatoes, halved
1 -2 yellow chile peppers, depending on heat, chopped
2 garlic cloves, smashed
1/4 sweet onion, sliced
small handful cilantro sprigs
1 t. coarse sea salt
several grinds white pepper
1/2 t. ground cumin
1/2 t. sugar
2 T. lime juice

Place all the above ingredients in a high-performance blender (such as Vitamix). Start blending on a low speed then gradually increase the speed and blend until smooth.

1/4 c. fruity olive oil
1/2 c. crema mexicana plus more for drizzle

Slowly add olive oil while blender is running. Finally add crema and blend briefly until just incorporated. Taste for seasoning (salt, pepper, sugar, lime). Chill corn soup until ready to serve.

No-Cook Mexican Corn Soup

Garnishes

tortilla strips
avocado, diced
red and green jalapeño, thinly sliced
tiny cherry tomatoes, halved
pepitas
cotija cheese, crumbled
cilantro leaves

Cut corn tortillas into short strips. Fry in avocado oil until golden. Drain on paper towels. Dust with fine sea salt immediately after removing from the oil.

To Serve

Ladle well-chilled corn soup into wide shallow bowls. Drizzle crema around the perimeter. Spoon a generous mound of diced avocado into the center. Arrange jalapeños, cherry tomatoes (cut-side-up), and pepitas around the avocado. Sprinkle cotija cheese over the soup. Top the avocado with a stack of tortilla strips and a few cilantro leaves. A cold cerveza makes a swell accompaniment.

No-Cook Mexican Corn Soup