Cinco de Mayo: Mexican Corn Soup with Chunky Corn Guacamole

Today is Cinco de Mayo (5th May), a Mexican holiday, so it is time to get out the tortilla chips.

This soup has a great chunky texture, and the roasted corn guacamole on the top really adds flavour. I served it with tortilla chips on the side and the combination of the tortillas’ crunch and the creamy soup was fabulous.

I used defrosted frozen corn kernels to make this dish, which made it both easy and also pretty cheap too. The most expensive part of the recipe is the guacamole’s avocado, but if they are in season in your part of the world then you should be able to get it at a reasonable price.

The ingredients below make enough soup for two people for lunch, (plus some left-over guacamole to eat with extra tortilla chips for an evening snack). Or, there would be enough for four people as an appetiser before a Mexican feast.

I adapted the recipe from one I found on Epicurious. I used long red chillis instead of jalapenos to reduce the heat a bit, plus the red chillis look nicer! A tip for you – to make it easier, measure the corn kernels whilst they are still frozen.


Corn Guacamole:

  • 1 and 1/2 cups frozen corn kernels, defrosted
  • 1 tbsp olive oil
  • salt and black pepper, to season
  • 1 avocado, pitted and finely diced
  • 2 tbsp lime juice (from a bottle is fine)
  • approx 2 tbsp red onion, finely diced (reserved from the onion that you use for the soup, see below)
  • 1 long red chilli, de-seeded and finely chopped
  • small handful fresh coriander (cilantro), roughly chopped


  • 1 tbsp olive oil
  • 2 garlic cloves, finely sliced
  • 2 long red chillis, de-seeded and chopped
  • 1/2 red onion, finely diced (with approx 2 tbsp reserved for use in the guacamole)
  • 3 cups frozen corn kernels, defrosted
  • 3/4 teaspoon Mexican chilli powder (or a little more if you like it spicy)
  • 2 cups hot chicken stock (I used 1 chicken Oxo stock cube dissolved in boiling water)
  • tortilla chips, to serve


  • Heat your oven to 230C/210C fan forced/450F.
  • To make the corn for the guacamole, line a baking tray with baking paper and spread over the corn. Drizzle with the olive oil and sprinkle with salt and pepper to season. Roast for 25 minutes, tossing half way through that time. (The corn will start to go a little brown, but that is fine.) Remove from the oven and leave to cool slightly.
  • Meanwhile, to make the soup, put the olive oil, chilli, garlic and red onion into a large saucepan and cook over a medium high heat until the onion starts to soften.
  • Remove the saucepan from the heat and stir in the corn kernels. Then use a stick mixer (immersion blender) to puree the vegetables. It doesn’t matter too much if there are a few corn kernels that escape as you will blend the soup again later.
  • Put the saucepan back over a medium heat and stir in the chilli powder. Then use a fork to gradually whisk in the hot stock until well combined with the corn puree.
  • Bring the soup to the boil, then cover with a lid and simmer gently for about 15 minutes, stirring regularly.
  • Remove the soup from the heat and carefully give it another blitz with your stick mixer.
  • To finish the corn guacamole, gently mix together the roasted corn and the rest of the ingredients in a medium bowl.
  • Serve the soup topped with the corn guacamole and with tortilla chips on the side.
  • Enjoy!

This entry was posted in Appetisers, Mains, Snacks and tagged , , , , , , , , , . Bookmark the permalink.

2 Responses to Cinco de Mayo: Mexican Corn Soup with Chunky Corn Guacamole

  1. machisan says:

    Absolute yum! Gonna check them out this week.

  2. Pingback: Cinco de Mayo: Mexican weeknight dinners | Recipe Adaptors

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