Soup: United States – Lime-Kissed Charred Corn and Cilantro Stem Soup

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

2 tbsp (30 ml) olive oil
3 cups (480 g) corn kernels (fresh from 3 ears or frozen, thawed)
1 medium white onion, diced
3 cloves garlic, minced
1 small jalapeño, seeded and minced (optional)
1 tsp ground cumin
1 / 2 tsp smoked paprika
4 cups (960 ml) vegetable broth
1 bay leaf
1 tsp finely grated lime zest
2 tbsp (30 ml) fresh lime juice (about 1–2 limes)
2 tbsp finely chopped cilantro stems
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tbsp chopped cilantro leaves, for garnish (optional)
Thinly sliced radishes, for garnish (optional)
Toasted pepitas, for garnish (optional)

Instructions

Heat 1 tablespoon oil in a wide pot over medium-high. Add half the corn and cook, stirring occasionally, until charred in spots, 4–6 minutes. Transfer to a bowl. Repeat with remaining oil and corn; set aside.
Reduce heat to medium. Add onion and jalapeño to the pot; cook until translucent, 4–5 minutes. Stir in garlic; cook 30 seconds.
Add cumin and smoked paprika; toast until fragrant, 30–45 seconds.
Pour in vegetable broth and add bay leaf. Return charred corn to the pot. Bring to a simmer and cook 10–12 minutes to meld flavors.
Remove bay leaf. Transfer about 2 cups of the soup to a blender and puree until smooth (or use an immersion blender to partially blend), then return to the pot for a lightly creamy texture with corn pieces remaining.
Stir in lime zest, lime juice, and chopped cilantro stems. Season with salt and black pepper to taste.
Ladle into bowls and garnish with cilantro leaves, radishes, and pepitas if using. Serve alongside the stuffed peppers for a bright, smoky, citrusy counterpoint.