Spicy Sweet Corn Soup with Sautéed Chili Lime Corn

Where did summer go? I feel like it went from summer to fall when the calendar hit September. With chilly temps over the weekend and yesterday a high of 60 here I’m ready for all the cozy sweaters, boots, and comfort food! Slowly transitioning with this Spicy Sweet Corn Soup with sautéed chili lime corn. Enjoying local sweet corn and fresh summer flavors in this cozy bowl of soup perfect for fall.

I know many out there are already going crazy with everything pumpkin spice but I’m not there yet this year. Don’t get me wrong I’m still craving some fall flavors but they are ones that I’ve been craving for months that I think are great year round like sweet potato, maple, apples, and cinnamon. Last year it was pregnancy, this year postpartum but my cravings and desires are not what they use to be, but I’m ok with that.

If you don’t have local sweet corn on the cob don’t worry, you can make this with frozen sweet corn!

While the name is Spicy Sweet Corn Soup with sautéed chili lime corn this soup really isn’t that spicy it just has a little bite and comes mostly from the sautéed chili lime corn on top with the cayenne pepper. If you aren’t a fan of spicy you can omit the cayenne pepper or just use a little less cayenne or not as much corn on top.

The fresh and flavor packed Chili Lime Butter is also delicious on toasted fresh sourdough, perfect for dipping if you’re wanting a little something extra. I could put this butter on pretty much anything!

That said the sautéed chili lime corn on top makes this soup anything but another boring bowl of soup! The fresh flavors and combination of a little spicy with the sweet corn is delicious!

This soup cooks up great for leftovers and you can mix it up adding crumbled corn tortilla chips on top or adding tomatoes, avocado, ect and switching it up for lunches. I’m all about batch cooking and making simples meals right now with the girls back in school, our busy schedule, and Baby G.

While it might not be the prettiest bowl of soup it’s delicious and anything but a boring bowl of soup and a cozy way to start the week! Hope you’re all enjoying the cooler weather and these last days of summer!

It’s Meatless Monday and there are more great recipes linked up below and as always Deborah and I hope you join us and look forward to what’s cooking in your kitchen!

Print Recipe

Spicy Sweet Corn Soup with Sautéed Chili Lime Corn

Spicy Sweet Corn Soup with Sautéed Chili Lime Corn. Enjoying local sweet corn and fresh summer flavors in this cozy bowl of soup perfect for fall! Simple soup with sweet corn and potatoes topped with fresh chili lime sweet corn for a bite of spice for a flavorful hearty soup. Vegan and gluten free friendly.

Course

Dinner, Lunch

Prep Time

10 minutes

Cook Time

25 minutes

Servings

servings, 6 smaller servings

Ingredients

• 6 ears of sweet corn, divided*
• 2 c quartered small potatoes
• 1 Pablano pepper, seeded and chopped
• 1/3 c chopped vadalia onion
• 1/4- 1/3 c cornmeal
• 2 TBSP avocado oil, or evoo
• 1-2 TBSP Chili Lime Butter, recipe below
• 1/2 c fresh cilantro for topping, optional

Course Dinner, Lunch Prep Time 10 minutes Cook Time 25 minutes Servings servings, 6 smaller servings Ingredients 6 ears of sweet corn, divided* 2 c quartered small potatoes 1 Pablano pepper, seeded and chopped 1/3 c chopped vadalia onion 1/4- 1/3 c cornmeal 2 TBSP avocado oil, or evoo 1-2 TBSP Chili Lime Butter, recipe below 1/2 c fresh cilantro for topping, optional

Instructions

1. Cut corn from the cob, setting aside the corn from 2 of the cobs (if using frozen corn reserve 1 1/2 cups of corn).
2. Place the corn cobs, 6 cups of water, and potatoes in a large pot. Bring to a boil, reduce heat and simmer for 15 minutes.
3. While cobs and potatoes are cooking heat oil in a pan (I like cast iron) and sauté corn from 4 of the ears (3 1/2 cups corn if using frozen), onion, and pablano pepper until softened.
4. Stir cornmeal into the corn mixture.
5. Remove corn cobs from the pot and add the corn, onion, and pepper mixture. Bring to a boil, stir, cover and reduce to let simmer on low just to keep warm while preparing the toppings, stirring occasionally.
6. Quickly clean the pan the corn was cooked in and heat Chili Lime Butter and reserved 2 stalks, 1 1/2 cups, of corn, over medium high heat until roasted. I like to use a cast iron pan and cook the corn a little before adding the butter to get a slightly charred look and taste like roasted corn on the grill.
7. Spoon soup into bowls and top with sautéed chili lime corn and optional fresh cilantro.
8. Enjoy!

Recipe Notes

One ear of corn is roughly 3/4c of corn. To substitute frozen corn use 5 cups of corn, a 1/2 cup more but you will be losing the flavors from the corn cobs for the stock.

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