3 Clever Kitchen Gadgets Worth Checking Out
These handy little gadgets make cooking easier — and they're actually pretty cool.
Creamy Corn Soup with Spicy Corn Salad is a vibrant, comforting dish that brings together the sweetness of corn and the zest of fresh ingredients. Perfect for a cozy weeknight dinner, this recipe is as easy to prepare as it is satisfying to eat. The creamy soup acts as a warm base, while the spicy corn salad adds a refreshing crunch, creating a delightful contrast in textures and flavors.
Why You’ll Love This Recipe
This dish is not only delicious but also quick to whip up, making it ideal for busy weeknights. The combination of creamy soup and zesty salad is sure to please everyone at the table. Plus, it’s packed with fresh ingredients that elevate your meal.
6 Kitchen Finds You May Be Able to Get for $0
Temu is currently showing these kitchen products as $0 gifts for eligible app users with qualifying orders. Tap any item below to check the current offer.
- Quick and Easy: Ready in under 30 minutes.
- Flavorful: Sweet corn meets spicy jalapeño for a taste explosion.
- Colorful Presentation: Looks as good as it tastes!
- Versatile: Customize the spice level to suit your taste.
Ingredients
- 4 cups fresh or frozen sweet corn
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 lime, juiced
- 1 jalapeño, diced (seeds removed for less heat)
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/2 cup Greek yogurt
- Salt and pepper to taste
- Tortilla chips, for serving
How to Make Creamy Corn Soup with Spicy Corn Salad
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Stir in 3 cups of corn, followed by the vegetable broth. Bring to a boil, then reduce heat and let simmer for 10 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy. Return to the pot.
- Stir in the heavy cream, and season with salt and pepper to taste. Keep warm over low heat.
- In a separate bowl, combine the remaining corn, diced jalapeño, cherry tomatoes, cilantro, and lime juice. Mix well and season with salt and pepper.
- To serve, ladle the creamy corn soup into bowls, top with a generous scoop of the spicy corn salad, and a dollop of Greek yogurt. Serve with tortilla chips on the side.
Tips for the Best Results
- For a smoother soup, blend until completely silky.
- If you prefer a chunkier texture, reserve some corn before blending and stir it back in.
- Adjust the spice level by adding more or less jalapeño according to your preference.
Easy Variations
- Swap out Greek yogurt for sour cream or avocado for a different creamy element.
- Add black beans or diced bell peppers to the corn salad for extra protein and flavor.
- Use coconut milk instead of heavy cream for a dairy-free version.
What to Serve With It
- Grilled cheese sandwiches for a classic pairing.
- A crisp green salad to add freshness.
- Crusty bread for dipping into the soup.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if the soup thickens too much.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
- 4 cups fresh or frozen sweet corn
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 lime, juiced
- 1 jalapeño, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/2 cup Greek yogurt
- Salt and pepper to taste
- Tortilla chips, for serving
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Stir in 3 cups of corn, followed by the vegetable broth. Bring to a boil, then reduce heat and let simmer for 10 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy. Return to the pot.
- Stir in the heavy cream, and season with salt and pepper to taste. Keep warm over low heat.
- In a separate bowl, combine the remaining corn, diced jalapeño, cherry tomatoes, cilantro, and lime juice. Mix well and season with salt and pepper.
- To serve, ladle the creamy corn soup into bowls, top with a generous scoop of the spicy corn salad, and a dollop of Greek yogurt. Serve with tortilla chips on the side.
Love Trying New Recipes? Check These Out
Save your favorites, discover something different, or make meal planning a whole lot easier.
Notes: For a smoother soup, blend until completely silky. Adjust the spice level by adding more or less jalapeño according to your preference.
