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Close-up shot of two bowls of creamy, yellow Esquites Soup topped with fresh cilantro, crumbled white queso fresco, whole corn kernels, and a sprinkle of chili powder.

Esquites Soup

A creamy Mexican-inspired corn soup made with sweet corn, warm spices, lime, and topped with cheese and chili for the perfect comforting bowl.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mexican
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 4 cups corn kernels fresh or frozen
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 jalapeño finely chopped, optional
  • 4 cups vegetable broth
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste
Finishing & Toppings
  • 1/3 cup mayonnaise
  • 1/4 cup queso fresco or feta cheese crumbled
  • 2 tbsp lime juice fresh
  • 2 tbsp cilantro fresh, chopped
  • chili powder or chili flakes for garnish

Equipment

  • Large Pot
  • Immersion Blender

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
  2. Add the garlic and jalapeño and cook for another 30 seconds until fragrant.
  3. Stir in the corn kernels and cook for 5 minutes, allowing the corn to lightly caramelize.
  4. Pour in the vegetable broth and add cumin, smoked paprika, salt, and black pepper. Bring to a gentle boil.
  5. Reduce heat and simmer for 15 minutes to allow the flavors to blend.
  6. Using an immersion blender, blend about one-third of the soup, leaving some whole corn kernels for texture.
  7. In a small bowl, mix the mayonnaise with lime juice until smooth, then stir it into the soup.
  8. Remove from heat and serve topped with crumbled cheese, fresh cilantro, and chili powder or flakes.

Notes

For a lighter version, substitute Greek yogurt for mayonnaise. Adjust spice level by adding more or less jalapeño.