• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Peak to Plate
  • Spring Favorites
  • Recipes
  • About Me
  • Contact
  • Subscribe
  • Nav Social Menu

    • Instagram
    • Pinterest
menu icon
go to homepage
  • Spring Favorites
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Spring Favorites
    • Recipes
    • About Me
    • Contact
    • Subscribe
    • Instagram
    • Pinterest
  • ×

    Peak to Plate » Other (Snacks, Dessert, etc.)

    Sopa de Maiz (Mexican Corn Soup)

    Published: Apr 20, 2021 · Modified: Apr 5, 2022 by Annie Weisz · This post may contain affiliate links.

    Sharing is caring!

    • Facebook
    Jump to Recipe

    Sopa de maiz, or corn soup, is one of my favorite dishes from Mexico. We've visited Mexico on multiple occasions and I always look forward to eating this soup, even when it's 80 degrees outside. There's something about the pure corn flavor pureed into a lusciously creamy soup that's really comforting to me. Fresh corn is one of my favorite seasonal foods and I love how many ways traditional Mexican cuisine uses corn. Granted the places I've eaten this soup at are resorts and who knows how authentic the dish is there, but I love it nonetheless.

    sopa de maiz in bowl with toppings
    corn kernels in wood bowl

    Freezing Fresh Corn on the Cob

    I have a tendency to get a little over-zealous at the farmer's market when it comes to corn. It's only in season for a very short time so I have to buy it every week until it's gone. We eat it many different ways whether it's simple summer corn with butter, salt and pepper, or sweet corn elotes, or made into something like this soup. But since I buy so much of it, I end up freezing quite a bit to use throughout the year.

    Freezing it is a pretty simple process:

    1. Shuck the corn and remove the silk.
    2. Rinse and dry the corn.
    3. Hold cob vertically in a bowl and cut kernels off from the top down using a paring knife.
    4. Place kernels in a single layer on a parchment paper-lined sheet pan.
    5. Freeze until kernels are frozen solid.
    6. Move kernels from parchment paper to a freezer zippered bag and freeze. Your frozen corn still be good by the time next corn season rolls around!
    corn on the cob
    cutting kernels off corn cob
    corn cobs with kernels removed
    corn kernels on sheet pan

    Cilantro Lime Crema

    Topping dishes with a simple tangy sauce is one of my signature moves for bringing some brightness to a recipe. For this soup I made a cilantro lime crema using sour cream, lime zest and juice, and cilantro. I love using my mini food processor to make small batches like this sauce.

    sopa de maiz with jalapenos, tomatoes, and avocadoes

    Making the Soup

    This recipe is truly very simple. All you need to do is sauté some vegetables and corn kernels, simmer them with some stock and spices, throw it all in a blender and blend it with some half and half and that's about it! Add your favorite toppings and dinner is ready in 30 minutes or less!

    corn soup in blender
    sopa de maiz in bowl with toppings
    sopa de maiz in white bowl with fresh toppings.

    Sopa de Maiz (Mexican Corn Soup)

    Annie Weisz
    Classic Mexican corn soup with a zesty cilantro lime crema and fresh toppings. The perfect use for fresh or frozen summer corn!
    4.93 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course, Soup
    Cuisine Mexican
    Servings 6
    Calories 330 kcal
    Prevent your screen from going dark

    Ingredients
      

    Soup:

    • 6 cups corn kernels (fresh or frozen)
    • 2 tablespoon butter
    • 1 medium yellow onion, diced
    • 4 cloves garlic, minced
    • 1 can diced green chiles (4 oz)
    • 2 cups vegetable stock
    • 1 cup half and half
    • 1 teaspoon cumin
    • 1 teaspoon chile powder
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • ¾ teaspoon turmeric (optional, for color)

    Cilantro Lime Crema:

    • 1 cup sour cream
    • 2 limes zested and juiced
    • ½ cup fresh cilantro leaves

    Optional Toppings:

    • thinly sliced jalapeno
    • grape tomatoes, quartered
    • panela cheese, cut into ½" cubes
    • ripe avocado, diced
    • fresh cilantro

    Instructions
     

    Soup:

    • Heat butter in a large pot over medium heat. Once butter is melted, add in onions and garlic. Cook for 3-5 minutes or until onions are translucent, stirring occasionally.
    • Add in green chiles, cumin, chile powder, salt and pepper. Stir until combined and cook for 1 more minute.
    • Add corn and broth to pot and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
    • Add contents of pot to blender. Add in turmeric and half and half. Blend until smooth. If soup has cooled down, put it back in the pot and heat.
    • Divide soup among bowls. Top with crema and assorted toppings.

    Cilantro Lime Crema

    • While soup is cooking, prepare crema. Add all ingredients to a small food processor or blender. Blend until smooth. Refrigerate until ready to use.

    Nutrition

    Calories: 330kcalCarbohydrates: 40gProtein: 8gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 45mgSodium: 866mgPotassium: 527mgFiber: 5gSugar: 10gVitamin A: 1288IUVitamin C: 18mgCalcium: 111mgIron: 2mg
    Nutrition Information Disclosure
    Love this recipe?Mention @peak.to.plate on Instagram and tag #peaktoplate

    More Recipes:

    • venison mushroom hand pie cut open.
      Venison and Wild Mushroom Hand Pies with Stout Beer
    • scooping spoon into bowl of venison sausage and gnocchi soup.
      Venison Sausage and Gnocchi Soup
    • dipping spoon into bowl of pheasant noodle soup.
      Classic Pheasant Noodle Soup
    • open jar of pheasant stock with feathers.
      Easy Crockpot Pheasant Stock

    Sharing is caring!

    • Facebook

    Reader Interactions

    Comments

    1. Kayla DiMaggio says

      May 01, 2022 at 10:45 pm

      5 stars
      This was so delicious! Loved how creamy it was and the whole family enjoyed it!

      Reply
    2. Tammy says

      May 01, 2022 at 7:38 pm

      5 stars
      I love creamy corn bisque but I've not had it with cumin and turmeric! That sounds so delicious and flavorful. This is a beautiful and bright dish.

      Reply
    3. Kathryn says

      April 30, 2022 at 8:07 am

      5 stars
      This soup was so perfect for our dinner and it was easy to make. Loved all of the fresh flavors and spices. Thanks for the recipe!

      Reply
      • Annie says

        May 02, 2022 at 8:40 pm

        I'm so glad you enjoyed the recipe Kathryn!

        Reply
    4. Amy says

      April 29, 2022 at 8:27 am

      5 stars
      Spring has not sprung here yet so this soup was perfect for a chilly day. I especially loved all the toppings. I can't wait to make this again with fresh Jersey corn this summer.

      Reply
      • Annie says

        May 02, 2022 at 8:39 pm

        I'm so glad you loved it Amy! I love saving some of my summer corn to make this soup all year!

        Reply
    5. Veronika says

      April 29, 2022 at 8:00 am

      5 stars
      This corn soup came out so delicious! Thank you for all the tips, it was very helpful!

      Reply
    6. Amanda Mason says

      April 27, 2022 at 6:31 pm

      5 stars
      I was super interested in trying this recipe because I've never had a corn soup before...I've had corn chowder but this is different. Oh my goodness this was amazingly delicious! So easy to make, hearty, and comfort food at it's finest!

      Reply
      • Annie says

        April 27, 2022 at 7:48 pm

        Thank you so much!! I'm so glad you enjoyed the soup! It's one of my favorites!

        Reply
    7. Amanda says

      April 26, 2022 at 6:52 pm

      5 stars
      This soup turned out so delicious! It had the perfect spice kick and was so creamy, and then the crema gave it a nice finishing touch.

      Reply
      • Annie says

        April 27, 2022 at 7:47 pm

        Thank you so much, Amanda!! I'm glad you enjoyed the recipe!

        Reply
    8. Marta says

      April 26, 2022 at 9:54 am

      5 stars
      The green chilies in this sopa de maiz really added a great bit of mild spice. This is similar to a soup we make in Puerto Rico, but I think this might be more tasty (don't tell Abuela I said that).

      Reply
      • Annie says

        April 27, 2022 at 7:46 pm

        Haha I won't tell if you don't! 😉

        Reply
    9. veenaazmanov says

      April 26, 2022 at 8:55 am

      5 stars
      Perfect Bowl of Soup for Dinner. Looks fresh and creamy and delicious.

      Reply
    10. Enri Lemoine says

      April 26, 2022 at 8:19 am

      5 stars
      I'm a corn person, so I ran to my grocery store to buy all the ingredients and made this incredibly good and comforting soup. Thanks for the inspiration. Can I give you six stars?

      Reply
      • Annie says

        April 27, 2022 at 7:45 pm

        You are too sweet! Thank you so much! I'm so glad you enjoyed the recipe!

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    posing with whitetail doe

    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

    More about me →

    Follow Me:

    • Instagram
    • Pinterest

    Spring Recipes

    • halibut green curry in white bowl with wood spoon.
      Halibut Green Curry
    • miso halibut with shiitakes and green onions.
      Easy Broiled Miso Halibut
    • sliced medium rare elk steak with chipotle butter.
      Elk Steak with Chipotle Compound Butter
    • venison poke bowl with chopsticks.
      Venison Poke Bowls
    • elk meatballs with stout and mushroom gravy in cast iron pan.
      Elk Meatballs with Stout and Mushroom Gravy
    • cutting into breakfast strata on plate.
      Breakfast Strata with Antelope Sausage (Overnight Breakfast Casserole)

    Featured On:

    company logos peak to plate is featured at.

    Popular Posts:

    • cooked venison Italian sausage in bowl.
      Ground Venison Italian Sausage
    • stack of elk quesadillas with guacamole.
      Ground Elk Quesadillas
    • marinated shiitake mushrooms in jar with ginger.
      Soy-Marinated Shiitake Mushrooms
    • smoked trout on plate with tail and honey dipper.
      Honey Smoked Rainbow Trout with Dry Brine
    • pork lard on spoon with jars in background.
      Homemade Pork Lard (Rendered Pork Fat)
    • sliced venison backstrap on slate board.
      Perfect Venison Backstrap
    • Instagram
    • Pinterest
    • Spring Favorites
    • Recipes
    • About Me
    • Contact
    • Subscribe

    Footer

    ↑ back to top

    About

    • About Me
    • Contact
    • Amazon Store

    Newsletter

    • Sign Up! for emails and updates

    Need Help?

    • Privacy Policy
    • Terms & Conditions
    • Disclosures

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Peak to Plate, LLC - ALL RIGHTS RESERVED