Grilled Corn Soup

Grilled Corn Soup

4.2 of 5 (64)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 133.7
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 16.9 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 4.6 g
  • Protein: 4.0 g

View full nutritional breakdown of Grilled Corn Soup calories by ingredient


Take a break from eating corn on the cob to make this simple soup. Pair with a grilled steak and green salad, and dinner's ready. Take a break from eating corn on the cob to make this simple soup. Pair with a grilled steak and green salad, and dinner's ready.
Number of Servings: 4


    4 ears of corn (about 1 cup)
    2 teaspoons olive oil
    1 red onion, diced
    1 Anaheim pepper, center ribs removed and diced
    2 cups vegetable stock
    1 teaspoon cumin seed
    1/2 teaspoon black pepper
    1 lime, zested and juiced
    1/4 cup (one bunch) cilantro leaves, chopped


This is similar to one served at York St. Cafe in Newport, Ky. Several people have asked me to re-create the recipe, and this is as close as we're going to get without their secrets!

You will love this flavorful, slightly spicy, healthy soup on those hot summer days. The best part is that it cooks so quickly that it will not heat up the kitchen.

One full recipe makes 4 cups. Great for small families but not so great with the immersion blender. I would recommend using a traditional blender or small food processor to puree this soup. You want to eat the soup not wear it to the table.


Heat a grill to moderate high heat. Place the corn, husks and silks still attached, on the grill. Close the grill and cook for 30 minutes. The corn will steam inside the husks. Remove from heat, and allow to cool until you are able to handle the corn. Remove the husks and silks, then strip the kernels from the cob.

Warm the oil in a medium saucepan over moderate heat, then add the cumin, onion and peppers. SautÚ for 3-4 minutes, stirring often. Add the corn and half of the stock; continue to cook for 2 minutes. Place the mixture in a blender or food processor and puree. Transfer back to saucepan and add the remaining stock. Heat just until warm.

Add the cilantro and lime just before serving.

Serving Size:áMakes 4 servings, one cup each

Member Ratings For This Recipe

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    18 of 20 people found this review helpful
    I've pureed 2 cups of the corn, and reserved 2 cups of kernels to add back in for some texture in this type of soup. A swirl of Greek yogurt is an elegant finishing touch. Garnish with a basil sprig on the yogurt swirl. Dash paprika for color. - 7/10/12

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    7 of 7 people found this review helpful
    I made this exactly as the recipe directs, and it was excellent. It made less than 4 cups - maybe only 3 - 3.5 - but I suspect my ears of corn were on the small side. I will make it again! - 7/17/12

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    5 of 7 people found this review helpful
    I will have to try this. Sounds yummy. I cook ears of corn in the microwave. For about 4 ears of corn, I cook it, husk & all, for about 12 minutes. I love the flavor & the crispiness of it. - 7/10/13

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    5 of 6 people found this review helpful
    This was my first Spark resipe. Very easy, lots of flavor. Left out the peppers and still was great. The lime and cilantro add lots of flavor. I added in some plain Greek yogurt for a little creamy texture. Will make again! - 7/12/12

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    5 of 12 people found this review helpful
    I also reckon this would make into a brill smoothie - my thoughts have been turning Smoothie recently, given recent increase in Juice information. - 7/10/12