Sweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Corn is the main ingredient here, not just a sweet addition. Fresh ears are at their best in summer: the kernels are juicy and easy to cut off the cob. Out of season, frozen corn works beautifully; thaw it first and use about the same amount. Canned corn works too, but rinse the kernels and drain them well. This keeps the soup tasting clean and prevents extra moisture from diluting the broth.
Sautéing the onion and garlic before adding the corn builds a savory base without overpowering the corn’s flavor. Cumin adds a warm, earthy note that pairs well with the sweet kernels. After cooking, only part of the soup is blended. That’s the key to the texture: the blended corn makes the broth creamy, while the remaining kernels stay whole and give you something to chew. An immersion blender is handy, but if you want more control, scoop some of the soup into a measuring jug before blending.
A little cream rounds out the soup; it doesn’t need to be heavy to feel satisfying. For a dairy-free version, leave out the cream and blend a little more of the soup. Add the lime juice right at the end so its fresh acidity balances the sweet corn. Start with the amount specified and taste as you go: limes vary in juiciness. If the soup seems too thick after blending, thin it with a splash of extra broth.
The tortilla strips provide a crispy contrast to the soft soup. Fry them in a thin layer of oil and drain on paper towels; make them just before serving, as they lose their crispness in the soup. Cilantro adds a fresh, green flavor, and chili oil brings warmth. Keep the oil on the table so everyone can choose how much heat they want. Serve the toppings separately so they keep their texture until the last moment.
This soup is intended as a main course and is filling thanks to the generous amount of corn and the tortilla strips. A green salad with a tangy dressing makes a good accompaniment if you’d like to round out the meal. Store any leftover soup without the toppings, covered in the refrigerator, and use within three days. Reheat the soup gently in a pan, stirring regularly; add the cilantro, lime, chili oil and fresh tortilla strips only when serving.
Heat 1 tablespoon neutral oil in a large soup pot over medium-high heat. Sauté the onion for 4 minutes, until soft. Add the garlic and cumin and cook for 1 minute.
Add the corn kernels and vegetable broth. Bring to a boil and simmer gently for 12 minutes, until the corn is tender.
Scoop about half of the soup into a tall measuring jug and blend until smooth with an immersion blender. Pour it back into the pot. Stir in the cooking cream and heat the soup for another 2 minutes without letting it boil vigorously.
Meanwhile, cut the tortillas into thin strips. Heat the remaining tablespoon of oil in a frying pan. Fry the strips in batches for 2 to 3 minutes, until golden brown and crispy, turning them regularly. Drain on paper towels and sprinkle lightly with salt.
Juice 1 lime and stir the juice into the soup. Season with salt, black pepper and, if you like, extra lime juice. Cut the second lime into wedges.
Divide the soup among four bowls. Garnish with cilantro and crispy tortilla strips, then drizzle with chili oil. Serve with the lime wedges.
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