Good Morning America Recipes

Tasting Table's Mexican Corn Soup with Chipotle Crema

Fiesta Food

PHOTO: Tasting Tables Cinco de Mayo recipe for Mexican Corn Soup with Chipotle Crema.
Difficulty: Moderate
Cook Time: min

Go beyond salsa and guac this Cinco de Mayo with's recipe for Mexican Corn Soup with Chipotle Crema below.


  • 1/4 cup sour cream
  • 4 canned chipotle chiles in adobo
  • Juice from 1 lime
  • Salt, to taste
  • 6 ears corn, husks and silks removed
  • 3 tablespoons olive oil
  • 3 yellow onions, thinly sliced
  • 1 fresh bay leaf
  • 1 sprig thyme
  • 6 cups plus 1 tablespoon water
  • Chopped cilantro, for garnish
  • Cooking Directions

    In a blender, purée the sour cream, chiles, lime juice and salt. Transfer the chipotle cream to a bowl and set aside.

    Heat a grill pan over medium-high heat. Grill the corn, turning occasionally, until charred, about 15 minutes. Once the corn is cool enough to handle, working with one ear of corn at a time, slice off the kernels into a bowl.

    Heat the oil in a large pot over medium heat. Add the onions and cook, stirring, until soft but not colored, about 15 minutes. Add the corn kernels, bay leaf and thyme and cook for 5 minutes. Add the water, increase to medium-high heat, and simmer, uncovered, for 10 minutes. Discard the bay leaf and thyme and, working in batches, blend the soup until smooth with a hand blender. Strain the soup over a bowl and season with salt.

    To serve, divide the soup among 6 bowls. Drizzle each with some of the chipotle crema and garnish with cilantro.

    Recipe courtesy

    Recipe Summary

    Main Ingredients: canned chipotle chiles in adobo, sour cream, corn

    Course: Soup

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