Rachael Ray's Sweet Corn Soup with Mexican-Style Pesto

Kids Will Love This Sweet Corn Soup

Star of "The Rachael Ray Show" also prepares her sweet corn soup to round out her Tex-Mex meal.
Difficulty: Easy
Cook Time: min

Try this sweet corn soup with a Mexican-style pesto from Rachael Ray.


  • 4-5 ears corn
  • 2 tablespoons EVOO, extra virgin olive oil
  • 1 tablespoon butter
  • 1 small onion or half medium onion, finely diced
  • 2 cloves garlic, grated or finely chopped
  • 1-2 teaspoons fresh thyme, chopped
  • Salt and pepper
  • 1 quart chicken or vegetable stock
  • For the Mexican-Style Pesto:
  • 1 cup packed mixed herbs, such as cilantro, basil and flat-leaf parsley
  • 1/2 cup grated Pecorino Romano (a couple of handfuls)
  • 1/3 cup toasted pepitas (pumpkin seeds)
  • 2 small jalapeƱo or serrano chile peppers, seeded
  • 2 cloves garlic, crushed or pasted
  • Juice of 1 lime
  • 1/3 cup EVOO, extra virgin olive oil
  • Cooking Directions

    Cut the corn kernels from the cob; reserving all of the milk from the cob.

    In a soup pot, add the EVOO and melt the butter and sweat the onions until tender, about 5 minutes. Add the garlic in the last couple minutes and then add the corn kernels and sweat for an additional 5 minutes. Add the thyme, season with salt and pepper and give it a quick stir. Add the stock and the reserved cobbs and simmer until the vegetables are tender, about 20-30 minutes.

    Remove the cobbs and add half of the soup mixture to a food processor or blender and puree for a couple minutes. Pour back to the pot and if the soup is too thick, adjust the consistency with more stock.

    While the soup is cooking, using a food processor, pulse herbs, cheese, pepitas, chiles, garlic, lime juice, and EVOO. Season with salt and pepper.

    Serve the soup in little cups or bowls and garnish with a drizzle or dollop of Mexican pesto.

    Makes about 5 cups.

    Recipe courtesy Rachael Ray.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: peppers, corn, olive oil, butter, jalapeno

    Course: Soup

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