Chilled Corn Soup with Adobo Swirl

A refreshing chilled soup made with fresh sweet corn and onions, finished with a spicy adobo oil swirl and fresh cilantro. Perfect for hot summer days, this soup balances the natural sweetness of corn with a hint of lime and smoky heat.

4 servings

2 hr 15 min

Published October 4, 2025

Ingredients

•3 tablespoons olive oil, divided
•1 cup chopped sweet onion (such as Vidalia or Maui)
•3 cups fresh corn kernels (cut from about 3 ears of corn)
•2 cups low-salt chicken broth
•2 tablespoons fresh lime juice, divided
•1 cup (or more) water
•1 teaspoon adobo sauce from canned chipotle chiles
•¼ cup Fresh cilantro leaves

Cooking Instructions

1.
Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat. Add onion and sauté until soft, about 4 minutes. Add corn kernels, broth, and 1 tablespoon lime juice; bring mixture to boil. Reduce heat to medium and simmer until corn is just tender, about 3 minutes. Working in batches, puree soup in blender until almost smooth. Stir in remaining 1 tablespoon lime juice and 1 cup water (or more as needed to thin soup to desired consistency). Season corn soup to taste with salt and pepper. Transfer soup to large bowl; cover and refrigerate until chilled, about 2 hours or overnight.
130 min
2.
Meanwhile, whisk remaining 2 tablespoons olive oil and adobo sauce in small bowl to blend. Divide chilled corn soup among 4 bowls. Drizzle soup with adobo oil, then garnish with cilantro and serve.
5 min

Ingredients

•3 tablespoons olive oil, divided

•1 cup chopped sweet onion (such as Vidalia or Maui)

•3 cups fresh corn kernels (cut from about 3 ears of corn)

•2 cups low-salt chicken broth

•2 tablespoons fresh lime juice, divided

•1 cup (or more) water

•1 teaspoon adobo sauce from canned chipotle chiles

•¼ cup Fresh cilantro leaves

Cooking Instructions

Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat. Add onion and sauté until soft, about 4 minutes. Add corn kernels, broth, and 1 tablespoon lime juice; bring mixture to boil. Reduce heat to medium and simmer until corn is just tender, about 3 minutes. Working in batches, puree soup in blender until almost smooth. Stir in remaining 1 tablespoon lime juice and 1 cup water (or more as needed to thin soup to desired consistency). Season corn soup to taste with salt and pepper. Transfer soup to large bowl; cover and refrigerate until chilled, about 2 hours or overnight.

130 min

Meanwhile, whisk remaining 2 tablespoons olive oil and adobo sauce in small bowl to blend. Divide chilled corn soup among 4 bowls. Drizzle soup with adobo oil, then garnish with cilantro and serve.

5 min