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Grilled Corn Soup

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  • Author: Sabrina Russo
  • Total Time: 25 minutes
  • Yield: 3 servings 1x


This soup is creamy, sweet and smoky. Corn and scallions are rubbed in chipotle chili powder, grilled, pureed and blended with chicken broth and cream.


  • 3 tbsp unsalted butter, melted
  • ½ tsp chipotle chili powder
  • 3 ears of corn, shucked
  • 2 scallions, plus more for garnish
  • 1 clove garlic, with skin
  • 1 cup chicken or vegetable broth
  • ¼ cup heavy cream, plus more for garnish
  • 1 lime, cut into wedges
  • Kosher salt and fresh cracked pepper


  1. Grill vegetables: Heat grill to medium-high. Stir chili powder into melted butter. Brush ears of corn and scallions with butter and season with salt and pepper. Add vegetables to grill. Grill corn for 6-8 minutes, turning every 1 ½ -2 minutes, or until charred on all sides and tender. Cook garlic in skin 4-5 minutes or until slightly softened. Grill scallions for about 1-2 minutes per side or until charred and wilted. Allow vegetables to cool slightly.
  2. Cut vegetables: Remove kernels from cob, reserving a few tablespoons for garnish. Chop scallions, discarding root. Peel and chop garlic.
  3. Blend & serve: Add vegetables to food processor or blender and pulse until ground. Add chicken broth and puree. Pour mixture through sieve into a medium sauce pan, pushing through contents with a rubber spatula. Bring mixture to a boil, reduce to a simmer, add cream and taste for seasoning. Garnish soup with reserved corn, chopped scallions tops or curls*, and a few drops of cream. Serve with lime wedges. Enjoy.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Simmer, Grill
  • Cuisine: American, New American


  • Serving Size: 1/3 of soup
  • Calories: 293
  • Sugar: 7g
  • Sodium: 118mg
  • Fat: 16g
  • Saturated Fat: 8g
  • Carbohydrates: 24g
  • Protein: 18g