Mexican Corn And Zucchini Soup

Prep Time
Cook Time
Ready In

Recipe: #38568

April 27, 2022


Original is 4 servings


  • Serving Size: 1 (385.7 g)
  • Calories 144.7
  • Total Fat - 4.4 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0 mg
  • Sodium - 802.6 mg
  • Total Carbohydrate - 24.3 g
  • Dietary Fiber - 5.8 g
  • Sugars - 7.8 g
  • Protein - 4.6 g
  • Calcium - 37.2 mg
  • Iron - 1.4 mg
  • Vitamin C - 132.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Saute onions and garlic in oil

Step 2

Add jalapenos

Step 3

Add stock and zucchini

Step 4

Simmer 15 minutes

Step 5

Add corn

Step 6

Season to taste

Step 7

Add herbs at end


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Choose fresh parsley and cilantro for the best flavor.
  • Adjust the amount of jalapenos to taste. For a milder soup, use fewer jalapenos.

  • Instead of jalapeno peppers, use poblano peppers. This substitution will provide a milder flavor to the soup, allowing the other flavors to stand out more.
  • Instead of season salt, use garlic powder. This substitution will provide a more subtle flavor, allowing the other ingredients to shine.

Vegan Adaptation Substitute vegetable stock with vegan stock, replace olive oil with vegan butter, and omit season salt.

Mexican Rice: Mexican Rice is a delicious side dish that pairs perfectly with Mexican Corn and Zucchini Soup. The flavors of the rice blend perfectly with the soup, and the texture of the rice helps to make the soup more satisfying.

Black Bean Salad: Black Bean Salad is a great accompaniment to Mexican Rice and Mexican Corn and Zucchini Soup. The beans provide a hearty texture and flavor that complements the rice and soup, and the crunch of the onions and peppers adds a nice contrast to the creamy soup. The addition of lime juice and cilantro adds a bright, fresh flavor that ties it all together.


Q: Can I use fresh corn instead of frozen?

A: Yes, you can use fresh corn instead of frozen. Just make sure it is cooked before adding it to the soup.

Q: Is this soup vegetarian friendly?

A: Yes, this soup is vegetarian friendly. It does not contain any meat or animal products.

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Fun facts:

Fun Fact 1: This recipe was inspired by the traditional Mexican soup, 'Sopa de Elote', which is made with corn, peppers and other vegetables. It was served to the Emperor of Mexico, Maximilian I, by his wife, Empress Carlota.

Fun Fact 2: This soup is often served as an appetizer in Mexican restaurants. It is also a favorite of actress Eva Longoria, who has said that she loves to make it at home for her friends and family.