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You are here: Home » Mexican Soups

Corn and Zucchini Soup

Published: Jul 29, 2016 · Updated: Mar 7, 2019 by Mely Martínez

JUMP TO RECIPE

Are you a soup or salad person? Some people only have soup during winter and fall season, but others love soup any time of the year. If you are one of those of people, I’m sure you enjoy the bounty of summer vegetables to make soups. Nothing takes advantage of the flavors of fresh corn than a summer soup.

Corn and Zucchini Soup - Sopa de Calabacitas con Elote

“Sponsored post by Mirum Shopper. All opinions are my own.”  #SaboreaTuVerano

Corn and Zucchini Soup | Mexican Recipes

This recipe embodies our Mexican love for the combination of these two vegetables: zucchini and corn. We usually use them together to make a stew with pork or chicken, or just the two of them cooked Mexican style or steamed and garnished with a couple of Mexican cream as a side dish. Enjoy this soup!

How to make Corn and Zucchini Soup

JUMP TO FULL INSTRUCTIONS

Notes:

  • Remember, this soup is just for 2 servings. If you want to make a bigger batch, just double or triple the number of ingredients.

DIRECTIONS:

Corn and Zucchini Soup | instructions step by step
  • Heat the olive oil over medium heat in a medium-size saucepan. Add the onion and sauté for 2 minutes. Add the minced garlic and cook for one more minute.
  • Stir in the diced zucchini and the fresh corn kernels. Keep cooking, stirring from time to time for about 5 minutes.
  • Add the diced tomato, stir, and cook for 3 more minutes. After that, pour the hot water and the Knorr Tomato-chicken bouillon, making sure it dissolves well with the water.
  • Once the soup starts boiling, add the cilantro sprigs and reduce heat to low and cook for 8-10 minutes.
Corn and Zucchini Soup | Authentic Mexican Food Recipes

Serve in bowls and garnish with crumbled Mexican queso fresco and chopped cilantro.

Thank you, Knorr® and Mirum Shopper for selecting me as your brand Ambassador! All this month of July, I will be sharing recipes using Knorr, this little secret of many Mexican cooks

Leave a comment and share your experience with the recipe.

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Buen Provecho!
Mely,

More recipes:
Bocoles, Corn Masa Cakes
Mexican Corn on the Cob

Corn and zucchini soup

Mely Martínez
Corn and Zucchini Soup, This recipe embodies our Mexican love for the combination of these two vegetables: zucchini and corn. We usually use them together to make a stew with pork or chicken, or just the two of them cooked Mexican style or steamed.
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soups
Cuisine Mexican
Servings 4
Calories 80 kcal

Ingredients
  

  • 1 Tbsp. olive oil
  • 1 small garlic clove minced
  • 1 ½ cup diced zucchini 5-oz or 1 medium size zucchini
  • 3 Tbsp. chopped onion 1-oz
  • 1 cup fresh corn kernels 8-oz or one corn ear
  • 1 small Roma tomato diced ( 2.5-oz)
  • 3 cups of hot water
  • 1 Knorr Chicken-Tomato Bouillon
  • 1 or 2 Cilantro sprigs
  • Salt and pepper to taste

Optional garnishes

  • ¼ cup crumbled Mexican Queso Fresco (or feta if you don’t
  • find Queso Fresco)
  • 1 tbsp. chopped cilantro
  • Lime wedges
  • 1 Serrano pepper sliced

Instructions
 

  • Heat the olive oil over medium heat in a medium-size saucepan. Add the onion and sauté for 2 minutes. Add the minced garlic and cook for one more minute.
  • Stir in the diced zucchini and the fresh corn kernels. Keep cooking, stirring from time to
  • time for about 5 minutes.
  • Add the diced tomato, stir, and cook for 3 more minutes. After that, pour the hot water and the Knorr Tomato-chicken bouillon, making sure it dissolves well with the water.
  • Once the soup starts boiling, add the cilantro sprigs and reduce heat to low and cook for 8-10 minutes.

Serve in bowls and garnish with crumbled Mexican queso fresco and chopped cilantro.

    Notes

    Remember, this soup is just for 2 servings. If you want to make a bigger batch, just double or triple the number of ingredients.

    Nutrition

    Serving: 1cupCalories: 80kcalCarbohydrates: 10gProtein: 2gFat: 4gSodium: 11mgPotassium: 260mgFiber: 1gSugar: 4gVitamin A: 430IUVitamin C: 13.7mgCalcium: 10mgIron: 0.4mg
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    Reader Interactions

    Comments

    1. Hreeves

      July 08, 2021 at 7:47 pm

      5 stars
      I love this recipe. Its become a staple in my house. I play with the serrano depending on who's joining for dinner. I also use the mexican grey squash (as it's called here in az, more a light colored zucchini) always a+!

      Reply
      • Mely Martínez

        July 09, 2021 at 1:08 pm

        Hello,

        Thank you for your kind comment about the corn & zucchini recipe. The Mexican Squash is the best option in this recipe. Its flavor is mild and a little sweeter than regular zucchini.

        Reply
        • Denise H

          September 21, 2021 at 1:31 am

          5 stars
          Made this soup twice and it’s so delicious! I Used chicken buillion soup instead of tomato only because that’s all I had at home, still came out great! Everyone enjoyed it, thanks for such a great recipe. It will be used over and over. Delisiosa!

    2. Renata en Canada 🇨🇦

      December 16, 2020 at 4:59 pm

      4 stars
      It was a nice and easy way to do. I modified it a little bit (I didn’t have knor tomato), but the result was very good as well.
      Thanks

      Reply
    3. Irv

      July 31, 2020 at 7:11 pm

      5 stars
      Great recipe! Corn and zucchini go surprisingly well together.

      I added an oz or two of Poblano after 5 minutes of simmering to give it just a hint of heat.

      Thank You!! for going to the extra effort to list the ingredient quantities three ways. That makes it a lot easier to make the recipe.
      1 cup fresh corn kernels 8-oz or one corn ear

      Reply
      • Mely Martínez

        August 03, 2020 at 12:14 pm

        Hello Irv,
        Thank you for the tip about adding the poblano peppers to the soup. Great addition! Happy cooking!

        Reply
    4. Tiffany

      July 21, 2020 at 2:48 pm

      I have made this soup twice now in the last week, it is perfect for summer. Thank you.

      Reply
      • Mely Martínez

        July 21, 2020 at 8:04 pm

        Hello Tiffany,

        Thank you for trying the recipe, enjoy summer bounty!

        Reply

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    ABOUT ME

    Mexico in my kitchen | Mely Martinez

    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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