Description
This Chilled Mexican Corn Bisque is a refreshing and vibrant twist on a classic, featuring creamy sweet corn blended with smoky aromatic spices. Served cold and topped with zesty, pan-seared Mexican shrimp, this 30-minute active prep recipe is the perfect sophisticated meal for warm weather. It balances the velvety texture of a corn puree with the bold, savory kick of cumin, chili powder, and fresh jalapeño.
Ingredients
For the Bisque
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne
- 1/4 teaspoon salt
- 1 tablespoon minced garlic
- 1 small jalapeño pepper, sliced
- 6 cups corn kernels (from 8–10 ears)
- 2 cups vegetable broth
- 3/4 cup heavy cream (plus more for swirling)
- Optional garnishes: Diced avocado, sliced jalapeño, grilled corn, chopped cilantro, lime wedges
For the Mexican Shrimp
- 1 lb extra large shrimp, peeled and deveined (tails on)
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 tablespoons olive oil
Instructions
Step 1: Sauté Aromatics
Heat 2 tablespoons olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion, chili powder, cumin, cayenne, and salt. Sauté for 3 to 4 minutes until onions are soft and translucent. Stir in the minced garlic and sliced jalapeño; cook for 1 minute more.
Step 2: Add Corn & Simmer
Stir in the 6 cups of corn kernels and cook for 3 to 4 minutes. Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 5 minutes to meld the flavors.
Step 3: Blend & Chill
Remove the pan from heat and stir in the 3/4 cup heavy cream. Use an immersion blender to puree the soup until velvety smooth. Transfer the bisque to the refrigerator and chill for at least 2 hours until completely cold.
Step 4: Marinate the Shrimp
While the bisque chills, combine the shrimp, lime juice, oregano, cumin, chili powder, cayenne, garlic powder, salt, and pepper in a large ziplock bag. Refrigerate for 30 minutes to 1 hour.
Step 5: Cook the Shrimp
Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the marinated shrimp and cook for about 2 minutes on each side until they are pink and cooked through.
Step 6: Serve
Ladle the chilled bisque into bowls. Add a small swirl of extra cream, top with the warm Mexican shrimp, and add your favorite fresh garnishes like avocado and cilantro.
Notes
Storage Instructions: Store the bisque in an airtight container in the refrigerator for up to 3 days. It is best to store the cooked shrimp in a separate container and add them fresh when serving to maintain their tender texture.
Vegetarian Variation: To make this dish vegetarian, omit the shrimp and replace them with a generous topping of black beans, grilled halloumi, or extra diced avocado and charred corn.
Texture Tip: If you prefer an ultra-silky restaurant-style bisque, pass the pureed corn mixture through a fine-mesh sieve after blending to remove any remaining bits of corn skin before chilling.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 9g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 145mg
Keywords: chilled corn bisque, mexican shrimp soup, cold corn soup, summer corn recipes, zesty mexican bisque, refreshing summer dinner