This Peruvian-style soup combines sweet corn, potato, and cilantro into a bright fragrant bowl.
10 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Dice 1 potato and drain 2 cups corn.
Turn 1 onion in the pot for 3 minutes.
Add the potato, corn, and 5 cups water.
Cook the corn soup over medium heat for 15 minutes.
Mash part of the potato so the corn kernels do not stay watery.
Add the cilantro in the last 2 minutes so its color and aroma do not disappear.
💡 Tip: Adding the cilantro after removing the pot from the heat keeps its color from turning dull.
🍽️ Serving suggestion: Serve the cilantro corn soup hot with lime wedges.
~158
kcal calories
4
g protein
28
g carbs
4
g fat
1.5g
Sugar
1.4g
Fiber
13.7mg
Sodium
0g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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