Mexican Lime-Avocado Shredded Corn Soup
On a Guadalajara evening, the Geedel Vegetable Chopper quickly preps sweet corn and avocado for a classic Mexican soup. Simmered in 20 minutes, this mildly spicy dish served with warm corn tortillas brings authentic street food flavor to your table.
Ingredients (Serves 3)
- 2 ears of sweet corn (kernels removed)
- 1 avocado
- 50g spinach (stems removed)
- ¼ onion
- 400ml chicken broth
- 1 lime (juiced + slices for garnish)
- 1 tsp Mexican hot sauce
- ¼ tsp salt
- 20g cilantro (chopped)
Instructions
1.Prepare the Corn: Fine & Flavorful
Remove kernels from the corn and place them in the Geedel Vegetable Chopper. Rotate four times to create uniformly chopped grains—not puréed—retaining a slight texture that enhances the soup’s sweetness and body. This method saves time and effort compared to manual cutting.
2. Chop the Spinach: Fresh & Balanced
Wash the spinach, remove stems, and cut into 5cm segments. Process in the Picador de Verduras y Vegetales with two rotations for finely shredded leaves. The spinach adds freshness and balances the heat of the hot sauce, staying tender but never mushy.
3. Dry the Cilantro: Crisp & Fragrant
Rinse and chop the cilantro, then spin in the Salad Spinner for 5 seconds to remove excess moisture. Dried cilantro stays bright green and crisp, making the perfect garnish that won’t wilt or darken.
4. Cook & Assemble: Street Food Vibes
Sauté diced onion in a pot with a little oil until fragrant. Add the chopped corn and stir-fry for 2 minutes. Pour in the chicken broth, bring to a boil, then simmer for 15 minutes.
Just before serving, stir in lime juice, hot sauce, and salt. Slice the avocado into thin strips. Ladle the soup into bowls, top with avocado strips, dried cilantro, and a lime slice. Serve with warm corn tortillas for a truly authentic experience—each spoonful is a blend of tangy, spicy, sweet, and creamy flavors.
Conclusion
This Mexican corn soup achieves authentic flavor through effortless prep: the Geedel Vegetable Chopper ensures even corn texture, the Picador de Verduras preserves spinach freshness, and the Salad Spinner keeps cilantro crisp. Using local staples, this spicy-tangy soup brings Guadalajara’s warmth to your winter table in just 20 minutes.
