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Summer Corn Soup with Grilled Shrimp Sriracha Salsa close up featured image

Summer Corn Soup with Grilled Shrimp Sriracha Salsa

Summer Corn Soup with Grilled Shrimp Sriracha Salsa - a perfect starter course for summer dinner parties or as a tasty light lunch with a side salad.
Course Soup
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 -6 servings
Author Barry C. Parsons


For the Corn Soup

  • 1 small onion chopped fine
  • 2 cloves garlic chopped
  • 2 tbsp olive oil
  • 3 1/2 cups fresh corn kernels
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 cups vegetable stock or chicken stock
  • 1 cup milk or try undiluted 2% evaporated milk for extra richness

For the Grilled Shrimp Salsa

  • 1 dozen large shrimp
  • 1 in small red onion cut chunks
  • 1 in small bell pepper cut chunks
  • 1 tsp vegetable oil approximately
  • 2 tsp sriracha sauce more or less to taste
  • 2 tbsp chopped chives
  • salt and pepper to season


  1. In a small saucepan over medium-low heat, slowly saute the onion and garlic in the olive oil until the onions have softened but not browned.
  2. Add the corn, thyme, salt, pepper and vegetable stock and bring to a slow simmer.
  3. Simmer for 15 minutes, then puree the soup in a blender. When smooth, pour in the milk and blend well.
  4. Return to soup to the pot and simmer for only a couple of minutes more. Taste the soup and give it a final seasoning of salt and pepper if needed before serving with the grilled shrimp salsa added to the center of the bowls.

To prepare the Grilled Shrimp Salsa

  1. Use metal skewers if you can but if you are using bamboo skewers, soak them in water for about and hour before use.
  2. Add alternating pieces of shrimp, onion and pepper to the skewers. Brush the shrimp and vegetables lightly on both sides with the vegetable oil before seasoning with salt and pepper.
  3. Add the skewers to a very hot preheated grill and cook for about 1 and a half to 2 minutes per side depending on the size of the shrimp you use.
  4. Remove the shrimp and vegetables from the skewers and chop them into small pieces.
  5. Toss the chopped shrimp and vegetables with the sriracha sauce and chopped chives before serving with the soup.