Corn Wheels and Zucchini Soup

To cut the corn, use a mallet or hammer to gently drive a heavy knife or cleaver through the cob.

Yield: Makes 6 or 7 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 118
  • Calories from fat: 6.9%
  • Protein: 12g
  • Fat: 0.9g
  • Saturated fat: 0.1g
  • Carbohydrate: 17g
  • Fiber: 2.4g
  • Sodium: 95mg
  • Cholesterol: 0.0mg


  • 1/2 cup dehydrated masa flour (corn tortilla flour)
  • 2 quarts fat-skimmed chicken or vegetable broth
  • 2 cloves garlic, pressed or minced
  • 3/4 pound zucchini
  • 3 ears corn (each about 6 in.)
  • 1/4 cup chopped fresh cilantro
  • Lime wedges
  • Salt and pepper


  1. 1. In a 4- to 5-quart pan, mix masa flour with 1 cup broth until smooth. Stir over high heat until mixture boils, then reduce heat to medium-low and stir until masa is thick, 2 to 3 minutes. Pour onto a flat plate. Spread evenly to make a 3/4-inch-thick cake; let cool.
  2. 2. Meanwhile, rinse pan and add remaining broth and garlic. Cover and bring to a boil over high heat.
  3. 3. Trim and discard zucchini ends. Cut zucchini into 3/4-inch cubes. Add zucchini to pan; cover and simmer for 5 minutes.
  4. 4. Meanwhile, discard husks and silks from corn. Cut corn crosswise into 1-inch-thick wheels. Also cut masa into 3/4-inch chunks. Add corn and masa chunks to broth.
  5. 5. Cover pan and return to boiling over high heat; simmer until corn is hot, about 3 minutes.
  6. 6. Ladle into bowls. Sprinkle with cilantro. Serve with lime wedges, salt, and pepper to season portions to taste.
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