Corn soups

Corn was first domesticated in Mexico and remains central to soups across the Americas. It may be added as pieces of corn on the cob, as whole kernels, or as hominy, the large nixtamalised kernels used in pozole. Corn is also used in some soups from Turkey's Black Sea region.

SoupWiki lists 20 soups with corn. Typical total cooking time is about 165 minutes, ranging from 40 to 270 minutes, and a serving is roughly 150–620 kcal (estimates). The quickest is Black Sea Corn Soup (~40 min) and the lightest is Sayur Asem (~150 kcal). 3 are vegetarian, 1 of them vegan. All are served hot. They come from 14 countries, most often Mexico, Colombia, Turkey.