Description
A creamy and flavorful Mexican Street Corn Soup that captures the essence of street food in a comforting bowl.
Ingredients
Scale
- 3 cups corn kernels (fresh, frozen, or canned)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Tortilla chips for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the corn kernels to the pot, followed by the vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth. Return the soup to the pot.
- Stir in the heavy cream and heat the soup over low heat until warmed through, about 5 minutes. Adjust seasoning if necessary.
- Just before serving, stir in the lime juice and half of the crumbled cotija cheese. Serve hot, garnished with the remaining cotija cheese, chopped cilantro, and tortilla chips.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the soup.
- Substitute heavy cream with coconut milk for a lighter version or a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg