Description
A creamy and flavorful Mexican Street Corn Soup that captures the essence of street food in a comforting bowl.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups corn kernels (fresh, frozen, or canned)
- 4 cups vegetable broth
- 1 teaspoon chili powder
- 1 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
- Juice of 1 lime
- Sliced jalapeños for garnish (optional)
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 1 minute until fragrant.
- Add the corn kernels, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
- Stir in the heavy cream and heat through, but do not boil.
- Remove from heat and mix in the crumbled cotija cheese, chopped cilantro, and lime juice.
- Serve hot, garnished with additional cotija cheese, cilantro, and sliced jalapeños if desired.
Notes
- For a lighter version, substitute the heavy cream with coconut milk or a plant-based cream.
- For added flavor, grill the corn before adding it to the soup for a smoky taste.
- 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: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg