Mexican Street Corn Soup

Mexican Street Corn Soup

Author: Sara Smith Prep Time: 10 minutes
Cook Time: 15 minutes Total Time: 25 minutes
Yield: 4 servings Category: LUNCH Cuisine: Mexican Diet: Vegetarian

Ingredients

  • 4 cups corn kernels (fresh or frozen)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Juice of 1 lime
  • Cotija cheese for topping
  • Chopped cilantro for garnish
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Instructions

  1. In a large pot, sauté the diced onion and minced garlic over medium heat until softened.
  2. Add the corn kernels, chili powder, cumin, salt, and pepper; stir to combine.
  3. Pour in the broth and bring to a boil. Reduce heat and simmer for about 15 minutes.
  4. Use an immersion blender to partially puree the soup, leaving some corn intact for texture.
  5. Stir in the heavy cream and lime juice; heat through.
  6. Serve hot, topped with crumbled Cotija cheese and chopped cilantro.

Notes

  1. Taste as you go and adjust salt and pepper. Leave some corn kernels whole for texture. Don't skip the lime for added brightness.