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–+ servings

Mexican Street Corn Soup

A creamy soup that brings the vibrant flavors of traditional Mexican street corn into a warm and comforting dish.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mexican
Calories: 290
Ingredients Equipment Method Nutrition

Ingredients
  

Fresh Corn
  • 2 cups fresh corn kernels (about 4 ears of corn)
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 unit lime, juiced
  • salt and pepper to taste
  • sliced jalapeños and extra cotija cheese for garnish

Equipment

  • large pot
  • immersion blender

Method
 

  1. Prepare the corn by shucking the ears and removing the kernels to get about 2 cups of fresh corn kernels.
  2. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in minced garlic and cook for an additional minute.
  3. Add corn kernels, chili powder, and cumin. Cook for about 5 minutes until the corn is tender.
  4. Pour in 4 cups of vegetable broth and bring to a boil. Reduce heat and let it simmer for 15 minutes.
  5. Blend the soup until smooth using an immersion blender or countertop blender.
  6. Return the soup to the pot, stir in heavy cream, cotija cheese, cilantro, and lime juice. Season with salt and pepper to taste. Heat through for about 5 minutes.
  7. Serve hot, garnished with sliced jalapeños and extra cotija cheese.

Nutrition

Calories: 290kcalProtein: 7gSodium: 600mg

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