Mexican Street Corn Soup
Mexican Street Corn Soup is a vibrant and creamy dish that embodies the flavors of a bustling Mexican street market. With sweet corn, zesty lime, and savory cotija cheese, this soup is both comforting and impressive. It’s perfect for cozy dinners or casual gatherings, making you the culinary star of the night!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Soup
- Method: Sautéing/Blending
- Cuisine: Mexican
Ingredients
Scale
- 4 cups fresh corn kernels (about 6 ears)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup cream or coconut milk
- 2 tablespoons freshly squeezed lime juice
- 1/2 cup crumbled cotija cheese (or feta)
- 1 teaspoon chili powder
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
- Stir in fresh corn kernels and chili powder; cook for about 3 minutes until fragrant.
- Pour in vegetable broth and bring to a gentle simmer for 15 minutes to meld flavors.
- Blend the mixture using an immersion blender until smooth but with some texture remaining.
- Stir in cream or coconut milk and lime juice. Season with salt and pepper to taste.
- Serve warm, topped with cotija cheese, cilantro, and lime wedges.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 245
- Sugar: 7g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg
Keywords: For added flavor, consider using smoked paprika instead of chili powder. Substitute corn with zucchini or bell peppers for a twist on the classic recipe. This soup stores well; keep leftovers in an airtight container in the fridge for up to three days.