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–+ servings
Jessica Morgan

Mexican Street Corn Soup: A Creamy, Flavorful Delight!

A creamy and flavorful Mexican Street Corn Soup that captures the essence of street food in a comforting bowl.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 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
  • 1 avocado diced (for garnish)

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  3. Add the corn kernels, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes.
  4. Using an immersion blender, blend the soup until smooth. (Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth.)
  5. Stir in the heavy cream and simmer for another 5 minutes to heat through.
  6. Remove from heat and stir in the lime juice and half of the cotija cheese.
  7. Serve hot, garnished with the remaining cotija cheese, chopped cilantro, and diced avocado.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 18gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 80mgSodium: 600mgFiber: 3gSugar: 5g

Notes

  • For a spicier version, add diced jalapeños or a pinch of cayenne pepper while cooking.
  • Substitute the heavy cream with coconut milk for a dairy-free option.

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