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Jessica Morgan

Mexican Street Corn Soup: Discover a Creamy Delight!

A creamy and flavorful Mexican Street Corn Soup that brings the taste of street food to your kitchen.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Soup
Cuisine: Mexican
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 cups corn kernels fresh, frozen, or canned
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced
  • 1 tablespoon olive oil

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 heat and simmer for 15 minutes.
  4. 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.
  5. Stir in the heavy cream and lime juice. Heat through for another 5 minutes, adjusting seasoning if necessary.
  6. Serve hot, garnished with crumbled cotija cheese and chopped cilantro.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 22gProtein: 6gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 6gCholesterol: 50mgSodium: 500mgFiber: 3gSugar: 5g

Notes

  • For a spicier version, add diced jalapeños or a dash of hot sauce to the soup.
  • Substitute the heavy cream with coconut milk for a dairy-free option while still maintaining a creamy texture.

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