Description
A warm and comforting bowl of Mexican Street Corn Soup, combining sweet corn with creamy dairy and zesty lime.
Ingredients
Scale
- 4 cups corn kernels (sweet, fresh or tender frozen or canned)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup milk
- 2 cups chicken or vegetable broth
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/2 cup heavy cream
- 1/4 cup crumbled queso fresco
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- 1/4 cup chopped red onion, for garnish
- 1/4 cup crumbled tortilla chips, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic; cook until softened, about 3-4 minutes.
- Stir in the corn kernels, chili powder, cumin, smoked paprika, salt, and pepper; cook for 1-2 minutes.
- Pour in the broth and milk, and bring to a gentle simmer for about 10 minutes.
- Blend part of the soup using an immersion blender to achieve a creamy texture while leaving some corn chunks intact.
- Stir in the heavy cream and lime juice; cook for an additional 5 minutes.
- Serve in bowls and top with queso fresco, cilantro, red onion, and tortilla chips.
Notes
For best results, use fresh lime juice and customize the spice level to your liking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 50mg