Description
A warm and comforting Mexican Street Corn Soup that wraps you in cozy flavors, featuring smoky corn, spices, and a creamy texture.
Ingredients
Scale
- 4 ears of corn, husked
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons lime juice
- 1/2 cup cotija cheese, crumbled
- Fresh cilantro, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until onion turns translucent.
- Cut kernels off the corn cobs and add to the pot. Cook for a few minutes until they sizzle and soften.
- Pour in vegetable broth and bring to a gentle boil.
- Reduce heat and let it simmer for about 15 minutes.
- Stir in milk or cream, chili powder, cumin, salt, and pepper.
- Blend the soup using an immersion blender to your desired consistency.
- Stir in lime juice, adjust seasoning if necessary.
- Serve hot in bowls, topping with crumbled cotija cheese and fresh cilantro.
Notes
For a smokier flavor, roast the corn before adding it to the soup. You can also use non-dairy alternatives for milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg