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–+ servings
Nicole Grace

Mexican Street Corn Soup: A Creamy Flavor Explosion!

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 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups fresh corn kernels about 4 ears of corn
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced
  • Salt and pepper to taste
  • Sliced jalapeños and extra cotija cheese 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, cumin, and chili powder, cooking for an additional minute until fragrant.
  3. Add the corn kernels and vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer for 15 minutes.
  4. Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth.
  5. Return the blended soup to the pot and stir in the heavy cream. Heat through, but do not boil.
  6. Remove from heat and stir in the lime juice, cilantro, and season with salt and pepper to taste.
  7. Serve hot, garnished with sliced jalapeños and extra cotija cheese.

Nutrition

Serving: 1bowlCalories: 290kcalCarbohydrates: 18gProtein: 7gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 10gCholesterol: 70mgSodium: 500mgFiber: 2gSugar: 4g

Notes

  • For a smoky flavor, add a teaspoon of smoked paprika or use grilled corn instead of fresh.
  • To make it lighter, substitute half of the heavy cream with unsweetened almond milk or coconut milk.

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