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Mexican Street Corn Soup

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A comforting and vibrant soup made with sweet corn, spices, and creamy goodness, perfect for weeknight dinners.

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

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
  2. Cut the kernels off the corn cobs and add them to the pot, cooking for an additional 3-4 minutes.
  3. Pour in the vegetable broth and bring to a gentle boil. Once boiling, reduce the heat and let it simmer for about 15 minutes.
  4. Stir in the milk or cream, chili powder, cumin, salt, and pepper. Blend to desired consistency using an immersion blender.
  5. Fold in lime juice, adjusting seasoning as needed.
  6. Serve hot, garnishing with crumbled cotija cheese and fresh cilantro.

Notes

For added flavor, use fresh corn when in season or toss in roasted red pepper or jalapeños for a kick.

Nutrition

Find it online: https://www.anytimesrecipes.com/mexican-street-corn-soup-2/