Mexican Street Corn Soup
A creamy and flavorful twist on traditional street corn, this soup is perfect for any season, combining the essence of popular street food with the freshness of corn.
Ingredients
Main Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 cup heavy cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- Salt and pepper to taste
- Chopped cilantro for garnish
- Crumbled cotija cheese for serving
Instructions
Preparation
- In a large pot, sauté the onion and garlic until soft.
- Add the corn and cook for a few minutes.
- Pour in the vegetable broth and bring to a simmer.
- Use an immersion blender to purée the soup until smooth, or blend in batches.
- Stir in the heavy cream, lime juice, chili powder, salt, and pepper.
- Heat through, then serve garnished with cilantro and cotija cheese.
Notes
Serve hot with tortilla chips or warm cornbread. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Reheat before serving.