Mexican Street Corn Soup
A warm and comforting soup that captures the vibrant flavors of Mexican street food, perfect for any occasion.
Ingredients
Main Ingredients
- 4 cups corn (fresh, frozen, or canned)
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 large Juice of 1 lime
- Cilantro for garnish
- Feta cheese for topping (optional)
Instructions
Preparation
- In a large pot, sauté the diced onion and minced garlic until soft.
- Add the corn, chili powder, cumin, salt, and pepper. Stir to combine.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and let simmer for about 15 minutes.
Blending
- Use an immersion blender to blend the soup until smooth (or blend in batches in a regular blender).
- Stir in the heavy cream (or coconut milk) and lime juice.
- Adjust seasoning as needed.
Serving
- Serve hot, garnished with cilantro and feta cheese if desired.
Notes
For a spicier kick, add chopped jalapeño or extra chili powder. Try roasting the corn before adding it for a deeper flavor. To make a thicker soup, add more heavy cream or coconut milk. This soup can be stored in an airtight container for up to 3 days in the refrigerator, or frozen for 2-3 months.