Description
A creamy and flavorful soup inspired by Mexican street corn, perfect for chilly days.
Ingredients
Scale
- 4 ears of corn (or 1 can of corn)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or coconut milk)
- 1 tsp chili powder
- 1 tsp cumin
- Salt & pepper to taste
- Toppings: crumbled cotija cheese, chopped cilantro, lime wedges, chili flakes
Instructions
- Prep your ingredients by chopping the onion and garlic and cutting the corn kernels off the cob if using fresh corn.
- Sauté the onion in a large pot over medium heat until translucent, about 5 minutes. Add the garlic and cook for 30 seconds.
- Add corn kernels to the pot and cook for another 3-5 minutes until softened.
- Pour in the broth, chili powder, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Blend the soup to your desired consistency using an immersion blender or traditional blender.
- Return the soup to low heat and stir in the heavy cream (or coconut milk). Simmer for 5 minutes.
- Ladle into bowls and top with cotija cheese, cilantro, and lime wedges. Add chili flakes if desired.
Notes
Can use frozen corn for convenience. Leftovers can be stored in the fridge for up to 3 days or frozen for later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg