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Mexican Street Corn Soup

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A heartwarming dish bringing vibrant flavors of Mexico to your kitchen with a delightful blend of creamy textures, aromatic spices, and sweet corn.

Ingredients

Scale
  • 4 cups corn kernels (fresh, frozen, or canned)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup milk
  • 2 cups chicken or vegetable broth
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/2 cup heavy cream
  • 1/4 cup crumbled queso fresco
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish
  • 1/4 cup chopped red onion, for garnish
  • 1/4 cup crumbled tortilla chips, for garnish

Instructions

  1. Begin by heating the olive oil in a large pot over medium heat.
  2. Allow the oil to shimmer slightly, indicating it’s ready for the ingredients.
  3. Toss in the chopped onion and minced garlic, stirring gently until golden and softened, about 5-7 minutes.
  4. Add the corn kernels, chili powder, cumin, smoked paprika, salt, and pepper, and stir for 1-2 minutes.
  5. Pour in the chicken or vegetable broth and milk, bringing the mixture to a gentle simmer.
  6. Let it cook for about 10 minutes, stirring occasionally.
  7. Blend about half of the soup using an immersion blender to achieve a creamy texture.
  8. Stir in the heavy cream and lime juice, cooking for 5 more minutes.
  9. To serve, ladle the soup into bowls and top with queso fresco, cilantro, red onion, and tortilla chips.

Notes

Adjust spice levels to your taste. Use fresh corn when in season for best flavor. Can be made vegetarian by substituting vegetable broth.

Nutrition

Find it online: https://yummyfirst.com/mexican-street-corn-soup/