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Mexican Street Corn Soup

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A vibrant and comforting dish that brings bold flavors of street food straight to your kitchen, this Mexican Street Corn Soup combines sweet corn, creamy textures, and stunning spices.

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
  • 1/4 cup chopped red onion
  • 1/4 cup crumbled tortilla chips

Instructions

  1. Heat the olive oil in a large pot over medium heat until shimmering.
  2. Add the chopped onion and minced garlic, stirring until the onion is golden, about 5-7 minutes.
  3. Stir in the corn kernels, chili powder, cumin, smoked paprika, salt, and pepper for 1-2 minutes.
  4. Pour in the chicken or vegetable broth and milk, bringing to a gentle simmer for about 10 minutes.
  5. Blend about half of the soup using an immersion blender until creamy but still chunky.
  6. Stir in the heavy cream and lime juice, cooking for an additional 5 minutes until heated through.
  7. Serve the soup in bowls, garnishing with queso fresco, cilantro, red onion, and tortilla chips.

Notes

Adjust seasoning to preference, and be cautious not to over-blend. Garnishes enhance both flavor and presentation.

Nutrition

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