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Mexican Street Corn Soup: 30-Minute Perfection

Mexican Street Corn Soup
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A creamy soup inspired by Mexican street corn, with sweet corn, smoky spices, and a touch of lime.

Ingredients

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  • 4 cups corn kernels (fresh or frozen)
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups vegetable broth
  • 1/2 cup heavy cream or coconut cream
  • Juice of 1 lime
  • Salt and pepper to taste
  • Toppings: crumbled cotija cheese, chopped cilantro, extra lime wedges

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
  2. Add garlic, chili powder, smoked paprika, and cayenne. Cook 1 minute until fragrant.
  3. Add corn kernels and vegetable broth. Bring to a boil, then reduce heat and simmer 15 minutes.
  4. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
  5. Stir in heavy cream and lime juice. Season with salt and pepper.
  6. Serve hot with desired toppings.

Notes

  • For a vegan version, use coconut cream instead of heavy cream and omit cotija cheese.
  • Adjust spice level by adding more or less cayenne.

Nutrition

Find it online: https://www.recipekitchenhub.com/mexican-street-corn-soup-recipe/