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–+ servings
Mexican Street Corn Soup

Creamy Mexican Street Corn Soup to Warm Your Soul

This Creamy Mexican Street Corn Soup is a delightful vegetarian dish combining sweet corn, smoky spices, and lime.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can use avocado oil for different flavor.
  • 1 medium Onion Yellow onion preferred.
  • 4 cloves Garlic Fresh garlic recommended.
  • 1 Jalapeño Adjust quantity based on spice preference.
For the Soup
  • 4 cups Corn Kernels Frozen corn can be used.
  • 1 teaspoon Ground Cumin Try coriander for variation.
  • 1 teaspoon Smoked Paprika Can use regular paprika in a pinch.
  • Salt Use to taste.
  • Black Pepper Use to taste.
  • 4 cups Chicken or Vegetable Broth Substitute with water if necessary.
For Creaminess
  • 1 cup Heavy Cream or Half-and-Half Substitute with coconut cream for dairy-free.
  • ½ cup Cotija Cheese Feta cheese can be an alternative.
For Garnish
  • ¼ cup Fresh Cilantro Feel free to omit if not preferred.
  • 1 tablespoon Lime Juice Fresh lime is best.

Equipment

  • Large pot
  • Immersion blender

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
  2. Stir in minced garlic and diced jalapeño, cooking for 2 minutes until fragrant.
  3. Add 4 cups of corn kernels, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, salt and pepper to taste. Stir well for 2 minutes.
  4. Pour in 4 cups of broth and bring to a gentle boil. Reduce heat to low and simmer uncovered for 15 minutes.
  5. Blend the soup using an immersion blender until creamy, leaving some corn pieces intact.
  6. Stir in 1 cup of heavy cream, ½ cup of crumbled cotija cheese, and the juice of 1 lime. Warm through for 5 minutes.
  7. Serve the soup in bowls, garnishing with chili powder, fresh cilantro, and tortilla strips if desired.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 10gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 8gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

This soup can be made vegan and gluten-free. Use fresh ingredients for the best flavor. Leftovers can be frozen for up to 2 months.

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