Description
A creamy, dreamy soup capturing the vibrant flavors of Mexican street corn, perfect for cozy dinners or fancy gatherings.
Ingredients
Scale
- Fresh Corn (or frozen/canned corn)
- 2 tablespoons Butter (or olive oil for a lighter option)
- 1 Onion, diced
- 2 cloves Garlic, minced
- 4 cups Vegetable or Chicken Broth
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1 cup Heavy Cream (or coconut milk for a non-dairy version)
- Fresh Cilantro, for garnish
- Lime, for squeezing
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and minced garlic, cooking until translucent.
- Stir in the corn and cook for about 5 minutes, allowing it to get slightly charred.
- Pour in the broth, cumin, and chili powder. Bring to a boil, then reduce heat and let simmer for about 15 minutes.
- Use an immersion blender to puree the soup until smooth, leaving some chunks for texture if desired.
- Mix in the heavy cream and let it heat through for about 5 more minutes. Taste and adjust seasoning.
- Ladle into bowls, top with fresh cilantro and a squeeze of lime, and serve.
Notes
Use fresh corn for the best flavor. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 50mg