Mexican Street Corn Soup
A vibrant and creamy soup that brings the essence of traditional Mexican street corn to your table, perfect for cozy gatherings.
Ingredients
Main Ingredients
- 4 cups corn kernels fresh, frozen, or canned
- 1 tbsp olive oil for sautéing
- 1 small onion, chopped adds depth to the base
- 2 cloves garlic, minced
- 1 cup milk for creaminess
- 2 cups chicken or vegetable broth for a savory backdrop
- 1/2 tsp chili powder for heat
- 1/2 tsp cumin for earthiness
- 1/4 tsp smoked paprika for smoky flavor
- 1/2 cup heavy cream for richness
- 1/4 cup crumbled queso fresco for garnishing
- 1 tbsp lime juice for brightness
- Salt and pepper to taste
- 1/4 cup chopped red onion for crunch
- 1/4 cup crumbled tortilla chips for added texture
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sautéing until softened, about 3-4 minutes.
- Stir in the corn, chili powder, cumin, smoked paprika, and a pinch of salt and pepper. Cook for 1-2 minutes.
- Pour in the broth and milk, bring to a gentle simmer and cook for about 10 minutes, stirring occasionally.
- Blend half of the soup until creamy, then return it to the pot. Stir in the heavy cream and lime juice, cooking for an additional 5 minutes.
- Ladle the soup into bowls and top with crumbled queso fresco, cilantro, red onion, and tortilla chips.
Notes
Taste and adjust seasoning throughout the cooking process. For a lighter version, substitute heavy cream with evaporated milk.