Description
A comforting and nutritious Mexican Street Corn Soup, bursting with creamy, smoky goodness, bright lime, and a hint of cilantro.
Ingredients
Scale
- 4 ears of corn, husked
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons lime juice
- 1/2 cup cotija cheese, crumbled
- Fresh cilantro, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Cut the kernels off the corn cobs and add them to the pot. Cook for another 3-4 minutes until they just start to soften.
- Pour in the vegetable broth and bring everything to a gentle boil. Reduce the heat and let it simmer for about 15 minutes.
- Stir in the milk or cream, chili powder, cumin, salt, and pepper. Blend to your desired consistency.
- Fold in the lime juice, tasting and adjusting the seasoning as needed.
- Serve hot, topped with crumbled cotija cheese and fresh cilantro.
Notes
Use fresh corn for natural sweetness, don’t skimp on spices, and experiment with toppings like avocado or tortilla strips.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg