Description
Indulge in the flavors of Mexican street corn with this deliciously creamy and smoky corn soup. Perfect for a cozy night in or to impress guests with a unique twist on a classic street food favorite.
Ingredients
Scale
Fresh Corn:
- 4 ears fresh corn (kernels cut off, or 4 cups frozen corn)
Base:
- 2 tablespoons unsalted butter
- 1 small onion (diced)
- 3 garlic cloves (minced)
- 1 jalapeño (seeded and diced)
Broth and Seasonings:
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- ½ cup sour cream
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Garnish:
- ½ cup cotija cheese (crumbled)
- 2 tablespoons fresh cilantro (chopped)
- 1 lime (cut into wedges, for serving)
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add onion, garlic, and jalapeño; cook until softened, about 5 minutes.
- Cook Corn: Stir in corn kernels and cook for another 5 minutes.
- Add Broth: Pour in broth, bring to a boil, then simmer for 15 minutes.
- Blend: Use an immersion blender to blend half the soup until creamy.
- Finish Soup: Stir in heavy cream, sour cream, spices, and simmer for 5 more minutes.
- Serve: Ladle soup into bowls, top with cotija cheese, cilantro, and serve with lime wedges.
Notes
- For extra smoky flavor, grill the corn before cutting off the kernels.
- Substitute Greek yogurt for sour cream if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 7g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg
