Description
A creamy soup inspired by Mexican street corn, with a smoky, tangy flavor.
Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup crumbled cotija cheese
- 2 tablespoons fresh lime juice
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- Optional toppings: extra cotija, chili powder, lime wedges
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and jalapeno. Cook until soft, about 5 minutes.
- Add corn kernels and cook for 3 minutes, stirring occasionally.
- Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove from heat. Use an immersion blender to puree the soup until smooth. (Or blend in batches in a blender.)
- Stir in heavy cream, cotija cheese, lime juice, and cilantro. Season with salt and pepper.
- Serve hot with your choice of toppings.
Notes
- For a smoky flavor, char the corn on a grill or in a dry skillet before adding.
- Substitute sour cream for heavy cream for a tangier taste.
- Adjust spice level by adding more or less jalapeno.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 8g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 40mg