Description
Experience the vibrant flavors of Mexican Street Corn Soup, a delightful blend of sweet corn, zesty lime, and spicy jalapeños. This comforting dish is perfect for cozy nights or festive gatherings, with each spoonful bursting with happiness. Topped with crumbled queso fresco and fresh cilantro, it’s a warm embrace in a bowl that your taste buds will adore.
Ingredients
Scale
- 4 cups fresh sweet corn kernels (approx. 6 ears)
- 1 medium yellow onion, diced
- 2 jalapeños, diced (adjust to taste)
- 3 garlic cloves, minced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup freshly squeezed lime juice
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or coconut milk
- 1/2 cup crumbled queso fresco or feta cheese
- 2 tsp chili powder (adjust to taste)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onions until translucent (about 5 minutes).
- Add minced garlic and diced jalapeños; cook for an additional 2-3 minutes until fragrant.
- Stir in corn kernels thoroughly before pouring in the vegetable broth.
- Add chili powder, salt, and pepper; bring to a gentle simmer for about 10 minutes.
- Using an immersion blender, blend the soup until smooth but retain some texture.
- Off heat, stir in cream or coconut milk and adjust seasoning as needed.
- Serve hot, topped with crumbled queso fresco and garnished with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 60mg
Keywords: - For added protein, consider mixing in black beans or using different types of corn. - A sprinkle of lime zest can enhance the soup's brightness. - Leftovers can be stored in an airtight container for up to three days; reheat on low heat with a splash of broth if necessary.