Description
A flavorful and creamy Mexican street corn soup that captures the essence of street food in a bowl.
Ingredients
Scale
- 4 cups corn kernels
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Crumbled queso fresco for garnish
Instructions
- In a large pot, sauté the onion and garlic until soft.
- Add corn, broth, chili powder, cumin, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and heat through.
- Serve hot, garnished with cilantro and queso fresco.
Notes
- Adjust spices according to your taste.
- Can be made vegan by using coconut cream.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg
Keywords: mexican street corn soup, corn soup, vegetarian soup