Description
Savor the delightful flavors of this creamy Mexican street corn soup, perfect for cozy evenings or festive gatherings.
Ingredients
Scale
- 4 cups fresh corn kernels (about 4 ears)
- 1 medium red bell pepper, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- Juice of 2 limes
- ½ cup fresh cilantro, chopped
- ½ cup crumbled Cotija cheese (or feta)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- 1. Shuck the corn and remove husks and silk. Dice the onion and red bell pepper; mince the garlic.
- 2. In a large pot over medium heat, drizzle olive oil. Sauté onion until translucent, then add bell pepper and garlic for an additional 2-3 minutes.
- 3. Stir in corn kernels, cumin, and chili powder; sauté until fragrant (about 3 minutes).
- 4. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes.
- 5. Blend half of the soup with an immersion blender for a creamy texture while leaving some chunks.
- 6. Stir in lime juice and season with salt and pepper. Serve hot topped with Cotija cheese and cilantro.
Notes
- For extra flavor, use fresh corn when in season.
- Substitute black beans or shredded chicken for added protein.
- Adjust lime juice and spices based on personal preference for tanginess or heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (245g)
- Calories: 200
- Sugar: 5g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg