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Mexican Street Corn Soup

A rich and creamy blend of smoky sweetness, lime brightness, and warm spices, perfect for family gatherings or chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears corn, husked
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 tsp chili powder
  • 1 tsp cumin
  • Salt and pepper to taste
Garnishes
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Method
 

Preparation
  1. Husk the corn and cut the kernels off the cob. Dice the onion and mince the garlic. Set these aside for later.
Cooking
  1. In a large pot, heat a splash of oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for an additional minute until fragrant.
  2. Stir in the corn kernels, chili powder, cumin, salt, and pepper. Cook for about 2-3 minutes until the corn is slightly toasted.
  3. Add the vegetable broth to the pot. Bring it to a simmer and let it cook for about 10-15 minutes.
  4. Once the corn is tender, use an immersion blender to blend the soup until you reach your desired consistency.
  5. Pour in the heavy cream and stir to combine. Heat through for another 5 minutes. Taste and adjust seasoning if necessary.
  6. Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.

Notes

Substitutions: Replace heavy cream with coconut cream or a plant-based alternative if desired. Timing: Don’t rush sautéing the vegetables to enhance flavor. Avoid overcooking the corn; it should be tender but not mushy.