Description
A delicious and creamy soup inspired by the flavors of Mexican street corn, featuring sweet corn, spices, and a hint of lime.
Ingredients
- 4 cups fresh corn kernels (or frozen corn)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, for garnish
- Crumbled queso fresco, for garnish
Instructions
- In a large pot, sauté the diced onion and minced garlic until translucent.
- Add the corn kernels, chili powder, cumin, salt, and pepper, and cook for a few minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let simmer for 15 minutes.
- Using an immersion blender, blend the soup until smooth, or transfer to a blender in batches.
- Stir in the heavy cream and lime juice, and heat through.
- Serve hot, garnished with fresh cilantro and crumbled queso fresco.
Notes
- For a spicier version, add diced jalapeños.
- This soup can be made vegan by substituting heavy cream with 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