Description
Mexican Street Corn Soup is a vibrant dish that brings the flavors of traditional street food straight to your kitchen. This creamy, comforting soup features sweet corn, aromatic spices, and the freshness of cilantro, making it an irresistible choice for gatherings or cozy dinners. With its rich texture and satisfying taste, every spoonful transports you to sunlit markets filled with life. Perfect as a starter or main dish, this soup is sure to delight your family and friends.
Ingredients
Scale
- 4 cups fresh sweet corn kernels (about 6 ears)
- 1 medium red bell pepper, diced
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1/2 cup fresh cilantro leaves, chopped
- 4 cups low-sodium vegetable broth
- Juice of 2 limes (about 1/4 cup)
- 1 cup heavy cream (or coconut milk)
- 2 tsp chili powder
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Prep your veggies: Shuck corn and slice off kernels. Chop onion, garlic, red bell pepper, and cilantro.
- Sauté aromatics: In a large pot over medium heat, add olive oil. Sauté onion until translucent (about 5 minutes), then stir in minced garlic.
- Add corn & peppers: Stir in corn kernels and diced red bell pepper; sauté for another 3-4 minutes.
- Pour in broth & spices: Add vegetable broth along with chili powder, cumin, salt, and pepper. Bring to a gentle boil for about 10 minutes.
- Blend & cream it up: Use an immersion blender to purée the soup until smooth but slightly chunky. Stir in heavy cream and lime juice before adjusting seasoning.
- Garnish & serve: Ladle soup into bowls topped with fresh cilantro and a squeeze of lime juice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 7g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 50mg