Description
This Mexican Street Corn Soup is a creamy and flavorful twist on the classic street corn. With the perfect blend of spices, cheese, and fresh corn, this soup is sure to warm your soul.
Ingredients
Scale
Corn Soup:
- 4 cups (560 g) corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 4 cups (960 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 g) mayonnaise
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- 1 cup (115 g) crumbled cotija cheese
- juice of 1 lime
- 1/4 cup (10 g) chopped fresh cilantro
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion and cook until softened, about 3 minutes.
- Stir in the garlic and jalapeño and cook for 1 minute until fragrant.
- Add the corn kernels and cook for 3–4 minutes, stirring occasionally.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Using an immersion blender, blend the soup until partially smooth, leaving some texture.
- Stir in the heavy cream, mayonnaise, chili powder, smoked paprika, cumin, salt, and black pepper.
- Simmer for 5 minutes to heat through.
- Remove from heat and stir in the cotija cheese, lime juice, and cilantro.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with extra cotija, cilantro, and a sprinkle of chili powder if desired.
Notes
- For a lighter version, substitute half-and-half for the heavy cream and Greek yogurt for the mayonnaise.
- You can also char the corn before adding it to the soup for a smoky, authentic flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 50 mg
