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Mexican Street Corn Soup

A creamy, vibrant, and delicious soup that captures the essence of Mexican street food with sweet corn, zesty lime, and a delightful array of spices.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups fresh corn Or frozen for convenience
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream Or coconut milk for a lighter version
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • 2 tablespoons lime juice
  • Fresh cilantro for garnish
  • Crumbled queso fresco or feta cheese (optional)

Method
 

Preparation
  1. In a large pot over medium heat, drizzle some oil and add the diced onion. Sauté until translucent, about 3-4 minutes.
  2. Stir in the minced garlic and cook until fragrant, about another minute.
  3. Toss in the fresh or frozen corn, chili powder, cumin, salt, and pepper. Cook for another 2-3 minutes, allowing the spices to bloom.
  4. Add the vegetable or chicken broth and bring everything to a boil. Once boiling, reduce the heat and simmer for 10 minutes.
  5. Carefully use an immersion blender to blend the soup until it’s creamy yet still has some texture.
  6. Add the heavy cream (or coconut milk) and lime juice. Stir and let it warm through for another 5 minutes.
  7. Ladle the soup into bowls and garnish with fresh cilantro and crumbled cheese if desired. Serve hot and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm in a saucepan over low heat. For freezing, use a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.