Description
A creamy and flavorful soup inspired by traditional Mexican street corn.
Ingredients
Scale
- 4 ears corn, husked
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt to taste
- 1 lime, juiced
- Fresh cilantro for garnish
- Crumbled queso fresco for garnish
Instructions
- Grill the corn until charred and cool slightly before cutting the kernels off.
- In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent.
- Add garlic and jalapeño, cooking for another minute.
- Stir in the corn kernels, broth, cream, chili powder, cumin, and paprika.
- Simmer for 15-20 minutes. Blend half of the soup for a creamy texture.
- Season with salt and lime juice.
- Serve hot, garnished with cilantro and queso fresco.
Notes
- This soup can be made ahead and reheated.
- Adjust the spice level by adding more or less jalapeño.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 45 mg