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Mexican Street Corn Soup

Bowl of Mexican Street Corn Soup
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Enjoy the vibrant flavors of Mexican street corn in a comforting soup! This creamy and flavorful soup is packed with sweet corn, smoky spices, and a hint of lime for a delicious twist on a classic favorite.

Ingredients

Scale
  • 4 ears of corn, husked
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup chopped cilantro
  • 1/4 cup crumbled cotija cheese, plus more for garnish
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste

Instructions

  1. Grill the corn over medium heat, turning occasionally, until kernels are slightly charred, about 10-15 minutes.
  2. Let the corn cool slightly, then cut the kernels off the cob.
  3. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
  4. Add the corn kernels, vegetable broth, chili powder, and cumin to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
  5. Remove the soup from the heat and use an immersion blender to blend until smooth. Alternatively, carefully transfer the soup to a regular blender and blend until smooth.
  6. Stir in the heavy cream, cilantro, and lime juice. Season with salt and pepper to taste.
  7. Ladle the soup into bowls and garnish with cotija cheese and a squeeze of lime juice.

Notes

For a spicier soup, add a pinch of cayenne pepper or a chopped jalapeño to the pot along with the onion and garlic.

Find it online: https://grilldrip.com/mexican-street-corn-soup/