Description
A creamy and flavorful soup inspired by Mexican street corn, combining charred corn, zesty lime, and vibrant spices.
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk (coconut milk for dairy-free)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish
- Crumbled queso fresco (optional)
Instructions
- Sauté the diced onion and minced garlic in a large pot over medium heat until translucent.
- Add the corn, chili powder, cumin, salt, and pepper. Cook for 2-3 minutes until fragrant.
- Pour in the vegetable broth and bring to a gentle boil.
- Reduce the heat and let it simmer for about 15 minutes.
- Blend the soup until smooth using an immersion blender or a traditional blender in batches.
- Stir in the milk and lime juice, heating through for a few more minutes.
- Serve hot, garnished with fresh cilantro and crumbled queso fresco, if desired.
Notes
For a smoky flavor, grill the corn before adding it to the soup. Adjust spiciness to taste by adding diced jalapeños or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican