Zesty Mexican Street Corn Soup Recipe
This zesty soup captures the flavors of traditional Mexican street corn, combining fresh corn, spices, and creamy elements for a comforting dish.
Ingredients
- 4 ears fresh corn husked and kernels removed
- 1 tablespoon extra virgin olive oil
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 jalapeño pepper seeds removed and finely diced
- 4 cups vegetable broth
- 1 cup milk or coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- to taste salt and freshly ground black pepper
- ½ cup crumbled cotija cheese or feta cheese
- ¼ cup fresh cilantro roughly chopped
- 1 lime juice
- as needed lime wedges and chili powder for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Incorporate minced garlic and diced jalapeño, cooking for 2 minutes.
- Add fresh corn kernels and cook for another 5 minutes.
- Pour in vegetable broth and bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in milk, cumin, paprika, salt, and pepper, simmering for 5-10 minutes.
- Remove from heat and mix in lime juice and half of the cotija cheese.
- Ladle soup into bowls and garnish with remaining cheese, cilantro, chili powder, and lime wedges.
Notes
For a dairy-free version, substitute milk with coconut milk.