Description
A delightful and comforting soup featuring the flavors of traditional Mexican street corn, perfect for a cozy dinner or quick lunch.
Ingredients
- 4 cups fresh corn kernels (about 4 ears)
- 1 medium red bell pepper, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- Juice of 2 limes
- ½ cup fresh cilantro, chopped
- ½ cup crumbled Cotija cheese (or feta)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Shuck the corn and remove husks and silk. Dice the onion and red bell pepper; mince the garlic.
- In a large pot over medium heat, drizzle olive oil. Sauté onion until translucent, then add bell pepper and garlic for an additional 2-3 minutes.
- Stir in corn kernels, cumin, and chili powder; sauté until fragrant (about 3 minutes).
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Blend half of the soup with an immersion blender for a creamy texture while leaving some chunks.
- Stir in lime juice and season with salt and pepper. Serve hot topped with Cotija cheese and cilantro.
Notes
Fresh corn is best, but frozen corn works too. Adjust spiciness with more chili powder or jalapeños. For creaminess, add a splash of heavy cream or coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican