Description
A rich and flavorful soup inspired by Mexican street corn, featuring creamy corn kernels, spices, and a hint of lime.
Ingredients
Scale
- 4 ears of fresh corn, shucked and kernels removed
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Juice of 1 lime
- Salt and pepper to taste
- Optional toppings: cotija cheese, cilantro, and avocado
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and jalapeño; sauté until softened, about 5 minutes.
- Stir in cumin and chili powder; cook for 1 minute until fragrant.
- Add corn kernels and broth; bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender.
- Stir in heavy cream and lime juice; season with salt and pepper.
- Simmer for an additional 5 minutes, then serve hot with optional toppings.
Notes
For a spicier version, leave the seeds in the jalapeño. This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Soup
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 7g
- Fat: 22g
- Carbohydrates: 28g
- Protein: 8g