Description
A vibrant soup that captures the essence of Mexican street corn, combining charred corn, rich cream, and zesty lime for a comforting dish.
Ingredients
Scale
- 6 ears fresh corn, shucked (or 6 cups frozen corn, thawed)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 6 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 2 limes, juiced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- Salt to taste
- Pepper to taste
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- Extra chili powder for sprinkling
- Extra cotija cheese for topping
- Extra cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat your grill to medium-high heat or your oven to 400°F (200°C). Grill the corn for 8-10 minutes or roast in the oven for 20-25 minutes. Let cool.
- Cut the kernels off the corn and set aside.
- In a large pot, melt the butter over medium heat. Add onion and jalapeño; sauté for 5-7 minutes. Add garlic for another minute.
- Stir in chili powder and cumin, cooking for 30 seconds.
- Add corn kernels and broth, bringing to a simmer.
- Reduce heat, cover, and simmer for 15-20 minutes.
- Blend half of the soup until smooth and return to the pot.
- Stir in cream and lime juice. Season with salt and pepper.
- Heat through, then fold in cilantro and cotija cheese.
- Combine mayonnaise and sour cream in a bowl.
- Ladle soup into bowls, drizzle with the mayo mixture, add chili powder and cotija cheese.
Notes
Use fresh corn for the best flavor. For a smokier taste, add smoked paprika. Adjust spice level with jalapeño.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 70mg