Mexican Street Corn Soup
Mexican street corn soup has all the incredible flavors of street corn in a warm, comforting, delicious soup. This soup has fresh corn, lots of cotija cheese, spices, cilantro, lime juice, and sour cream to make it smooth and creamy.
Servings: 8 servings
Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion diced, about 1 ½ cups
- 6 cups fresh corn kernels, about 8 cobbs
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon ancho chili powder
- ½ teaspoon chipotle seasoning
- 3 teaspoons minced garlic, about 3 cloves
- 4 cups vegetable broth
- ⅔ cup grated cotija cheese
- ½ cup sour cream
- 2 tablespoons chopped cilantro
- 2 tablespoons lime juice
Instructions
- Heat oil in a large pot over medium-high heat. Add onion, corn, salt, pepper, chili powder, and chipotle seasoning. Cook until the corn is a little charred, about 5-8 minutes.
- Add the garlic to the pot and cook for another minute. Pour in the broth, cotija cheese, and sour cream. Bring to a gentle boil, stirring occasionally.
- Remove 2 cups of the corn from the soup and set aside. Blend the soup to a smooth consistency using an immersion or regular blender. Be careful pouring hot liquids into a blender.
- If using a blender, pour the soup back into the pot. Add the reserved corn kernels back to the soup. Stir in the cilantro and lime juice and serve.
Nutrition
Calories: 217kcal | Carbohydrates: 29g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 912mg | Potassium: 311mg | Fiber: 3g | Sugar: 7g | Vitamin A: 743IU | Vitamin C: 9mg | Calcium: 87mg | Iron: 1mg
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