Creamy Mexican Street Corn Soup
A comforting bowl of creamy soup that captures the vibrant flavors of traditional elote.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 cups roasted corn
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 lime, juiced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt to taste
- Cotija cheese for topping
- Tortilla chips for serving
Instructions
- Sauté the onion and garlic until translucent.
- Add the roasted corn, vegetable broth, chili powder, cumin, and salt. Bring to a boil, then reduce to a simmer for 10 minutes.
- Stir in the heavy cream and lime juice, cooking for an additional 5 minutes.
- Use an immersion blender to blend until creamy, or blend in batches in a countertop blender.
- Serve hot, topped with crumbled Cotija cheese and tortilla chips for dipping.
Notes
Feel free to adjust spices and toppings according to your preference. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg
Find it online: https://pennykitchenz.com/creamy-mexican-street-corn-soup/