Description
A creamy, flavorful soup capturing all the beloved tastes of Mexican street corn with charred corn, tangy lime, cotija cheese, and warming spices in a velvety broth.
Ingredients
Scale
- 5 cups fresh or frozen corn kernels
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup cotija cheese, crumbled
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper to taste
Instructions
- 1. Melt butter in a large pot over medium heat. Add diced onion and cook for 5-7 minutes until translucent.
- 2. Add minced garlic, bell pepper, and jalapeño. Cook for 3 minutes, stirring frequently.
- 3. Add chili powder, cumin, and smoked paprika. Stir for 30 seconds until fragrant.
- 4. Add 4 cups of corn kernels and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- 5. Remove from heat and use an immersion blender to purée about half the soup, leaving some texture.
- 6. Return to low heat. Stir in heavy cream, cream cheese, and half the cotija cheese until smooth.
- 7. Add reserved 1 cup corn kernels, lime juice, salt, and pepper. Simmer for 5 minutes.
- 8. Stir in fresh cilantro. Serve hot with remaining cotija cheese and desired toppings.
Notes
Store in airtight containers in refrigerator for 4-5 days or freeze for up to 3 months. Reheat gently over medium-low heat. Top with extra cotija cheese, cilantro, lime wedges, crispy tortilla strips, or avocado.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 385
- Sugar: 8g
- Sodium: 820mg
- Fat: 26g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 12g