Description
Creamy Mexican Street Corn Soup is a delightful fusion of sweet corn, spices, and rich creaminess that captures the essence of summer in every bite. This comforting soup is reminiscent of traditional elote and can easily transform into a crowd-pleaser for family dinners or casual gatherings. With vibrant flavors and a silky texture, it’s perfect as an appetizer or a hearty main dish. Best of all, it comes together in just under an hour with minimal effort!
Ingredients
– 4 cups fresh sweet corn kernels (or frozen)
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 4 cups low-sodium vegetable broth
– 1 cup heavy cream (or coconut milk for a dairy-free option)
– 1 tablespoon lime juice
– Spices: cumin and chili powder
Instructions
1. Sauté onion in oil until translucent; add garlic and cook until fragrant.
2. Mix in corn, cumin, and chili powder; cook for three minutes.
3. Pour in vegetable broth, bring to a simmer, then cook uncovered for ten minutes.
4. Blend half the soup until smooth, then stir back into the pot.
5. Add cream and lime juice; heat through before serving.
Notes
– Customize with additional veggies like bell peppers or zucchini.
– For a vegan version, substitute cream with coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 250
- Fat: 12g
- Carbohydrates: 30g
- Protein: 5g