Go Back

Savor the Flavors of Mexican Street Corn Soup

Mexican Street Corn Soup made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 4 cups corn kernels fresh or frozen
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 jalapeños diced (remove seeds for less heat)
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 lime juiced and zested
  • Salt and black pepper to taste
  • 1/2 cup crumbled cotija cheese for topping
  • Fresh cilantro chopped (for garnish)

Method
 

  1. Heat a large pot over medium heat and add a tablespoon of oil.
  2. Add chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in minced garlic and diced jalapeños, cooking for another 1-2 minutes.
  4. Add the corn kernels to the pot and stir well, cooking for about 3 minutes.
  5. Pour in the vegetable broth, bringing the mixture to a boil.
  6. Reduce heat and let simmer for 10-15 minutes, stirring occasionally.
  7. Using an immersion blender, blend the soup until smooth.
  8. Stir in the heavy cream, lime juice, and zest, cooking for an additional 5 minutes.
  9. Season with salt and black pepper to taste, adjusting as needed.
  10. Serve hot, garnished with cotija cheese and fresh cilantro.