Description
A creamy and flavorful Mexican Street Corn Soup featuring sweet corn, aromatic spices, and a touch of chili powder, perfect for a comforting and easy-to-make meal.
Ingredients
Main Ingredients
- 2 cups sweet corn (fresh or frozen)
- 1 cup onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon chili powder
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon cilantro (for garnish)
Instructions
- Sauté Onions: In a pot, heat olive oil over medium heat. Add diced onions and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add Garlic and Chili Powder: Stir in minced garlic and chili powder, cooking until fragrant, about 1 minute, careful not to burn the garlic.
- Simmer Soup: Pour in the vegetable broth, then add the sweet corn. Bring the mixture to a simmer and cook for about 10 minutes to allow flavors to meld and the soup to heat through.
- Add Cream and Season: Stir in the heavy cream and season with salt and black pepper to taste. Heat briefly to warm the cream through without boiling.
- Serve: Ladle the soup into bowls and garnish each serving with fresh cilantro. Serve hot for best flavor.
Notes
- Use fresh corn when in season for the best sweetness and texture, or frozen corn as a convenient alternative.
- Adjust chili powder according to your preferred spice level.
- For a richer soup, substitute heavy cream with half-and-half or add a dollop of sour cream when serving.
- This soup can be blended for a smoother texture, or left chunky as preferred.
- Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
