How To Make Mexican Street Corn Soup
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 4 ears of corn, kernels removed
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 jalapeno, seeded and diced
- 1 tsp chili powder
- 1 tsp cumin
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper, to taste
- 1/2 cup crumbled queso fresco
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
-
In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and jalapeno. Cook until softened, about 5 minutes.
-
Add the corn kernels, chili powder, and cumin. Stir and cook for another 5 minutes.
-
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
-
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender and blend until smooth, then return to the pot.
-
Stir in the heavy cream and season with salt and pepper to taste. Simmer for another 5 minutes.
-
Ladle the soup into bowls and top with crumbled queso fresco and fresh cilantro. Serve with lime wedges on the side.
Nutrition
- Calories : 320kcal
- Total Fat : 18g
- Saturated Fat : 8g
- Cholesterol : 40mg
- Sodium : 950mg
- Total Carbohydrates : 36g
- Dietary Fiber : 5g
- Sugar : 10g
- Protein : 8g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
