Description
A creamy and smoky soup filled with fresh corn and vibrant spices, reminiscent of classic Mexican street food.
Ingredients
Scale
- Fresh corn kernels or canned corn
- 3 tablespoons butter
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (or coconut milk for a vegan option)
- 1 cup cotija cheese (or queso fresco/feta as alternatives)
- 1 red onion, diced
- 3 cloves garlic, minced
- Juice of 1 lime
- 1/4 cup cilantro, chopped (or parsley)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Melt butter in a skillet over medium heat. Add chopped garlic and diced onion, cooking until fragrant and translucent.
- Add corn kernels to the skillet and allow them to slightly caramelize.
- Pour in the vegetable broth and let the mixture simmer to intensify flavors. Use a hand blender to achieve desired texture.
- Stir in heavy cream, smoked paprika, cumin, and chili powder, allowing to meld together.
- Garnish with lime juice, cotija cheese, and cilantro before serving. Consider crispy tortilla strips or crusty bread for dipping.
Notes
Avoid overcooking once cream is added to prevent a split texture. Balance lime juice toward the end to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg
Keywords: soup, Mexican, corn, street food, creamy, vegetarian