Easy Recipes: Creamy Mexican Street Corn Soup
This rich and flavorful Mexican Street Corn Soup is one of those easy recipes you'll come back to again and again.
Servings: 4 servings
Ingredients
- 2 Tablespoons unsalted butter
- 1/2 medium white onion, chopped
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 4 cups frozen sweet corn kernels
- 3 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon black pepper
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, sliced
- Tajin seasoning, for garnish
- Fresh lime wedges, for serving
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and sauté for about 5 minutes, until translucent.
- Stir in the chili powder, smoked paprika, and cumin. Cook for 1 minute until fragrant.
- Add the frozen corn and chicken broth. Bring to a boil, then reduce to a simmer for 15 minutes.
- Transfer 2 cups of the soup to a blender and puree until smooth. Return to the pot.
- Stir in the heavy cream, salt, and black pepper. Simmer for another 5 minutes.
- Ladle the soup into bowls and top with cotija cheese, cilantro, jalapeño slices, a sprinkle of Tajin, and a squeeze of lime.