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Mexican Street Corn Soup

"Mexican Street Corn" Soup
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Experience the vibrant flavors of Mexico with this comforting ‘Mexican Street Corn’ Soup. This creamy, hearty dish captures the essence of fresh street corn, delivering a delightful balance of sweetness and spices in every spoonful. Perfect for busy weeknights, family gatherings, or casual dinner parties, this soup is quick to prepare and has a delicious depth that will leave everyone asking for seconds.

Ingredients

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  • 1/4 cup olive or vegetable oil
  • 6 cups fresh corn kernels (from 8–10 shucked cobs; save 6 of the stripped cobs for simmering)
  • 1 cup chopped yellow onion
  • 1/4 teaspoon ancho chili powder (adjust for heat preference)
  • Kosher salt and freshly ground black pepper
  • 2 large garlic cloves, chopped (about 1 tablespoon)
  • 4 cups chicken or vegetable broth
  • 1/2 cup sour cream
  • 1/2 cup grated dry/aged Cotija cheese (or substitute Parmesan or Romano if needed)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated lime zest
  • 2 tablespoons plus 2 teaspoons chopped cilantro (divided)

Instructions

  1. Heat olive oil in a large pot until shimmering.
  2. Sauté fresh corn kernels and chopped onion with ancho chili powder, salt, and pepper until softened and lightly charred.
  3. Add chopped garlic, cooking until fragrant.
  4. Stir in chicken or vegetable broth and reserved corn cobs; bring to a boil before simmering for 20 minutes.
  5. Remove corn cobs and blend soup with sour cream and Cotija cheese until smooth.
  6. Return blended soup to pot; stir in half reserved corn mixture, lime juice, and cilantro.
  7. Serve hot with additional garnishes.

Nutrition

Find it online: https://besthotrecipes.com/mexican-street-corn-soup/