Description
A cozy, creamy soup that captures the flavors of Mexican street corn with a touch of spice and a tangy lime finish.
Ingredients
- 4 to 5 cups Corn (fresh, frozen, or canned)
- 2 tablespoons Butter or oil (for sautéing)
- 1 medium Onion, diced
- 3 to 4 cloves Garlic, minced
- 1 Jalapeño, minced (optional)
- 1 to 2 teaspoons Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 4 cups Chicken or veggie broth
- 1 to 1.5 cups Milk or half and half
- 4 ounces Cream cheese, softened
- 1 to 2 Limes (for juice)
- Salt and pepper (to taste)
- Cotija or feta (for topping)
- Cilantro (for topping)
Instructions
- Start by melting butter in your pot over medium heat. Add onion and cook until it looks soft and glossy, about 5 minutes.
- Add garlic and jalapeño, then stir for about 30 seconds.
- Sprinkle in chili powder, cumin, and smoked paprika. Stir to coat the onions.
- Add your corn and stir for a minute or two, allowing some kernels to get a bit toasty.
- Pour in the broth and bring to a gentle simmer. Let it simmer for 10 to 12 minutes.
- Turn the heat down low and stir in milk or half and half and the softened cream cheese.
- Blend part of the soup, about one third to one half, then pour it back in.
- Finish with lime juice, then taste and adjust salt and pepper.
Notes
This soup is great for leftovers and flavors improve the next day. Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican