Easy Mexican Street Corn Soup
A delightful and comforting dish that brings the vibrant flavors of Mexico to your kitchen, made with fresh corn, aromatic spices, and a hint of lime.
Ingredients
Vegetable Ingredients
- 4 cups fresh corn kernels (about 4 ears) Sweet, juicy, and crisp, fresh corn is the star of this recipe.
- 1 medium red bell pepper, diced Adds a vibrant color and refreshing crunch.
- 1 medium onion, diced A staple that brings a savory base flavor.
- 3 cloves garlic, minced Infuses the soup with a warm, aromatic essence.
- 4 cups low-sodium vegetable broth Enriches the soup without overwhelming the crunchy textures.
- 2 limes Juice of Bright and tangy, it lifts all the flavors.
- ½ cup fresh cilantro, chopped Offers a fragrant finish and beautiful garnish.
- ½ cup crumbled Cotija cheese (or feta) Creamy, salty, and utterly delicious.
Spices and Seasonings
- 1 tsp ground cumin Adds earthy warmth and depth.
- 1 tsp chili powder Provides a gentle kick, enhancing flavor complexity.
- to taste salt and pepper Essential seasonings that elevate all the ingredients.
Cooking Essentials
- 2 tbsp olive oil For sautéing, bringing everything together beautifully.
Instructions
Preparation
- Start by shucking the corn and removing the husks and silk. Dice the onion and red bell pepper, then mince the garlic.
Cooking
- In a large pot over medium heat, drizzle the olive oil. Once heated, add the diced onion. Sauté until it becomes translucent, about 5 minutes.
- Mix in the diced bell pepper and minced garlic, cooking for an additional 2-3 minutes until fragrant.
- Stir in the corn kernels, cumin, and chili powder. Continue sautéing until aromatic, roughly another 3 minutes.
- Pour in the vegetable broth and bring it to a gentle boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes.
- Using an immersion blender, carefully blend half of the soup to achieve a creamy texture or blend just a little for a chunkier soup.
- Stir in the fresh lime juice, season with salt and pepper, and taste for balance.
- Serve hot, topped with crumbled Cotija cheese and chopped cilantro.
Notes
For added creaminess, consider adding a splash of heavy cream or coconut milk. If you enjoy a richer corn flavor, you can char the corn kernels lightly. Leftovers reheat beautifully and can be stored in an airtight container in the refrigerator for up to 3 days.