Description
Mexican street corn soup is a creamy and flavorful dish that brings the vibrant tastes of Mexico to your table. Perfect for sharing with family or friends, this comforting soup is sure to impress.
Ingredients
Scale
- 3 cups fresh corn kernels (or frozen)
- 1 medium onion, chopped
- 1 cup bell peppers, chopped (red or yellow)
- 3 cloves garlic, minced
- 1 can (13.5 oz) coconut milk
- 4 cups low-sodium vegetable broth
- 2 tbsp freshly squeezed lime juice
- ¼ cup fresh cilantro, chopped
- 1 tsp chili powder
- 2 tbsp olive oil
- Salt to taste
Instructions
- Prep your ingredients by shucking the corn and chopping the onion and bell peppers.
- In a large pot, heat olive oil over medium heat. Add the onion and sauté until translucent (about 5 minutes).
- Stir in the minced garlic and chili powder; cook for an additional minute.
- Add corn and vegetable broth to the pot; bring to a boil then reduce heat and simmer for 15 minutes.
- Blend the soup using an immersion blender until smooth but slightly chunky.
- Stir in coconut milk and lime juice; adjust seasoning before serving.
- Serve hot, garnished with fresh cilantro.
Notes
- For added heat, include diced jalapeños.
- Garnish with crumbled feta cheese for extra creaminess.
- Store leftovers in an airtight container for up to three days; reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg