Mexican Street Corn Soup
A vibrant and comforting soup capturing the essence of sunny days with sweet corn mingling with spices. Perfect for cozy gatherings and quick dinners.
Ingredients
Main Ingredients
- 2 tablespoons olive oil Fragrant and rich, perfect for sautéing.
- 4 cups corn kernels, fresh or frozen Sweet and juicy, the star of the dish.
- 1 medium yellow onion, diced Aromatic and flavorful, adding depth.
- 1 large poblano pepper, seeded and diced Smoky and slightly sweet, a vibrant addition.
- 3 cloves garlic, minced Fragrant and zesty, enhancing flavor.
- 1 teaspoon chili powder Spicy and bold, giving a kick.
- 1 teaspoon ground cumin Earthy and warm, a classic spice.
- 1/2 teaspoon dried oregano Aromatic and herbaceous, rounding out flavors.
- 1 teaspoon kosher salt Enhancing all the flavors.
- 1/2 teaspoon black pepper Adding a subtle heat.
- 4 cups vegetable broth Savory and rich, the base for our soup.
- 1 cup whole milk Creamy and smooth, adding richness.
- 4 oz cream cheese, cubed and softened Luscious and velvety, for that perfect texture.
- 2 tablespoons fresh lime juice Zesty and fresh, a bright flavor.
- 1/2 cup crumbled cotija cheese Salty and flavorful, a traditional topping.
- 1/3 cup Mexican crema or sour cream Creamy and tangy, for richness.
- 1/4 cup chopped fresh cilantro Fresh and vibrant, adding color and flavor.
- 1 lime cut into wedges For garnish, bringing freshness.
- 1 cup crushed tortilla chips Crispy and crunchy, the perfect finish to each bowl.
Instructions
Preparation
- Heat olive oil in a Dutch oven over medium-high heat.
- Add the corn and cook for about 5-7 minutes until some kernels turn golden.
- Incorporate the onion and poblano pepper. Cook for 4-5 minutes, stirring frequently.
- Stir in garlic, chili powder, cumin, oregano, salt, and black pepper, cooking for 1 minute.
- Pour in vegetable broth and milk, bringing to a gentle simmer for 12-15 minutes.
- Transfer one third of the soup into a blender and blend until smooth.
- Stir the blended soup back into the pot and add in cream cheese, mixing until melted.
- Finish by stirring in lime juice; adjust seasoning to taste.
- Ladle soup into bowls and top with cotija cheese, Mexican crema, cilantro, chili powder, and crushed tortilla chips. Serve with lime wedges.
Notes
Ensure to use ripe, sweet corn for the best flavor. Customize the spice level to suit your taste. Don’t rush the blending for a smooth texture.