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Mexican Street Corn Soup

A comforting and delicious soup inspired by the flavors of Mexican street corn, combining grilled corn, spices, and creamy goodness.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 ears of corn, husked
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Grill the corn until charred, about 10 minutes. Cool, then cut the kernels off the cob.
  2. In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
  3. Stir in corn kernels, vegetable broth, smoked paprika, and chili powder. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Use an immersion blender to puree the soup until smooth, or blend in batches.
  5. Stir in the heavy cream and season with salt and pepper.
  6. Serve hot, garnished with fresh cilantro and lime wedges.

Notes

For a smoky flavor, grill the corn longer. For extra heat, consider adding diced jalapeños. Substitute heavy cream with coconut milk for a vegan option.

  • Author: aymane-mouraigmail-com-2
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Cooking
  • Cuisine: Mexican
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 320
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 40mg

Keywords: soup, Mexican, corn, comfort food, easy recipe