Savory Mexican Street Corn Soup A Flavorful Twist Youll Love
Author:antaki
Total Time:30 minutes
Yield:4 servings 1x
Description
Taste the vibrant flavors of Mexican street corn soup Explore this delightful twist perfect for a comforting meal or appetizer Enjoy every spoonful
Ingredients
Scale
4 cups of fresh corn (about 6 ears, or use frozen if that’s what you have)
1 tablespoon olive oil
1 small onion, diced
2 cloves of fresh garlic, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
4 cups vegetable broth (or chicken broth for extra flavor)
1 cup coconut milk (for creaminess; you can use heavy cream too)
Salt and pepper to taste
Juice of 1 lime
Chopped cilantro and crumbled feta cheese for garnish
Instructions
Prep the Corn: If using fresh corn, start by slicing the kernels off the cob. If you’re using frozen corn, just grab it from the freezer.
Heat the Pot: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it’s softened and translucent.
Add the Garlic: Toss in the minced garlic and let it cook for an additional minute.
Add Spices: Stir in the smoked paprika and ground cumin. Cook for another minute to toast the spices.
Add the Corn: Now, add your corn to the pot. Stir everything together and cook for about 5 minutes.
Pour in the Broth: Add the vegetable broth and bring the mixture to a gentle boil. Let it simmer for 10 minutes.
Blend it Up: Using an immersion blender, blend the soup until it’s nice and creamy.
Add Creaminess: Stir in the coconut milk, and season with salt and pepper to taste. Stir in the lime juice.
Serve and Garnish: Ladle the soup into bowls and garnish with chopped cilantro and a sprinkle of crumbled feta.
