Creamy Mexican Street Corn Soup: The Ultimate Comfort Dish
Author:antaki
Total Time:45 minutes
Yield:6 servings 1x
Description
Indulge in creamy Mexican street corn soup, a delightful blend of flavors that brings comfort to your table. Enjoy this ultimate comfort food today!
Ingredients
Scale
4 ears of corn, husked
1 tablespoon olive oil
1 small onion, chopped
2 cloves fresh garlic, minced
1 teaspoon chili powder
½ teaspoon smoked paprika
4 cups vegetable or chicken broth
1 can (15 oz) of black beans, drained and rinsed
1 cup heavy cream or coconut milk
Salt and pepper, to taste
1 handful of fresh cilantro, chopped
1 cup crumbled cotija cheese
1 lime, cut into wedges
Instructions
Prep the Corn: If you’re using fresh corn, char those ears on the grill until they’re slightly blackened (about 10 minutes). Let them cool, then cut the kernels off the cob. Skip this step if you’re using frozen corn.
Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent (about 5-7 minutes). Stir in the minced garlic, chili powder, and smoked paprika, cooking for another 1-2 minutes until fragrant.
Add the Broth: Pour in the vegetable or chicken broth and bring to a gentle simmer.
Toss in the Corn and Beans: Stir in the corn kernels and black beans, letting them soak up the flavors for about 5-10 minutes.
Create the Creaminess: Stir in the heavy cream or coconut milk. Bring the soup back to a simmer. Add salt and pepper to taste.
Blend (Optional): Use an immersion blender to purée some of the soup until it reaches your desired consistency.
Serve It Up: Ladle the soup into bowls, then sprinkle with crumbled cotija cheese, fresh cilantro, and a squeeze of lime.
Notes
This Mexican Street Corn Soup is a comforting delight that captures all those vibrant flavors in a creamy bowl of goodness. Perfect for weeknights, cozy evenings, or when you crave a taste of summer sunshine.
