Description
This Mexican Street Corn Soup is rich in flavor and easy to prepare. With fresh corn, cream cheese, and hints of lime and cilantro, it’s ideal for a quick, comforting meal that satisfies every appetite.
Ingredients
Scale
- 3 tablespoons avocado oil, divided
- 1/2 large white onion, minced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1.5 tablespoons kosher salt, divided
- 1/2 teaspoon ground black pepper
- 6 cups vegetable broth
- 1 lb. Yukon potatoes, peeled and diced
- 1 poblano pepper, diced
- 20 oz. frozen corn, divided
- 4 oz. cream cheese
- 5 oz. cotija cheese, ~1 cup
- 1 lime, quartered
- 1/4 cup minced cilantro
Instructions
- In a large Dutch oven, heat 2 tablespoons of avocado oil over medium/high heat.
- Once hot, add the minced onion and sauté for 2-3 minutes.
- Stir in the minced garlic, chili powder, cayenne pepper, 1 tablespoon of kosher salt, and black pepper; cook for another minute.
- Introduce the diced potatoes and vegetable broth; bring to a boil.
- After boiling, lower the heat and allow to simmer for 15 minutes.
- Meanwhile, for the corn topping, heat the remaining 1 tablespoon of avocado oil in a skillet over medium/high heat.
- Add the diced poblano pepper and half (10 oz.) of the frozen corn, cooking for 4-5 minutes until charred.
- Season with the remaining salt and set aside.
- Once the soup has simmered for 15 minutes, add the remaining 10 oz. of frozen corn and cook for 5 more minutes.
- Blend the soup using an immersion blender in short intervals until the potatoes are mostly broken down.
- Stir in the cream cheese until melted.
- Serve each bowl topped with the corn and poblano mixture, cotija cheese, cilantro, and a squeeze of lime.
Notes
Feel free to adjust the level of spice by adding more or less cayenne pepper.
For a vegetarian option, ensure the vegetable broth is certified vegetarian.
This soup is best enjoyed fresh but can be stored in the refrigerator for 2-3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 30mg