Dreamy Creamy Mexican Street Corn Soup
A cozy bowl of creamy Mexican street corn soup, blending sweet corn, roasted poblanos, and cotija cheese for a comforting dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Soup
- Method: Stove Top
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 ears of corn, kernels removed
- 2 poblano peppers, roasted and diced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup cotija cheese, crumbled
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat. Sauté the onion and garlic until translucent (about 3-4 minutes), stirring occasionally.
- Add the roasted poblano peppers and corn to the pot. Cook for another 5 minutes.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat, and stirring frequently, add the heavy cream, cotija cheese, chili powder, and cumin. Allow the mixture to gently simmer for 10 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
This soup keeps well in the refrigerator for up to three days. For a lighter option, substitute heavy cream with coconut cream.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg
Find it online: https://us.recipesfood.org/creamy-mexican-street-corn-soup/
