Description
This Mexican Street Corn Soup brings together the vibrant flavors of corn, spices, and creamy cheese. It’s an easy, comforting dish that offers a homemade touch to your dinner table.
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
- Heat 2 tablespoons of avocado oil in a large Dutch oven over medium/high heat. Sauté the onion for 2-3 minutes until hot.
- Mix in garlic, chili powder, cayenne pepper, 1 tablespoon of kosher salt, and black pepper. Cook for another minute.
- Add the diced potatoes and vegetable broth. Bring the mixture to a boil.
- Once boiling, reduce heat to low and simmer for 15 minutes.
- Meanwhile, prepare the corn topping by heating the remaining 1 tablespoon of avocado oil in a large skillet over medium/high heat.
- Add the diced poblano pepper and half (10 oz.) of the frozen corn. Cook until charred, stirring occasionally for 4-5 minutes. Season with the remaining salt and set aside.
- After the soup has simmered for 15 minutes, add the remaining 10 oz. of corn and cook for an additional 5 minutes.
- Using an immersion blender, blend the soup in 10-second intervals until most of the potatoes are broken into tiny pieces.
- Stir in the cream cheese until melted and combined into the soup.
- Serve each bowl topped with a quarter of the corn and poblano mixture, 1/4 cup cotija cheese, 1 tablespoon cilantro, and the juice of 1/4 lime.
Notes
You can adjust the spiciness by varying the amount of cayenne pepper.
For a vegan option, replace the cream cheese and cotija cheese with dairy-free alternatives.
Serve with tortilla chips for added crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 1200mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 25mg