Description
This Mexican Street Corn Soup brings together vibrant flavors and comfort in every spoonful. With creamy textures, fresh corn, and a hint of spice, it’s an easy and satisfying meal for any occasion.
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. Add the onion and sauté for 2-3 minutes.
- Stir in garlic, chili powder, cayenne pepper, 1 tablespoon of salt, and black pepper. Cook for another minute.
- Add diced potatoes and vegetable broth, bringing it to a boil.
- Reduce heat to low and simmer for 15 minutes.
- In a skillet, heat the remaining 1 tablespoon of avocado oil over medium/high heat. Add the diced poblano and half of the frozen corn, cooking for 4-5 minutes until charred. Season with remaining salt.
- After 15 minutes of simmering, add remaining corn and cook for another 5 minutes.
- Use an immersion blender to blend the soup until most potatoes are broken up into tiny pieces.
- Stir in the cream cheese until melted.
- Serve topped with the corn and poblano mixture, cotija cheese, cilantro, and a squeeze of lime juice.
Notes
Feel free to adjust the spice levels by reducing or adding more cayenne pepper.
This soup can be made ahead of time and stored in the fridge for up to 3 days.
Top with additional cilantro or a squeeze of lime for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg