Description
This Mexican Street Corn Soup is packed with irresistible flavors from creamy corn, warming spices, and fresh toppings, making it a perfect quick dinner or comforting meal for all occasions.
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 the avocado oil in a large Dutch oven 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.
- Add the diced potatoes and vegetable broth, then bring to a boil.
- Once boiling, reduce the heat to low and let it simmer for 15 minutes.
- Meanwhile, prepare the corn topping. In a large skillet, heat the remaining 1 tablespoon of avocado oil over medium/high heat.
- Add the diced poblano pepper and half (10 oz.) of the frozen corn. Cook, stirring occasionally, until charred on the outside, about 4-5 minutes. Season with the remaining salt and set aside.
- After the soup simmers for 15 minutes, add the remaining 10 oz. of corn and cook for an additional 5 minutes.
- Use an immersion blender to blend the soup in 10-second intervals until most of the potatoes are broken up.
- Stir in the cream cheese until melted and creamy.
- Ladle the soup into bowls and top each with 1/4 of the corn and poblano mixture, 1/4 cup cotija cheese, 1 tablespoon cilantro, and the juice from 1/4 lime. Serve immediately.
Notes
Feel free to adjust the spice level by increasing or decreasing the cayenne pepper.
For a creamier texture, blend more of the soup until smooth before adding cream cheese.
This soup pairs well with tortilla chips or crusty bread for dipping.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 1100mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg