Description
This Mexican Street Corn Soup brings irresistible flavor to your table in no time! Enjoy the perfect balance of sweet corn, creamy cheese, and spices in this simple recipe—ideal for a quick and satisfying meal.
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 and add the minced onion. Sauté for 2-3 minutes until translucent.
- Stir in the minced garlic, chili powder, cayenne pepper, 1 tablespoon of kosher salt, and black pepper. Cook for an additional minute.
- Add the diced yukon potatoes and vegetable broth, bringing the mixture to a boil.
- Reduce the heat to low and let it simmer for 15 minutes.
- In a separate skillet, heat the remaining 1 tablespoon of avocado oil over medium/high heat. Add the diced poblano pepper and half of the frozen corn (10 oz.). Stir occasionally for 4-5 minutes until charred. Season with the remaining salt and set aside.
- After the soup has simmered for 15 minutes, incorporate the remaining 10 oz. of corn and cook for another 5 minutes.
- Use an immersion blender to blend the soup in 10-second intervals, breaking down most of the potatoes into tiny pieces.
- Stir in the cream cheese until melted and well combined.
- Serve each bowl topped with the corn and poblano mixture, cotija cheese, cilantro, and a squeeze of lime juice.
Notes
Feel free to substitute other types of potatoes if desired, but yukon gold works best for this soup.
To add more heat, increase the cayenne pepper or serve with hot sauce.
This soup can be stored in the refrigerator for up to 3 days and reheats well.
Nutrition
- Serving Size: 1 bowl
- Calories: 345
- Sugar: 3g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg