Description
Savor the vibrant taste of Mexican Street Corn Soup, featuring sweet corn, zesty lime, and creamy coconut milk for a comforting dish perfect any time of year.
Ingredients
Scale
- 4 cups fresh corn kernels (or frozen)
- 1 medium onion, chopped
- 3–4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can coconut milk
- 1/2 cup crumbled cotija cheese (or queso fresco)
- Juice of 2 limes
- Fresh cilantro, chopped
Instructions
- Sauté the Aromatics: In a large pot over medium heat, add olive oil and sauté the chopped onion until translucent (about 5 minutes). Add minced garlic and cook for another minute until fragrant.
- Add the Corn: Stir in fresh or frozen corn kernels and cook for about 5 minutes to combine flavors.
- Pour in the Broth: Add vegetable broth and bring to a gentle boil. Reduce heat and let it simmer for about 10 minutes.
- Blend Until Smooth: Use an immersion blender to blend the mixture until smooth, leaving some chunks for texture. Alternatively, blend half in a regular blender.
- Stir in Coconut Milk: Add one can of coconut milk to the blended soup and stir well. Let it simmer on low heat for an additional 5 minutes.
- Serve with Toppings: Ladle soup into bowls and top with crumbled cotija cheese, freshly squeezed lime juice, and chopped cilantro. Enjoy!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Array