Description
This Mexican Street Corn Soup offers a delightful blend of flavors with its creamy texture and zesty toppings. It’s a quick, delicious meal perfect for cozy evenings.
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 sauté the onion for 2-3 minutes.
- Add garlic, chili powder, cayenne pepper, 1 tablespoon of salt, and black pepper, cooking for an additional minute.
- Stir in the diced potatoes and broth, bringing the mixture to a boil.
- Once boiling, reduce heat to low and let simmer for 15 minutes.
- In the meantime, heat the remaining 1 tablespoon of avocado oil in a skillet over medium/high heat.
- Add diced poblano pepper and half (10 oz.) of the frozen corn, cooking and stirring occasionally for 4-5 minutes until charred. Season with remaining salt and set aside.
- Add the remaining 10 oz. of corn to the soup and cook for another 5 minutes.
- Blend the soup with an immersion blender for about 10 seconds, until most potatoes are broken up.
- Stir in cream cheese until melted.
- Serve each bowl topped with the corn mixture, cotija cheese, cilantro, and a squeeze of lime juice.
Notes
For extra heat, add more cayenne pepper to taste.
This soup can be refrigerated for up to 3 days and reheats well.
Consider topping with avocado slices for added creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg