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STREET CORN SOUP RECIPE
This STREET CORN SOUP RECIPE is a quick, easy, flavorful dinner. A creamy soup loaded with corn and garnished with cilantro, jalapenos, limes and cotija cheese.
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Servings: 6
Calories: 304kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion diced
- 2 teaspoons chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon Kosher salt plus more to taste
- ½ teaspoon freshly cracked black pepper plus more to taste
- 5 cloves garlic minced
- 1 32-ounce package frozen corn kernels
- 4 cups 32 ounces chicken or vegetable broth
- 1 cup heavy whipping cream
- 1 lime juiced
- Garnish:
- Tortilla strips
- Sliced jalapeno
- Fresh chopped cilantro
- Cotija or Queso Fresco cheese
- Smoked paprika
- Chili powder
- Lime wedges
Instructions
- Heat oil and butter in a large heavy-bottomed pot over medium-high heat.
- Add onions, chili powder, smoked paprika, salt, and pepper. Cook for 3-4 minutes, stirring frequently.
- Add garlic and cook for 1 minute, or until fragrant.
- Add in the frozen corn, broth, and heavy cream. Cook for 5-7 minutes or until the corn kernels are soft.
- Use an immersion blender to blend half of the soup until smooth. Alternatively, add 2 cups of the soup to a blender and blend until smooth. Stir the blended soup back into the pot and simmer for 2 minutes.
- Stir in lime juice and season to taste with salt and pepper.
- Garnish with your favorite toppings and enjoy.
Notes
*If the soup is too thin, add more heavy cream. If it’s too thick, add more broth.
**Leftovers will store in an airtight container for up to 3 days. Reheat over medium heat with a little broth to thin it out.
**Leftovers will store in an airtight container for up to 3 days. Reheat over medium heat with a little broth to thin it out.
Nutrition
Serving: 1g | Calories: 304kcal | Carbohydrates: 13g | Protein: 8g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 797mg | Fiber: 2g | Sugar: 5g
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