Description
A flavorful and creamy Mexican Street Corn Soup that combines the classic flavors of Mexican street corn into a comforting and satisfying soup.
Ingredients
Units
Scale
For the Soup:
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 4 cups chicken stock
- 3 medium (about 1 lb) Yukon gold potatoes, peeled and cut into 1/2-inch pieces
- 2 12–ounce bags frozen corn kernels
- Kosher salt and freshly cracked black pepper, to taste
For Garnish:
- Chopped cilantro or parsley
- Chili powder or paprika
Instructions
- Sauté Onions: In a large pot over medium heat, sauté onions in olive oil until soft and translucent.
- Add Aromatics: Stir in garlic, chili powder, oregano, cumin, and cayenne until fragrant.
- Cook Potatoes: Pour in chicken stock, add potatoes, and simmer until potatoes are fork-tender.
- Add Corn: Mix in corn and cook until warmed through. Season with salt and pepper.
- Purée Soup: Blend the soup until smooth. For a chunkier texture, only blend half of the soup.
- Garnish and Serve: Top with cilantro, parsley, chili powder, or paprika. Serve warm and enjoy!
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 9g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
