Mexican Street Corn Soup
A creamy Mexican street corn soup made with roasted corn, spices, and whole milk, simmered to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Corn (kernels, fresh or frozen) | 6 | Cup |
| Onion (medium, chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Jalapeno (seeded and minced) | 1 | Count |
| Chicken Broth (low sodium) | 1 | Liter |
| Whole Milk | 500 | Milliliter |
| Lime (juiced) | 2 | Count |
| Cilantro (chopped) | 1 | Bunch |
| Cotija Cheese (crumbled) | 100 | Gram |
| Butter (unsalted) | 50 | Gram |
| Cumin (ground) | 1 | Tsp |
| Paprika (smoked) | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- Melt butter in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and jalapeno to the pot and cook for another 2 minutes until fragrant.
- Stir in the corn kernels, ground cumin, smoked paprika, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
- Pour in the chicken broth and bring the mixture to a boil. Reduce heat and let it simmer for 15 minutes.
- Use an immersion blender to partially blend the soup, leaving some corn kernels whole for texture.
- Stir in the whole milk and lime juice. Simmer for another 5 minutes until heated through.
- Serve the soup hot, garnished with chopped cilantro and crumbled cotija cheese.
Kitchen equipment
Immersion Blender