Description
This Mexican Street Corn Soup is packed with flavor from charred corn, creamy cheese, and fresh cilantro. It’s a simple yet satisfying dish that’s ideal for a quick dinner or a cozy night in.
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 the avocado oil in a large Dutch oven over medium/high heat and add the onion; sauté for 2-3 minutes.
- Stir in the garlic, chili powder, cayenne pepper, 1 tablespoon of salt, and black pepper; cook for another minute.
- Add the diced potatoes and vegetable broth; bring the mixture to a boil.
- Once boiling, reduce the heat to low and simmer for 15 minutes.
- In a separate skillet, heat the remaining 1 tablespoon of avocado oil over medium/high heat for the corn topping.
- Add the diced poblano pepper and half of the frozen corn; cook, stirring, for 4-5 minutes until they develop a char. Season with remaining salt and set aside.
- After 15 minutes of simmering, add the remaining frozen corn to the soup and cook for another 5 minutes.
- Blend the soup with an immersion blender in 10-second intervals until most potatoes are broken into tiny pieces.
- Stir in the cream cheese until melted.
- Serve each bowl topped with 1/4 of the corn and poblano mixture, 1/4 cup of cotija cheese, a tablespoon of cilantro, and a squeeze of lime juice. Enjoy!
Notes
For a spicier version, add more cayenne pepper.
This soup can be made ahead and stored in the refrigerator for up to 3 days.
Top with extra cotija cheese and cilantro for added flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 45mg