MEXICAN STREET CORN SOUP

With Cotija cheese, cilantro, sour cream, and lime, Mexican Street Corn Soup is a fun and full-flavored way to serve sweet summer corn. It’s easy to prepare, too!

Mexican Street Corn soup is as easy to make as it is versatile to serve. The heat level is customizable to your personal preferences (I like mine mild, but feel free to go to town with the chili powder if that’s your thing!).

MEXICAN STREET CORN SOUP

This Mexican Street Corn Soup is made with fresh corn on the cob. Frozen or canned corn will not yield the same flavor and are not recommended.

COURSE: SOUP
CUISINE: MEXICAN
PREP TIME: 15 MINUTES
COOK TIME: 45 MINUTES
TOTAL TIME: 1 HOUR
YIELD: 5 CUPS SOUP
CALORIES: 363 KCAL
AUTHOR: STRIPED SPATULA

Ingredients :

• 1/4 cup olive or vegetable oil
• 6 cups fresh corn kernels , from 8-10 cobs (save 6 of the stripped cobs for simmering the soup)
• 1 cup chopped yellow onion
• 1/8 to 1/4 teaspoon chili powder(depending on your heat preferences), plus additional to taste
• kosher salt and freshly ground black pepper
• 2 cloves garlic , chopped
• 4 cups chicken or vegetable broth
• 1/2 cup sour cream
• 1/2 cup grated Cotija cheese , plus additional for garnish (substitute Parmesan or Romano if Cotija is unavailable)
• 1 tablespoon fresh lime juice
• 1 teaspoon grated lime zest
• 2 tablespoons plus 2 teaspoons chopped cilantro , divided

Instruction :

Get the full Instruction @stripedspatula.com

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