Description
A flavorful and creamy Mexican Street Corn Soup that is the perfect blend of sweet corn and savory spices. This soup is a delicious twist on the classic street corn dish and is sure to be a hit with friends and family.
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 Spices: Add garlic, chili powder, oregano, cumin, and cayenne; cook until fragrant.
- Cook Potatoes: Pour in chicken stock, add potatoes, simmer until tender.
- Include Corn: Add corn, cook until warm; season with salt and pepper.
- Purée Soup: Blend the soup until smooth; adjust for desired consistency.
- Garnish and Serve: Top with cilantro, parsley, chili powder, or paprika; serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 275 kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
