Description
A delightful fusion of flavors that brings the beloved street food experience into your home with creamy textures and bright lime and cilantro.
Ingredients
Scale
- 4 cups corn kernels (fresh or frozen)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 lime, juiced
- Chopped cilantro for garnish
- Feta cheese for topping
Instructions
- In a large pot, sauté the onions and garlic over medium heat until softened, about 3-5 minutes.
- Add the corn kernels, chili powder, and cumin to the pot. Stir for a couple of minutes to allow the spices to bloom.
- Pour in the vegetable or chicken broth and bring the mixture to a gentle simmer. Cook for about 15 minutes, or until the corn is tender.
- Using an immersion blender, blend the soup until smooth or leave some texture if preferred. Stir in the heavy cream and lime juice, seasoning with salt and pepper to taste. Serve hot, topped with chopped cilantro and crumbled feta cheese.
Notes
For a lighter version, consider using half-and-half or a dairy-free alternative like coconut cream. Leftover soup can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg