Description
A creamy and flavorful soup inspired by Mexican street corn (esquites).
Ingredients
Scale
- 4 cups chicken broth
- 2 cups water
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups frozen or fresh corn kernels
- 1/2 cup heavy cream
- 1/2 cup crumbled cotija cheese, plus more for topping
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Juice of 1 lime
- Optional toppings: cilantro, lime wedges, extra chili powder
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic, chili powder, and cumin. Cook for 1 minute until fragrant.
- Add chicken broth, water, and corn kernels to the pot. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- Carefully transfer half of the soup mixture to a blender. Blend until smooth, then return the pureed mixture to the pot.
- Stir in the heavy cream and cotija cheese. Heat through gently, do not boil.
- Season with salt and pepper. Stir in the lime juice just before serving.
- Ladle the soup into bowls and top with extra cotija cheese, cilantro, and a lime wedge if desired.
Notes
- For a smoky flavor, roast the corn before adding it to the soup.
- If you prefer a thicker soup, use less broth or simmer longer to reduce the liquid.
- Use vegetable broth instead of chicken broth for a vegetarian option.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8
- Sodium: 550
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 5
- Protein: 12
- Cholesterol: 50
Keywords: Mexican street corn, esquites, corn soup, creamy soup, Mexican recipe