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Mexican Street Corn Soup

A creamy, flavorful soup that combines fresh ingredients with a hint of spice, perfect for busy weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil or avocado oil Used for sautéing vegetables
  • 1 large onion Adds sweetness and depth of flavor
  • 3 cloves garlic Gives a robust, aromatic quality
  • 1 large red bell pepper Brings sweetness and a pop of color
  • 2 large golden potatoes Adds heartiness and creates a creamy texture when blended
  • 2 tablespoons tomato paste Enhances the soup's depth with rich tomato flavor
  • 1 teaspoon cumin Provides warmth and earthy notes
  • 1 teaspoon smoked paprika Adds a subtle smokiness
  • 1/2 teaspoon crushed chili flakes Gives a hint of heat (optional)
  • to taste Kosher salt and pepper Essential for seasoning to enhance all flavors
  • 2 medium jalapeños Adds freshness and a spicy kick
Liquid Ingredients
  • 2 cans canned corn Sweetness and crunch in every bowl
  • 4 cups low sodium broth or stock The flavorful base of the soup
  • 1 can coconut milk Imparts creaminess and a subtle sweetness
  • 1 medium lime Provides acidity and brightness
Toppings (optional)
  • to taste fresh cilantro Garnishing and adding freshness
  • to taste queso fresco or grated cheddar Optional creamy topping
  • to taste chopped avocado slices For a rich, buttery touch
  • to taste sliced jalapeño For extra freshness and heat, if desired

Method
 

Cooking
  1. In a large soup pot, heat the olive oil over medium heat.
  2. Add the diced onion and sauté for 5 minutes until translucent.
  3. Incorporate minced garlic, red bell pepper, potatoes, tomato paste, cumin, smoked paprika, crushed chili flakes, and a pinch of salt and pepper. Sauté for another 5 minutes until vegetables soften.
  4. Add diced jalapeños, one can of corn, and the low sodium broth. Bring to a boil.
  5. Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
  6. Remove from heat and blend the soup until creamy and smooth.
  7. Stir in the remaining can of corn and add lime zest and juice.
  8. Reheat if necessary and serve with desired toppings.

Notes

For added creaminess, stir in a little more coconut milk right before serving. To enhance flavor, roast the corn before adding it. Adjust seasoning according to taste.