If you are a fan of Mexican street corn, you'll love this Corn Soup recipe! This riff on the classic corn chowder is an easy dinner that's ready in 30 minutes.
- Vegetable broth - Canned corn - Yukon gold potatoes - Unsalted butter - Garlic - Onion - Salt & pepper - Lime juice - Jalapeno - Chili powder & ground cumin
Start by heating the butter (or olive oil). Add chili powder and ground cumin and cook until fragrant for about 1 minute.
Add the onion and jalapeno, and stir frequently for 4-5 minutes until the vegetables are softened. Stir in the garlic and cook for 30 seconds until fragrant.
Add in the corn, cubed potatoes, vegetable broth, salt, and pepper. Stir to combine. Put the lid on and bring it to a boil.
Lower the heat to medium and simmer for 15 minutes or until the potatoes are fully cooked. Insert a knife into one of the cubes of potato to check doneness.
Off the heat and carefully remove about 3 cups of the soup into a large heat-proof bowl. Using an immersion blender, purée until it is smooth.
Mix
Pour the pureed soup back into the pot, turn the heat to medium, and bring it to a quick boil. Stir to combine.
Turn the heat off, stir in the chopped cilantro (optional), and add in lime zest and juice. Season to taste. Serve with your favorite toppings.
Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.
Can't get enough? Try our Mexican Street Corn recipe that we serve two ways: On The Cobb and Off the Cobb.