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Mexican Street Corn Soup

Mexican Street Corn Soup
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Indulge in the vibrant flavors of summer with this quick and comforting Mexican Street Corn Soup! In just 25 minutes, you can create a delightful, creamy soup that captures the essence of traditional Mexican street corn—think roasted corn, zesty lime, and fresh herbs. Perfect for busy weeknights or cozy gatherings, this vegan soup is not only packed with flavor but also nutritious and satisfying. Enjoy it fresh off the stove or as a meal prep option for the week ahead. Each bowl is a warm hug that will please everyone at the table!

Ingredients

Scale
  • 1 16 ounce bag Frozen Roasted Corn (or 5 ears of grilled corn, or 2 cans of corn drained)
  • 5 cloves garlic (minced)
  • 1 medium white onion (diced)
  • 2 jalapenos (diced (stems and seeds removed); 1 sliced for garnish)
  • 2 limes (juiced)
  • 1/2 cup cilantro (divided (half for the soup/half for the garnish))
  • 2 teaspoons chili powder
  • 1 large baking potato (skin removed, and diced into 1 inch pieces)
  • 4 cups vegetable broth
  • 1 cup unsweetened, unflavored plant milk (I used oat milk)

Instructions

  1. In a large pot over medium-high heat, sauté minced garlic and diced onion until the onion is translucent.
  2. Add diced jalapeños and lime juice; cook briefly.
  3. Stir in half of the cilantro and chili powder.
  4. Add diced potato and frozen corn; mix well.
  5. Pour in vegetable broth and bring to a boil. Cover and simmer for 15-20 minutes until potatoes are tender.
  6. Blend half of the soup with plant milk until smooth, then return it to the pot.
  7. Serve hot, garnished with remaining cilantro and jalapeño slices.

Nutrition

Find it online: https://www.fullrecipeshub.com/mexican-street-corn-soup/