Ingredients
Scale
- 4 cups corn (fresh, frozen, or canned)
- 2 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Juice of 1 lime
- Chopped cilantro for garnish
- Crumbled queso fresco for topping
Instructions
- In a large pot, sauté the chopped onion and minced garlic until translucent.
- Add the corn, vegetable broth, cumin, and chili powder. Bring to a simmer.
- Cook for about 10 minutes until the corn is tender.
- Stir in the heavy cream and lime juice, and season with salt and pepper.
- Blend the soup for a smooth texture if desired.
- Serve hot, garnished with chopped cilantro and crumbled queso fresco.
Notes
For a spicier soup, add diced jalapeños or increase chili powder. This recipe can be made vegan by substituting heavy cream with coconut milk.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan Optional