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Mexican Street Corn Soup

"Mexican Street Corn" Soup
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Mexican Street Corn Soup is a delightful tribute to the beloved elote, capturing vibrant summer flavors in a comforting bowl. This creamy, zesty soup combines freshly shucked corn with aromatic spices, tangy lime juice, and rich Cotija cheese, creating an unforgettable culinary experience. With each spoonful, you’ll be transported to lively street fairs where laughter and warmth fill the air. Whether enjoyed on a cozy weeknight or served at gatherings, this soup is both nourishing and satisfying, making it an ideal option for meal prep. Gather your loved ones around the table and savor the symphony of flavors in every bite.

Ingredients

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  • 1/4 cup olive oil
  • 6 cups fresh corn kernels (from 8–10 cobs)
  • 1 cup chopped yellow onion
  • 1/4 teaspoon ancho chili powder
  • Salt and black pepper to taste
  • 2 large garlic cloves, chopped
  • 4 cups chicken or vegetable broth
  • 1/2 cup sour cream (or Greek yogurt)
  • 1/2 cup grated Cotija cheese (plus extra for garnish)
  • 1 tablespoon fresh lime juice & zest
  • 2 tablespoons chopped cilantro

Instructions

  1. Heat olive oil in a large pot over medium-high heat until shimmering. Add corn kernels, onions, ancho chili powder, salt, and pepper; sauté for about 8 minutes until onions are translucent and corn is lightly charred.
  2. Stir in garlic and cook for another minute until fragrant. Reserve 1.5 cups of the mixture.
  3. Add broth and stripped corn cobs to the pot; bring to a boil then reduce heat to simmer for 20 minutes.
  4. Remove cobs and stir in sour cream and Cotija cheese until combined. Blend the soup in batches until smooth.
  5. Return to the pot with reserved corn mixture; stir in lime juice and cilantro.
  6. Adjust seasoning as needed before serving hot, garnished with extra Cotija cheese and cilantro.

Nutrition

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