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mexican street corn soup recipe Charred Corn and Cilantro Drizzle
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Diet: General
Description
This Mexican street corn soup (Charred Corn and Cilantro Drizzle) delivers the incredible aroma of smoky, sweet charred corn and bright lime. It brings vibrant, family-friendly flavors to your table with minimal fuss.
Ingredients
- 4 cups chicken or vegetable broth
- 2 (15 oz) cans or 3 cups corn, drained (fresh or frozen)
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 0.5 cup heavy cream or half-and-half
- 0.25 cup fresh cilantro, chopped
- 3 tbsp lime juice
- 0.5 tsp chili powder
- Salt and pepper, to taste
- 2 tbsp cotija cheese, crumbled
Instructions
- Char the Corn: Heat 1 tbsp olive oil in a large pot or 10-inch skillet over medium-high heat. Add corn and cook, stirring occasionally, until kernels are slightly charred and tender-crisp (5-7 minutes). Remove about half of the charred corn and set aside for texture contrast.
- Sauté Aromatics: Add the diced onion to the same pot. Cook, stirring, until the onion softens and becomes translucent (3-4 minutes). Stir in the minced garlic and chili powder, cooking for another minute until fragrant. (If the pot looks too dry, splash in 1-2 tablespoons of broth to prevent burning.)
- Simmer the Soup: Pour in the chicken or vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 10 minutes to meld flavors.
- Blend for Creaminess: Carefully transfer about 2 cups (475ml) of the hot soup to a heat-safe blender, or use an immersion blender directly in the pot. Blend until the soup is smooth and creamy. Return the blended portion to the pot with the remaining soup. (For a faster method, skip blending and enjoy a chunkier soup!)
- Finish and Season: Stir in the heavy cream (or milk for a healthier twist), lime juice, and the reserved charred corn. Heat through gently until just warmed (2-3 minutes); do not boil. Season with salt and freshly ground pepper to taste. (If lacking flavor, a squeeze more lime juice or a pinch more chili powder can awaken taste buds.)
- Prepare Cilantro Drizzle: In a small bowl, combine the crumbled cotija cheese, 2 tbsp chopped fresh cilantro, 1 tbsp lime juice, and 1 tbsp olive oil. Mix well until you have a vibrant green, tangy topping. Serve the soup hot, garnished generously with this zesty cilantro drizzle and extra fresh cilantro.
Notes
Use low-sodium broth, organic corn, fresh cilantro, and lime for best flavor. You can substitute pre-minced garlic, or use milk or light coconut milk for a lighter soup. Add a splash of broth if the pot looks too dry while sauteing. Skip blending for a chunkier soup. Adjust seasoning with more lime or chili powder as needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups (approx 350ml)
- Calories: 350 calories
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 40 mg
Keywords: mexican street corn soup, charred corn, cilantro drizzle, healthy, family-friendly, easy, weeknight, creamy, tangy
