Mexican Corn Soup
Immerse yourself in the vibrant flavors of Mexican cuisine with this creamy and comforting Mexican Corn Soup. Brimming with the natural sweetness of fresh or frozen corn, this hearty soup is elevated with aromatic sautéed onions, garlic, and a touch of heat from jalapeños. Spiced perfectly with ground cumin and chili powder, the soup is puréed to a luscious texture and enriched with heavy cream and a dash of tangy lime juice. Garnish it with fresh cilantro, crumbled queso fresco, and crispy tortilla strips for a burst of contrasting textures and flavors. Perfect for weeknight dinners or cozy gatherings, this easy-to-make soup is ready in just 40 minutes and serves up a bowlful of warmth with every spoonful. It's the ultimate choice for anyone craving a taste of authentic, hearty Mexican comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Jalapeño, seeded and finely chopped
- 4 cups Sweet corn kernels, fresh or frozen
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lime juice
- 2 tablespoons Cilantro, chopped (for garnish)
- 0.25 cup Queso fresco or feta (optional, for garnish)
- 0.5 cup Tortilla strips (optional, for garnish)
Instructions
In a large pot, heat the butter and olive oil over medium heat until melted and shimmering.
Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and chopped jalapeño, cooking for an additional 1-2 minutes until fragrant.
Add the corn kernels to the pot and cook for 5 minutes, stirring occasionally, to lightly caramelize the corn.
Pour in the vegetable broth, then add the cumin, chili powder, salt, and pepper. Stir well to combine.
Bring the soup to a gentle boil, then reduce the heat to low and simmer for 10 minutes.
Using an immersion blender, purée the soup until creamy but still slightly chunky. If you prefer a fully smooth texture, blend completely.
Stir in the heavy cream and lime juice. Let the soup cook for an additional 2-3 minutes to warm through.
Taste and adjust seasonings if necessary.
Ladle the soup into bowls and garnish with chopped cilantro, crumbled queso fresco, and tortilla strips if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
2727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.2 g | 208% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 5728 mg | 249% | |
| Total Carbohydrate | 273.4 g | 99% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 72.7 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 572 mg | 44% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 4343 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
