Mexican Street Corn Soup | Healthy recipes

Mexican Street Corn soup

is as easy to make as it is versatile to serve. The heat level is customizable to your personal preferences (I like mine mild, but feel free to go to town with the chili powder if that’s your thing!).
To “up” the smoky quality, you can certainly grill the corn instead of pan-roasting the kernels as directed below, but don’t skip the step of simmering the stripped cobs in the broth. I’ve always been amazed by how much sweet, milky deliciousness is hidden in the cobs themselves.

They’re a natural flavor trove! I like to serve this soup hot as a light dinner, but have made something of a habit out of having the leftovers chilled for a refreshing lunch.


US Customary - Metric

1/4 cup olive or vegetable oil

6 cups fresh corn kernels , from 8-10 shucked cobs (save 6 of the stripped cobs for simmering the soup)

1 cup chopped yellow onion

1/4 teaspoon ancho chili powder (use more or less, depending on your heat preferences)*

kosher salt and freshly ground black pepper

2 large garlic cloves , chopped (about 1 tablespoon)

4 cups chicken or vegetable broth

1/2 cup sour cream

1/2 cup grated dry/aged Cotija cheese , plus additional for garnish (substitute Parmesan or Romano if Cotija is unavailable)

1 tablespoon fresh lime juice

1 teaspoon grated lime zest

2 tablespoons plus 2 teaspoons chopped cilantro , divided