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Mexican Street Corn Soup

Mexican Street Corn Soup
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Indulge in the vibrant flavors of summer with this Mexican Street Corn Soup, a delightful and hearty dish that comes together in just 25 minutes. Perfect for busy weeknights or cozy gatherings, this vegan soup features sweet roasted corn, zesty lime, and a medley of spices that create a comforting bowl of goodness. The smooth and creamy texture, achieved through blending potatoes and plant milk, complements the crunchy toppings beautifully.

Ingredients

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  • 1 16-ounce bag Frozen Roasted Corn (or equivalent fresh corn)
  • 5 cloves garlic (minced)
  • 1 medium white onion (diced)
  • 2 jalapeño peppers (diced; 1 sliced for garnish)
  • 2 limes (juiced)
  • 1/2 cup cilantro (divided)
  • 2 teaspoons chili powder
  • 1 large baking potato (diced)
  • 4 cups vegetable broth
  • 1 cup unsweetened plant milk

Instructions

  1. In a large pot over medium-high heat, sauté minced garlic and diced onion until translucent.
  2. Add diced jalapeños and cook for another few minutes.
  3. Squeeze in the juice of two limes and stir in half the cilantro.
  4. Mix in chili powder, then add diced potatoes and frozen corn.
  5. Pour in vegetable broth; bring to a boil before reducing heat to simmer for 15-20 minutes until potatoes are tender.
  6. Carefully blend half the soup with plant milk until creamy; return to pot.
  7. Stir well to combine before serving garnished with remaining cilantro and jalapeño slices.

Nutrition

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