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Mexican Corn Soup

A delightful combination of sweet corn, savory spices, and creamy goodness that warms both the heart and soul.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Soup
Cuisine: Mexican
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups frozen corn or fresh corn kernels
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 cups vegetable broth
  • 1 cup coconut milk or heavy cream
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish optional
  • Lime wedges for serving

Equipment

  • Large pot or Dutch oven
  • Blender or immersion blender
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and sauté until translucent, about 3-4 minutes.
  3. Stir in the minced garlic and cook for an additional minute.
  4. Add the frozen corn to the pot and stir to combine.
  5. Pour in the vegetable broth and bring the mixture to a gentle boil.
  6. Add the ground cumin and chili powder, stirring well.
  7. Reduce the heat and let the soup simmer for about 10 minutes.
  8. Using a blender or immersion blender, puree the soup until smooth.
  9. Return the soup to low heat and stir in the coconut milk.

Notes

Serve with warm tortillas or tortilla chips, and garnish with fresh cilantro and lime wedges.