Recipes
non-veg
Mexican Corn Soup
By FITTR
⏳ Prep Time: 60 minute
02 Jul 2022
Nutritional Overview
Calories
588.9 kcal
Protein
20 gm
Carbs
49.6 gm
Fats
34.5 gm
Ingredients
Olive or vegetable oil: 15 ml
Fresh corn kernels, from 1-2 shucked cobs (save 6 of the stripped cobs for simmering the soup): 400 gm
Onion, chopped: 60 gm
Chilli powder (use more or less, depending on your heat preferences): 0.5 gm
Kosher salt and freshly ground black pepper: 0.5 gm
Large garlic cloves, chopped: 2 pieces
Chicken or vegetable broth: 160 ml
Sour cream: 50 gm
Grated cheese, plus additional for garnish: 20 gm
Fresh lime juice: 6 ml
Lime zest, grated: 2-3 gm
Cilantro, chopped: 5 gm
Method
Step 1
Heat oil in a large, non-stick pot or cast-iron Dutch oven until shimmering.
Step 2
Add corn kernels, chopped onion, chilli powder, kosher salt, and black pepper.
Step 3
Cook over medium-high heat, stirring frequently, until onions are soft and corn is lightly charred in spots; about - minutes.
Step 4
Add garlic and cook until fragrant; minute.
Step 5
Remove -/ cups of corn mixture from the pot and set aside.
Step 6
Stir broth and stripped corn cobs into the pot, scraping up the brown bits from the bottom.
Step 7
Bring this to a boil, reduce heat, and simmer for minutes.
Step 8
Use tongs to remove corn cobs from the pot and discard them.
Step 9
Stir sour cream and cheese into the soup.
Step 10
Transfer soup to a blender or food processor (in batches, depending on the size of your unit for safety) to puree until smooth.
Step 11
Return soup to pot and if needed, gently reheat to desired serving temperature.
Step 12
Stir in half (/ cup) of the reserved corn mixture, lime juice, and chopped cilantro. Season to taste with salt, pepper, and chilli powder.
Step 13
Toss the remaining / cup corn with lime zest and chopped cilantro.
Step 14
Serve soup, topped with a few spoonfuls of the corn mixture, and an extra sprinkling of Cheese.
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