Mexican Street Corn Soup
Mexican Street Corn Soup is packed with tasty traditional flavors and Del Monte Fresh Cut Whole Kernel Corn.
Serves
8
Prep time 10 minutes
Cook time 15 minutes
Ingredients
1 Tbsp. butter
4 cans Del Monte Fresh Cut Whole Kernel Corn, drained and pat dry with paper towels
2 Tbsp. olive oil
1 onion, diced
6 garlic cloves, sliced
1 1/2 tsp. chili powder
1 1/2 tsp. cumin
1/4 tsp. coriander
32 oz. vegetable broth
1/2 cup heavy cream
2 Tbsp lime juice
salt and pepper, to taste
paprika, for topping
crumbled cotija cheese, for topping
cilantro leaves, for garnish
sliced jalapeños, for topping
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Directions
Heat a pan over medium high heat. Add in the butter and allow it to melt. Place the Whole Kernel Corn into the pan. Cook for 8-10 minutes until the corn develops a char. Remove the corn from the pan and set it aside.
Heat the olive oil in a large pot over medium heat. Add in the onion, garlic, chili powder, cumin, and coriander. Cook for 1 minute. Add in the charred corn and cook for 5 minutes.
Transfer half of the soup into a blender along with the vegetabe broth. Blend until smooth then pour it back into the pot. Bring the soup to a simmer then mix in the heavy cream and lime juice. Season with salt and pepper to taste.
Serve the soup into bowls and top with paprika, cotija cheese, cilantro leaves, and sliced jalapeños.