Ingredients
Scale
- 4 ears of corn, shucked
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 4 cups vegetable broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup cilantro, chopped
- Lime wedges, for serving
- Cotija cheese, for serving
Instructions
- Grill or roast the corn until slightly charred, then cut the kernels off the cob.
- In a large pot, heat olive oil over medium heat. Add onion, garlic, and red bell pepper, and sauté until soft.
- Add corn kernels, vegetable broth, chili powder, cumin, salt, and pepper. Bring to a boil, then reduce to a simmer for 10 minutes.
- Stir in heavy cream and cook for an additional 5 minutes.
- Remove from heat and stir in chopped cilantro.
- Serve in bowls with lime wedges and topped with crumbled Cotija cheese.
Notes
For a lighter soup, replace heavy cream with coconut milk or yogurt. Charring the corn adds essential flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg