Description
A creamy and flavorful Mexican street corn soup that brings the taste of elote to your bowl.
Ingredients
Scale
- 4 cups corn kernels (fresh or frozen)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, sauté the onion and garlic until soft.
- Add corn, chili powder, and cumin. Cook for 5 minutes.
- Pour in vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in coconut milk and season with salt and pepper.
- Blend the soup until smooth, then return to the pot.
- Serve hot, garnished with cilantro and lime wedges.
Notes
- Use fresh corn for better flavor.
- Adjust spice level to your preference.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg