Description
This creamy corn soup combines fresh corn, spices, and a touch of lime for a comforting dish. Topped with crumbled queso fresco and fresh cilantro, it’s a satisfying meal perfect for any season.
Ingredients
Scale
- 4 ears of fresh corn, husked and kernels removed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 lime, juiced
- 1/2 cup crumbled queso fresco
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced (for garnish)
- Chili powder (for garnish)
Instructions
- Husk the corn and remove the silk completely.
- Using a sharp knife, cut the kernels off the cob, holding the cob upright in a bowl to catch any flying kernels.
- Set aside about 4 cups of fresh corn kernels.
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and diced jalapeño, sautéing for another 2-3 minutes until fragrant.
- Add the corn kernels and stir, cooking for about 5 minutes to soften.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat to low and let it simmer for about 15 minutes.
- Stir in the heavy cream, ground cumin, and smoked paprika. Season with salt and pepper to taste.
- Use an immersion blender to blend the soup to your desired consistency, leaving some chunks for texture.
- If using a regular blender, carefully transfer half of the soup, blend until smooth, and return to the pot.
- Stir in the lime juice for added brightness.
- Ladle the soup into bowls, filling generously.
- Top with crumbled queso fresco, fresh cilantro, diced avocado, and a sprinkle of chili powder for garnish.
Notes
- For a spicier soup, leave some seeds in the jalapeño or add more jalapeños.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
- Feel free to substitute heavy cream with coconut milk for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes