Creamy Mexican Corn Soup
Perfect for the cooler weather coming, this, hearty, filling, Mexican corn soup is dense, bright, and full of flavor!
- 1 1/2 tablespoon olive oil
- 1/3 cup onions, chopped (approximately 1/4 onion)
- 2 large cloves garlic, minced
- 2 1/2 cups corn kernels, removed from cob (1/4 cup set aside)
- 2 cups vegetable broth
- 1 cup potato, chopped into small cubes (approximately 1 small potato)
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- pinch of cayenne powder (optional)
- 1/4 cup sour cream or plain Greek yogurt
- 1/4 cup sharp white cheddar cheese, grated
- 1/4 teaspoon lime juice
- Heat oil in a medium sized pot over medium heat. Add onion, garlic and corn and sauté until soft and tender, about 4-5 minutes. Add in vegetable broth, potato, salt and pepper, and cayenne (if using). Bring to a boil and then reduce heat, cover, and simmer for 45 minutes. Add the bare cobs to the simmering mixture for extra corn flavor!
- While soup is simmering, toss 1/4 cup corn kernels with 1/2 teaspoon olive oil and a pinch of cayenne powder. Stir in a hot pan until brown and set aside
- Remove the soup from heat and add sour cream. Using a hand mixer, pulse the soup until desired consistency is reached. To keep this soup a little chunky, only puree about 3/4 of the soup. Then, stir in grated cheese until melted and combined.
- Transfer soup to serving bowls, decorate with a swirl of sour cream, toasted corn kernels and fresh cilantro. Serve with a fresh green salad on the side.