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mexican-street-corn-soup-recipe

Mexican Street Corn Soup Recipe

A delicious vegan soup inspired by Mexican street corn.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: Mexican
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 4 cups Corn kernels fresh or frozen
  • 1 cup Coconut milk
  • 2 cups Vegetable broth
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 teaspoon Chili powder
  • 1 teaspoon Cumin
  • 1 tablespoon Olive oil
  • to taste Salt and pepper
  • 1 tablespoon Lime juice freshly squeezed

Instructions 

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until softened.
  2. Add corn kernels, chili powder, and cumin. Cook for another 5 minutes.
  3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
  4. Transfer the soup to a blender and blend until smooth. Return to the pot.
  5. Stir in coconut milk and lime juice. Season with salt and pepper to taste. Heat through and serve.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Sodium: 600mg | Potassium: 300mg | Fiber: 4g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 1mg

Keywords

Soup, Street Corn, Vegan
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