Veggie Mexican Corn Soup Recipes

MEXICAN STREET CORN SOUP

Steps:

• Heat oil in a large pot over medium-high heat.
• Add onion along with a couple pinches of salt and pepper. Cook for 3-4 minutes, stirring frequently.
• Add garlic, chili powder, cumin, paprika, coriander, and a couple more pinches of salt and pepper. Cook for 1 minute, stirring frequently.
• Add corn and cook, stirring occasionally, for 5 minutes on medium-high heat.
• Add half the corn mixture to a blender along with the vegetable broth. Blend until smooth and creamy.
• Pour blended soup back into the pot and stir to combine. Simmer for 5 minutes.
• Stir in heavy cream and lime juice and season to taste with salt and pepper.
• Garnish with your favorites and enjoy!

MEXICAN STREET CORN SOUP

Steps:

• Heat half the oil in a wide, deep saucepan over a medium-high heat. Tip in the sweetcorn, keeping it in a single layer as much as possible. Cook undisturbed for 2 mins so the kernels turn golden on the bottom. Stir, spread out again and repeat until the sweetcorn is golden and charred in spots. Cook for another 1 min, stirring, then tip into a large bowl.
• Add the remaining oil to the pan and fry the onion and potato for 3-4 mins until slightly softened and pale golden. Add the spices and cook for a further minute, then pour in the stock. Spoon 3 tbsp of the sweetcorn into a small bowl, then add the rest to the pan. Bring to the boil, then reduce the heat to a simmer, cover and cook for 5-10 mins, or until the potato is fully softened.
• Remove the pan from the heat and squeeze in the lime juice. Blitz using a hand blender (or tip into a blender to do this) until smooth and creamy. Season to taste. Divide the soup between four bowls and top with the reserved sweetcorn, the chilli, lime slices, feta and a sprinkle of paprika.

MEXICAN STREET CORN

Steps:

• Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush corn with oil. Rewrap corn in husks; secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often. Peel back husks. Spread mayonnaise over each ear; sprinkle with chili powder, cojita cheese and cilantro. Squeeze lime wedges over corn before serving.