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Mexican Street Corn Soup

Mexican Street Corn Soup is loaded with all the flavors of Mexican Street Corn in a warm comfy bowl of soup.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: Mexican
Servings: 6 -8 servings
Author: Stephanie

Ingredients

  • 1 ½ tbsp. olive oil divided
  • 16 ounce bag frozen corn kernels divided
  • 1 small yellow onion diced
  • 1 jalapeno diced and seeds removed
  • 3 cloves finely minced garlic
  • 1 tbsp. chili powder
  • ½ tsp. cumin
  • 3 cups vegetable broth
  • 1 cup plain greek yogurt full fat
  • salt & pepper to taste
  • toppings:
  • feta cheese
  • cilantro
  • red chili pepper flakes

Instructions

  • Heat 1 tbsp. olive oil over medium heat in skillet.
  • Add diced onion and half of the corn.
  • Cook 8 - 10 minutes till corn is starting to lightly char and turn brown. Set aside.
  • Meanwhile in soup pan heat remaining olive oil over medium low heat.
  • Add diced jalapeno, garlic, chili powder, & cumin.
  • Cook about 1 minute till fragrant.
  • Add vegetable broth, reminder of corn & bring to boil, reduce heat and then simmer about 10 minutes.
  • Remove from heat and using an immersion blender purree the soup.
  • Add greek yogurt and blend again.
  • Add salt & pepper to taste and stir in the charred corn.
  • Top soup with fresh crumbled feta, cilantro, & red chili pepper flakes.