Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 cups fresh corn kernels (or frozen)
- 4 cups vegetable or chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt, to taste
- Optional toppings:
- Crumbled Cotija cheese
- Chopped cilantro
- Lime wedges
- Chili powder or smoked paprika
Instructions
- Sauté Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and cook until softened, about 2-3 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add Corn and Spices:
- Add the corn kernels to the pot and stir to coat with the onion and garlic mixture.
- Pour in the broth and add chili powder, cumin, and salt to taste.
- Simmer:
- Bring the mixture to a gentle simmer and cook for 15 minutes, or until the corn is tender.
- Blend:
- Use an immersion blender to partially blend the soup, leaving some whole corn kernels for texture. (Alternatively, transfer half the soup to a blender and return it to the pot.)
- Adjust Seasoning:
- Taste the soup and adjust the seasoning with more salt, chili powder, or cumin if needed.
- Serve:
- Ladle the soup into bowls and garnish with crumbled Cotija cheese, chopped cilantro, lime wedges, and a sprinkle of chili powder or smoked paprika, if desired.
Notes
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4
