Sopa de Maiz (Mexican Corn Soup)
Classic Mexican corn soup with a zesty cilantro lime crema and fresh toppings. The perfect use for fresh or frozen summer corn!
Servings: 6
Calories: 330kcal
Ingredients
Soup:
- 6 cups corn kernels (fresh or frozen)
- 2 tablespoon butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 can diced green chiles (4 oz)
- 2 cups vegetable stock
- 1 cup half and half
- 1 teaspoon cumin
- 1 teaspoon chile powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¾ teaspoon turmeric (optional, for color)
Cilantro Lime Crema:
- 1 cup sour cream
- 2 limes zested and juiced
- ½ cup fresh cilantro leaves
Optional Toppings:
- thinly sliced jalapeno
- grape tomatoes, quartered
- panela cheese, cut into ½" cubes
- ripe avocado, diced
- fresh cilantro
Instructions
Soup:
- Heat butter in a large pot over medium heat. Once butter is melted, add in onions and garlic. Cook for 3-5 minutes or until onions are translucent, stirring occasionally.
- Add in green chiles, cumin, chile powder, salt and pepper. Stir until combined and cook for 1 more minute.
- Add corn and broth to pot and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
- Add contents of pot to blender. Add in turmeric and half and half. Blend until smooth. If soup has cooled down, put it back in the pot and heat.
- Divide soup among bowls. Top with crema and assorted toppings.
Cilantro Lime Crema
- While soup is cooking, prepare crema. Add all ingredients to a small food processor or blender. Blend until smooth. Refrigerate until ready to use.
Nutrition
Calories: 330kcal | Carbohydrates: 40g | Protein: 8g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 866mg | Potassium: 527mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1288IU | Vitamin C: 18mg | Calcium: 111mg | Iron: 2mg
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