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Mexican Street Corn Soup


There are often those days when you just want something quick and easy and soothing to your tummy. Today was one of those days for me, and I just needed something comforting. So, I decided to make this delicious Mexican corn soup which I had come across during some research one day. I wanted to try it out as soon as I saw it and was just waiting for the right moment when I had all the ingredients at home. Eventually, I didn't have sour cream with me so I substituted it with some Parmesan cheese powder and the end result was simply amazing. The soup was totally comforting and super delicious. It just super easy to make and I would totally recommend this soup to everyone.

SERVES: 4
 PREP TIME: 15 mins
 COOK TIME: 30 mins
  • 1 sweetcorn cob
  • 1 small onion (sliced)
  • 3 garlic cloves (finely chopped)
  • 1 tsp pepper powder
  • 1 tsp chilli powder
  • 2 spoon olive oil/butter/any other oil
  • 2 cups vegetable stock/water
  • ½ lemon juice
  • some lemon zest
  • coriander leaves
  • ¼ cup Parmesan cheese/any grated cheese
  • salt

 1. Make Soup: In a bowl take out the corn from the cob. Add some butter/oil to a kadai, add the onions and garlic and saute them for 2 mins. Add the corn and saute them till they turn slight brown. Set aside some of the corn for garnishing. Now, add vegetable stock/water and break the corn cob in ½ and add this to the kadai. Simmer this for about 20 mins. Remove the corn cob from the soup and add some salt, pepper, chilli powder, cheese and mix this all together. Switch off the heat and let it cool down to room temperature. In a mixi blender blend this into a smooth consistency. Add it back to the kadai and add little water, some lemon juice and lemon zest and mix. Put this in a bowl, add the sauteed corn and garnish with fresh coriander leaves and enjoy a warm soothing Mexican street corn soup.

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