Mexican Corn Soup
A creamy, flavorful Mexican corn soup featuring sweet corn, cumin, and a hint of spice, perfect for comforting gatherings or a satisfying appetizer.
Ingredients
Instructions
- Cook 3 ears of corn in boiling water for 10 minutes.
- Remove from water and let cool. Cut the corn off the cobs and place in a stock pot.
- Cut the remaining uncooked corn from the cobs, scraping the cobs for juices, and add to the cooked corn in the pot.
- Add chicken or vegetable stock to the pot.
- In a small skillet, sauté chopped onion in butter until limp.
- Add the sautéed onion to the stock pot.
- Add tomato sauce, salt, and black pepper, then simmer for 20 minutes until the corn is tender.
- Stir in cream, granulated garlic, ground cumin, and sugar, and heat through.
- Serve hot.
Nutrition & Diet Analysis (per serving)
760
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).