Mexican Street Corn Soup | Diaries Of Nia

Mexican Street Corn Soup

Mexican Street Corn Soup


Ingredients:
6 cups fresh corn kernels , from 8-10 cobs (save 6 of the stripped cobs for simmering the soup)
1 cup chopped yellow onion
1/8 to 1/4 teaspoon chili powder (depending on your heat preferences), plus additional to taste
kosher salt and freshly ground black pepper
2 cloves garlic , chopped
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Instructions:
  • First step is Heat oil in a large, nonstick pot or Dutch oven until shimmering. Add corn kernels, chopped onion, 1/8 teaspoon chili powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook over medium-high heat, stirring frequently, until onions are soft and corn is light golden brown in spots, about 10 minutes.
  • And then, Add garlic and cook until fragrant, 1 minute. Remove 1-1/2 cups of corn mixture from the pot and set aside. Stir broth and 6 stripped corn cobs into the pot, scraping up the brown bits on the bottom. Bring to a boil, reduce heat, and simmer for 20 minutes.
  • And then, visit for full instruction : https://stripedspatula.com/mexican-street-corn-soup//



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