Delicious Fresh Esquites Soup for a Cozy Night
This vibrant soup, inspired by traditional Mexican street food, brings together the sweet crunch of corn, the creaminess of dairy, and a medley of spices to create a rich, flavorful experience.
Equipment
- Large Pot
- Immersion Blender
Ingredients
Ingredients Group Label
- 4 cups Fresh corn kernels Cut from the cob or frozen.
- 2 tablespoons Unsalted butter Adds richness to the soup.
- 1 medium Onion Finely chopped.
- 3 cloves Garlic Minced.
- 4 cups Vegetable broth Serves as the soup's base.
- 1 cup Heavy cream Enriches the soup.
- 1 teaspoon Cumin Adds warmth.
- 1 teaspoon Smoked paprika Enhances flavor.
- ¼ cup Fresh cilantro Chopped, for garnish.
- 1 lime Juiced Adds acidity.
- Salt and pepper To taste.
Instructions
- Heat a large pot over medium heat and add the butter. Allow it to melt completely.
- Add the finely chopped onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute.
- Add the fresh corn kernels and cook for 3-4 minutes until slightly tender.
- Sprinkle in the cumin and smoked paprika, stirring to coat the corn.
- Pour in the vegetable broth and bring to a gentle simmer. Cook for 15-20 minutes.
- Use an immersion blender to puree half of the soup, leaving some corn intact.
- Stir in the heavy cream and season with salt and pepper to taste.
- Simmer for an additional 5 minutes, then stir in the chopped cilantro and lime juice.
- Ladle the soup into bowls and garnish with additional cilantro and a lime wedge.
Notes
This soup is best enjoyed warm and can be served with crusty bread or a fresh salad.