Mexican Street Corn Soup – Gluten Free

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Mexican Street Corn Soup is the best way to wrap up summer recipes. The flavours of sweet summer corn, spicy smoked chipotle peppers, cumin, chili powder, coriander and fresh cilantro make this the most delicious corn soup. The gluten-free savoury soup is thick and creamy with a little spicy and tangy flavour. The corn is lightly charred, adding authentic flavour to this popular street food from Mexico.

I love cooking with in-season produce because you can’t beat the flavour and texture of fresh veggies. Our fresh local market has a non-GMO organic sweet corn that melts in your mouth and makes this soup outstanding. Honestly, you will love this Mexican street corn soup. The best part is, you can double the recipe and freeze it for when the weather starts to cool. You can serve this soup as a starter, or my preference is, as a main with our popular jalapeno cheese corn muffin. If you love Mexican food, check out our selection of gluten-free Mexican recipes here->

Ingredients

  • 6 cobs of fresh corn or 8 cups frozen corn
  • 2 Tbsp. Butter
  • 1 small yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 jalapeno pepper, chopped
  • 1 tsp. GF chili powder
  • 1 tsp. GF ground cumin
  • 1/2 tsp. GF ground coriander
  • 2 Tbsp. Chipotle in adobo, roughly chopped
  • 3 cups GF chicken or vegetable broth
  • 1 cup sour cream
  • 1 cup cream
  • 1/2 cup roughly chopped cilantro
  • Juice and zest of one large lime
  • Himalayan salt to taste
  • Toppings; lime wedges, cilantro, sliced jalapeno, crumbled Cotija cheese. If you don't have Cotija cheese, you can use feta or parmesan cheese
  • Instructions

  • Set barbecue grill or stovetop grill on high heat. Place corn on the grill and grill about 3 minutes per side, until some parts are charred. Once the corn is cool enough to handle cut the kernels off the cob and set aside. (If you are using frozen corn, place corn on a rimmed baking sheet and broil for about 5 minutes until lightly charred)
  • In a large pot sauté onions, garlic and jalapeno pepper until the onions start to soften. Stir in chili powder, cumin, coriander and chipotle
  • Add broth and corn kernels. Season with salt and cook over medium heat covered for 10 minutes
  • Add sour cream, cream, cilantro, lime juice with zest, and 2 cups of cooked corn to a blender. Blend until almost smooth
  • Serve in bowls topped with cilantro, jalapeno slices, cheese and lime wedges


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