Appetizers / Soups / Salads

Mexican Street Corn Soup is for Soup.

Mexican Street Corn Soup takes 10 minutes to prepare.

Mexican Street Corn Soup takes 20 minutes to cook.

Mexican Street Corn Soup makes 6 servings.

The ingredients for Mexican Street Corn Soup are:

7 cup DEL MONTE Fresh Cut Golden Sweet Whole Kernel Corn Canned (by MICHELLEG777)
2 cup Onion, White, Fresh (by DGILBRIDE1949)
1 pepper Jalapeno Peppers
8 tbsp Great value all natural sour cream
6 cup (8 fl oz) Chicken Broth
2 tbsp Butter, salted
6 oz Cacique - Ranchero Queso Fresco
1.5 fruit without skin and seeds Avocados, California (Haas)
2 1tsp Olive Oil
2 cups water
1 chicken bouillon cube
2 tbsp minced garlic
1 tsp cumin
salt to taste

Here is how you make Mexican Street Corn Soup:

Toss butter and 2 cups of corn in a saucepan.Toss corn around until blackened (Pleasing to the eye, not too much).Meanwhile add olive oil, onion, and jalapeno to large pot. Cook until onion is translucent.Add garlic and cumin and toss until fragrant.Add chicken broth, 2 cups of water, and 1 chicken bouillon cube.Bring to boil for 15 minutes.Take off burner, add blackened corn, and sour cream.Serve with sliced avocado and crumbled queso fresco.Serving Size: 2 cupsNumber of Servings: 6Recipe submitted by SparkPeople user KBLAKE13011.

The nutritional information for Mexican Street Corn Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 411.5

• Total Fat: 24.5 g
• Cholesterol: 43.7 mg
• Sodium: 2,062.7 mg
• Total Carbs: 31.9 g
• Dietary Fiber: 11.0 g
• Protein: 13.9 g