Mexican Street Corn is delicious but sometimes cumbersome to make. This soup is easy to stir together and brings those delicious flavors into a warm savory dish.
For some people corn can cause an inflammatory response. If you have done an elimination diet and do not see any effects of including corn in your diet, I hope you will enjoy this recipe. (If you struggle with inflammation and haven’t considered corn as a possible trigger food, you may want to eliminate it in all forms for a month and see if there is any improvement.)
Mexican Street Corn Soup
- 2 tbsps Extra Virgin Olive Oil
- 8 cups Frozen Corn thawed
- 1 Yellow Onion large, diced
- 1 tbsp Chili Powder
- pinch cayenne more to your liking
- 1 tsp Sea Salt
- 6 cups Water
- 1/2 cup cashews
- 1/4 cup Nutritional Yeast
- 1/4 cup Lime juice
- 1/4 cup Cilantro
- Heat oil in a large pot over medium-high heat. Add corn, onion, chili powder, cayenne and salt. Stir occasionally for 6 to 8 minutes, or until onion is soft.
- Scoop out 1/3 of the mixture and set aside.
- In a blender, blend the cashews with 1 cup of the water. Add this mixture to the pot with the remaining water.
- Bring to a boil and reduce to a simmer for 20 minutes.
- Use a handheld immersion blender to puree until smooth (or carefully transfer to a blender). Stir in nutritional yeast, lime juice and half the reserved corn mixture. Adjust seasoning as needed.
- Divide the soup into bowls and garnish with the remaining corn mixture, cilantro and additional chili powder (optional).