Mexican Street Corn Soup
The flavors of street corn in a warm creamy flavor filled soup. Fast and delicious!
Servings: 4
Ingredients
- 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
Instructions
- 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).