Mexican Street Corn Soup
The flavors of street corn in a warm creamy flavor filled soup. Fast and delicious!
Total Time30 minutes mins
Course: Main Course, Soup
Cuisine: Mexican
Keyword: cashew, corn
Servings: 4
Author: Chef Kim
- 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).