“Mexican Street Corn” Soup
This creamy Mexican Street Corn Soup combines fresh corn, Cotija cheese, lime, and chili for a savory, comforting bowl full of bold flavor and rich texture—all made easily in your pressure cooker.
Equipment
- 1 Pressure cooker
- 1 Immersion blender
Ingredients
Main ingredients
- ¼ cup olive or vegetable oil
- 6 cups fresh corn kernels from 8-10 shucked cobs, save 6 cobs
- 1 cup yellow onion chopped
- ¼ teaspoon ancho chili powder adjust to taste
- kosher salt and freshly ground black pepper to taste
- 2 garlic cloves chopped, about 1 tablespoon
- 4 cups chicken or vegetable broth
- ½ cup sour cream
- ½ cup Cotija cheese grated, extra for garnish
- 1 tablespoon lime juice fresh
- 1 teaspoon lime zest grated
- 2 tablespoons plus 2 teaspoons chopped cilantro divided
Instructions
Instructions
- Heat the oil right in your pressure cooker on sauté mode till it's nice and warm.
- Toss in the chopped onion and let it soften, about 5 to 7 minutes, until translucent.
- Stir in garlic and ancho chili powder, cook for 1 minute until fragrant.
- Add corn kernels, reserved corn cobs, and broth. Season with salt and pepper.
- Put the lid on and lock it. Pressure cook on high for 10 minutes.
- Let it natural release for 10 minutes.
- Remove lid, take out and discard the corn cobs.
- Use an immersion blender right in the pot to puree the soup until mostly smooth with some texture.
- Stir in sour cream, Cotija cheese, and lime juice. Adjust seasoning to taste.
- Serve hot topped with reserved cheese, lime zest and chopped cilantro.
Notes
You can skip saving the cobs by just adding extra broth and a bit of corn extract. You can use frozen corn if fresh isn’t available. Substitute Cotija with Parmesan or Romano if needed.