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Mexican Street Corn Soup

Jennifer
  • 40 minutes
  • Serves 4

INGREDIENTS

4 cups

fresh sweet corn kernels (or thawed frozen corn)

3 tbsp

olive oil

1/2 cup

diced onion

1/2 cup

diced celery

1

small potato (cut into 1-inch cubes)

4 cups

chicken (or vegetable broth)

3

sprigs fresh marjoram (or 1/2 tsp. dried marjoram)

Salt and Freshly ground black pepper

1 pinch

cayenne

1/2 cup

corn kernels

1/2 cup

crumbled feta cheese

1/4 cup

sour cream

1/4 cup

chopped cilantro

Zest from 1/2 lime

1/2 tsp

chipotle chili powder (or regular chili powder)

Lime wedges (for drizzling)