When the temperatures start to warm up, the first thing I start to crave is corn! It’s juicy, light, and brings back so many memories from my life.
I grew up eating corn at the fair with my family and can still hear the sound of shucking corn outside into a brown paper bag with my sister.
Thank god they sell freshly shucked corn now in the grocery store, as an adult I don’t have time for that…I’m sure you can relate!
Benefits of corn
Before we venture into this fantastic Mexican street corn soup lets, go over some of the benefits corn has to offer.
Corn is the seed of a plant in the grass family and comes in a variety of colors such as red, orange, purple, blue, white, and black.
Basic nutrition facts
- Calories: 96
- Water: 73%
- Protein: 3.4 grams
- Carbs: 21 grams
- Sugar: 4.5 grams
- Fiber: 2.4 grams
- Fat: 1.5 grams
Health benefits of corn include:
2. Energy Enhancer
3. Miracle for those underweight – provides fiber and healthy calories
4. Lowers Blood Sugar & Cholesterol Level
5. Helpful during Pregnancy
6. Preserve Healthy Skin
Currently, studies are being conducted surrounding corn and its use as a base for vaccines.
Is corn healthy for you?
Yes! Corn has a stigma for being a “bad” vegetable when in reality it is great for you. While it can cause a spike in blood sugar levels, it will only do so when consumed in an overly excessive amount.
Much like most things in life, moderation is always key!
Vegan Mexican Street Corn Ingredients
There ins’t much that goes into the making of a bomb a** Mexican street corn soup. Below are the few simple ingredients you will need to make this soup!
- 32 or 64 oz vegetable broth (depending on if you like a thicker or thinner soup)
- 1 yellow onion
- 3 cloves of garlic
- Few pinches of cilantro (fresh) about 1/2 tsp
- 1 can Mexican corn
- 6 fresh corn stalks (can sub can corn if desired)
- 2 tbsp Vegenaise
- 3/4 cup Tofutti cream cheese
- Garlic Salt
- Ground oregano
- 1/4 cup unsweetened almond milk
- 1tbsp avocado oil (or oil of your choice)
- Juice from 1 fresh lime
- Large Pot
- Cutting board
- Lime juicer – Optional but this is only a $5 kitchen tool that really saves time and is super convenient, plus you get more juice out of lemons and limes which saves you money and cuts back on product waste.
The nice thing with this soup is you can make it all in one pot and don’t need to transfer ingredients into multiple pots or pans!
If using real corn make sure you prep the corn first. Shuck it, boil it and cut it off the stem. Place in a bowl and set aside for later. You can boil or steam your corn, either way, it is fine!
You can wait for the corn to cool before you shuck it because the pieces will get warm as you plop it into the broth…aka don’t be a dummy and burn your hands.
TIP: I suggest grilling the stalks of corn before you cut off the pieces because that is what will give it the authentic Mexican street corn vibe.
- Grill corn and cut off the cob. Place into a bowl and set to the side.
- Cut the onion and garlic into small pieces.
- Pour a splash of avocado oil into the large pot and saute onion and garlic until onions start to become translucent, this should take 15 -20 min over low to medium heat. Note: Cooking onions at a high heat will cause them to shrink up too much in even as little as 5 min. Stir while sauteeing and make sure to flavor with all spices – a few pinches of each or 1/2 tbsp for you math nerds.
- Pour all the vegetable broth into the pot with the onions and garlic.
- Add in corn.
- Bring contents to a boil.
- Once it begins to boil add-in 2 tbsp Vegenaise, 3/4 cup Tofutti cream cheese, 1/4 cup unsweetened almond milk, cilantro, lime, and spices. Note: measurements of spies are set at a starting guideline. In cooking, it is important to taste test throughout and add more when needed or as desired. I LOVE spices, so I always add in more than the base amount I give, but it is a personal preference. For those who like salt add more of that, and for those who like more of a kick/spice go heavier on the pepper and paprika.
- Simmer for 15 – 20 min. Make sure the Tofutti is completely melted and broken down. This soup isn’t one you can over simmer so honestly the longer the better.
- After it simmers let it sit for about ten min.
- Done! Scoop that shiz out into a bowl and enjoy. Here is where I would add a bit more cilantro for a topping onto each bowl.
You can use vegan cheese as a topping if you want, it would make it more authentic to Mexican street corn.
If you want a bit more flavor and you eat more vegetarian vs. vegan, you can use chicken or beef broth instead of vegetable broth.