“Life is a balance of letting go and holding on.”
As you may already have noticed, I am all about that instant pot life. All about simple, easy and fresh recipes. True story: I made this soup four times before I was able to capture some pictures of it. The first time, my family devoured it up. The second time … well same thing, devoured up instantly. Third time, I was not happy with the pictures. And finally fourth time was a charm!
The sweetness of the corn, with the spice of chipotle chilies is a great flavor combination, reminiscent of mexican street corn. Sprinkled with some green onions and cojita cheese, you will be hooked! Best part: simple, healthy and guilt free!
I hope you enjoy this recipe as much as my family does!
Mexican Street Corn Soup – Instant Pot
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1/2 red onion diced
- 1/4 tsp chili powder + 1/2 tsp separated, used in two different steps
- 1/4 tsp cumin + 1 1/2 tsps separated, used in two different steps
- 1/4 tsp taco seasoning + 1 1/2 tsps separated, used in two different steps
- Salt and pepper according to taste
- 1 32 oz box veggie broth low sodium
- 1 tbsp chipotle peppers in adobo sauce from can, diced (roughly 2 peppers)
- 1 12 oz steam in bag sweet cut corn freezer aisle, frozen corn kernels work well
- 1/2 tsp garlic powder
- 1/4 cup sour cream light
- 1/4 cup packed cilantro
Garnish
- Cojita Cheese
- Green onions
Instructions
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Turn instant pot to saute setting and when display reads hot add: olive oil, garlic cloves, diced onions, 1/4 tsp chili powder, 1/4 tsp cumin, 1/4 tsp taco seasoning, salt and pepper. Set time on saute for 4 mins, mix well.
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Once saute setting is finished, mix in veggie broth, frozen corn kernels, chipotle chilis, 1/2 tsp chili powder, 1 1/2 tsps cumin, 1 1/2 tsps taco seasoning and 1/2 tsp garlic powder. Stir to incorporate all ingredients. Press pressure cook button and set to high pressure. Set timer to 10 minutes. Make sure valve is set to “Sealing”. When the timer completes let the pressure release naturally for 5-7 minutes and then move the valve to “venting”. Remove lid once all pressure has released.
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Once all of the pressure has been released, open the lid and stir in sour cream. Set to keep warm to help all spices and ingredients incorporate. Lastly add in the packed cilantro and stir., If you prefer more spice: add in another chipotle chili and some chili powder.
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Garnish with green onions, cilantro and cojita cheese.
Recipe Notes
- If you prefer less spice add in 1 tsp at a time of the chipotle peppers and taste test.
- Omit sour cream for a vegan soup!
- I used corn from a ready to steam bag found in the freezer aisle. Click here to see which bag I purchased. Any type of frozen corn kernels will work.
- Click here to see which chipotle peppers I used. Transfer the left overs to an air tight container and freeze! These peppers are a great addition to many everyday dishes!
- For that Mexican street corn taste, I would suggest using chili powder & Cojita cheese!
