Mexican Street Corn Soup

Directions:
1. In a large pot over medium heat, sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
2. Stir in the corn, vegetable broth, chili powder, and smoked paprika. Bring to a boil, then reduce the heat and let simmer for 15 minutes.
3. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, you can blend only half of the soup and leave the rest as is.
4. Stir in the coconut milk and lime juice, and season with salt and pepper to taste. Heat through for another 5 minutes.
5. Serve hot, garnished with cilantro, crumbled cotija cheese, diced avocado, and lime wedges.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 6 servings