Ingredients
Scale
- 3 cups fresh corn (or 2 cups frozen corn)
- 2 medium Yukon Gold potatoes, diced
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
- 1 tsp cumin
- 1 tsp chili powder
- 2 tbsp olive oil
Instructions
- Gather all ingredients. Chop the onion and red bell pepper, and husk the corn if using fresh cobs.
- In a large pot over medium heat, add olive oil and sauté onions until translucent (about 5 minutes). Add diced red bell pepper and cook for another 2 minutes until fragrant.
- Stir in diced potatoes, cumin, and chili powder; mix well to coat.
- Pour in vegetable broth and bring to a gentle boil. Reduce heat to simmer for about 15 minutes until potatoes are tender.
- Add fresh or frozen corn and coconut milk. Cook on low heat for an additional 10 minutes.
- Remove from heat and stir in freshly squeezed lime juice and chopped cilantro just before serving.
Notes
- Swap in seasonal vegetables like zucchini or beans for added texture.
- For a smokier flavor, sprinkle smoked paprika on top before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg