Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Grill or roast the corn until slightly charred, then cut the kernels off the cob.
In a large pot, heat olive oil over medium heat. Add onion, garlic, and red bell pepper, and sauté until soft.
Add corn kernels, vegetable broth, chili powder, cumin, salt, and pepper. Bring to a boil, then reduce to a simmer for 10 minutes.
Stir in heavy cream and cook for an additional 5 minutes.
Remove from heat and stir in chopped cilantro.
Serve in bowls with lime wedges and topped with crumbled Cotija cheese.

Choose fresh corn with plump kernels for the sweetest results. For a silkier texture, use an immersion blender to puree part of the soup.