Why Make This Recipe
Mexican Street Corn Soup is a delicious and comforting dish that brings the vibrant flavors of street food to your kitchen. It’s easy to make, full of fresh ingredients, and perfect for any season. Whether you’re looking for a hearty meal or a flavorful appetizer, this soup is a crowd-pleaser that will have everyone coming back for seconds.
How to Make Mexican Street Corn Soup
Ingredients :
- 4 cups corn kernels (fresh or frozen)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Lime juice (from 1 lime)
- Cilantro for garnish
- Crumbled cheese (like Cotija) for topping
Directions :
- In a large pot, sauté the chopped onion and minced garlic until softened.
- Add the corn kernels and cook for another few minutes.
- Stir in the vegetable broth, chili powder, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Puree half of the soup in a blender for a creamy texture, then return it to the pot.
- Stir in the milk or heavy cream and lime juice.
- Serve hot, garnished with cilantro and crumbled cheese.
How to Serve Mexican Street Corn Soup
Serve this soup hot in bowls, topped with fresh cilantro and crumbled cheese. You can also add a wedge of lime on the side for an extra burst of flavor. This soup pairs nicely with tortilla chips or crusty bread.
How to Store Mexican Street Corn Soup
Store any leftovers in an airtight container in the refrigerator. The soup will keep well for 3-4 days. When ready to enjoy, reheat it on the stove over medium heat until hot. You may want to add a splash of extra milk or broth to thin it out if it becomes too thick.
Tips to Make Mexican Street Corn Soup
- If you want a spicier soup, add some diced jalapeños along with the onions and garlic.
- Use fresh corn when it’s in season for the best flavor.
- If you prefer a smoother soup, blend more than half of the mixture until it’s completely smooth.
Variation
You can easily customize this soup by adding other vegetables, such as diced bell peppers or zucchini. You might also try using different types of cheese for topping, like feta or goat cheese, to change the flavor profile.
FAQs
Can I use canned corn instead of fresh or frozen?
Yes, canned corn works well in this recipe. Just drain and rinse it before adding it to the pot.
Is this soup gluten-free?
Yes, the ingredients used in this recipe are naturally gluten-free, making it a great option for those with gluten sensitivities.
Can I freeze Mexican Street Corn Soup?
Yes, you can freeze the soup. Just make sure to leave out the cream and cheese before freezing. Add them in when you reheat the soup.
Mexican Street Corn Soup
Ingredients
Main Ingredients
- 4 cups corn kernels (fresh or frozen) Fresh corn is preferred when in season.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or heavy cream Use milk for a lighter soup.
- 1 teaspoon chili powder Adjust based on spice preference.
- 1 teaspoon cumin
- to taste Salt and pepper
- 1 lime juice (from 1 lime)
- Cilantro for garnish
- Crumbled cheese (like Cotija) for topping Other options include feta or goat cheese.
Instructions
Preparation
- In a large pot, sauté the chopped onion and minced garlic until softened.
- Add the corn kernels and cook for another few minutes.
- Stir in the vegetable broth, chili powder, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Puree half of the soup in a blender for a creamy texture, then return it to the pot.
- Stir in the milk or heavy cream and lime juice.