Why Make This Recipe
This Mexican Street Corn Soup is a great choice for anyone looking to enjoy a comfort food classic with a twist. Inspired by the popular street food, elote, it brings the bold and zesty flavors of corn to a cozy bowl. It’s perfect for chilly evenings or whenever you want something warm and satisfying. Plus, it’s straightforward to make and can easily become a new family favorite!
How to Make Mexican Street Corn Soup
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 1 lime, juiced
- Fresh cilantro, chopped (for garnish)
- Cotija cheese, crumbled (for garnish)
- Avocado, diced (for garnish)
Directions
- In a large pot, sauté the diced onion in a bit of oil until translucent. Then, add the minced garlic and cook until fragrant.
- Stir in the corn, chili powder, and cumin, cooking for a couple of minutes.
- Pour in the broth and bring to a boil. Reduce heat and simmer for about 10 minutes.
- Use an immersion blender to puree the soup to your desired consistency, or transfer it to a blender in batches.
- Stir in the heavy cream and lime juice, then season with salt and pepper to taste.
- Serve hot, garnished with chopped cilantro, crumbled Cotija cheese, and diced avocado.
How to Serve Mexican Street Corn Soup
Serve this delicious soup hot. You can ladle it into bowls and top it with chopped cilantro, crumbled Cotija cheese, and diced avocado for added flavor and texture. It pairs well with crusty bread or tortilla chips for a complete meal.
How to Store Mexican Street Corn Soup
To store, let the soup cool completely. Place it in an airtight container and refrigerate for up to 3 days. You can also freeze the soup for up to 3 months. Just make sure to thaw it in the refrigerator overnight before reheating.
Tips to Make Mexican Street Corn Soup
- Adjust the thickness of the soup to your liking by blending less for a chunkier texture.
- If you want a bit more spice, add some diced jalapeños or a dash of hot sauce.
- For an extra pop of flavor, grill the corn before adding it to the soup.
Variation
You can easily customize this soup by adding other ingredients like diced potatoes, bell peppers, or even chicken for a heartier dish. You can also swap the heavy cream for coconut milk for a lighter, dairy-free option.
FAQs
Can I use canned corn?
Yes! Canned corn works perfectly in this recipe. Just drain and rinse it before adding it to the pot.
Can I make this soup ahead of time?
Absolutely! This soup can be made a day ahead and stored in the fridge. The flavors will meld together even more overnight.
Is it spicy?
The soup has a mild spice level thanks to the chili powder. If you prefer it spicier, you can add more chili powder or jalapeños.
Mexican Street Corn Soup
Ingredients
Main Ingredients
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- to taste Salt and pepper
- 1 whole lime, juiced
Garnishes
- to taste Fresh cilantro, chopped for garnish
- to taste Cotija cheese, crumbled for garnish
- 1 medium Avocado, diced for garnish
Instructions
Preparation
- In a large pot, sauté the diced onion in a bit of oil until translucent.
- Add the minced garlic and cook until fragrant.
Cooking
- Stir in the corn, chili powder, and cumin, cooking for a couple of minutes.
- Pour in the broth and bring to a boil. Reduce heat and simmer for about 10 minutes.
- Use an immersion blender to puree the soup to your desired consistency, or transfer it to a blender in batches.
- Stir in the heavy cream and lime juice, then season with salt and pepper to taste.
Serving
- Serve hot, garnished with chopped cilantro, crumbled Cotija cheese, and diced avocado.