Name: Mexican Street Corn Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 cups corn kernels (sweet, fresh or tender frozen or canned); 1 tablespoon olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 cup milk; 2 cups chicken or vegetable broth; 1/2 teaspoon chili powder; 1/2 teaspoon cumin; 1/4 teaspoon smoked paprika; 1/2 cup heavy cream; 1/4 cup crumbled queso fresco; 1 tablespoon lime juice; Salt and pepper to taste; Fresh cilantro, chopped, for garnish; 1/4 cup chopped red onion, for garnish; 1/4 cup crumbled tortilla chips, for garnish

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Mexican Street Corn Soup

If you’ve ever strolled down the vibrant streets of Mexico, you know the intoxicating aroma of elote, or street corn, wafting through the air, tempting your senses with its buttery goodness and zesty toppings. Now, imagine transforming that beloved street food into a warm, comforting bowl of soup. This Mexican Street Corn Soup combines the sweet, juicy flavor of fresh corn with creamy dairy and zesty lime, creating a deliciously satisfying dish that’s perfect for any occasion. In this recipe, we’ll take you step-by-step through the process of making this comforting soup that’s sure to delight your taste buds and warm your heart.

History / Fun Fact

Mexican Street Corn has roots in the ancient cultures of Mesoamerica, where corn was revered as a staple food and a central ingredient in traditional dishes. It later evolved into a popular street food, especially in Mexico, where vendors would grill corn on the cob and slather it with mayonnaise, cheese, chili powder, and lime. This delightful combination is nostalgia wrapped in every bite, offering a taste of the sun-soaked streets and bustling marketplaces of Mexico. The soup variation brings those same vibrant flavors into a cozy format, perfect for sharing with family on chilly evenings or enjoying during summer gatherings.

Ingredients

To capture the essence of Mexican Street Corn in soup form, gather these ingredients:

4 cups corn kernels (sweet, fresh, or tender frozen or canned for convenience)
1 tablespoon olive oil (rich and fragrant)
1 small onion, chopped (aromatic and sweet)
2 cloves garlic, minced (intensely flavorful)
1 cup milk (creamy and smooth)
2 cups chicken or vegetable broth (rich and savory)
1/2 teaspoon chili powder (for a hint of heat)
1/2 teaspoon cumin (earthy and aromatic)
1/4 teaspoon smoked paprika (for a touch of smokiness)
1/2 cup heavy cream (luxuriously rich)
1/4 cup crumbled queso fresco (tangy and crumbly)
1 tablespoon lime juice (tart and refreshing)
Salt and pepper to taste (for seasoning)
Fresh cilantro, chopped, for garnish (bright and herbaceous)
1/4 cup chopped red onion, for garnish (crispy and tangy)
1/4 cup crumbled tortilla chips, for garnish (crunchy and savory)

Each ingredient is a piece of the puzzle, bringing its unique texture and taste to the final dish. The sweetness of the corn shines through, balanced by creamy elements and a sprinkle of spices that create a symphony of flavors in your mouth.

Cooking Time & Tips For Mexican Street Corn Soup

This Mexican Street Corn Soup can be prepared in under 30 minutes for a quick weeknight meal, making it perfect for busy schedules. Alternatively, if you have time, let it simmer gently to intensify the flavors.

Here are some practical tips for success:

If using frozen corn, thaw it first for the best texture.
Use fresh lime juice for a vibrant, zesty flavor.
Blend the soup to your preferred smoothness: more blended for creaminess, less for a chunky mouthfeel.
Adjust seasoning according to your taste. After simmering, give it a taste before serving.
Get creative with leftover ingredients—use the soup as a base for adding proteins like grilled chicken or shrimp for a heartier meal.

Step-by-Step Directions

Begin your culinary adventure by heating the olive oil in a large pot over medium heat. The oil will shimmer and become fragrant—a tantalizing base for your soup. Next, toss in the finely chopped onion and minced garlic. Cook until softened, allowing the sweet aromas to fill your kitchen, about 3-4 minutes.

It’s time to bring in the star of our show: the corn! Add 4 cups of corn kernels, along with chili powder, cumin, smoked paprika, salt, and pepper. Stir and let the spices mingle with the corn for 1-2 minutes, creating a fragrant symphony of flavor in your pot.

Pour in the chicken or vegetable broth and milk, then bring the mixture to a gentle simmer. The broth will enhance the flavors while keeping everything deliciously moist. Allow this comforting mix to cook for about 10 minutes, stirring occasionally.

For the next step, grab your immersion blender. Carefully puree part of the soup to achieve a creamy texture, but leave some corn chunks intact for that hearty crunch. If you don’t have an immersion blender, you can transfer portions to a regular blender; just be cautious and blend in batches.

Stir in the heavy cream and freshly squeezed lime juice to elevate the soup’s richness and tanginess. Cook for an additional 5 minutes, allowing the ingredients to meld beautifully together.

Dish out generous portions and top each bowl with crumbled queso fresco, chopped cilantro, a sprinkle of red onion, and crispy tortilla chips for that delightful crunch. Each scoop will be bursting with flavor, transporting you straight to the bustling streets of Mexico.

Serving Suggestions & Occasions

Mexican Street Corn Soup is perfect for any occasion, be it a cozy family dinner, a festive gathering with friends, or an elegant supper party. Pair it with fresh, crusty bread for a complete meal, or serve it with a side of Mexican rice and beans for a hearty feast. It’s also a fantastic appetizer for tacos, enchiladas, or grilled meats, ensuring your guests are delightfully satisfied from the first bite.

Common Mistakes For Mexican Street Corn Soup

When preparing your Mexican Street Corn Soup, keep an eye out for these common pitfalls:

Overcooking the corn can make it mushy. Aim for a tender texture without losing its vibrant bite.
Forgetting to taste your soup as you go can result in missed flavor opportunities. Adjust spices and seasoning based on your preferences.
Choosing low-quality broth can affect the soup’s depth of flavor. Opt for homemade or high-quality low-sodium broth.
Overpureeing can make the soup too smooth and lose that engaging texture. Aim for a mix of creamy and chunky.

Healthier Alternatives & Variations

For those looking to lighten up the soup, consider these alternatives:

Swap heavy cream for coconut milk or cashew cream to reduce calories while maintaining richness.
Use low-fat milk or an alternative such as almond or oat milk for a lighter version.
Add baby spinach or kale for an extra nutrient boost and vibrant color.
For a vegan option, simply use vegetable broth and substitute dairy with plant-based alternatives.

FAQs

Can I use frozen or canned corn instead of fresh?
Absolutely! Both frozen and canned corn are great alternatives and save time in preparation.
Can I make this soup ahead of time?
Yes, this soup keeps well in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of broth if needed.
Can I freeze the Mexican Street Corn Soup?
While it can be frozen, the cream may separate upon thawing; consider adding the cream after reheating if you choose to freeze it.
What can I use instead of queso fresco?
Feta cheese or cotija cheese can be used for that similar salty, crumbly effect.
How spicy is this soup?
It’s customizable! The chili powder provides mild heat; feel free to adjust or omit it based on your preference.
Can I add protein to this soup?
Yes! Shredded chicken or black beans would make a great addition, creating a heartier meal.

Conclusion

There’s no better way to celebrate the incredible flavors of Mexican cuisine than by diving into a bowl of Mexican Street Corn Soup. The blend of sweet corn and creamy goodness, paired with zesty lime and savory toppings, creates a dish that is truly irresistible. So don your apron, gather up those ingredients, and bring a taste of Mexico into your kitchen today. You won’t regret it—your taste buds will thank you!