Mexican Street Corn Soup Recipe
If you’ve ever found yourself craving the vibrant flavors of Mexico in a comforting, warm bowl, this Mexican Street Corn Soup Recipe is your new best friend in the kitchen. It captures the essence of the much-loved street corn, transforming those crunchy, cheesy, and tangy notes into a rich, creamy, and utterly delicious soup. Perfectly balancing smoky spices, fresh corn sweetness, and a hint of zesty lime, this soup brings a fiesta of flavors that feels like a hug from your favorite street vendor, right at home.
Ingredients You’ll Need
Getting the ingredients for this soup is delightfully straightforward. Each component plays a crucial role: fresh or frozen corn brings the natural sweetness and texture, aromatic vegetables build the base depth, and the spices and cheese add authentic Mexican charm. Together, they create a soup that sings in every spoonful.
- 4 cups fresh or frozen corn kernels: The star ingredient providing sweet and juicy bites throughout the soup.
- 1 tablespoon olive oil: Essential for sautéing and adding a subtle richness to the base.
- 1 medium onion, diced: Adds a mild sweetness and foundation flavor.
- 2 cloves garlic, minced: Infuses the soup with aromatic warmth.
- 1 jalapeño pepper, seeded and minced: Brings a gentle heat that brightens the dish without overwhelming it.
- 4 cups chicken or vegetable broth: Creates the liquid base with plenty of savory depth.
- 1 teaspoon ground cumin: Adds earthy warmth and complexity.
- ½ teaspoon smoked paprika: Provides smoky notes reminiscent of traditional grilled corn.
- Salt and freshly ground black pepper, to taste: Enhances all the vibrant flavors.
- 1 cup heavy cream or half-and-half: Gives the soup a luscious creaminess that feels indulgent yet comforting.
- ½ cup crumbled cotija cheese: Adds a salty, crumbly tang that’s signature to Mexican street corn.
- ¼ cup chopped fresh cilantro: Brightens the soup with fresh herbal notes.
- Juice of 1 lime: Brings a zesty punch that lifts the flavors perfectly.
- Chili powder, for garnish: A dash of smoky, spicy flair to top it all off.
- Tortilla strips or chips, for serving (optional): Adds crunch and fun texture contrast.
How to Make Mexican Street Corn Soup Recipe
Step 1: Sauté Aromatics
Start by heating olive oil in your pot over medium heat. Once warm, add the diced onion, minced garlic, and jalapeño. Sauté them gently until the onion is translucent and fragrant—about five minutes. This step lays down an aromatic base that already hints at the deliciousness to come.
Step 2: Add Corn and Spices
Next, stir in your corn kernels along with ground cumin, smoked paprika, salt, and freshly ground black pepper. Let the mixture cook for another five minutes, allowing all those spices to mingle and the corn to release a bit of its natural sweetness. You’ll start to smell the flavors deepening and coming alive.
Step 3: Simmer with Broth
Pour in the chicken or vegetable broth and bring everything to a boil. Then reduce the heat and let the soup simmer gently for 15 minutes. This slow simmer lets the flavors blend beautifully and softens the corn just right.
Step 4: Blend the Soup
For that signature creamy texture with some bits of corn for chunkiness, use an immersion blender to partially blend the soup right in the pot. If you don’t have one, blend half the soup in a blender and carefully stir it back in. This technique keeps the texture dynamic and avoids over-smoothing.
Step 5: Incorporate Cream and Cheese
Stir in the heavy cream and crumbled cotija cheese, watching as the cheese melts into the soup creating a deliciously rich and savory finish. Let the soup simmer just until everything is heated through, making the entire bowl luxuriously creamy.
Step 6: Final Touches
The finishing flourish comes from stirring in freshly squeezed lime juice and chopped cilantro. These fresh ingredients brighten the soup, balancing the rich cream and smoky spices perfectly. Taste and adjust seasoning with extra salt and pepper if needed.
Step 7: Serve and Enjoy
Ladle your steaming Mexican Street Corn Soup Recipe into bowls, sprinkle a pinch of chili powder over the top, and serve with crispy tortilla strips or chips if you like a delightful crunch alongside each spoonful. Dive in and enjoy every comforting bite!
How to Serve Mexican Street Corn Soup Recipe
Garnishes
The simple garnishes make all the difference: a sprinkle of chili powder adds vibrant color and a gentle kick, while fresh cilantro leaves offer a burst of herbal freshness that complements the soup’s creaminess beautifully. Feel free to add extra crumbled cotija on top for that authentic street-corn flair.
Side Dishes
This soup shines best when paired with light, fresh sides. Consider a crunchy green salad dressed in lime vinaigrette or some warm, soft corn tortillas to scoop up every drop. For a heartier meal, a grilled chicken breast or seasoned black beans make wonderful companions without overshadowing the soup.
Creative Ways to Present
Serve the soup in small, rustic bowls with a side of tortilla chips for dipping to mimic the street-food vibe. Alternatively, hollow out a small bread bowl for a fun, edible container that adds a bit of wow factor. If hosting, serve as a shooter in mini glasses with a chili powder rim for a playful appetizer twist.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to three days. Store it in an airtight container to preserve its freshness and prevent any absorption of other flavors from your fridge.
Freezing
If you want to enjoy this Mexican Street Corn Soup Recipe later, freezing is a great option. Pour the cooled soup into freezer-safe containers, leaving some space for expansion. It freezes well for up to two months. Just be aware that the texture might change slightly upon thawing because of the cream, but stirring well will bring it back together.
Reheating
Reheat gently on the stove over medium-low heat, stirring often to prevent the cream from separating and to warm evenly. If the soup thickens too much, add a splash of broth or water to loosen it back up. Avoid the microwave for the best texture and flavor preservation.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! Use vegetable broth and substitute the heavy cream with a plant-based alternative like coconut milk or cashew cream. For vegan cheese options, nutritional yeast or vegan cotija-style cheese work well to keep that savory, cheesy note.
Can I use canned corn instead of fresh or frozen?
You can, though fresh or frozen corn usually provides better flavor and texture. If using canned corn, drain it well and consider reducing the added salt since canned varieties can be sodium-heavy.
Is the soup spicy?
The jalapeño adds a mild heat that is more warming than overwhelming, and the chili powder garnish can be adjusted to your taste. You can always remove the seeds from the jalapeño or reduce the amount if you prefer a milder flavor.
What if I don’t have cotija cheese?
Feta cheese can be a good substitute for crumbly, salty flavor, though cotija has a unique texture and taste. If you go with feta, crumble it well and add it just before serving to preserve its crumbly texture.
Can I prepare parts of this recipe ahead of time?
Yes! You can sauté the aromatics and cook the corn mixture a day ahead, then refrigerate it separately from the broth and cream. When ready, combine, simmer, and finish with cream and garnishes for maximum freshness.
Final Thoughts
This Mexican Street Corn Soup Recipe is a celebration of bold, comforting flavors that warms both body and soul. It’s so satisfying to make and even better to share with friends or family on a cozy night in. Give it a try — once you taste it, this recipe is bound to become a beloved staple in your kitchen.
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Mexican Street Corn Soup Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Mexican Street Corn Soup is a creamy, flavorful dish inspired by the classic street food elote. Featuring tender corn kernels sautéed with aromatic onions, garlic, and jalapeño, simmered with spices and broth, then blended to a perfect creamy texture and enriched with cotija cheese and cream. Finished with fresh lime juice, cilantro, and a touch of chili powder, it offers a comforting and vibrant taste of Mexican cuisine that’s perfect for any season.
Ingredients
Main Ingredients
- 4 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream or half-and-half
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
For Garnish
- Chili powder, for garnish
- Tortilla strips or chips, for serving (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and jalapeño pepper. Sauté until the onion is translucent and fragrant, about 5 minutes, allowing the flavors to develop.
- Add Corn and Spices: Stir in the corn kernels along with ground cumin, smoked paprika, salt, and black pepper. Cook together for another 5 minutes to let the spices infuse the corn.
- Simmer with Broth: Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer gently for 15 minutes, blending the flavors.
- Blend the Soup: Partially blend the soup using an immersion blender to create a creamy texture while still retaining some corn pieces for bite. Alternatively, you can blend half the soup in a blender and then return it to the pot.
- Incorporate Cream and Cheese: Stir in the heavy cream and crumbled cotija cheese. Simmer the soup for a few minutes until the cheese melts and the soup is heated through, enriching its flavor and creaminess.
- Final Touches: Add fresh lime juice and chopped cilantro to the soup and stir well. Taste and adjust seasoning with more salt and pepper if needed.
- Serve and Enjoy: Ladle the soup into bowls, garnish with a sprinkle of chili powder, and serve with tortilla strips or chips on the side if desired for added crunch.
Notes
- You can substitute half-and-half for heavy cream to reduce the richness slightly.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust the amount of jalapeño to control the heat level.
- To make this soup gluten free, ensure that broth and tortilla strips are gluten free.
- Leftover soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
