Delicious Mexican Street Corn Soup Recipe!

Around our table, the best memories are made when we’re enjoying dishes bursting with genuine, comforting flavors. It’s why I’m so eager to share this recipe for Mexican Street Corn Soup. It’s more than a meal; it’s a celebration of authentic tastes and family moments.

I’ve always believed that the heart of any great dish lies in the simplicity of its ingredients and the love poured into its preparation. This Mexican Street Corn Soup captures that essence perfectly. It combines the sweetness of corn with a symphony of spices that dance on your palate.

My journey with this particular soup began with a desire to recreate the vibrant flavors of elote, a beloved Mexican street food, in a comforting, slurpable form. After a few kitchen adventures, tweaking spices and perfecting the creamy texture, I landed on a version that my family adores. It’s become a request for cozy nights and potlucks alike.

What I love most about this Mexican Street Corn Soup is its versatility. Whether you’re looking for a hearty vegetarian option or a base to which you can add your favorite proteins, this soup delivers.

I’m excited to invite you into my kitchen to create this delightful soup. I think you’ll find it as rewarding to make as it is to eat. Let’s bring a bit of Mexican sunshine to your table with this nourishing, flavorful dish.

INGREDIENTS You’ll Need:

Here’s what you need to create this delicious Mexican Street Corn Soup. I’ve included some sourcing tips to ensure the most authentic flavor.

• 6 ears of corn, husked: Fresh corn is the star here! If it’s not corn season, 4 cups of frozen corn will work.
• 1 tablespoon olive oil: Adds a bit of richness and helps sauté the veggies.
• 1 medium onion, diced: Use yellow or white onion.
• 2 cloves garlic, minced: Freshly minced garlic is best.
• 1 jalapeño, seeded and minced: Adjust the amount based on your spice preference.
• 4 cups vegetable broth: For a richer flavor, you can use chicken broth instead.
• 1/2 cup heavy cream: This adds a lovely creaminess. You can substitute with coconut cream for a vegan version.
• 1/4 cup chopped cilantro: Adds freshness and a pop of color.
• 2 tablespoons lime juice: Freshly squeezed is best!
• 1/2 teaspoon chili powder: Adds warmth and depth of flavor.
• 1/4 teaspoon smoked paprika: Adds a smoky element.
• Salt and pepper to taste
• Toppings: crumbled cotija cheese, extra cilantro, lime wedges, a drizzle of Mexican crema or sour cream, and a sprinkle of chili powder.

For the best flavor in your Mexican Street Corn Soup, I recommend sourcing fresh corn from your local farmer’s market, if possible. You’ll find the freshest ingredients for this soup at your local co-op. This Mexican Street Corn Soup proves that authentic flavor comes from thoughtful ingredient choices. My family loves when I add a pinch of cumin to our Mexican Street Corn Soup. It adds a subtle warmth that complements the other spices beautifully.

Trust me, this Mexican Street Corn Soup ingredient list focuses on quality over quantity for authentic flavors! This Mexican Street Corn Soup flavor secret transformed our family dinners!

Let’s Create This Together!

Follow these step-by-step instructions to make a delicious creamy Mexican Street Corn Soup that your family will love. I’ll share a few personal cooking wisdom to help along the way.

1. Grill or Roast the Corn: Preheat your grill or oven to medium-high heat. Grill the corn for about 10-15 minutes, turning occasionally, until lightly charred. If roasting, place the corn on a baking sheet and roast for 20-25 minutes, turning halfway through. Let the corn cool slightly, then cut the kernels off the cob.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and jalapeño and cook for another minute until fragrant. This is the perfect time to appreciate the aromatic transformation! Your Mexican Street Corn Soup should fill the kitchen with amazing aromas by now.
3. Add Corn and Spices: Add the grilled corn kernels to the pot. Stir in the chili powder and smoked paprika, salt, and pepper. Cook for about 5 minutes, stirring occasionally, to allow the spices to bloom and coat the corn.
4. Pour in the Broth: Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.
5. Blend for Creaminess: Use an immersion blender to partially blend the soup. You can also transfer the soup to a regular blender in batches, being careful to vent the lid to prevent pressure buildup. Don’t be surprised if your Mexican Street Corn Soup develops a beautiful golden color.
6. Finish with Cream and Lime: Stir in the heavy cream and lime juice. Taste and adjust the seasoning as needed. Warm through, but do not boil.
7. Serve and Garnish: Ladle the Mexican Street Corn Soup into bowls and garnish with your favorite toppings, such as crumbled cotija cheese, extra cilantro, lime wedges, a drizzle of Mexican crema or sour cream, and a sprinkle of chili powder.

Here’s where I used to miss a key step with my Mexican Street Corn Soup – learn from my experience! While your Mexican Street Corn Soup is developing these flavors, take a moment to appreciate creating something special for your family! In my kitchen, this flavorful Mexican Street Corn Soup typically takes about 45 minutes from start to finish.

How We Love to Enjoy This!

This Mexican Street Corn Soup has become a staple in our home, and we’ve discovered some delightful ways to serve and enjoy it.

One of our favorite ways to serve this Mexican Street Corn Soup is with a side of grilled quesadillas. The melted cheese and warm tortillas complement the creamy soup beautifully. It’s also fantastic with a simple green salad dressed with a lime vinaigrette. The acidity of the lime cuts through the richness of the soup.

This soup is perfect for cozy fall evenings, casual get-togethers, or even a light lunch. Its vibrant flavors and comforting warmth make it a crowd-pleaser.

For presentation, I like to ladle the soup into rustic bowls and garnish generously with colorful toppings. A sprinkle of bright cilantro, a drizzle of Mexican crema, and a wedge of lime add visual appeal and enhance the flavors.

If you happen to have leftovers (which is rare in our house!), this soup transforms beautifully into a creamy sauce for pasta or enchiladas. Just toss with cooked pasta or spread over tortillas before baking. During the summer, I sometimes chill the soup and serve it as a refreshing cold soup. It’s a wonderful way to enjoy the flavors of Mexican Street Corn Soup in a different way.

The family gathers quickly when this aromatic Mexican Street Corn Soup appears with all the fixings. This Mexican Street Corn Soup is perfect for those evenings when we want something truly satisfying! This flavorful Mexican Street Corn Soup reminds me of another family favorite. If your family loves these authentic flavors, they’ll appreciate our delicious potato soup recipe.

FAQs: Your Questions Answered

Here are some common questions I’ve received about making Mexican Street Corn Soup, along with my answers based on my own kitchen adventures and family feedback.

Does this Mexican Street Corn Soup really satisfy hearty appetites?

Absolutely! While it’s a soup, the richness of the corn, the creaminess of the broth, and the addition of toppings like cheese and sour cream make it a satisfying meal. You can also add shredded chicken, black beans, or chorizo for extra protein.

What if someone in my family prefers milder flavors in their Mexican Street Corn Soup?

No problem! You can easily adjust the spice level by reducing or omitting the jalapeño. You can also serve a dollop of sour cream or plain Greek yogurt on top to cool down the soup.

How can I prepare this Mexican Street Corn Soup ahead for busy weeks?

This soup is great for meal prep! You can make it 1-2 days in advance and store it in the refrigerator. The flavors actually meld and deepen over time. Just be sure to reheat it gently and add the cream and lime juice right before serving.

Can I make this Mexican Street Corn Soup vegan?

Yes! Simply substitute the heavy cream with coconut cream or another plant-based cream. You can also use vegan butter or olive oil to sauté the vegetables. Omit the cotija cheese or use a vegan cheese alternative.

Is it necessary to grill the corn for this Mexican Street Corn Soup?

While grilling the corn adds a wonderful smoky flavor, it’s not essential. You can also roast it in the oven or simply use fresh or frozen corn kernels. If using frozen, thaw them before adding them to the soup.

What are some other vegetables I can add to this Mexican Street Corn Soup?

Feel free to get creative! Diced bell peppers, zucchini, or poblano peppers would all be delicious additions. Just sauté them along with the onion and garlic. Check out this Instant Pot Mexican Street Corn Soup recipe.

Can I freeze this Mexican Street Corn Soup?

Yes, you can freeze it, but the texture may change slightly after thawing. It’s best to freeze it before adding the cream. When you’re ready to serve, thaw the soup completely, reheat it gently, and then stir in the cream and lime juice. I first discovered this at Striped Spatula’s “Mexican Street Corn” Soup recipe. I also found some great inspiration on reddit.

Final Kitchen Wisdom:

My hope is that this Mexican Street Corn Soup recipe inspires you to create memorable, flavorful meals for your family. It aligns perfectly with my goal of bringing families together through authentic flavors and simple, nourishing dishes. Remember, cooking is a journey, not a destination. Don’t be afraid to experiment, tweak the flavors to your liking, and most importantly, have fun!

My Mexican Street Corn Soup Flavor Secrets

• Spice It Up: Don’t be shy with the spices! A pinch of cumin, a dash of cayenne pepper, or a sprinkle of chipotle powder can add depth and complexity to the flavor.
• Fresh is Best: Whenever possible, use fresh ingredients. Fresh corn, fresh lime juice, and fresh cilantro will make a world of difference in the flavor of your soup.
• Charred Perfection: Grilling or roasting the corn until it’s slightly charred adds a smoky sweetness that elevates the soup to another level.

Here are a few family-tested variations on this Mexican Street Corn Soup:

• Spicy Elote Soup: Add an extra jalapeño or a pinch of cayenne pepper for a spicier kick.
• Creamy Elote Soup: Use a full cup of heavy cream for an extra-rich and indulgent soup.
• Vegan Mexican Corn Soup: Substitute coconut cream for heavy cream and omit the cotija cheese.

My husband prefers the spicier version, while my kids enjoy the creamier version. I encourage you to make this recipe your own and create a signature version that your family will love.

Remember, the most important ingredient in any recipe is love. Pour your heart into this Mexican Street Corn Soup, and I promise it will be a flavor victory!

Mexican Street Corn Soup

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This creamy Mexican Street Corn Soup captures all the vibrant flavors of elote in a comforting bowl. Grilled corn, cotija cheese, and a hint of chili create a delicious and easy-to-make soup.

• Author: Savannah Rose
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Mexican

Ingredients

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• 4 ears of corn, husked
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup crumbled cotija cheese, plus more for garnish
• 1/4 cup chopped cilantro, plus more for garnish
• 2 tablespoons lime juice
• 1/2 teaspoon chili powder
• Salt and pepper to taste

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Instructions

1. Preheat grill to medium-high heat. Grill corn, turning occasionally, until kernels are lightly charred, about 8-10 minutes. Let cool slightly, then cut kernels off the cob.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. Add corn kernels and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes.
4. Remove from heat and carefully blend the soup with an immersion blender until smooth. Alternatively, blend in batches in a regular blender.
5. Return the soup to the pot. Stir in heavy cream, cotija cheese, cilantro, lime juice, and chili powder. Season with salt and pepper to taste.
6. Heat gently until warmed through.
7. Serve garnished with additional cotija cheese and cilantro.

Notes

For a spicier soup, add a pinch of cayenne pepper or a dash of hot sauce. You can also grill the corn over a gas stove if you don’t have an outdoor grill.