Mexican Street Corn Soup: A Flavorful & Easy Recipe

Mexican Street Corn Soup: Prepare to be transported to the vibrant streets of Mexico with every spoonful of this creamy, smoky, and utterly irresistible soup! Forget everything you thought you knew about corn soup; this is a flavor explosion that will tantalize your taste buds and leave you craving more. Have you ever wished you could capture the essence of perfectly grilled elote in a bowl? Well, now you can!

Inspired by the beloved Mexican street food, elote, this soup pays homage to its rich culinary heritage. Elote, traditionally grilled corn on the cob slathered in mayonnaise, cotija cheese, chili powder, and lime juice, has been a staple in Mexican cuisine for generations. It’s more than just a snack; it’s a symbol of community, celebration, and the simple joys of life. We’ve taken those iconic flavors and transformed them into a comforting and satisfying soup that’s perfect for any occasion.

People adore Mexican Street Corn Soup for its incredible depth of flavor. The sweetness of the corn is perfectly balanced by the smoky char, the tangy lime, and the salty cheese. The creamy texture is incredibly comforting, while the hint of spice adds a delightful kick. It’s a dish that’s both familiar and exciting, easy to make, and guaranteed to impress. Whether you’re looking for a quick weeknight dinner or a show-stopping appetizer, this soup is sure to become a new favorite.

Ingredients:

• 6 ears of fresh corn, husked
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional, for heat)
• 4 cups vegetable broth (or chicken broth)
• 1 cup heavy cream
• 1/2 cup cotija cheese, crumbled, plus more for garnish
• 1/4 cup mayonnaise
• 1/4 cup cilantro, chopped, plus more for garnish
• 1 lime, juiced, plus lime wedges for serving
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Optional toppings: avocado slices, tortilla strips, hot sauce

Preparing the Corn

Okay, let’s get started! The first thing we need to do is get that amazing corn flavor going. This involves charring the corn, which really brings out its sweetness and adds that signature street corn taste.

1. Char the Corn: Preheat your grill to medium-high heat. If you don’t have a grill, you can use a gas stovetop burner or even your oven’s broiler. Brush the husked corn ears with olive oil. Grill the corn, turning occasionally, until kernels are lightly charred and slightly softened, about 10-15 minutes. You want a nice mix of char and cooked corn. If using a gas stovetop, carefully hold the corn over the flame, rotating until charred. If using the broiler, place the corn on a baking sheet and broil, turning frequently, until charred.
2. Cool Slightly: Once the corn is charred, remove it from the heat and let it cool slightly. This will make it easier to handle when cutting the kernels off the cob.
3. Cut the Kernels: Using a sharp knife, carefully cut the kernels off the cob. Hold the corn upright and slice downward, trying to get as close to the cob as possible without cutting into it. Set the kernels aside in a bowl. Don’t discard the cobs just yet! We’re going to use them to add even more flavor to our soup.

Building the Soup Base

Now that we have our beautiful charred corn kernels, it’s time to build the foundation of our soup. This involves sautéing some aromatics and then simmering everything together to create a rich and flavorful base.

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the remaining olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
2. Add Garlic and Jalapeño: Add the minced garlic and jalapeño (if using) to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Add Corn Kernels and Cobs: Add the charred corn kernels to the pot and stir to combine with the onion, garlic, and jalapeño. Now, here’s the secret ingredient for extra flavor: add the corn cobs to the pot as well! They’ll infuse the broth with a wonderful corn essence.
4. Pour in the Broth: Pour in the vegetable broth (or chicken broth) and bring the mixture to a simmer.
5. Simmer: Reduce the heat to low, cover the pot, and let the soup simmer for at least 20 minutes, or up to 30 minutes. The longer it simmers, the more flavor will develop. This is where the corn cobs really work their magic!
6. Remove the Cobs: After simmering, carefully remove the corn cobs from the pot using tongs. Discard the cobs. They’ve done their job!

Blending and Finishing the Soup

We’re almost there! Now it’s time to blend the soup to create a creamy and smooth texture. We’ll also add the final touches that make this soup truly special.

1. Blend the Soup: Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Be very careful when blending hot liquids, as they can splatter. Make sure to vent the blender lid to prevent pressure buildup.
2. Stir in Cream and Seasonings: Stir in the heavy cream, cotija cheese, mayonnaise, cilantro, lime juice, chili powder, and smoked paprika. Season with salt and black pepper to taste. Remember, you can always add more seasoning, but you can’t take it away, so start with a little and adjust as needed.
3. Heat Through: Heat the soup through over low heat, stirring occasionally, until warmed. Do not boil.

Serving and Garnishing

Finally, the best part: serving and enjoying your delicious Mexican Street Corn Soup! Don’t skimp on the garnishes – they really elevate the dish and make it look as good as it tastes.

1. Ladle into Bowls: Ladle the soup into bowls.
2. Garnish: Garnish with additional crumbled cotija cheese, chopped cilantro, and a squeeze of lime juice. You can also add avocado slices, tortilla strips, a drizzle of hot sauce, or any other toppings you like.
3. Serve Immediately: Serve the soup immediately while it’s hot and creamy. Don’t forget to offer lime wedges on the side for those who want an extra burst of citrus.

Tips and Variations:

• Spice it Up: If you like your soup extra spicy, add more jalapeño or a pinch of cayenne pepper.
• Make it Vegan: To make this soup vegan, substitute the heavy cream with coconut cream or cashew cream. Use vegan mayonnaise and omit the cotija cheese, or use a vegan cheese alternative.
• Add Protein: For a heartier soup, add shredded chicken, black beans, or chorizo.
• Roast the Corn: Instead of grilling the corn, you can roast it in the oven at 400°F (200°C) for about 20-25 minutes, turning occasionally, until charred.
• Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
• Freezing: The soup can be frozen, but the texture may change slightly after thawing. It’s best to freeze it before adding the cream and cheese. Add those after thawing and reheating.

Enjoy!

I hope you enjoy this recipe as much as I do! It’s a perfect way to enjoy the flavors of Mexican street corn in a comforting and satisfying soup. Let me know in the comments if you try it and what variations you come up with!

Conclusion:

This Mexican Street Corn Soup is truly a flavor explosion you won’t want to miss! From the creamy, comforting base to the vibrant burst of sweet corn, spicy chili, and tangy lime, every spoonful is a celebration of authentic Mexican flavors. It’s a dish that’s both incredibly satisfying and surprisingly easy to make, perfect for a weeknight dinner or a weekend gathering. I’ve made it countless times, and it’s always a hit! What makes this soup a must-try? It’s the perfect balance of sweet, savory, and spicy. The roasted corn adds a depth of flavor that elevates it beyond your average corn soup. Plus, it’s incredibly versatile. Feel free to adjust the spice level to your liking – add more jalapeño for an extra kick, or tone it down for a milder flavor. Looking for serving suggestions? I love to top mine with crumbled cotija cheese, a dollop of sour cream or Mexican crema, a sprinkle of fresh cilantro, and a squeeze of lime juice. For a heartier meal, you can add grilled chicken or shrimp. Crispy tortilla strips are also a fantastic addition, providing a satisfying crunch. Here are a few variations you might enjoy: * Creamy Vegan Version: Substitute the chicken broth with vegetable broth and use coconut cream or cashew cream instead of dairy cream. Nutritional yeast can add a cheesy flavor. * Spicy Chipotle Twist: Add a tablespoon or two of chopped chipotle peppers in adobo sauce for a smoky, spicy flavor. * Hearty Black Bean Addition: Stir in a can of drained and rinsed black beans for added protein and fiber. * Grilled Corn Only: If you want to skip the roasting, you can grill the corn on the cob until slightly charred and then cut the kernels off. This will give the soup a smoky flavor. * Make it a Dip: Reduce the amount of broth to make a thick and creamy dip, perfect for serving with tortilla chips. I truly believe this Mexican Street Corn Soup will become a new favorite in your household. It’s a comforting, flavorful, and easy-to-make dish that’s perfect for any occasion. The combination of sweet corn, spicy chili, and tangy lime is simply irresistible. So, what are you waiting for? Gather your ingredients, follow the recipe, and prepare to be amazed! I’m confident you’ll love this soup as much as I do. I’m so excited for you to try this recipe! Once you’ve made it, please come back and share your experience in the comments below. Let me know what you thought of the flavors, what variations you tried, and any tips or tricks you discovered along the way. I love hearing from you and learning about your culinary adventures. Happy cooking! Don’t forget to rate the recipe once you’ve tried it! Your feedback helps others discover this delicious soup.

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