Mexican Street Corn Soup

Okay, fellow food lovers, are you ready for a flavor adventure? Let’s dive into the world of Mexican Street Corn Soup – where creamy comfort meets bold, spicy deliciousness! This isn’t your grandma’s corn soup, unless your grandma is a culinary genius.

Trust me, this Mexican Street Corn Soup will turn even the most ordinary weeknight dinner into something special.

I’m so excited to share this recipe with you because it’s one of my absolute favorites! It’s packed with flavor, easy to make, and guaranteed to make you do a little happy dance. Let’s get cooking!

INGREDIENTS You Need

This Mexican Street Corn Soup ingredient list is all about building layers of flavor that actually work together. Don’t worry, you can grab all this stuff during your normal shopping trip.

Here’s what you’ll need:

• 6 ears of corn, kernels removed (about 4 cups): Fresh or frozen works, but fresh grilled corn is chef’s kiss.
• 1 tablespoon olive oil: For sautéing all those yummy veggies.
• 1 yellow onion, chopped: Adds a sweet, savory base.
• 2 cloves garlic, minced: Because everything is better with garlic.
• 1 jalapeño, seeded and minced: Adjust to your spice preference!
• 4 cups vegetable broth: You can sub chicken broth too.
• 1 cup heavy cream: For that creamy, dreamy texture.
• 1/2 cup cotija cheese, crumbled: Salty, crumbly perfection.
• 1/4 cup chopped cilantro: Freshness is key!
• 2 tablespoons lime juice: Adds a bright, tangy kick.
• 1 teaspoon chili powder: For a little extra warmth.
• 1/2 teaspoon smoked paprika: Adds depth and smokiness.
• Salt and pepper to taste: Don’t forget to season!

Here’s my Mexican Street Corn Soup secret that takes it from good to incredible: grilling the corn first! It adds a smoky char that elevates the whole dish.

No worries if you don’t have cotija – feta or even a sprinkle of parmesan works in this Mexican Street Corn Soup. I love adding extra lime juice to my Mexican Street Corn Soup for that extra kick.

Let’s Make Some!

Okay, fellow food lovers, it’s time to make some delicious magic happen. Get ready for the best Mexican Street Corn Soup of your life! I promise, this recipe is so easy, even kitchen newbies can totally rock it.

1. Grill the corn (optional but highly recommended): Preheat your grill to medium-high heat. Grill the corn ears for about 10-15 minutes, turning occasionally, until slightly charred. Let cool slightly, then cut the kernels off the cob. If you’re using frozen corn, skip this step.
2. Sauté the veggies: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and jalapeño and cook for another minute until fragrant. In my kitchen, this Mexican Street Corn Soup usually takes about 30-40 minutes from start to finish.
3. Add the corn and spices: Add the corn kernels, chili powder, and smoked paprika to the pot. Cook for 2-3 minutes, stirring occasionally, until the spices are fragrant. This is where the magic starts happening!
4. Pour in the broth: Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, allowing the flavors to meld together. Your Mexican Street Corn Soup should smell absolutely incredible right now!
5. Blend it up: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a regular blender and blend in batches.
6. Stir in the cream and lime juice: Stir in the heavy cream and lime juice. Season with salt and pepper to taste. Don’t worry if your Mexican Street Corn Soup looks a little thin at this point – the cream will thicken it up.
7. Serve and garnish: Ladle the soup into bowls and garnish with cotija cheese and cilantro. Feel free to add a dollop of sour cream or a sprinkle of extra chili powder if you’re feeling fancy.

While your Mexican Street Corn Soup is doing its thing, get ready for some amazing aromas! One of my favorite discoveries was adding a pinch of sugar to the soup to bring out the corn’s sweetness!

How to Serve Up This!

People literally do happy dances when this Mexican Street Corn Soup hits the table with crispy tortilla strips and a dollop of sour cream. It’s perfect for those weeknight dinners that need to be special, or even a fun weekend get-together with friends.

I love to serve this Mexican Street Corn Soup with:

• Crispy tortilla strips: For that satisfying crunch.
• A dollop of sour cream or Greek yogurt: Adds a cool, tangy contrast.
• Extra cotija cheese: Because you can never have too much cheese!
• A sprinkle of chili powder or a drizzle of hot sauce: For an extra kick.
• Grilled chicken or shrimp: To make it a heartier meal.

This Mexican Street Corn Soup is also amazing with a side of grilled Mexican street tacos. Talk about a flavor explosion!

For a fun presentation, I like to serve this Mexican Street Corn Soup in hollowed-out bread bowls. It’s a total crowd-pleaser! Leftovers can be transformed into creamy corn enchiladas! Just mix the soup with shredded chicken and cheese, roll them up in tortillas, and bake until bubbly.

You can even add a bit of spice to this Mexican Street Corn Soup and it’ll still taste amazing! For more weeknight winners that don’t sacrifice on taste, check out this recipe: spicy black bean soup.

FAQs:

Got questions? I’ve got answers! Here are some common questions about this amazing Mexican Street Corn Soup.

Will kitchen newbies succeed with this Mexican Street Corn Soup?

Absolutely! This recipe is super straightforward and easy to follow. If you can chop an onion and boil water, you can make this soup!

What if I mess up my Mexican Street Corn Soup? (Spoiler: it’ll still taste incredible!)

Honestly, it’s hard to mess this one up. But even if you accidentally add too much spice or not enough salt, it’ll still be delicious. Just adjust the seasonings to your liking and enjoy!

How can I prep this Mexican Street Corn Soup for busy weeknights?

You can chop the veggies and grill the corn ahead of time. Store them in the fridge until you’re ready to cook. You can also make the entire soup ahead of time and reheat it when you’re ready to eat!

Can I make Vegan Mexican Corn Soup?

Yes! It’s easy to make this a Vegan Mexican Corn Soup. Simply substitute the heavy cream with coconut cream and omit the cotija cheese.

Can I use canned corn instead of fresh or frozen?

While fresh or frozen corn is preferred, you can use canned corn in a pinch. Just make sure to drain it well before adding it to the soup. This Mexican Street Corn Soup is a perfect way to spice up your ordinary canned goods.

Is this Mexican Street Corn Soup spicy?

It has a little kick from the jalapeño and chili powder, but it’s not overly spicy. If you’re sensitive to spice, you can remove the seeds and membranes from the jalapeño or omit it altogether. If you like it spicy, add an extra jalapeño or a pinch of cayenne pepper.

Can I freeze this Mexican Street Corn Soup?

Yes, you can freeze this soup! Let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months. When you’re ready to eat, thaw it overnight in the refrigerator and reheat on the stovetop.

This Mexican Street Corn Soup reminds me of another bold flavor favorite, this one for Butternut Squash Gnocchi Soup.

CONCLUSION:

This Mexican Street Corn Soup brings me so much joy because it’s a total flavor explosion in a bowl. It’s creamy, spicy, sweet, and tangy all at the same time! And the best part? It’s so easy to make.

My Mexican Street Corn Soup Flavor Secrets:

1. Grill the corn: This adds a smoky char that takes the soup to the next level.
2. Don’t skimp on the lime juice: It adds a bright, tangy kick that balances out the richness of the cream.
3. Adjust the spice to your liking: Don’t be afraid to experiment with different chili powders or hot sauces to find your perfect level of heat.

Here are a few delicious Mexican Street Corn Soup variations I’ve tested:

• Spicy Corn Soup: Add a can of diced tomatoes and a tablespoon of chipotle peppers in adobo sauce for a smoky, spicy kick.
• Creamy Corn Soup: Use half-and-half instead of heavy cream for a lighter version that’s still super creamy.
• Grilled Corn Soup: Before grilling, brush the corn with a mixture of melted butter, chili powder, and lime juice for extra flavor.

For a different take on corn soup, try this one with butternut squash, another crowd-pleaser: butternut squash soup.

Whether you’re making it for a cozy night in or a fun get-together with friends, this Mexican Street Corn Soup is guaranteed to be a hit. And hey, if you’re curious to see how others are making this Elote Soup, check out this interesting Instant Pot Mexican Street Corn Soup recipe on Facebook: Instant Pot Mexican Street Corn Soup recipe

Trust your taste buds, get creative in the kitchen, and don’t be afraid to experiment with different flavors and toppings. I’m so excited for you to try this recipe and create your own delicious Mexican Street Corn Soup masterpiece!

For a look at a version that uses blackened corn, cilantro, and other fresh ingredients, peep this thread: [Homemade] Mexican street corn soup with blackened corn, cilantro ….

Now, go forth and make some Mexican Street Corn Soup! And if you need more inspiration check out this recipe: “Mexican Street Corn” Soup – Striped Spatula

Mexican Street Corn Soup

Print Recipe

Pin Recipe

Enjoy the vibrant flavors of Mexican street corn in a comforting soup! This creamy and flavorful soup is packed with sweet corn, smoky spices, and a hint of lime for a delicious twist on a classic favorite.

• Author: Nyla
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

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

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Instructions

1. Grill the corn over medium heat, turning occasionally, until kernels are slightly charred, about 10-15 minutes.
2. Let the corn cool slightly, then cut the kernels off the cob.
3. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
4. Add the corn kernels, vegetable broth, chili powder, and cumin to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Remove the soup from the heat and use an immersion blender to blend until smooth. Alternatively, carefully transfer the soup to a regular blender and blend until smooth.
6. Stir in the heavy cream, cilantro, and lime juice. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with cotija cheese and a squeeze of lime juice.

Notes

For a spicier soup, add a pinch of cayenne pepper or a chopped jalapeño to the pot along with the onion and garlic.