Mexican Street Corn Soup is a creamy and flavorful dish inspired by elote, the beloved Mexican street food. This comforting soup combines sweet corn, zesty spices, and rich cream, creating a perfect balance of flavors in every spoonful. Whether you’re craving something cozy for a chilly evening or a vibrant dish with bold Mexican flavors, this soup is the perfect choice.
Why You’ll Love This Recipe
- Inspired by Elote: It brings the delicious flavors of Mexican street corn into a warm, comforting soup.
- Creamy & Flavorful: The combination of sweet corn, smoky spices, and tangy lime creates an irresistible taste.
- Easy to Make: Simple ingredients and a one-pot cooking method make this a great option for a quick dinner.
- Customizable: You can adjust the heat level, add extra toppings, or make it vegetarian with vegetable broth.
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
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream or half-and-half
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Chili powder, for garnish
- Tortilla strips or chips, for serving (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and jalapeño. Sauté until the onion becomes translucent and fragrant, about 5 minutes.
- Add Corn and Spices: Stir in the corn kernels, ground cumin, smoked paprika, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to develop.
- Simmer with Broth: Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low and let the soup simmer for 15 minutes.
- Blend the Soup: Use an immersion blender to partially blend the soup for a creamy consistency while keeping some corn texture. Alternatively, blend half of the soup in a blender and return it to the pot.
- Incorporate Cream and Cheese: Stir in the heavy cream and crumbled cotija cheese, cooking until the cheese melts and the soup is heated through.
- Finalize with Lime and Cilantro: Add fresh lime juice and chopped cilantro, stirring to combine. Adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls, garnish with a sprinkle of chili powder, and serve with tortilla strips or chips if desired.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Calories: Approximately 350 kcal per serving
Variations
- Vegetarian Option: Use vegetable broth instead of chicken broth.
- Spicy Kick: Leave the seeds in the jalapeño or add a pinch of cayenne pepper for extra heat.
- Extra Protein: Add shredded chicken or black beans for a heartier version.
- Dairy-Free Alternative: Use coconut milk instead of heavy cream and a dairy-free cheese substitute.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a saucepan over medium-low heat, stirring occasionally. Add a splash of broth or cream if the soup thickens too much.
FAQs
1. Can I make this soup ahead of time?
Yes! The flavors develop even more over time. Just store it in the fridge and reheat when ready to serve.
2. Can I use canned corn instead of fresh or frozen?
Yes, but drain and rinse canned corn before adding it to the soup.
3. Can I freeze this soup?
Yes, but dairy-based soups can slightly change texture after freezing. If you plan to freeze, add the cream after reheating.
4. What can I use instead of cotija cheese?
Feta cheese or grated Parmesan are great substitutes.
5. Can I make this soup thicker?
Yes! Add a small amount of cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken it.
6. How do I make it milder for kids?
Skip the jalapeño and use mild paprika instead of smoked paprika.
7. Can I turn this into a chowder?
Yes! Add diced potatoes and let them cook with the broth for a thicker, chowder-like texture.
8. What’s the best way to blend the soup?
An immersion blender is easiest, but a regular blender works too—just be sure to let the soup cool slightly before blending in batches.
9. Can I add more vegetables?
Absolutely! Bell peppers, carrots, or zucchini would all work well in this soup.
10. How do I serve this for a crowd?
Serve with a toppings bar! Offer extra cheese, cilantro, tortilla strips, and lime wedges so guests can customize their bowls.
Conclusion
Mexican Street Corn Soup is a cozy, flavor-packed dish that brings the essence of elote into a creamy, comforting bowl. With the perfect balance of sweetness from the corn, smokiness from the spices, and brightness from the lime, this soup is a must-try for anyone who loves bold Mexican flavors. Whether you’re making it for a weeknight dinner, meal prep, or serving it at a gathering, this recipe is sure to impress!
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Mexican Street Corn Soup
This Mexican Street Corn Soup is a creamy, flavorful dish inspired by elote. Packed with sweet corn, smoky spices, and rich cream, this easy one-pot soup is perfect for cozy nights or when you’re craving bold Mexican flavors. Serve it with tortilla strips, fresh lime, and cotija cheese for the ultimate comfort food experience!
- Total Time: 45 minutes
- Yield: 4 servings
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
- Chili powder, for garnish
- Tortilla strips or chips, for serving (optional)
Instructions
Step 1: Sauté Aromatics
- Heat olive oil in a large pot over medium heat.
- Add diced onion, minced garlic, and jalapeño. Sauté until the onion is translucent, about 5 minutes.
Step 2: Add Corn and Spices
- Stir in the corn, ground cumin, smoked paprika, salt, and black pepper.
- Cook for another 5 minutes, allowing the flavors to develop.
Step 3: Simmer with Broth
- Pour in the chicken or vegetable broth and bring to a boil.
- Reduce heat and let the soup simmer for 15 minutes.
Step 4: Blend the Soup
- Use an immersion blender to partially blend the soup for a creamy texture while keeping some corn pieces intact.
- Alternatively, blend half of the soup in a blender and return it to the pot.
Step 5: Incorporate Cream and Cheese
- Stir in the heavy cream and crumbled cotija cheese.
- Simmer until the cheese melts and the soup is heated through.
Step 6: Final Touches
- Add fresh lime juice and chopped cilantro, stirring to combine.
- Adjust seasoning with more salt and pepper if needed.
Step 7: Serve and Enjoy
- Ladle the soup into bowls.
- Garnish with a sprinkle of chili powder and serve with tortilla strips or chips if desired.
Notes
- Vegetarian Option: Use vegetable broth instead of chicken broth.
- Spicy Kick: Leave the jalapeño seeds or add cayenne pepper for extra heat.
- Extra Protein: Add shredded chicken or black beans for a heartier meal.
- Dairy-Free Alternative: Use coconut milk instead of cream and a dairy-free cheese substitute.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmered
- Cuisine: Mexican
- Diet: Gluten Free
