Craving the delicious flavors of Mexican street corn but want something warm and comforting? This Mexican Street Corn Soup Recipe brings the classic elote experience into a creamy, flavorful bowl. It’s easy to make, packed with smoky, sweet, and savory notes, and perfect for a cozy night in or a flavorful appetizer. You can have the iconic taste of elote anytime with this satisfying soup!
What is Mexican Street Corn Soup?
Mexican Street Corn Soup is a creamy and comforting soup inspired by the ever-popular Mexican street food, Elote. Elote, traditionally grilled corn on the cob slathered with mayonnaise, cotija cheese, chili powder, and lime, is a beloved snack south of the border and north of it, too. This soup takes those same incredible flavors and transforms them into a hearty and satisfying soup.
It features the sweetness of corn, the creaminess of a rich broth, the spicy kick of chili, and the salty tang of cotija cheese. It’s a delightful combination of textures and tastes that will remind you of summer barbecues and street food adventures. This soup is perfect as a starter, a light lunch, or even a complete meal with the right accompaniments. It’s surprisingly easy to make and a guaranteed crowd-pleaser. Go ahead – embrace the flavor fiesta and try this amazing Mexican Street Corn Soup Recipe today!
Key Ingredients for Mexican Street Corn Soup:
- Corn: 4 cups fresh or frozen corn kernels. Fresh corn cut off the cob is ideal for its sweetness, but frozen works perfectly well, too. Thaw it before using.
- Onion: 1 medium yellow onion, diced. This forms the base of the flavor and adds depth to the soup.
- Garlic: 2 cloves garlic, minced. Garlic enhances the savory notes of the soup.
- Jalapeño: 1 jalapeño, seeded and minced (optional, for spice). Adjust the amount to your preference depending on how fiery you want it.
- Chicken or Vegetable Broth: 4 cups. Use chicken broth for a richer flavor or vegetable broth to keep it vegetarian.
- Heavy Cream or Coconut Milk: 1 cup. Heavy cream adds richness and creaminess, while coconut milk creates a delicious dairy-free alternative.
- Butter: 2 tablespoons. Used for sautéing the vegetables and adding a rich base flavor.
- Lime Juice: 2 tablespoons. Fresh lime juice is crucial for that signature elote tang.
- Chili Powder: 1 teaspoon. Provides a subtle smoky heat.
- Cumin: 1/2 teaspoon. Adds warmth and earthiness.
- Salt and Pepper: To taste. Season generously to bring out the flavors.
- Cotija Cheese: For garnish. This crumbly Mexican cheese adds a salty, tangy finish.
- Cilantro: Fresh cilantro, chopped, for garnish. Provides freshness and a vibrant pop of color.
- Mayonnaise: For garnish. Adds creaminess and complements the other toppings.
- Optional Toppings: Avocado, tortilla strips, hot sauce.
How to Make Mexican Street Corn Soup:
This Mexican Street Corn Soup Recipe is surprisingly simple and ready in just about 30 minutes! It combines the fresh flavors of summer corn with a creamy base and the classic elote toppings you know and love. The slight kick makes a difference to the flavour profiles
Prep time: 10 minutes
Cook time: 20 minutes
Step-by-Step Instructions:
Sauté Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant.
Add Corn and Spices: Add the corn kernels to the pot and cook for about 5 minutes, stirring occasionally, until slightly softened. Stir in the chili powder and cumin.
Simmer in Broth: Pour in the chicken or vegetable broth and bring to a simmer. Reduce the heat to low, cover, and cook for 10 minutes to allow the flavors to meld.
Blend for Creaminess: Carefully transfer a portion (about 2 cups) of the soup to a blender. Blend until smooth and creamy. Add the blended soup back to the pot. Alternatively, you can use an immersion blender to blend the soup directly in the pot. Be careful to avoid splattering.
Stir in Cream and Lime: Stir in the heavy cream or coconut milk and lime juice. Season with salt and pepper to taste. Heat through gently, but do not boil.
Serve with Toppings: Ladle the soup into bowls and garnish generously with cotija cheese, chopped cilantro, and a drizzle of mayonnaise. Add optional toppings such as avocado slices, tortilla strips, or a dash of hot sauce.
Why You’ll Love This Mexican Street Corn Soup:
This Mexican Street Corn Soup Recipe is a guaranteed winner for a few key reasons. First and foremost, the flavor is incredible! It perfectly captures the essence of Mexican street corn with its sweet, smoky, savory, and tangy notes. The creamy texture complements the vibrant flavors, creating comfort in every spoonful. Second, making this soup at home is much cheaper than buying it at a restaurant or food truck. You can control the ingredients and quality, ensuring a delicious and budget-friendly meal. Finally, the toppings – cotija cheese, cilantro, and mayonnaise – take this soup to the next level, adding layers of flavor and texture.
Love corn chowder? This Mexican Street Corn Soup offers a vibrant twist on the classic, bringing the irresistible flavors of elote to a comforting bowl. Ready to experience the savory bliss of this soup? Try making this Mexican Street Corn Soup Recipe tonight!
What to Serve Mexican Street Corn Soup With:
This Mexican Street Corn Soup Recipe pairs beautifully with several complementary dishes and sides. Consider serving it alongside:
- Grilled Chicken or Fish: Adds a source of protein to create a more complete meal.
- Quesadillas or Tacos: Elevate the Mexican theme with more delicious options.
- Tortilla Chips and Salsa: These classic appetizers provide a crispy, crunchy texture and extra flavor.
- A Simple Green Salad: Offers a refreshing contrast to the rich and creamy soup.
- Margaritas or Mexican Beer: Perfect beverages to complement the flavors of the soup.
Top Tips for Perfecting Mexican Street Corn Soup:
- Roast the Corn: Roasting the corn kernels before adding them to the soup will deepen their sweetness and add a smoky flavor. Toss the corn with a little olive oil and roast at 400°F (200°C) for 15-20 minutes, or until lightly browned.
- Adjust the Spice Level: Play around with the amount of jalapeño to control the heat. For a milder soup, remove the seeds and membranes from the jalapeño before mincing. You can also add a pinch of cayenne pepper for extra heat if you like.
- Make it Vegan: To create a vegan version, use vegetable broth instead of chicken broth and replace heavy cream with full-fat coconut milk. Ensure your toppings are also vegan-friendly; there are many delicious vegan mayo options available.
- Control the Texture: If you prefer a completely smooth soup, blend the entire batch. For a chunkier texture, blend only half of the soup before returning it to the pot.
- Get Creative with Toppings: Don’t be afraid to experiment with different toppings. Some other great options include crumbled queso fresco, pico de gallo, avocado crema, or a drizzle of cilantro-lime dressing.
- Don’t Boil After Adding Cream: Once you add the cream (or coconut milk), do not boil the soup. Boiling can cause the cream to curdle and the soup to become grainy.
5 Facts about Mexican Street Corn Soup:
- It’s a deconstructed and creamy version of traditional Mexican Elote.
- It can be easily customized to be vegetarian or vegan friendly.
- Roasting the corn beforehand amplifies the flavor and adds a smoky depth.
- The garnishes are what truly make the soup – don’t skip them!
- It’s a great make-ahead dish; the flavors meld together even more beautifully over time.
Storing and Reheating Tips:
- Storing: Allow the soup to cool completely before storing it in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
- Reheating: Reheat the soup gently in a pot over medium-low heat, stirring occasionally, until heated through. Avoid boiling. If the soup has thickened too much, add a splash of broth or water to thin it out. You can also reheat individual portions in the microwave, stirring occasionally to ensure even heating.
- Freezing: While soup with dairy can sometimes change texture when frozen, this soup still freezes reasonably well. Let the soup cool completely before portioning it into freezer-safe containers or resealable freezer bags. Leave some headspace in the containers to allow for expansion. The soup can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Be aware that the texture might be slightly different after freezing; it may be a little grainier. Stir well while reheating to restore the proper consistency.
Final Thoughts:
This Mexican Street Corn Soup Recipe is a delicious and comforting way to enjoy the flavors of elote any time of year. Its creamy texture, smoky sweetness, and zesty toppings make it a true crowd-pleaser. So gather your ingredients and get ready to transform your kitchen into a little corner of Mexico! This recipe is sure to become a family favorite.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Mexican Street Corn Soup FAQs:
Question: Can I use canned corn?
Answer: While fresh or frozen corn is preferred for the best flavor, you can use canned corn in a pinch. Make sure to drain and rinse it well before adding it to the soup.
Question: Can I make this soup ahead of time?
Answer: Absolutely! This soup is a great make-ahead dish. In fact, the flavors tend to meld together even more beautifully overnight. Just store it in an airtight container in the refrigerator and reheat before serving.
Question: Can I add other vegetables to the soup?
Answer: Feel free to experiment with other vegetables! Diced bell peppers, zucchini, or poblano peppers would all be delicious additions.
Question: How do I prevent the cream from curdling when reheating?
Answer: To prevent curdling, reheat the soup gently over low heat and avoid boiling. You can also stir in a tablespoon of milk or cream while reheating to help stabilize the sauce.
Question: My soup is too thick. How can I thin it out?
Answer: If the soup is too thick, simply add a splash of broth or water until it reaches your desired consistency.
Question: What can I use instead of cotija cheese?
Answer: If you can’t find cotija cheese, you can substitute it with crumbled feta cheese or a sprinkle of Parmesan cheese.