Mexican Street Corn Soup is a rich and creamy dish inspired by the flavors of elote, the classic Mexican street corn. This recipe combines sweet corn, zesty lime, smoky spices, and tangy cheese to create a comforting soup thatโs perfect as an appetizer or main course.
Why Youโll Love This Recipe
- Packed with flavor:ย A blend of spices, lime, and cheese offers a bold, delicious taste.
- Versatile:ย Enjoy it as a hearty soup or pair it with other Mexican dishes.
- Quick and easy:ย Perfect for weeknight dinners or gatherings.
- Customizable:ย Adjust the spice levels, toppings, or consistency to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh or frozen corn kernels
- Butter
- Onion, finely chopped
- Garlic, minced
- Chicken or vegetable broth
- Heavy cream or milk
- Lime juice
- Ground cumin
- Chili powder
- Paprika
- Cotija cheese or feta cheese
- Fresh cilantro, chopped
- Green onions, sliced
- Tortilla strips or chips for garnish (optional)
Directions
- Heat butter in a large pot over medium heat. Sautรฉ onion and garlic until fragrant and translucent.
- Add corn kernels to the pot and cook for a few minutes, stirring occasionally.
- Pour in the broth, cumin, chili powder, and paprika. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Use an immersion blender to blend the soup to your desired consistencyโeither completely smooth or partially blended for texture.
- Stir in heavy cream and lime juice, adjusting seasoning with salt and pepper to taste.
- Serve hot, garnished with Cotija cheese, cilantro, green onions, and tortilla strips.
Servings and Timing
- Servings:ย 4-6
- Prep Time:ย 10 minutes
- Cook Time:ย 25 minutes
- Total Time:ย 35 minutes
Variations
- Vegan:ย Replace butter with olive oil and heavy cream with coconut milk. Use vegan cheese or omit cheese altogether.
- Spicier:ย Add diced jalapeรฑos or a pinch of cayenne pepper for extra heat.
- Chunkier:ย Reserve some corn kernels before blending for a more textured soup.
- Grilled corn:ย Use grilled corn for a smoky flavor reminiscent of traditional street corn.
Storage/Reheating
- Storage:ย Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Reheating:ย Reheat on the stove over low heat, stirring occasionally, until warmed through. Add a splash of broth or cream if the soup has thickened.
FAQs
1. Can I use canned corn instead of fresh or frozen?
Yes, canned corn works well. Be sure to drain and rinse it before adding it to the soup.
2. Can I make this soup ahead of time?
Absolutely! The flavors meld together beautifully when made in advance. Store in the refrigerator and reheat before serving.
3. Is this soup gluten-free?
Yes, the recipe is naturally gluten-free. Just ensure your broth and other ingredients are certified gluten-free.
4. Can I freeze this soup?
Yes, freeze the soup in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat gently.
5. What can I use instead of Cotija cheese?
Feta cheese or grated Parmesan makes a great substitute if Cotija isnโt available.
6. How can I make the soup creamier?
Add more heavy cream or stir in a dollop of sour cream before serving.
7. What toppings work well with this soup?
Popular options include diced avocado, crushed tortilla chips, additional cheese, or a sprinkle of smoked paprika.
8. Can I make this soup in a slow cooker?
Yes, cook all ingredients except the cream on low for 4-6 hours, then blend and stir in the cream before serving.
9. How do I adjust the spice level?
Control the heat by adding or reducing chili powder and paprika. Omit jalapeรฑos for a milder version.
10. Can I serve this soup cold?
While traditionally served hot, you can enjoy it chilled as a refreshing summer soup.
Conclusion
Mexican Street Corn Soup is a delightful twist on the classic street food thatโs sure to be a hit. Whether served as a comforting meal on a cold day or a flavorful appetizer for your next gathering, itโs versatile, easy to make, and endlessly customizable. Try it today and bring the vibrant flavors of Mexico to your table!
Print
Mexican Street Corn Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Mexican Street Corn Soup captures the essence of Elote in a warm, hearty bowl. Sweet corn is blended with smoky spices, tangy lime, and creamy cheese to create a satisfying meal that’s both easy to prepare and full of flavor.
Ingredients
- 4 tablespoons butter
- 1 small white onion, chopped
- 1 jalapeรฑo, minced (seeds removed for less heat)
- 5 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 4 cups chicken or vegetable broth
- 6 cups corn kernels (fresh, frozen, or canned; if using canned, drain and rinse)
- 1 tablespoon granulated sugar (optional, to enhance sweetness)
- 2 teaspoons salt, or to taste
- 1 1/2 cups heavy cream
- 1 cup cotija cheese, crumbled
- Juice of 2 limes
- 1/4 cup fresh cilantro, chopped
Instructions
- Sautรฉ Vegetables:
- In a large pot over medium heat, melt the butter.
- Add the chopped onion and minced jalapeรฑo; sautรฉ until the onion becomes translucent, about 4-5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Spices and Flour:
- Sprinkle in the flour, ground cumin, and chili powder.
- Stir continuously for about 2 minutes to cook the flour and develop the spices.
- Add Broth and Corn:
- Gradually pour in the broth, stirring constantly to prevent lumps.
- Add the corn kernels, sugar (if using), and salt.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Blend the Soup:
- Using an immersion blender, blend the soup until it reaches your desired consistency. For a chunkier texture, blend only half of the soup. If you prefer a smoother soup, blend it entirely.
- If you don’t have an immersion blender, carefully transfer portions of the soup to a regular blender, blend until smooth, and return to the pot.
- Add Cream and Cheese:
- Stir in the heavy cream and 3/4 cup of the crumbled cotija cheese.
- Allow the soup to simmer for an additional 5 minutes, stirring occasionally.
- Finish with Lime and Cilantro:
- Remove the soup from heat.
- Stir in the lime juice and chopped cilantro.
- Taste and adjust seasoning with additional salt or lime juice if needed.
Notes
- Corn Options:ย Fresh corn provides the best flavor, but frozen or canned corn works well too. If using frozen corn, thaw before adding. For canned corn, ensure it’s drained and rinsed.
- Spice Level:ย Adjust the amount of jalapeรฑo and chili powder to suit your heat preference. For a milder soup, remove the seeds and membranes from the jalapeรฑo, or omit it entirely.
- Cheese Substitutes:ย If cotija cheese isn’t available, feta cheese can be used as a substitute due to its similar texture and flavor.
- Serving Suggestions:ย Garnish with additional cotija cheese, a sprinkle of chili powder, and extra cilantro. Serve with lime wedges on the side for an extra burst of freshness.
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