Mexican Street Corn Soup: A Delicious & 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! Imagine the tantalizing aroma of grilled corn mingling with the warmth of chili and lime – that’s precisely what awaits you. Forget everything you thought you knew about soup; this is a flavor explosion in a bowl.

Inspired by the beloved “elote,” a quintessential Mexican street food, this soup captures the essence of summer in a comforting and satisfying way. Elote, traditionally grilled corn on the cob slathered in mayonnaise, cotija cheese, chili powder, and lime juice, has been a culinary staple in Mexico for generations. It’s a celebration of simple ingredients transformed into something extraordinary, a testament to the power of flavor and tradition.

But why do people adore Mexican Street Corn Soup so much? It’s a symphony of textures and tastes. The sweetness of the corn is perfectly balanced by the smoky char, the creamy broth, and the zesty lime. It’s incredibly easy to make, requiring minimal effort for maximum flavor payoff. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing appetizer, this soup is guaranteed to be a hit. So, grab your ingredients, and let’s bring the taste of Mexico to your kitchen!

this Recipe

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 for a richer flavor)
• 1 cup heavy cream (or coconut cream for a vegan option)
• 1/2 cup crumbled cotija cheese, plus more for garnish
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 2 tablespoons lime juice, plus lime wedges for serving
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and freshly ground black pepper to taste
• Optional toppings: avocado slices, tortilla strips, hot sauce

Preparing the Corn:

Okay, let’s start with the star of the show: the corn! We want to get that delicious, slightly charred flavor that’s characteristic of Mexican street corn. There are a few ways to do this, and I’ll walk you through my preferred method.

1. Grilling the Corn: Preheat your grill to medium-high heat. Lightly brush the husked corn with olive oil. Grill the corn, turning occasionally, until kernels are slightly charred and tender, about 10-15 minutes. Keep a close eye on them so they don’t burn! You want a nice char, but not completely blackened.
2. Alternative: Broiling the Corn: If you don’t have a grill, you can broil the corn in your oven. Place the corn on a baking sheet and broil for about 5-7 minutes per side, or until charred. Watch them carefully, as broilers can be unpredictable.
3. Cutting the Kernels: Once the corn is cool enough to handle, carefully cut the kernels off the cob. The easiest way to do this is to stand the corn cob upright on a cutting board and use a sharp knife to slice downwards, removing the kernels in strips. Try to get as close to the cob as possible to maximize your yield. Don’t worry if it’s a little messy – that’s part of the fun!

Sautéing the Aromatics:

Now that the corn is ready, let’s build the flavor base of our soup. This step is crucial for developing that rich, savory taste that will make you want to come back for seconds (and thirds!).

1. Sautéing the Onion: 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. We want the onion to be nice and sweet, so don’t rush this step.
2. Adding the 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. The jalapeño will add a nice kick, but feel free to adjust the amount to your liking, or omit it altogether if you prefer a milder soup.

Building the Soup:

Time to bring everything together! This is where the magic happens, and the soup starts to take shape. The combination of the sautéed aromatics, corn, and broth will create a symphony of flavors that will tantalize your taste buds.

1. Adding the Corn and Broth: Add the grilled corn kernels to the pot. Pour in the vegetable broth (or chicken broth). Bring the mixture to a simmer.
2. Simmering the Soup: Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, allowing the flavors to meld together. This step is important for developing the depth of flavor in the soup. The longer it simmers, the better it will taste!

Blending the Soup:

For a creamy, velvety texture, we’re going to blend a portion of the soup. This step is optional, but I highly recommend it for that restaurant-quality smoothness. If you prefer a chunkier soup, you can skip this step or only blend a small amount.

1. Blending Options: There are a few ways to blend the soup:
   • Immersion Blender: The easiest way is to use an immersion blender directly in the pot. Carefully blend about half of the soup until smooth. Be careful not to splash the hot soup!
   • Regular Blender: If you don’t have an immersion blender, you can use a regular blender. Carefully transfer the soup in batches to the blender (never fill it more than halfway) and blend until smooth. Be sure to vent the lid to allow steam to escape.
2. Returning to the Pot: Pour the blended soup back into the pot with the remaining unblended soup. Stir to combine.

Finishing Touches:

Now for the final touches that will elevate this soup to the next level! These additions will add richness, brightness, and a touch of spice.

1. Adding the Cream and Spices: Stir in the heavy cream (or coconut cream for a vegan option), smoked paprika, and chili powder. Season with salt and freshly ground black pepper to taste. Adjust the seasonings as needed to suit your preferences.
2. Adding the Lime Juice and Cilantro: Stir in the lime juice and chopped cilantro. The lime juice will add a bright, acidic note that balances the richness of the cream, while the cilantro will add a fresh, herbaceous flavor.
3. Heating Through: Heat the soup through gently, being careful not to boil.

Serving and Garnishing:

The moment we’ve all been waiting for! It’s time to serve up this delicious Mexican Street Corn Soup and enjoy the fruits of our labor. The garnishes are what really make this soup special, so don’t skimp on them!

1. Serving: Ladle the soup into bowls.
2. Garnishing: Garnish with crumbled cotija cheese, chopped fresh cilantro, and a squeeze of lime juice. You can also add avocado slices, tortilla strips, or a drizzle of hot sauce for extra flavor and texture.
3. Enjoy! Serve immediately and enjoy! This soup is best enjoyed warm, with all the delicious garnishes.

Tips and Variations:

Here are a few extra tips and variations to help you customize this recipe to your liking:

• Spice Level: Adjust the amount of jalapeño to control the spice level. For a milder soup, remove the seeds and membranes from the jalapeño before mincing. For a spicier soup, leave the seeds in or add a pinch of cayenne pepper.
• Vegan Option: To make this soup vegan, use vegetable broth, coconut cream, and omit the cotija cheese. You can substitute the cotija cheese with a vegan cheese alternative or nutritional yeast for a cheesy flavor.
• Smoked Flavor: For an even smokier flavor, use smoked paprika and grill the corn over wood chips.
• Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezing: This soup can also be frozen for longer storage. Allow the soup to cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Adding Protein: For a heartier soup, add cooked chicken, shrimp, or black beans.
• Corn on the Cob Alternatives: If fresh corn is not available, you can use frozen corn kernels. Thaw the corn before grilling or sautéing.

Enjoy your homemade Mexican Street Corn Soup! I hope you love it as much as I do!

Conclusion:

This Mexican Street Corn Soup isn’t just another soup recipe; it’s a vibrant celebration of flavor that will transport you straight to a bustling Mexican street corner with every spoonful. The creamy, sweet corn base, the smoky char of the grilled kernels, the zesty lime, and the spicy kick of chili powder all combine to create a symphony of taste that’s both comforting and exciting. Trust me, this is one soup you’ll want to make again and again!

Why is it a must-try? Because it’s incredibly easy to make, uses readily available ingredients, and delivers a huge punch of flavor. It’s the perfect weeknight meal that feels special enough for a weekend gathering. Plus, it’s a fantastic way to use up leftover grilled corn, making it both delicious and resourceful.

But the best part? It’s incredibly versatile!

Serving Suggestions and Variations:

* Classic Presentation: Serve it hot, garnished with crumbled cotija cheese, a drizzle of Mexican crema, a sprinkle of chili powder, and a wedge of lime. A few fresh cilantro leaves add a pop of color and freshness.
* Elevated Elegance: For a more sophisticated presentation, swirl in a bit of truffle oil or top with a dollop of avocado cream. Crispy tortilla strips add a delightful crunch.
* Spice It Up: If you like things extra spicy, add a pinch of cayenne pepper to the soup or garnish with finely chopped jalapeños. A dash of your favorite hot sauce works wonders too!
* Make it Vegan: Easily adapt this recipe to be vegan by using plant-based butter and cream. Nutritional yeast can mimic the cheesy flavor of cotija.
* Add Protein: Grilled chicken, shrimp, or black beans make excellent additions to this soup, transforming it into a heartier meal.
* Chilled Delight: In the summer months, chill the soup and serve it cold as a refreshing gazpacho-style appetizer.

I’ve made this Mexican Street Corn Soup countless times, and each time I tweak it slightly to suit my mood and what I have on hand. Sometimes I add a can of diced tomatoes for extra acidity, other times I throw in a handful of chopped poblano peppers for a smoky depth. The possibilities are endless!

Now it’s your turn! I’m so excited for you to try this recipe and experience the magic of Mexican street corn in a bowl. Don’t be afraid to experiment with different toppings and variations to create your own signature version.

Once you’ve made it, please come back and share your experience in the comments below! I’d love to hear what you thought of the recipe, what variations you tried, and any tips or tricks you discovered along the way. Did you add any special ingredients? Did you serve it with a particular side dish? Your feedback is invaluable and helps other readers discover new and exciting ways to enjoy this delicious soup.

So, grab your ingredients, fire up your grill (or not!), and get ready to create a bowl of pure sunshine. Happy cooking, and I can’t wait to hear all about your Mexican Street Corn Soup adventures!