Oh my goodness, let me tell you about this Mexican street corn soup! It’s inspired by the vibrant flavors of elote, that delicious grilled corn you find at street fairs in Mexico. You know, the one slathered in creamy goodness and sprinkled with cheese? I wanted to capture all of that warmth and comfort in a soup! The magic happens when sweet corn kernels, sautéed onion, and garlic come together in a rich, creamy broth, spiced up just right with chili powder and cumin. Every spoonful is like a cozy hug on a chilly day, and trust me, it’s just bursting with flavor! It’s perfect for a quick weeknight dinner or when you need a little comfort food to brighten your day. You’ll love it!
Ingredients for Mexican Street Corn Soup
Gather these simple yet flavorful ingredients for a delightful soup experience:
- 4 cups corn kernels (fresh or frozen, both work wonderfully)
- 1 small onion, finely chopped
- 2 cloves garlic, minced (you can never have too much garlic!)
- 4 cups vegetable broth (homemade or store-bought for convenience)
- 1 cup heavy cream (for that luscious, creamy texture)
- 1 teaspoon chili powder (to give it a little kick)
- 1 teaspoon cumin (for warmth and depth)
- Salt and pepper to taste (don’t forget to season!)
- Fresh cilantro for garnish (it adds a pop of color and flavor)
- Lime wedges for serving (the perfect zesty finish)
How to Prepare Mexican Street Corn Soup
Making this Mexican street corn soup is a breeze, and I promise it’s worth every minute! Let’s dive into the steps that will bring this deliciousness to your bowl.
Step-by-Step Instructions
- Start by heating a large pot over medium heat. Add a splash of olive oil, then toss in the chopped onion and minced garlic. Sauté them for about 3-4 minutes until they’re soft and fragrant. Oh, that smell is heavenly!
- Next, add the corn kernels to the pot. Cook those for another 5 minutes, stirring occasionally. You want to let them get a little toasty—trust me, it adds to the flavor!
- Now, pour in the vegetable broth and bring everything to a boil. This usually takes about 5 minutes. Don’t rush it; let the flavors meld beautifully!
- Once boiling, reduce the heat and let it simmer for about 15 minutes. This is where all those delicious flavors deepen and develop.
- After simmering, grab your immersion blender (or a regular blender) and blend the soup until it’s nice and smooth. If using a regular blender, be cautious—let it cool a bit so it doesn’t splatter everywhere!
- Stir in the heavy cream, chili powder, and cumin. Season with salt and pepper to taste. Give it a good stir, and let it warm through for another 2-3 minutes.
- Finally, serve the soup hot, garnished with fresh cilantro and lime wedges for that bright, zesty finish. Enjoy every creamy, flavorful spoonful!
Why You’ll Love This Recipe
This Mexican street corn soup is truly a standout in my kitchen for so many reasons! Here’s why you’ll adore it:
- Quick to prepare: With just 45 minutes from start to finish, it’s perfect for busy weeknights.
- Rich in flavor: Every spoonful bursts with the sweet, smoky essence of corn, complemented by spices.
- Comforting: The creamy texture wraps you in warmth, making it a go-to for chilly days.
- Vegetarian-friendly: It’s a delicious option for anyone looking for a meatless meal without sacrificing taste!
Tips for Success
Before you dive into making this Mexican street corn soup, here are some of my favorite tips to ensure it turns out perfectly every time!
- Adjust the spices: If you love a little extra heat, feel free to ramp up the chili powder or even add a pinch of cayenne pepper. Taste as you go, and make it your own!
- Fresh vs. frozen corn: Both work beautifully, but if you can get your hands on fresh corn, it adds such a wonderful sweetness. Just be sure to cut it off the cob carefully!
- Storage: This soup keeps well in the fridge for up to 3 days. Just reheat gently on the stove, and you might want to add a splash more cream to bring back that lovely texture.
- Vegan option: If you’re looking to make it dairy-free, replace the heavy cream with coconut milk for a delicious twist!
Variations of Mexican Street Corn Soup
If you want to switch things up with your Mexican street corn soup, there are so many fun variations to try! Here are a few ideas:
- Spicy twist: Add diced jalapeños or a splash of hot sauce for an extra kick that really wakes up the flavors!
- Cheesy goodness: Stir in some crumbled queso fresco or shredded cheddar just before serving for a rich, cheesy layer.
- Herb infusion: Experiment with adding fresh herbs like basil or oregano for a unique flavor profile.
- Protein boost: Toss in some cooked black beans or shredded chicken to make it more filling and hearty.
- Seasonal flavors: In the fall, mix in some pumpkin puree and spices for a delightful seasonal variation!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use. The information provided here is approximate and may not be exact. For a standard serving size of 1 cup, you can expect around 300 calories, 20g of fat, and 6g of protein. Enjoy your soup!
FAQ About Mexican Street Corn Soup
Got questions about making this delicious Mexican street corn soup? No worries, I’ve got you covered! Here are some common questions I often hear:
Can I use canned corn instead of fresh or frozen?
Absolutely! Canned corn works just fine in this recipe. Just be sure to drain and rinse it before adding to the pot for the best flavor.
How can I make this soup spicier?
If you’re looking to spice things up, consider adding more chili powder or even some diced jalapeños. You can also drizzle in a bit of hot sauce right before serving for an extra kick!
Can I freeze this soup?
Yes! This Mexican street corn soup freezes beautifully. Just let it cool completely, then transfer to airtight containers. It should keep for about 2-3 months. When you’re ready to enjoy it, simply thaw in the fridge overnight and reheat gently on the stove.
What can I serve with this soup?
This soup pairs wonderfully with crusty bread, a fresh salad, or even some tortilla chips for that perfect crunch! You can also top it with avocado slices for added creaminess.
Is this soup gluten-free?
Yes! As long as you use gluten-free vegetable broth, this Mexican street corn soup is naturally gluten-free, making it a great choice for those with dietary restrictions.
Serving Suggestions
When it comes to enjoying your Mexican street corn soup, a few simple accompaniments can truly elevate the experience! I love serving it with a side of warm, crusty bread or buttery cornbread for dipping. It’s just heavenly! A fresh, zesty salad with avocado and lime dressing also pairs beautifully, adding a nice contrast to the creamy soup. If you’re feeling adventurous, some crispy tortilla chips can bring a delightful crunch that complements the smooth texture of the soup. Trust me, these pairings will take your meal to the next level and make every bite even more satisfying!
For more delicious recipes, check out this Mexican street corn recipe or this creamy garlic pasta recipe for a comforting side dish!
Print
Mexican Street Corn Soup: 2 Ways to Savor Comfort
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and flavorful soup inspired by Mexican street corn.
Ingredients
- 4 cups corn kernels
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot, sauté onion and garlic until soft.
- Add corn and cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Blend the soup until smooth.
- Stir in heavy cream, chili powder, and cumin.
- Season with salt and pepper.
- Serve hot, garnished with cilantro and lime wedges.
Notes
- Adjust spices to your taste.
- Use fresh or frozen corn.
- Vegan option: substitute heavy cream with coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Keywords: mexican street corn soup
