Oh, the vibrant flavors of street food! There’s something absolutely magical about the way those bold spices and fresh ingredients come together, creating a dance of taste right on the streets of Mexico. My Mexican street corn soup captures that essence beautifully in a warm, creamy bowl. Every spoonful is like a little fiesta in my mouth! I remember the first time I had elote at a food stall—sweet corn slathered in creamy goodness and topped with cheese and spices. It was unforgettable! That’s why I love making this soup; it brings back those memories while warming my heart and soul. Trust me, once you try it, you’ll want to make it your go-to comfort food, too!
Ingredients List
- 4 cups corn kernels (fresh or frozen, but fresh is always better!)
- 1 medium onion, chopped (don’t skimp on this—it adds great flavor!)
- 3 cloves garlic, minced (the more garlic, the better, right?)
- 4 cups vegetable broth (homemade if you have it, but store-bought works too!)
- 1 cup heavy cream (for that luxurious creaminess—so worth it!)
- 1 teaspoon chili powder (adjust to your spice level—feel free to add more!)
- 1 teaspoon cumin (this gives it that earthy depth)
- Salt and pepper to taste (taste as you go, it’s key!)
- Fresh cilantro for garnish (adds a pop of color and flavor!)
- Crumbled queso fresco for garnish (the finishing touch that makes it irresistible!)
How to Prepare *Mexican Street Corn Soup*
Making this Mexican street corn soup is a breeze, and I promise, you’re going to love how it all comes together! Let’s dive right in, shall we?
Step 1: Sauté the Aromatics
Start by heating a splash of olive oil in a large pot over medium heat. Toss in the chopped onion and minced garlic. You’ll want to sauté these for about 5 minutes until they’re soft and fragrant. Keep an eye on them—stir occasionally to avoid burning the garlic. Nobody likes that bitter taste!
Step 2: Combine Ingredients
Now, it’s time to add in the star ingredients! Stir in the corn kernels, vegetable broth, chili powder, cumin, and a generous pinch of salt and pepper. Bring everything to a boil, and oh boy, the aroma will be amazing! You’ll know it’s time to simmer when those bubbles start popping. Reduce the heat to low and let it simmer for about 15 minutes. This allows all those flavors to meld beautifully!
Step 3: Simmer and Blend
After the simmering, grab your immersion blender (or a regular blender if you don’t have one) and carefully blend the soup until it’s smooth and creamy. If you like a bit of texture, don’t over-blend—leave a few corn bits for that lovely bite! If you’re using a regular blender, just remember to let it cool slightly to avoid a hot soup explosion—yikes!
Step 4: Finish the Soup
Once blended, stir in the heavy cream and heat through on low for a couple of minutes. This is where the magic happens! Taste and adjust the seasoning if needed. When you’re ready to serve, ladle it into bowls and garnish with fresh cilantro and crumbled queso fresco. Trust me, it’s a feast for both the eyes and the taste buds!
Equipment List
- Large pot (to sauté and simmer the soup)
- Immersion blender (for that smooth, creamy texture)
- Measuring cups (for accurate ingredient amounts)
- Wooden spoon or spatula (for stirring and mixing)
- Cutting board and knife (for chopping your veggies)
- Bowl (to serve your delicious soup in)
Tips for Success
- Make sure your garlic doesn’t burn while sautéing—keep stirring and watch it closely! Burnt garlic can ruin the flavor.
- If you’re using frozen corn, no worries! Just toss it in without thawing—super convenient.
- Adjust the spices to your liking! If you love heat, add more chili powder or even a dash of cayenne for a kick.
- For a creamier texture, blend longer, but remember to leave some corn bits for that perfect bite.
- Don’t skip the garnishes! Fresh cilantro and queso fresco elevate the soup from good to amazing.
- If you want to make this soup ahead of time, prepare everything but the cream—add it right before serving for the best flavor.
- When reheating, do it gently over low heat to keep the cream from curdling.
- Feel free to experiment with toppings—crispy tortilla strips or avocado slices would be fantastic additions!
Nutritional Information
Here’s the scoop on the nutritional values for each serving of my delightful Mexican street corn soup! Keep in mind these are estimates, but they give you a good idea of what you’re enjoying:
- Serving Size: 1 cup
- Calories: 320
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Sugar: 6g
- Fiber: 4g
- Protein: 6g
- Sodium: 600mg
- Cholesterol: 50mg
This soup is not just delicious, but it also packs a nice balance of nutrients to keep you satisfied. Enjoy every creamy, flavorful bite without guilt! Perfect for a cozy night in or a fun gathering with friends!
FAQ Section
Can I make this soup vegan?
Absolutely! If you want to whip up a delicious vegan version of this Mexican street corn soup, simply swap out the heavy cream for coconut cream or cashew cream. Both options will give you that rich, creamy texture while keeping it plant-based. You can even use a nut-based milk, like almond or oat milk, for a lighter touch. Just remember to adjust the seasoning as needed to balance the flavors!
How do I store leftovers?
Storing leftovers is super easy! Just let the soup cool completely, then transfer it to an airtight container. It’ll keep in the refrigerator for about 3 days. When you’re ready to enjoy it again, just reheat gently on the stove over low heat, stirring occasionally to ensure it heats evenly. If you find the soup is a bit thick after sitting, feel free to add a splash of vegetable broth or water to thin it out!
Can I freeze *Mexican street corn soup*?
Yes, you can definitely freeze this soup! Just make sure to leave out the heavy cream before freezing, as it doesn’t thaw well. Allow the soup to cool, then pour it into freezer-safe containers, leaving some space at the top for expansion. It’ll last for about 2 to 3 months in the freezer. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat gently on the stove. If you want a creamy finish, stir in the heavy cream right before serving!
Why You’ll Love This Recipe
- Rich, Creamy Texture: The combination of corn and heavy cream makes every spoonful feel indulgent and satisfying.
- Bold Flavors: With spices like chili powder and cumin, this soup bursts with the authentic taste of Mexican street food.
- Quick and Easy: With just a few simple steps, you can whip up this delightful soup in about 35 minutes!
- Versatile: This soup is perfect as a main dish or a starter. Pair it with a fresh salad or some warm tortillas for a complete meal.
- Customizable: You can easily adjust the spice level or make it vegan, making it suitable for all dietary preferences.
- Perfect for Meal Prep: It stores beautifully in the fridge or freezer, making it a great option for quick lunches or dinners.
- Kid-Friendly: This soup is a hit with the whole family, thanks to its creamy goodness and sweet corn flavor.
- Fresh and Vibrant: Topped with cilantro and queso fresco, it not only tastes amazing but looks beautiful in the bowl!
Serving Suggestions
When it comes to enjoying my Mexican street corn soup, there are so many delicious options to pair it with! Here are a few ideas that’ll elevate your meal:
- Crispy Tortilla Chips: Serve with a side of crunchy tortilla chips for dipping. They add a delightful texture contrast!
- Fresh Avocado: Sliced or diced avocado on top adds a creamy richness that complements the soup beautifully.
- Side Salad: A light, zesty salad with lime vinaigrette can balance out the richness of the soup perfectly.
- Grilled Cheese Sandwich: For a fun twist, pair it with a gooey grilled cheese for a comforting combo!
- Mexican Rice: A side of cilantro lime rice or Mexican rice can round out the meal and make it even more filling.
- Pickled Red Onions: These add a tangy crunch that brightens up every spoonful of soup!
- Extra Garnishes: Don’t forget to sprinkle more queso fresco, diced jalapeños, or a squeeze of lime for that extra zing!
Mix and match these suggestions to create your perfect bowl of soup, and enjoy every last drop!
Mexican Street Corn Soup: 7 Creamy Tips for Flavor Bliss
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A flavorful and creamy Mexican street corn soup that captures the essence of street food in a bowl.
Ingredients
- 4 cups corn kernels
- 1 medium onion, chopped
- 3 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
- Crumbled queso fresco for garnish
Instructions
- In a large pot, sauté the onion and garlic until soft.
- Add corn, broth, chili powder, cumin, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and heat through.
- Serve hot, garnished with cilantro and queso fresco.
Notes
- Adjust spices according to your taste.
- Can be made vegan by using coconut cream.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg
Keywords: mexican street corn soup, corn soup, vegetarian soup
