Mexican Street Corn Soup Recipe
Inspired by the famous Mexican street corn (Elote), this Mexican Street Corn Soup recipe brings all the flavors of the classic dish into a warm, creamy, and comforting bowl of soup. This recipe captures the essence of roasted corn, tangy lime, and zesty chili powder, all brought together with a rich, creamy base that makes for the perfect dish to warm up your day. Whether you’re serving it as a starter or the main course, this soup is guaranteed to impress with its authentic flavors and delightful textures.
Mexican Street Corn Soup is a comforting and flavorful dish that takes its inspiration from the beloved Mexican street food, Elote. This soup is rich, creamy, and infused with vibrant flavors like roasted corn, zesty lime, and a hint of spice from chili powder. It’s a perfect combination of sweet, savory, and tangy flavors that will have everyone asking for seconds. Plus, it’s incredibly easy to make!
Why You’ll Love This Soup
There are plenty of reasons why you’ll fall in love with this Mexican Street Corn Soup:
- Bold, Authentic Flavors: The roasted corn, lime, and chili powder give the soup a delicious, authentic Mexican taste.
- Creamy and Satisfying: The smooth, creamy base is the perfect complement to the zesty flavors.
- Versatile Dish: Serve it as a main dish, side, or starter for any meal.
- Easy to Make: With just a few ingredients and simple steps, this soup is ready in under 30 minutes.
Step-by-Step Recipe for Mexican Street Corn Soup
- Roast the corn: If using fresh or frozen corn, you can roast it in a skillet over medium-high heat or grill it for a smoky flavor. This step adds depth to the soup. Once roasted, set it aside.
- Cook the aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
- Add the broth and corn: Pour in the chicken or vegetable broth and add the roasted corn kernels. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.
- Blend the soup: Using an immersion blender (or transferring the soup in batches to a blender), blend the soup to your desired consistency. You can leave some corn pieces whole for texture or blend it completely smooth.
- Add cream and seasoning: Stir in the heavy cream, milk, and sour cream. Add the chili powder, cumin, lime juice, salt, and pepper to taste. Simmer for another 5-10 minutes, allowing the flavors to meld together.
- Garnish and serve: Ladle the soup into bowls and top with crumbled cotija cheese, chopped cilantro, and an extra sprinkle of chili powder. Serve with tortilla strips or warm tortillas on the side.
Tips for Making the Best Soup
- Roast the corn: Roasting or grilling the corn before adding it to the soup gives it a smoky, charred flavor that elevates the dish.
- Control the consistency: If you prefer a chunkier soup, only partially blend the soup. For a smoother, creamier texture, blend the entire soup until silky smooth.
- Don’t skip the lime: The lime juice adds brightness to the soup, balancing out the creaminess and sweetness of the corn.
Serving Suggestions
This Mexican Street Corn Soup pairs beautifully with a variety of dishes. Here are some ideas:
- Serve with tortilla chips: For a crunchy contrast, serve the soup with tortilla chips or strips.
- Tacos or quesadillas: Pair it with tacos or quesadillas for a complete Mexican-themed meal.
- Side salad: A fresh, zesty salad with avocado and lime dressing makes a great accompaniment.
Storing and Reheating Leftovers
Refrigerating:
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally.
Freezing:
This soup freezes well. Allow it to cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.
Recipe Variations
- Spicy Mexican Street Corn Soup: Add diced jalapeños or a pinch of cayenne pepper to kick up the heat.
- Cheesy Mexican Street Corn Soup: Stir in shredded cheddar or Monterey Jack cheese for an extra cheesy version.
- Vegan Mexican Street Corn Soup: Use plant-based milk and cream, and swap out the butter for olive oil. Omit the cotija cheese or use a vegan alternative.
Conclusion
This Mexican Street Corn Soup is a deliciously creamy and flavorful dish that will transport you straight to the vibrant streets of Mexico. With its combination of smoky roasted corn, tangy lime, and a hint of spice, this soup is perfect for cozy nights or as a crowd-pleasing appetizer. Easy to make and endlessly customizable, this recipe is sure to become a family favorite.
FAQs
- Can I use canned corn instead of fresh or frozen corn? Yes, canned corn works well for this recipe. Just be sure to drain it before adding it to the soup. You can also roast it in a pan for added flavor.
- Is this soup spicy? The soup has a mild heat from the chili powder, but you can adjust the spice level to your preference by adding more or less chili powder or using diced jalapeños.
- Can I make this soup dairy-free? Yes, simply substitute the milk, cream, and sour cream with dairy-free alternatives like coconut milk or almond milk, and use a vegan sour cream.
- Can I make this soup in advance? Absolutely! This soup can be made ahead of time and stored in the fridge for up to 3 days. The flavors actually improve after sitting for a day.
- What can I serve with this soup? This soup pairs wonderfully with tortilla chips, a fresh salad, or Mexican dishes like tacos or quesadillas.
Mexican Street Corn Soup Recipe
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 tbsp olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup sour cream
- ½ tsp ground cumin
- ½ tsp chili powder
- ¼ tsp smoked paprika
- Salt and pepper (to taste)
- ½ cup crumbled cotija cheese (or feta)
- ¼ cup fresh cilantro (chopped)
- 2 tbsp lime juice (freshly squeezed)
- Optional toppings: extra crumbled cotija cheese, cilantro, lime wedges, tortilla strips, or jalapeños
Instructions
1. Sauté the Vegetables:
- In a large pot, heat olive oil over medium heat.
- Add the diced onion and cook for 3-4 minutes until softened.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
2. Add Corn and Spices:
- Add the corn kernels to the pot and stir to combine.
- Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and pepper.
- Cook for 5 minutes, stirring occasionally.
3. Add the Broth and Simmer:
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce the heat and let the soup simmer for 10-15 minutes, allowing the flavors to meld.
4. Blend the Soup:
- Use an immersion blender to blend the soup until smooth, or leave some texture if you prefer. Alternatively, transfer portions of the soup to a blender and blend until smooth, then return it to the pot.
- If the soup is too thick, you can add a little more chicken broth to thin it to your desired consistency.
5. Stir in Dairy and Cheese:
- Stir in the heavy cream and sour cream until well incorporated.
- Add the crumbled cotija cheese and fresh lime juice, stirring until combined.
6. Taste and Adjust:
- Taste the soup and adjust the seasoning as needed with salt, pepper, or more lime juice.
7. Serve:
- Ladle the soup into bowls and top with your favorite garnishes, such as extra cotija cheese, cilantro, tortilla strips, or jalapeño slices.
Notes
- Vegetarian option: You can substitute vegetable broth for the chicken broth to make this soup vegetarian.
- Roasted corn: For extra flavor, use roasted corn or char the corn in a skillet before adding it to the soup.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop.