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. This isn’t just soup; it’s a culinary adventure that captures the essence of elote, the beloved Mexican street corn, in a comforting bowl.

Elote, or Mexican street corn, has a rich history deeply rooted in Mexican culture. For generations, vendors have grilled corn on the cob, slathering it with mayonnaise, cotija cheese, chili powder, and a squeeze of lime. It’s a quintessential street food, a symbol of celebration and community. We’ve taken those iconic flavors and transformed them into a soup that’s perfect for any occasion.

People adore Mexican Street Corn Soup for its incredible flavor profile. The sweetness of the corn is perfectly balanced by the savory spices and the tangy lime. The creamy texture is incredibly satisfying, and the optional toppings, like crumbled cheese and cilantro, add layers of complexity. It’s a dish that’s both comforting and exciting, easy to make, and always a crowd-pleaser. Whether you’re looking for a quick weeknight dinner or a show-stopping appetizer, this soup is guaranteed to impress. So, grab your ingredients, and let’s bring the taste of Mexico to your kitchen!

Ingredients:

• 6 ears of fresh corn, husks and silk removed
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional, for extra heat)
• 4 cups vegetable broth (or chicken broth)
• 1 cup heavy cream
• 1/2 cup cotija cheese, crumbled, plus more for garnish
• 1/4 cup mayonnaise
• 1/4 cup cilantro, chopped, plus more for garnish
• 2 tablespoons lime juice, plus lime wedges for serving
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• Optional toppings: avocado slices, tortilla strips, hot sauce

Preparing the Corn

Okay, let’s get started! The first thing we need to do is get that amazing corn flavor going. This involves charring the corn, which really brings out its sweetness and adds a smoky depth to the soup.

1. Char the Corn: Preheat your grill to medium-high heat. If you don’t have a grill, you can use a gas stovetop burner or even your oven’s broiler. Brush the corn lightly with olive oil.
2. Grilling Method: Place the corn directly on the grill grates and grill for about 10-15 minutes, turning occasionally, until the kernels are lightly charred and slightly softened. You want some nice black spots, but don’t burn it to a crisp!
3. Stovetop Method: If using a gas stovetop, hold each ear of corn with tongs directly over the flame, rotating until charred on all sides. This will be quicker than grilling, maybe 5-7 minutes per ear. Be careful!
4. Broiling Method: If using a broiler, place the corn on a baking sheet and broil for about 5-10 minutes, turning halfway through, until charred. Watch it closely to prevent burning.
5. Cool Slightly: Once the corn is charred, remove it from the heat and let it cool slightly so you can handle it.
6. Cut the Kernels: Using a sharp knife, carefully cut the kernels off the cob. I find it easiest to stand the corn upright on a cutting board and slice downwards. Don’t worry about getting every single kernel; just get the majority.

Sautéing the Aromatics

Now that we have our charred corn kernels, it’s time to build the flavor base of our soup. This involves sautéing some aromatics to create a delicious foundation.

1. Sauté Onion and Garlic: 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.
2. Add 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.

Building the Soup

This is where the magic happens! We’ll combine the charred corn, sautéed aromatics, and broth to create the base of our creamy, flavorful soup.

1. Add Corn and Broth: Add the charred corn kernels to the pot with the onion and garlic. Pour in the vegetable broth (or chicken broth).
2. Simmer: Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes. This allows the flavors to meld together beautifully.

Blending and Finishing

To achieve that smooth, creamy texture we’re looking for, we’ll need to blend the soup. Then, we’ll add the final touches to make it truly irresistible.

1. Blend the Soup: Carefully transfer the soup to a blender (in batches if necessary) and blend until smooth and creamy. Alternatively, you can use an immersion blender to blend the soup directly in the pot. Be very careful when blending hot liquids, as they can splatter.
2. Return to Pot: Pour the blended soup back into the pot.
3. Add Cream and Cheese: Stir in the heavy cream and cotija cheese. Heat gently over low heat until the cheese is melted and the soup is heated through. Do not boil.
4. Season: Season the soup with chili powder, smoked paprika, salt, and freshly ground black pepper to taste. Remember that cotija cheese is salty, so start with a small amount of salt and adjust as needed.
5. Add Lime Juice and Cilantro: Stir in the lime juice and chopped cilantro.

Preparing the Elote Garnish

This is what takes this soup from good to AMAZING! The elote-inspired garnish adds a burst of flavor and texture that perfectly complements the creamy soup.

1. Make the Elote Garnish: In a small bowl, combine the mayonnaise, remaining cotija cheese, remaining cilantro, and a squeeze of lime juice. Mix well.

Serving

Finally, 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.

1. Ladle into Bowls: Ladle the soup into bowls.
2. Garnish: Top each bowl with a dollop of the elote garnish.
3. Optional Toppings: If desired, add additional toppings such as avocado slices, tortilla strips, a sprinkle of chili powder, or a drizzle of hot sauce.
4. Serve Immediately: Serve immediately with lime wedges on the side.

Tips and Variations:

• Spice Level: Adjust the amount of jalapeño to your liking. For a milder soup, omit the jalapeño altogether. For a spicier soup, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
• Vegan Option: To make this soup vegan, use vegetable broth, substitute the heavy cream with coconut cream or cashew cream, and omit the cotija cheese or use a vegan cheese alternative. Use vegan mayonnaise for the elote garnish.
• Smoked Corn: For an even smokier flavor, use smoked corn on the cob instead of grilling it.
• Make Ahead: The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
• Freezing: The soup can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the soup may change slightly after freezing.
• Add Protein: For a heartier soup, add shredded chicken, black beans, or chorizo.
• Different Cheese: If you can’t find cotija cheese, you can substitute it with feta cheese or queso fresco.

Enjoy!

I hope you enjoy this recipe as much as I do! It’s a perfect way to enjoy the flavors of Mexican street corn in a comforting and satisfying soup. Don’t be afraid to experiment with different toppings and variations to make it your own. Happy cooking!

Conclusion:

This isn’t just another soup recipe; it’s a vibrant fiesta in a bowl, a comforting hug on a chilly evening, and a guaranteed crowd-pleaser all rolled into one! I truly believe this Mexican street corn soup is a must-try for anyone who loves bold flavors, creamy textures, and a little bit of spice. The combination of sweet corn, smoky chipotle peppers, and tangy lime creates a symphony of tastes that will have you coming back for seconds (and thirds!).

But what truly elevates this soup is its versatility. While it’s absolutely divine served as is, piping hot and garnished with fresh cilantro, crumbled cotija cheese, and a squeeze of lime, the possibilities are endless. For a heartier meal, consider adding shredded chicken or black beans. If you’re feeling adventurous, top it with crispy tortilla strips or a dollop of sour cream. And for those who prefer a smoother texture, a quick blitz with an immersion blender will transform it into a velvety cream soup.

Serving Suggestions and Variations:

* Spicy Kick: Add an extra chipotle pepper or a pinch of cayenne pepper for a more intense heat.
* Creamy Dream: Stir in a tablespoon of cream cheese or heavy cream for an even richer texture.
* Vegan Delight: Substitute vegetable broth for chicken broth and use a plant-based sour cream alternative.
* Grilled Goodness: Grill the corn on the cob before cutting off the kernels for a smoky, charred flavor.
* Taco Tuesday Soup: Top with seasoned ground beef, shredded lettuce, and diced tomatoes for a taco-inspired twist.
* Make it a Dip: Reduce the amount of broth to create a thick and creamy dip, perfect for tortilla chips.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect way to bring the vibrant flavors of Mexican street corn into your kitchen, no matter the season. Whether you’re hosting a casual get-together, looking for a comforting weeknight meal, or simply craving something delicious and satisfying, this soup is guaranteed to hit the spot.

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a culinary masterpiece. I promise, the aroma alone will transport you to a sunny street corner in Mexico. And the first spoonful? Pure bliss!

I’m so excited for you to try this recipe and experience the magic of Mexican street corn soup for yourself. Don’t be afraid to get creative with the toppings and variations – make it your own! And most importantly, please share your experience with me. I’d love to hear your feedback, see your photos, and learn about any tweaks or additions you made. Let’s connect and celebrate the joy of cooking together! You can leave a comment below, tag me on social media, or send me an email. I can’t wait to hear from you! Happy cooking!

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