Warm up with a bowl of Mexican Street Corn Soup, a creamy and flavorful twist on the classic street food favorite. Made with fresh corn, vibrant spices, and a hint of lime, this comforting dish is perfect for cozy nights and will bring a taste of Mexico to your table.
Table of Contents
Ingredients
- Fresh Corn: Adds natural sweetness and texture, the star of the soup.
- Onion & Garlic: Base flavors, providing depth and aromatic richness.
- Jalapeño: Optional heat, adds a spicy kick that complements the sweetness.
- Olive Oil: For sautéing, enhances flavor and aids in cooking.
- Broth: Vegetable or chicken, creates the soup’s savory base.
- Heavy Cream: Adds creaminess and richness to the soup.
- Potatoes: Provides body and thickness, making the soup hearty.
- Cumin, Smoked Paprika & Chili Powder: Essential spices that bring warmth and smoky flavors.Lime Juice: Brightens the soup with a fresh, tangy finish.
- Cotija Cheese & Mexican Crema: Adds salty, creamy contrast to the soup’s flavors.
- Cilantro & Avocado: Fresh garnishes for added flavor and color.
Alternative Ingredients
- Frozen Corn: A substitute if fresh corn isn’t available, still sweet and convenient.
- Shallots: Milder alternative to onions, adds a subtle, sweet flavor.
- Poblano Pepper: For a milder heat, adds earthy, smoky notes.
- Butter: Instead of olive oil, adds a richer, creamier flavor.
- Coconut Milk: Dairy-free alternative to heavy cream, adds a slight sweetness.
- Cauliflower: Substitute for potatoes, keeps it light and low-carb.
- Apple Cider Vinegar: Substitute for lime juice, adds tang with a slight sweetness.
- Feta Cheese: If cotija isn’t available, offers a similar salty, crumbly texture.
- Parsley: A milder herb than cilantro, adds fresh, bright flavor.
Detailed Steps
Sauté the Vegetables: Let the onions cook until fully translucent or slightly caramelized for added sweetness and depth. Adding a pinch of salt during this process enhances the flavor. Garlic and jalapeño should be cooked briefly to release their flavors without burning, which can cause bitterness.
Cook the Soup Base: For a deeper, smoky flavor, consider roasting the corn kernels before adding them to the pot. Dicing the potatoes evenly ensures they cook quickly and blend smoothly. Toasting the spices in the pot before adding the broth enhances their aroma and infuses the soup with rich flavors. Adjust the broth amount depending on whether you prefer a thicker or thinner soup.
Blend the Soup: When blending, decide on your desired texture. For a chunkier soup, pulse with an immersion blender, leaving some corn and potato pieces intact. If using a regular blender, work in batches and vent the lid to let steam escape. Add the cream gradually to control the soup’s richness.
Add Final Touches: Add lime juice off the heat to maintain its bright flavor, which balances the soup’s richness. Garnishes like cotija cheese, cilantro, and avocado not only enhance the presentation but also add layers of flavor and texture. For extra flair, top with tortilla strips or a dash of hot sauce for added crunch and heat.
Expert Tips
Char the Corn: For a smoky, authentic flavor, char the corn on the stovetop or grill before adding it to the soup. This will bring out a slightly sweet and nutty flavor, similar to traditional Mexican street corn.
Homemade Broth: If you have time, use homemade vegetable or chicken broth instead of store-bought. It adds a depth of flavor that’s hard to beat and lets you control the salt content.
Spice Level Control: If you’re sensitive to heat, remove the seeds and membranes from the jalapeño or substitute with a milder pepper like Anaheim. For those who love spice, consider adding a pinch of cayenne pepper or a drizzle of hot sauce to finish the soup.
Seasonal Variations: In the summer, swap out some of the potatoes for zucchini or other summer squash to keep the soup light. In the winter, add roasted sweet potatoes for a heartier version.
FAQs
Yes, you can use frozen corn if fresh is not available. Just make sure to thaw it before adding it to the pot to avoid extra liquid.
Substitute the heavy cream with coconut milk or a dairy-free cream alternative. You can also use a splash of almond milk for a lighter option. Use a dairy-free cheese or natural yeast instead of cotija cheese as well.
Yes, you can make the soup a day ahead. Store it in the refrigerator and reheat gently before serving. Add garnishes just before serving to keep them fresh.
If the soup is too thin, you can thicken it by adding a slurry of cornstarch and water or by simmering it uncovered for a few additional minutes to reduce the liquid.
Serving Suggestions
For a delightful meal, serve Mexican Street Corn Soup alongside some flavorful Mexican Salmon or crispy Air Fryer Shrimp Tacos. Both options complement the creamy soup perfectly. You can also add warm tortillas or crusty bread for dipping, or a simple salad with lime vinaigrette for a fresh touch.
Storage Suggestions
Store leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in an airtight container for up to 3 months.
You’ll also enjoy:
- Vegan Elote
- Vegan Taco Soup
- Cilantro Chicken Soup with Lime
- Pineapple Avocado Salsa
- Shredded Chicken Burrito Bowl
- Avocado Lime Crema
Mexican Street Corn Soup
Equipment
- immersion blender or regular blender
Ingredients
- 4 ears of fresh corn husked and kernels cut off
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 jalapeño seeded and diced (optional for heat)
- 1 tbsp olive oil
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 2 medium potatoes peeled and diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- juice of 1 lime
- 1/4 cup cotija cheese crumbled
- 1/4 cup fresh cilantro chopped
- 1 avocado diced (for garnish)
- 1/4 cup Mexican crema or sour cream (for garnish)
- tortilla strips for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and jalapeño, and cook for an additional 2 minutes until fragrant.1 medium onion, 3 cloves garlic, 1 tbsp olive oil, 1 jalapeño
- Add the fresh corn kernels to the pot, followed by the diced potatoes. Stir in the cumin, smoked paprika, chili powder, salt, and black pepper.4 ears of fresh corn, 2 medium potatoes, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp salt, 1/4 tsp black pepper
- Pour in the vegetable or chicken broth, and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.4 cups vegetable or chicken broth
- Using an immersion blender, blend the soup until smooth, leaving some chunks for texture. If you prefer a completely smooth soup, you can blend it all the way.
- Stir in the 1/2 cup of heavy cream, and cook for an additional 5 minutes to heat through.1/2 cup heavy cream
- Remove the soup from heat and stir in the lime juice.juice of 1 lime
- Ladle the soup into bowls and garnish with crumbled cotija cheese, fresh cilantro, diced avocado, and a drizzle of Mexican crema or sour cream. If desired, top with tortilla strips for an extra crunch.
Video
@cookinglikekate Discover the rich, smoky flavors of Mexican Street Corn Soup, made with fresh ingredients and topped with tangy lime and creamy cheese. #mexicanstreetcorn#streetcorn #souprecipe #easyrecipes ♬ vibey birds of a feather – Jordan Greenwald
Notes
- Spice Level: Adjust the amount of jalapeño or add extra spices like cayenne pepper to customize the heat.
- Texture Preference: For a chunkier soup, blend only half of the soup and leave the rest with corn and potato pieces.
- Dairy-Free Option: Substitute the heavy cream with coconut milk or your favorite dairy-free alternative.
- Storage: This soup stores well in the fridge for up to 3 days or in the freezer for up to 3 months.
- Serving Tip: Garnish with extra lime juice, cotija cheese, and fresh cilantro for added flavor and visual appeal.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
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