Mexican Street Corn Soup Recipe

Mexican Street Corn Soup is a warm and comforting dish inspired by the flavors of elote, the classic Mexican street food. This creamy soup combines sweet corn, smoky spices, zesty lime, and savory Cotija cheese for a flavor-packed meal. Whether you’re craving a cozy dinner or a bold appetizer, this recipe is perfect for any occasion.

What Is Mexican Street Corn Soup?

Mexican Street Corn Soup is a delicious blend of sweet corn and traditional Mexican flavors, including smoked paprika, chili powder, lime, and Cotija cheese. This soup is creamy, slightly smoky, and zesty, making it a vibrant twist on a comforting classic.

Why You’ll Love This Recipe

• Simple to Make: Uses basic ingredients and takes less than 30 minutes to prepare.
• Versatile: Perfect as a starter, side, or light meal.
• Flavorful: Combines sweet, smoky, and tangy elements in every bite.
• Customizable: Easily adapted for dietary preferences like vegetarian or gluten-free.

Ingredients

• 2 tbsp butter
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups corn kernels (fresh, frozen, or canned)
• 3 cups chicken or vegetable broth
• 1 cup heavy cream or half-and-half
• 1 tsp smoked paprika
• ½ tsp chili powder
• Juice of 1 lime
• ½ cup crumbled Cotija or feta cheese
• ¼ cup fresh cilantro, chopped
• Salt and pepper, to taste
• Tortilla chips, for serving (optional)

Step-by-Step Instructions

Preparing the Base

1. Melt butter in a large pot over medium heat.
2. Add diced onion and minced garlic, sautéing until fragrant and softened (about 3-4 minutes).

Cooking the Soup

3. Stir in corn, chicken or vegetable broth, smoked paprika, and chili powder.
4. Bring the mixture to a boil, then reduce to a simmer. Cook for 10 minutes to allow the flavors to meld.

Blending and Adding Cream

5. Using an immersion blender, blend half the soup directly in the pot for a creamy yet chunky texture. Alternatively, transfer half the soup to a blender, then return it to the pot.
6. Stir in heavy cream, lime juice, and Cotija cheese. Season with salt and pepper to taste. Warm the soup through for 2-3 minutes, ensuring it’s not boiling.

Serving

7. Ladle the soup into bowls. Garnish with chopped cilantro, extra Cotija cheese, and a side of tortilla chips if desired.

Serving Suggestions

Pair this soup with:

• Warm crusty bread or garlic bread.
• A fresh green salad for a lighter meal.
• Tortilla chips or cornbread for a heartier option.

Storing and Freezing

Storage Tips

• Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing Instructions

• Allow the soup to cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Defrost overnight in the refrigerator and reheat before serving.

Recipe Variations

• Vegetarian Option: Use vegetable broth instead of chicken broth.
• Dairy-Free: Substitute heavy cream with coconut milk and use dairy-free cheese or omit it entirely.
• Spicy Kick: Add diced jalapeños or increase the chili powder for extra heat.
• Gluten-Free: This recipe is naturally gluten-free; just ensure your spices are certified gluten-free.

FAQs

Can I use frozen or canned corn?
Yes! Both frozen and canned corn work perfectly in this recipe. If using canned corn, drain and rinse it before adding it to the pot.

What can I use instead of Cotija cheese?
Feta cheese is a great substitute, as it has a similar crumbly texture and tangy flavor.

Can I make this soup ahead of time?
Absolutely! Prepare the soup a day in advance and store it in the refrigerator. Reheat gently and add fresh toppings before serving.

Mexican Street Corn Soup is a delightful fusion of creamy comfort and bold Mexican flavors. It’s easy to make, customizable, and perfect for any season. Whether you’re serving it as a cozy meal or a crowd-pleasing appetizer, this recipe is sure to impress. Try it out and let us know how it turns out!

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