Mexican Street Corn Soup is a delightful dish that brings the vibrant flavors of the streets of Mexico right to your kitchen. Imagine the sweet, smoky taste of grilled corn, combined with creamy broth and a hint of spice, all in one comforting bowl. This soup is not just a meal; it’s an experience that transports you to bustling street corners where vendors serve up this beloved treat. The cultural significance of Mexican Street Corn Soup lies in its roots, inspired by the traditional elote, or Mexican street corn, which has been enjoyed for generations. People adore this dish for its rich, satisfying texture and the way it warms the soul. Plus, it’s incredibly convenient to prepare, making it a perfect choice for busy weeknights or cozy gatherings. Join me as we dive into this delicious recipe that celebrates the essence of Mexican cuisine!
Ingredients:
- 4 ears of fresh corn, husked and kernels removed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 lime, juiced
- 1/2 cup crumbled queso fresco
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced (for garnish)
- Chili powder (for garnish)
Preparing the Corn
First things first, let’s get our corn ready. I love using fresh corn for this recipe, as it adds a sweet and juicy flavor that frozen corn just can’t match. Here’s how I prepare it:
- Husk the corn and remove the silk. Make sure to get all the little strands off, as they can be a bit annoying in the soup.
- Using a sharp knife, carefully cut the kernels off the cob. I like to hold the cob upright in a bowl to catch any kernels that might fly off.
- Once you’ve removed all the kernels, set them aside. You should have about 4 cups of fresh corn kernels.
Cooking the Base
Now that our corn is prepped, it’s time to build the flavor base for our soup. This is where the magic happens!
- In a large pot, heat the olive oil over medium heat. I love the aroma of olive oil heating up; it’s the perfect start to any dish.
- Add the diced onion to the pot and sauté for about 5 minutes, or until the onion becomes translucent. Stir occasionally to prevent it from browning too much.
- Next, add the minced garlic and diced jalapeño. Sauté for another 2-3 minutes until the garlic is fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Now, it’s time to add the corn! Toss in the corn kernels and stir everything together. Let it cook for about 5 minutes, allowing the corn to soften slightly and absorb the flavors.
Building the Soup
With our base ready, we can now transform it into a delicious soup.
- Pour in the vegetable broth and bring the mixture to a boil. I usually use low-sodium broth to control the saltiness of the soup.
- Once boiling, reduce the heat to low and let it simmer for about 15 minutes. This allows all the flavors to meld together beautifully.
- After 15 minutes, stir in the heavy cream, ground cumin, and smoked paprika. These spices add a wonderful depth of flavor to the soup.
- Season with salt and pepper to taste. I like to start with a little salt and add more as needed, especially since the queso fresco will add some saltiness later on.
Blending the Soup
For a creamy texture, we’ll need to blend part of the soup. Here’s how I do it:
- Using an immersion blender, blend the soup until it reaches your desired consistency. I like to leave some chunks of corn for texture, so I don’t blend it completely smooth.
- If you don’t have an immersion blender, you can carefully transfer half of the soup to a regular blender. Just be cautious with the hot liquid! Blend until smooth, then return it to the pot.
- Once blended, stir in the lime juice. This adds a refreshing brightness to the soup that balances the richness of the cream.
Assembling the Soup
Now that our soup is ready, it’s time to serve it up and make it look beautiful!
- Ladle the soup into bowls, filling them generously. I love to see the vibrant yellow color of the corn against the white cream
Conclusion:
In summary, this Mexican Street Corn Soup is an absolute must-try for anyone looking to elevate their culinary repertoire. The combination of sweet corn, zesty lime, and creamy elements creates a delightful harmony of flavors that will transport your taste buds straight to the vibrant streets of Mexico. Whether you’re serving it as a comforting weeknight dinner or as a show-stopping appetizer at your next gathering, this soup is sure to impress. For serving suggestions, consider topping your soup with crumbled queso fresco, a sprinkle of chili powder, and a handful of fresh cilantro for that authentic street corn experience. You can also add a dollop of sour cream or a splash of hot sauce for an extra kick. If you’re feeling adventurous, try incorporating grilled shrimp or chicken for a heartier meal, or even swap out the corn for roasted poblano peppers for a smoky twist. I encourage you to give this Mexican Street Corn Soup a try and share your experience with friends and family. I would love to hear how you made it your own and any variations you came up with! Remember, cooking is all about creativity and having fun in the kitchen. So grab your ingredients, whip up this delicious soup, and enjoy every spoonful of this delightful dish. Happy cooking! Print
Mexican Street Corn Soup: A Delicious and Easy Recipe to Try Today
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
This creamy corn soup combines fresh corn, spices, and a touch of lime for a comforting dish. Topped with crumbled queso fresco and fresh cilantro, it’s a satisfying meal perfect for any season.
Ingredients
Scale- 4 ears of fresh corn, husked and kernels removed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 lime, juiced
- 1/2 cup crumbled queso fresco
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced (for garnish)
- Chili powder (for garnish)
Instructions
- Husk the corn and remove the silk completely.
- Using a sharp knife, cut the kernels off the cob, holding the cob upright in a bowl to catch any flying kernels.
- Set aside about 4 cups of fresh corn kernels.
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and diced jalapeño, sautéing for another 2-3 minutes until fragrant.
- Add the corn kernels and stir, cooking for about 5 minutes to soften.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat to low and let it simmer for about 15 minutes.
- Stir in the heavy cream, ground cumin, and smoked paprika. Season with salt and pepper to taste.
- Use an immersion blender to blend the soup to your desired consistency, leaving some chunks for texture.
- If using a regular blender, carefully transfer half of the soup, blend until smooth, and return to the pot.
- Stir in the lime juice for added brightness.
- Ladle the soup into bowls, filling generously.
- Top with crumbled queso fresco, fresh cilantro, diced avocado, and a sprinkle of chili powder for garnish.
Notes
- For a spicier soup, leave some seeds in the jalapeño or add more jalapeños.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
- Feel free to substitute heavy cream with coconut milk for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
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