Mexican Street Corn Soup

Mexican Street Corn Soup is a creamy, flavorful dish inspired by the beloved elote, or Mexican street corn. With a perfect balance of smoky, sweet, and spicy flavors, this soup brings the essence of traditional street food into a comforting, warm bowl. It’s a fantastic way to enjoy the taste of elote all year round.

Why You’ll Love This Recipe

• Packed with Flavor – A combination of roasted corn, chili, lime, and cotija cheese creates an irresistible taste.
• Easy to Make – Simple ingredients and straightforward steps make this recipe beginner-friendly.
• Customizable – Adjust the spice level, toppings, or base to fit your preferences.
• Perfect for Any Season – Enjoy it as a cozy winter soup or a fresh summer dish.
• Great for Meal Prep – Store it for easy lunches and dinners throughout the week.

Ingredients

• Corn kernels (fresh, frozen, or canned)
• Butter
• Onion
• Garlic
• Chicken or vegetable broth
• Heavy cream or milk
• Lime juice
• Chili powder
• Smoked paprika
• Cotija cheese (or feta as a substitute)
• Fresh cilantro
• Jalapeño (optional for spice)
• Salt and pepper
• Tortilla chips for garnish (optional)

Directions

1. Sauté the Aromatics – In a large pot, melt butter over medium heat. Add chopped onion and garlic, cooking until fragrant and softened.
2. Cook the Corn – Add the corn kernels to the pot and cook until slightly charred, stirring occasionally.
3. Simmer – Pour in the broth, bringing the mixture to a simmer. Let it cook for about 10 minutes.
4. Blend (Optional) – For a creamier texture, blend part or all of the soup using an immersion blender.
5. Add Cream and Seasonings – Stir in the heavy cream, lime juice, chili powder, smoked paprika, salt, and pepper. Let it simmer for another 5 minutes.
6. Serve – Garnish with cotija cheese, fresh cilantro, and jalapeño slices. Serve with tortilla chips for extra crunch.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Make It Spicier – Add extra jalapeño, cayenne pepper, or hot sauce.
• Dairy-Free Option – Use coconut milk or a dairy-free cream alternative.
• Add Protein – Stir in shredded chicken, black beans, or cooked chorizo.
• Extra Smoky Flavor – Roast the corn before adding it to the soup.
• Thicker Consistency – Mix in a tablespoon of cornstarch with the cream.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Thaw in the refrigerator before reheating.
• Reheating: Warm on the stovetop over medium heat, stirring occasionally. Add a splash of broth or milk if needed.

FAQs

How can I make this soup vegetarian?

Simply use vegetable broth instead of chicken broth.

Can I use canned corn instead of fresh?

Yes, but for the best flavor, drain and roast the corn slightly before adding it to the soup.

What can I use instead of cotija cheese?

Feta cheese or Parmesan make great substitutes.

How do I make it less spicy?

Reduce or omit the jalapeño and chili powder.

Can I make this soup ahead of time?

Yes! It stores well and reheats beautifully.

What kind of broth works best?

Both chicken and vegetable broth work well, depending on your preference.

Can I add meat to this soup?

Absolutely! Shredded chicken or cooked chorizo add great flavor.

Is there a way to make it thicker?

Blend part of the soup or add cornstarch mixed with water.

Can I serve this cold?

Yes, though it’s traditionally enjoyed warm, a chilled version can be refreshing.

What are some good toppings?

Cotija cheese, cilantro, jalapeño, lime wedges, tortilla strips, and sour cream are great choices.

Conclusion

Mexican Street Corn Soup is a delicious and easy way to enjoy the flavors of elote in a comforting, creamy dish. With its versatility and bold flavors, it’s sure to become a favorite. Try different variations, store it for later, and enjoy this crowd-pleasing soup whenever you crave something warm and satisfying.

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