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 subtle heat of chili and the refreshing tang of lime – that’s precisely what awaits you. This isn’t just soup; it’s a culinary experience.

Inspired by the beloved “elote,” a quintessential Mexican street food, this soup captures the essence of summer in a bowl. Elote, traditionally grilled corn on the cob slathered with mayonnaise, cotija cheese, chili powder, and lime, has been a staple in Mexican cuisine for generations, a testament to the simple yet profound flavors that define the country’s culinary heritage. We’ve taken those iconic flavors and transformed them into a comforting and satisfying soup that’s perfect for any occasion.

What makes this Mexican Street Corn Soup so incredibly popular? It’s the perfect balance of sweet, savory, and spicy. The sweetness of the corn is beautifully complemented by the smoky char, the creamy broth, and the zesty lime. It’s a symphony of flavors and textures that dance on your palate. Plus, it’s surprisingly easy to make, making it a weeknight winner. Whether you’re craving a taste of Mexico or simply looking for a delicious and comforting soup, this recipe is guaranteed to become a new favorite.

this Recipe

Ingredients:

• 6 ears of fresh corn, husked
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional, for heat)
• 4 cups vegetable broth (or chicken broth)
• 1 cup heavy cream
• 1/2 cup crumbled cotija cheese, plus more for garnish
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 2 tablespoons lime juice, plus lime wedges for serving
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 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 extracted. We’re going to char the corn a bit to really bring out the sweetness and smoky notes that are characteristic of Mexican street corn.

1. Grilling the Corn: Preheat your grill to medium-high heat. If you don’t have a grill, don’t worry! You can use a grill pan on your stovetop or even roast the corn in the oven. Place the husked corn directly on the grill grates.
2. Charring the Corn: Grill the corn, turning occasionally, until kernels are lightly charred and slightly softened. This usually takes about 10-15 minutes. Keep a close eye on it to prevent burning. We want a nice char, but not completely burnt kernels. The charring is what gives the soup that authentic street corn flavor.
3. Cooling the Corn: Once the corn is charred, remove it from the grill and let it cool slightly. This will make it easier to handle when cutting the kernels off the cob.
4. Cutting the Kernels: Using a sharp knife, carefully cut the kernels off the cob. Hold the cob upright and slice downwards, being careful to avoid cutting yourself. Aim to get as much of the kernel as possible. Set the kernels aside in a bowl. Don’t discard the cobs just yet! We’re going to use them to infuse even more corn flavor into our broth.

Building the Soup Base:

Now that we have our beautifully charred corn kernels, it’s time to build the foundation of our soup. This involves sautéing some aromatics and then simmering everything together to create a rich and flavorful base.

1. Sautéing the Aromatics: In a large pot or Dutch oven, heat the 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. Adding 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. The jalapeño adds a nice kick, but feel free to omit it if you prefer a milder soup.
3. Adding the Corn Kernels and Spices: Add the charred corn kernels, smoked paprika, and chili powder to the pot. Stir well to combine and cook for another 2-3 minutes, allowing the spices to bloom and release their flavors. This step is crucial for developing the depth of flavor in the soup.
4. Adding the Broth and Corn Cobs: Pour in the vegetable broth (or chicken broth) and add the reserved corn cobs to the pot. The corn cobs will infuse the broth with even more corn flavor. Bring the mixture to a simmer.
5. Simmering the Soup: Reduce the heat to low, cover the pot, and simmer for at least 20 minutes, or up to 30 minutes, to allow the flavors to meld together. The longer it simmers, the more flavorful the soup will become.
6. Removing the Corn Cobs: After simmering, remove the corn cobs from the pot using tongs. Discard the cobs. They’ve done their job!

Blending and Finishing the Soup:

This is where we transform our chunky soup base into a creamy, dreamy delight. We’ll use an immersion blender to achieve a smooth and velvety texture. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.

1. Blending the Soup: Using an immersion blender, carefully blend the soup until smooth and creamy. If using a regular blender, transfer the soup in batches to the blender, being careful not to overfill it. Blend until smooth and return the blended soup to the pot. Be extremely cautious when blending hot liquids, as they can splatter and cause burns.
2. Adding Cream and Cheese: Stir in the heavy cream and crumbled cotija cheese. The heavy cream adds richness and the cotija cheese adds a salty, tangy flavor that complements the sweetness of the corn.
3. Seasoning and Adjusting: Season the soup with salt and freshly ground black pepper to taste. Add the lime juice. Taste and adjust the seasoning as needed. You might want to add a little more smoked paprika or chili powder depending on your preference.
4. Heating Through: Heat the soup through gently over low heat, being careful not to boil it. We just want to warm it up and ensure that the cheese is melted and incorporated.

Serving and Garnishing:

Finally, the moment we’ve been waiting for! It’s time to serve up this delicious Mexican Street Corn Soup and add those final touches that make it truly special.

1. Ladle into Bowls: Ladle the soup into bowls.
2. Garnish Generously: Garnish with additional crumbled cotija cheese, chopped fresh cilantro, and a squeeze of lime juice.
3. Optional Toppings: For extra flair, you can also add avocado slices, tortilla strips, a drizzle of hot sauce, or a dollop of sour cream or Mexican crema. Get creative and customize your soup to your liking!
4. Serve Immediately: Serve the soup immediately while it’s hot and the garnishes are fresh.

Tips and Variations:

Make it Vegan:

To make this soup vegan, simply substitute the heavy cream with full-fat coconut milk and omit the cotija cheese. You can also use a vegan cheese alternative for garnish.

Add Protein:

For a heartier soup, consider adding shredded chicken, black beans, or chorizo.

Spice it Up:

If you like your soup extra spicy, add more jalapeño or a pinch of cayenne pepper.

Make it Ahead:

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Roasting the Corn:

If you don’t have a grill, you can roast the corn in the oven. Preheat your oven to 400°F (200°C). Place the husked corn on a baking sheet and roast for 20-25 minutes, turning halfway through, until the kernels are lightly charred.

Using Frozen Corn:

In a pinch, you can use frozen corn kernels. Thaw the corn before using and sauté it in a pan with a little oil to get some color before adding it to the soup.

Adding Potatoes:

For a thicker soup, add a diced potato to the pot along with the onion. The potato will break down as it cooks and add body to the soup.

Serving Cold:

This soup can also be served cold, especially during the summer months. Chill the soup in the refrigerator for at least 2 hours before serving.

Experiment with Toppings:

Don’t be afraid to experiment with different toppings! Some other great options include pickled onions, radish slices, and toasted pumpkin seeds.

Conclusion:

This Mexican Street Corn Soup isn’t just another soup recipe; it’s a vibrant, flavorful experience that brings the taste of summer right to your bowl, no matter the season. The creamy texture, the smoky char of the corn, the zesty lime, and the subtle kick of chili – it all comes together in perfect harmony. I truly believe this is a must-try for anyone who loves bold flavors and comforting food. It’s surprisingly easy to make, and the results are absolutely restaurant-worthy.

Think of it: a cold winter evening, and you’re ladling out bowls of this sunshine-yellow soup, instantly transporting yourself to a sunny street corner in Mexico. Or imagine serving it as a stunning starter at your next summer barbecue, impressing your guests with its unique and delicious profile. This soup is incredibly versatile, making it a winner in my book.

But the best part? You can totally customize it to your liking! Feeling adventurous? Add a swirl of chipotle crema for an extra layer of smoky heat. Want to make it even heartier? Toss in some shredded chicken or black beans. For a vegetarian option, ensure your broth is vegetable-based, and you’re good to go! I’ve even tried topping it with crumbled cotija cheese and crispy tortilla strips for added texture and flavor – the possibilities are endless!

Here are a few serving suggestions to get you started:

• As a starter: Serve in small bowls as an appetizer before a Mexican-inspired meal.
• As a main course: Pair with a side salad and crusty bread for a satisfying and complete meal.
• Garnishes galore: Don’t be shy with the toppings! Cilantro, avocado, lime wedges, sour cream, and hot sauce are all fantastic additions.
• Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for an extra kick.
• Make it ahead: This soup tastes even better the next day, as the flavors have time to meld together. Perfect for meal prepping!

I’ve poured my heart into perfecting this recipe, and I’m so excited for you to try it. I truly believe you’ll love the explosion of flavors and the comforting warmth it provides. It’s a guaranteed crowd-pleaser, and I’m confident it will become a staple in your recipe rotation.

So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I promise you won’t regret it. And most importantly, I’d absolutely love to hear about your experience. Did you make any variations? What did you think of the flavor? Share your photos and stories with me! Tag me in your social media posts – I can’t wait to see your creations and hear your feedback on this delicious Mexican Street Corn Soup. Happy cooking! Let me know how it turns out!