Mexican Street Corn Soup
Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. This Mexican street corn soup gives you all the fun of elote without juggling corn on the cob like a circus act. It is creamy but bright, a little smoky if you want, and seriously comfort food with a fiesta vibe.
If you like cozy, zesty soups you might also enjoy this jalapeno lime corn cake recipe that plays with the same flavors jalapeno lime Mexican corn cakes.
Why This Recipe is Awesome
It is quick to make and forgiving. Burn it totally? Nah you will still scoop it into bowls like a champ. The technique keeps things simple so you can get impressive flavor without performing a culinary miracle.
It uses pantry friendly spices and plain old corn to make something that tastes like you paid attention to life. Want to feed friends or impress your date Come on this soup looks and tastes like effort even if you binged Netflix during most of the cooking.
Bold tip Keep some extra lime handy in case you want more brightness at the table. FYI a squeeze of lime transforms this soup like magic. Also if you love Mexican comfort food you might like this albondigas meatball soup which leans on similar homey vibes easy Mexican albondigas meatball soup.
Ingredients You’ll Need
- 4 cups corn kernels fresh or frozen whatever helps you win at life
- 1 medium onion diced small so it melts into the soup
- 2 cloves garlic minced because garlic is basically a food group
- 4 cups vegetable or chicken broth pick what you love
- 1 cup heavy cream for lusciousness and zero regrets
- 1 teaspoon chili powder because we are flavorful not boring
- 1 teaspoon cumin warms things up without shouting
- Salt and pepper to taste speak up for your soup
- Juice of 1 lime for that zing factor
- Cotija cheese for topping salty crumbles that make you swoon
- Chopped cilantro for garnish if you are into that fresh herby life
Step-by-Step Instructions
- In a large pot, sauté the diced onion and minced garlic over medium heat until softened.
- Add the corn kernels, chili powder, cumin, salt, and pepper; stir to combine.
- Pour in the broth and bring to a boil. Reduce heat and simmer for about 15 minutes.
- Use an immersion blender to partially puree the soup, leaving some corn intact for texture.
- Stir in the heavy cream and lime juice; heat through.
- Serve hot, topped with crumbled Cotija cheese and chopped cilantro.
Common Mistakes to Avoid
Thinking you do not need to season while cooking is a trap. Taste as you go and adjust salt and pepper boldly. Underseasoned soup tastes shy and sad.
Blending to oblivion kills texture. Leave some kernels whole for nice bite and personality. Overcooking the corn makes it mushy and forgettable so simmer just long enough to marry the flavors.
Skipping the lime at the end feels like forgetting dessert. The acid wakes the whole soup up so do not skip it. And please do not confuse Cotija with regular shredded cheddar it is crumbly and salty in the best way.
Alternatives & Substitutions
No heavy cream on hand Use half and half or full fat coconut milk for a dairy free vibe. The texture changes slightly but still yummy.
Out of Cotija Try feta or queso fresco for similar salty tang. If you want extra smokiness char the corn first on a grill or under a broiler then add it to the pot. That step gives you a more authentic street corn vibe without extra fuss.
Want a lighter version Use half the cream and add a splash of milk or more broth. Craving heat Add chopped jalapeno or a pinch of cayenne. IMO a little heat makes this soup sing.
Need to make it chunky and hearty Throw in cooked diced potatoes or white beans for a meal in a single bowl. Want a party idea Serve this soup with tortilla strips and let people customize. Also if you ever feel like pairing soups for a Mexican themed night try combining this with a classic albondigas recipe that is hearty and comforting easy Mexican albondigas meatball soup.
FAQ (Frequently Asked Questions)
Q What if I only have frozen corn Do I need to thaw it first
A Nope thawing is optional. Toss the frozen kernels straight into the pot and they will happily heat through. Just add a minute or two to the simmer time if needed.
Q Can I make this soup ahead of time and reheat it later
A Yes make it ahead and reheat gently on the stove. The cream might thicken a bit when chilled so add a splash of broth or water when reheating to loosen it up.
Q Can I use milk instead of heavy cream
A Technically yes but the texture will be lighter and less luxurious. If you use milk add a tablespoon of butter or a splash of olive oil for richness.
Q How do I make it smoky without a grill
A Stir in a pinch of smoked paprika or a dash of chipotle powder for smoky depth without firing up the grill. Taste as you go because these spices pack a punch.
Q Is cilantro mandatory
A Not at all if cilantro tastes like soap to you skip it and use parsley or extra lime zest for freshness. No judgment here.
Q Can I freeze this soup
A You can freeze it but dairy does funny things after freezing. Freeze without the cream then add fresh cream when reheating for best texture.
Q What sides go well with this soup
A Tortilla chips, crusty bread, or a simple salad all play nicely. Or go full fiesta and serve it with tacos and a margarita if you are feeling celebratory.
Final Thoughts
There you go a cozy bowl of Mexican street corn soup that looks like a lot of effort and tastes like a hug. You kept it simple and the flavors did the heavy lifting. Serve it hot and pile on the Cotija and cilantro because presentation matters even if you are eating in pajamas.
Now go impress someone or yourself with your new culinary skills You earned it and you deserve a bowl.
Print
Mexican Street Corn Soup
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and comfort-filled soup that brings the flavors of Mexican street corn to your bowl.
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Juice of 1 lime
- Cotija cheese for topping
- Chopped cilantro for garnish
Instructions
- In a large pot, sauté the diced onion and minced garlic over medium heat until softened.
- Add the corn kernels, chili powder, cumin, salt, and pepper; stir to combine.
- Pour in the broth and bring to a boil. Reduce heat and simmer for about 15 minutes.
- Use an immersion blender to partially puree the soup, leaving some corn intact for texture.
- Stir in the heavy cream and lime juice; heat through.
- Serve hot, topped with crumbled Cotija cheese and chopped cilantro.
Notes
Taste as you go and adjust salt and pepper. Leave some corn kernels whole for texture. Don’t skip the lime for added brightness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg
Keywords: soup, Mexican, comfort food, corn, easy recipe
