Mexican Street Corn Soup is a rich and delicious dish. It draws inspiration from Elote, a favorite Mexican street food. This soup has roasted corn, creamy cheese, and a touch of spice. It’s the perfect comfort food for any season. Whether you’re looking for a cozy winter meal or a fresh summer dish, this soup is a must-try.
Why You’ll Love This Recipe
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Rich and Creamy: Cheese, sour cream, and milk create an ultra-creamy soup.
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Easy to Make: Simple ingredients and minimal prep time.
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Full of Flavor: Loaded with smoky, spicy, and tangy flavors.
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Customizable: Can be made vegetarian, spicy, or even keto-friendly!
Ingredients List
Main Ingredients:
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4 cups corn (fresh, canned, or frozen)
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2 tablespoons butter
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1 small onion, diced
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3 cloves garlic, minced
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1 teaspoon chili powder
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1 teaspoon smoked paprika
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1/2 teaspoon cumin
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4 cups chicken or vegetable broth
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1 cup milk or heavy cream
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1/2 cup sour cream
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1 cup Cotija cheese (or feta)
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1 lime, juiced
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Salt & pepper to taste
Garnishes:
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Fresh cilantro, chopped
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Crumbled Cotija cheese
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Lime wedges
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Tajín seasoning (optional)
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Jalapeño slices (optional)
Timing
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
Step-by-step Instructions
Step 1: Roast the Corn
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If you’re using fresh corn, char the kernels in a dry skillet. Cook them over medium heat for around 5 minutes until they turn slightly brown.
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If using canned or frozen corn, drain and pat dry before roasting.
Step 2: Sauté the Aromatics
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Melt butter in a large pot over medium heat.
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Add diced onions and cook until translucent (about 3-4 minutes).
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Stir in garlic, chili powder, smoked paprika, and cumin. Cook for 1 minute until fragrant.
Step 3: Simmer the Soup
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Add the roasted corn and stir well.
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Pour in the broth and bring to a boil.
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Reduce heat and let it simmer for 10-12 minutes.
Step 4: Blend and Thicken
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Use an immersion blender to partially blend the soup (leave some chunks for texture).
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Stir in the milk, sour cream, and half of the Cotija cheese.
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Let it simmer for another 5 minutes.
Step 5: Season and Serve
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Add lime juice, salt, and pepper to taste.
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Serve hot, garnished with cilantro, Cotija cheese, lime wedges, and a sprinkle of Tajín.
Tips for Making It Perfect
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Char the Corn: This adds a smoky, street-style flavor.
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Use High-Quality Cheese: Cotija gives the best authentic taste, but feta or Parmesan work too.
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Don’t Over-Blend: A slightly chunky texture makes the soup more satisfying.
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Adjust Thickness: Add more milk for a thinner soup or blend more for a creamier version.
You Can Try These Different Variations
Spicy Version
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Add diced jalapeños or a dash of hot sauce.
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Use spicy chili powder or cayenne pepper.
Vegan Version
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Replace butter with olive oil.
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Swap milk and sour cream for coconut milk and cashew cream.
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Use vegan cheese or nutritional yeast.
Protein-Packed Version
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Add shredded chicken, cooked shrimp, or black beans.
Keto-Friendly Version
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Use heavy cream instead of milk.
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Skip the lime juice to reduce carbs.
Nutritional Facts (Per Serving)
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Calories: 280
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Protein: 9g
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Carbs: 35g
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Fat: 14g
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Fiber: 4g
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Sugar: 7g
(Note: Nutritional values are approximate and may vary based on ingredients used.)
FAQs
Can I make this soup ahead of time?
Yes! Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of milk if needed.
Can I freeze Mexican Street Corn Soup?
Yes! Let the soup cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight and reheat on the stove.
What can I serve with this soup?
This soup pairs well with grilled chicken, tacos, quesadillas, or a fresh green salad.
Can I use frozen corn?
Absolutely! Just thaw and drain it before roasting.
Conclusion
Mexican Street Corn Soup is a creamy, flavorful twist on the classic Elote that’s easy to make and incredibly delicious. Whether you’re craving something warm and comforting or looking for a dish to impress guests, this soup is a winner. Try different variations to suit your taste, and enjoy a bowl of street corn magic.