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 tangy zest of lime – that’s precisely what awaits you. This isn’t just soup; it’s an experience.

Inspired by the beloved “elote,” a quintessential Mexican street food, this soup captures all the magic of corn on the cob slathered in mayonnaise, cotija cheese, and chili powder, but in a comforting, slurpable form. Elote itself has deep roots in Mexican culture, a simple yet satisfying snack enjoyed for generations at festivals, markets, and family gatherings. The beauty of transforming this classic into a soup lies in its accessibility and ease of preparation. No grill? No problem! This recipe brings the authentic flavors of Mexican street corn right to your kitchen, any time of year.

People adore Mexican Street Corn Soup for its incredible flavor profile. The sweetness of the corn is perfectly balanced by the savory broth, the creamy texture is incredibly satisfying, and the hint of spice adds a delightful kick. It’s a dish that’s both comforting and exciting, familiar yet unique. Plus, it’s surprisingly easy to make, making it a perfect weeknight meal or a crowd-pleasing appetizer for your next fiesta. Get ready to fall in love with this flavorful and vibrant soup!

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 going. We’re going to char the corn, which really brings out its sweetness and adds that signature street corn taste.

1. Grilling the Corn: Preheat your grill to medium-high heat. If you don’t have a grill, don’t worry! You can also 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 it every few minutes, until it’s nicely charred on all sides. This usually takes about 10-15 minutes. You want some good color, but be careful not to burn it completely. The kernels should be slightly softened.
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.
4. Cutting the Kernels: Now, using a sharp knife, carefully cut the kernels off the cob. I like to stand the corn upright on a cutting board and slice downwards. Try to get as close to the cob as possible to get all those juicy kernels. Set the kernels aside. Don’t discard the cobs just yet! We’ll use them to add even more flavor to the broth.

Building the Soup Base

Now that we have our beautiful charred corn kernels, it’s time to build the flavor base of our soup. This is where the magic really happens!

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.
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!
3. Adding the Corn Cobs: This is a little trick I learned to maximize the corn flavor. Add the corn cobs to the pot along with the sautéed onions, garlic, and jalapeño. This will infuse the broth with extra corn goodness.
4. Pouring in the Broth: Pour in the vegetable broth (or chicken broth). Bring the mixture to a simmer.
5. Simmering the Broth: Reduce the heat to low, cover the pot, and let the broth simmer for at least 30 minutes, or even up to an hour. The longer it simmers, the more flavorful it will become. This allows the corn cobs to really impart their flavor.
6. Removing the Corn Cobs: After simmering, carefully remove the corn cobs from the pot using tongs. Discard the cobs. They’ve done their job!

Blending and Finishing the Soup

We’re almost there! Now it’s time to blend the soup to create that creamy, velvety texture we’re looking for. Then, we’ll add the final touches that make this soup truly special.

1. Adding the Corn Kernels: Add about two-thirds of the charred corn kernels to the pot. Reserve the remaining kernels for garnish.
2. Blending the Soup: Using an immersion blender, carefully blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches and blend until smooth. Be very careful when blending hot liquids!
3. Adding Cream and Spices: Stir in the heavy cream, smoked paprika, and chili powder. Season with salt and freshly ground black pepper to taste.
4. Heating Through: Heat the soup through over low heat, being careful not to boil it.
5. Adding Lime Juice and Cilantro: Stir in the lime juice and chopped cilantro. Taste and adjust the seasoning as needed. You might want to add a little more lime juice for extra tang, or a pinch more salt and pepper.

Serving and Garnishing

The best part! Now it’s time to serve up this delicious Mexican Street Corn Soup and add all those amazing toppings that make it a true fiesta in a bowl.

1. Ladle the Soup: Ladle the soup into bowls.
2. Garnish Generously: Garnish each bowl with the reserved charred corn kernels, crumbled cotija cheese, chopped cilantro, and a squeeze of lime juice.
3. Optional Toppings: For extra flavor and texture, you can also add avocado slices, tortilla strips, and a drizzle of your favorite hot sauce.
4. Serve Immediately: Serve the soup immediately and enjoy!

Tips and Variations:

• Spice Level: Adjust the amount of jalapeño to your liking. If you’re sensitive to heat, you can omit it altogether. For a spicier soup, leave some of the seeds in the jalapeño.
• Vegan Option: To make this soup vegan, use vegetable broth, plant-based heavy cream (such as coconut cream or cashew cream), and omit the cotija cheese or substitute with a vegan cheese alternative.
• 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 slightly softened and lightly browned.
• Adding Protein: For a heartier soup, you can add cooked chicken, shrimp, or black beans.
• Make Ahead: The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Enjoy!

I hope you love this Mexican Street Corn Soup as much as I do! It’s the perfect combination of sweet, smoky, and creamy, with a little bit of spice to keep things interesting. It’s a guaranteed crowd-pleaser and a great way to enjoy the flavors of summer all year round.

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 spicy kick of the chili powder, and the bright tang of the lime all combine to create a symphony of flavors that will have you craving more. Trust me, once you try it, you’ll understand why I’m so excited to share it with you. It’s a guaranteed crowd-pleaser, perfect for a cozy weeknight dinner or a festive gathering with friends and family.

But the best part? It’s incredibly versatile! Feel free to get creative and adapt it to your own tastes. For a heartier meal, try adding shredded chicken or black beans. If you’re looking for a vegetarian option, simply omit the chicken broth and use vegetable broth instead. And for those who like a little extra heat, a dash of cayenne pepper or a swirl of hot sauce will do the trick.

Serving suggestions? Oh, the possibilities are endless! I love to top mine with crumbled cotija cheese, a dollop of sour cream or Mexican crema, a sprinkle of fresh cilantro, and a squeeze of lime juice. Crispy tortilla strips add a satisfying crunch, and a side of warm cornbread is the perfect accompaniment. You could even serve it as a starter before a taco night or alongside some grilled fajitas. It’s also fantastic chilled, making it a refreshing option for warmer days.

Don’t be intimidated by the ingredient list – this recipe is surprisingly easy to make. The most important thing is to use fresh, high-quality corn. Grilling the corn adds a wonderful smoky flavor, but if you don’t have a grill, you can roast it in the oven or even use canned or frozen corn in a pinch (though the flavor won’t be quite as intense).

I truly believe that this Mexican Street Corn Soup is a must-try recipe for anyone who loves bold flavors and comforting food. It’s a dish that’s sure to impress, and it’s one that you’ll find yourself making again and again. It’s also a fantastic way to use up leftover grilled corn!

So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I’m confident that you’ll love this recipe as much as I do. And when you do try it, please, please, please let me know what you think! Share your photos, your variations, and your experiences in the comments below. I can’t wait to hear how it turns out for you. Did you add any special toppings? Did you make it spicier? Did you serve it with anything unique? I’m always looking for new ideas and inspiration, and I love hearing from my readers. Happy cooking! I hope you enjoy this taste of summer in a bowl! I’m sure you’ll agree that this is the best Mexican Street Corn Soup you’ve ever tasted!