Mexican Street Corn Soup: A Flavorful & 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! Forget everything you thought you knew about corn soup; this is a flavor explosion that will tantalize your taste buds and leave you craving more. Have you ever wished you could enjoy the deliciousness of elote without the mess? Well, now you can!

Elote, or Mexican Street Corn, is a beloved snack sold by vendors throughout Mexico. Grilled corn on the cob is slathered in mayonnaise, cotija cheese, chili powder, and lime juice – a truly unforgettable combination. This Mexican Street Corn Soup captures all those iconic flavors in a comforting and easy-to-eat format. It’s a celebration of simple ingredients transformed into something extraordinary.

People adore this soup for its incredible depth of flavor. The sweetness of the corn is perfectly balanced by the smoky char, the tangy lime, and the salty cheese. It’s a symphony of textures too, from the creamy broth to the bursts of juicy corn kernels. Plus, it’s incredibly versatile! Enjoy it as a light lunch, a satisfying appetizer, or even a complete meal with a side of crusty bread. Get ready to experience the magic of Mexican Street Corn in a whole new way!

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 cotija cheese, crumbled, plus more for garnish
• 1/4 cup mayonnaise
• 1/4 cup cilantro, chopped, plus more for garnish
• 1 lime, juiced, plus lime wedges for serving
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Optional toppings: avocado, 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 it slightly to really bring out the sweetness and smokiness that makes Mexican street corn so irresistible.

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. Grill for about 10-15 minutes, turning occasionally, until the kernels are slightly charred and cooked through. You want a nice color on all sides.
2. Alternative Grilling Method (Oven): If you’re using the oven, preheat it to 400°F (200°C). Place the corn on a baking sheet and roast for about 20-25 minutes, turning halfway through, until slightly charred.
3. Cutting the Kernels: Once the corn is cool enough to handle, carefully cut the kernels off the cob. The easiest way to do this is to stand the corn cob upright on a cutting board and use a sharp knife to slice downwards, removing the kernels in strips. Try to get as close to the cob as possible to maximize the yield. Set the kernels aside. Don’t discard the cobs just yet! We’ll use them to infuse even more corn flavor into the broth.

Building the Soup Base

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

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.
3. Infusing the Broth: Add the vegetable broth (or chicken broth) to the pot. Now, here’s the secret ingredient for extra corn flavor: add the corn cobs to the broth! This will infuse the broth with a wonderful corn essence. Bring the broth to a simmer.
4. Simmering the Broth: Reduce the heat to low and let the broth simmer for at least 20 minutes, or even longer for a more intense corn flavor. The longer it simmers, the better the flavor will be. Remove the corn cobs from the pot and discard them.

Blending and Finishing the Soup

We’re almost there! Now it’s time to blend the soup to create that creamy, comforting texture we’re looking for. We’ll also 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 smooth and creamy. If you don’t have an immersion blender, you can use a regular blender. However, be extremely cautious when blending hot liquids. Blend in batches, filling the blender only halfway, and vent the lid to allow steam to escape.
3. Adding Cream and Cheese: Stir in the heavy cream and 1/2 cup of cotija cheese. Heat through gently, but do not boil.
4. Seasoning: Stir in the lime juice, chili powder, smoked paprika, salt, and black pepper. Taste and adjust the seasoning as needed. You might want to add a little more lime juice for brightness or chili powder for heat.

Assembling and Serving

The final step is the most fun: assembling and serving! This is where you can really get creative with your toppings and make the soup your own.

1. Preparing the Garnish: In a small bowl, combine the mayonnaise and 1/4 cup of chopped cilantro. This will be our creamy, flavorful topping.
2. Serving the Soup: Ladle the soup into bowls. Top with a dollop of the cilantro-mayonnaise mixture, the reserved charred corn kernels, crumbled cotija cheese, and a sprinkle of fresh cilantro.
3. Optional Toppings: Get creative! You can also add diced avocado, crispy tortilla strips, a drizzle of hot sauce, or a squeeze of lime juice.
4. Enjoy! Serve immediately with lime wedges on the side. This soup is delicious on its own, but it’s also great with a side of crusty bread or tortilla chips.

Tips and Variations:

• Spice Level: Adjust the amount of jalapeño to your liking. For a milder soup, omit the jalapeño altogether. For a spicier soup, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
• Vegan Option: To make this soup vegan, use vegetable broth, plant-based heavy cream, and omit the cotija cheese or substitute with a vegan cheese alternative. You can also use vegan mayonnaise for the topping.
• Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
• Freezing: This soup can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the soup may change slightly after freezing.
• Smoked Corn: For an even smokier flavor, try using smoked corn on the cob. You can find smoked corn at some farmers’ markets or specialty grocery stores.
• Adding Protein: For a heartier soup, add shredded chicken, black beans, or chorizo.

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, any time of year. 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 recipe for anyone who loves bold flavors and comforting food. It’s surprisingly easy to make, and the results are simply outstanding. Think of it: a cold winter evening, and you’re ladling out bowls of this sunshine-yellow soup, topped with your favorite garnishes. Or imagine serving it as a starter at your next summer barbecue, a delightful twist on the classic grilled corn. The possibilities are endless! And speaking of possibilities, don’t be afraid to experiment! For a richer, creamier soup, try adding a dollop of Mexican crema or sour cream right before serving. If you’re feeling adventurous, a sprinkle of crumbled cotija cheese adds a salty, tangy bite. For those who prefer a spicier kick, a dash of your favorite hot sauce or a pinch of cayenne pepper will do the trick. You could even add some shredded chicken or black beans for a heartier, more substantial meal. Here are a few serving suggestions to get you started:

Serving Suggestions:

* Classic Style: Top with crumbled cotija cheese, a drizzle of Mexican crema, a squeeze of lime juice, and a sprinkle of chili powder. * Spicy Kick: Add a dash of your favorite hot sauce or a pinch of cayenne pepper. Garnish with sliced jalapeños. * Hearty Meal: Stir in shredded chicken or black beans. Top with avocado slices and a dollop of sour cream. * Vegan Delight: Use plant-based crema and cheese alternatives. Add a sprinkle of smoked paprika for extra smoky flavor. * Party Perfect: Serve in small cups as an appetizer at your next gathering. Garnish with a mini corn on the cob. I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a crowd-pleaser, a comfort food staple, and a guaranteed way to impress your friends and family. The beauty of this Mexican Street Corn Soup lies in its versatility and the ability to customize it to your own taste preferences. So, what are you waiting for? Gather your ingredients, fire up your stove, and get ready to create a culinary masterpiece. I promise you won’t be disappointed. And once you’ve tried it, I’d absolutely love to hear about your experience! Share your photos, your variations, and your thoughts in the comments below. Let’s create a community of soup lovers and inspire each other with our culinary creations. Happy cooking! I can’t wait to see what you come up with. Don’t forget to tag me in your photos – I’m always excited to see your creations!

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