If you’re craving a bowl that bursts with bold flavors and creamy textures, this Mexican Street Corn Soup Recipe is an absolute must-try. It’s a cozy, comforting twist on classic street corn, transforming those vibrant, smoky, and zesty elements into a luscious soup that’s perfect any time of year. Every spoonful brings together the sweetness of fresh corn, the smoky depth of spices, and the tangy brightness of lime and cheese, making it one of those dishes you’ll want to share with friends and family over and over again.
Ingredients You’ll Need
The beauty of this Mexican Street Corn Soup Recipe lies in its simple but essential ingredients. Each one is chosen not only for flavor but also for texture and color, coming together to create a soup that’s as pleasing to the eye as it is to the palate.
- 4 cups fresh or frozen corn kernels: The star ingredient, providing natural sweetness and a satisfying bite.
- 1 tablespoon olive oil: Used to sauté aromatics and add a mild fruity richness.
- 1 medium onion, diced: Adds a subtle sweetness and depth to the base of the soup.
- 2 cloves garlic, minced: Brings an irresistible warmth and aromatic punch.
- 1 jalapeño pepper, seeded and minced: Offers just the right amount of heat without overpowering the dish.
- 4 cups chicken or vegetable broth: The flavorful liquid that forms the comforting foundation of the soup.
- 1 teaspoon ground cumin: Infuses the soup with earthy, slightly smoky notes.
- ½ teaspoon smoked paprika: Adds a delicate smoky flavor and enhances the color beautifully.
- Salt and freshly ground black pepper, to taste: Essential for balancing and elevating all the flavors.
- 1 cup heavy cream or half-and-half: Provides luscious creaminess that smooths and binds flavors together.
- ½ cup crumbled cotija cheese: A tangy, salty cheese that melts slightly and adds authentic taste.
- ¼ cup chopped fresh cilantro: Freshness and a hint of citrus-y brightness.
- Juice of 1 lime: Adds a zesty pop that brightens the entire soup.
- Chili powder, for garnish: A dash on top gives a little extra kick and color contrast.
- Tortilla strips or crushed tortilla chips: Adds pleasing crunch and texture.
How to Make Mexican Street Corn Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Once warm, add the diced onions and sauté until they turn translucent and tender, about 5 minutes. Then, stir in the minced garlic and jalapeño pepper, cooking for another minute until fragrant. This step builds the flavorful foundation of your Mexican Street Corn Soup Recipe, introducing layers of aroma and spice.
Step 2: Add Corn and Spices
Next, add the corn kernels to the pot, stirring to combine them with the sautéed aromatics. Sprinkle in the ground cumin and smoked paprika, along with salt and freshly ground black pepper to taste. Allow this mixture to cook for a couple of minutes so the spices bloom and the corn starts to soften, infusing the soup with its signature smoky and earthy notes.
Step 3: Pour in the Broth and Simmer
Pour in the chicken or vegetable broth, stirring everything together. Bring the mixture to a gentle boil before reducing the heat to let it simmer for about 15 minutes. This simmering melds all the flavors and tenderizes the corn kernels further, creating a rich and comforting broth that’s the heart of the Mexican Street Corn Soup Recipe.
Step 4: Blend and Add Cream
After simmering, carefully use an immersion blender to puree most of the soup until creamy but still slightly chunky, leaving some texture from the corn. Stir in the heavy cream or half-and-half to add silkiness and richness. This step ensures your soup has the perfect balance of smoothness and bite, vital for capturing the essence of traditional street corn in a soup form.
Step 5: Finish with Cheese, Cilantro, and Lime
Remove the pot from heat and gently fold in the crumbled cotija cheese, chopped cilantro, and lime juice. The cheese adds a savory tang, the cilantro lends fresh brightness, and the lime juice shines like a burst of sunshine, tying all the flavors together beautifully.
How to Serve Mexican Street Corn Soup Recipe
Garnishes
Garnishes make all the difference in presentation and texture. For this soup, a sprinkle of chili powder adds a pop of color and a tiny kick. Top it off with crunchy tortilla strips or crushed tortilla chips to introduce that delightful crunch reminiscent of snacking on authentic Mexican street corn.
Side Dishes
This soup pairs wonderfully with a variety of sides. Serve it alongside warm, buttery cornbread or freshly made quesadillas for a satisfying meal. A simple green salad with avocado and lime dressing complements the richness of the soup perfectly, adding crisp freshness.
Creative Ways to Present
For a festive touch, serve the soup in small mason jars or rustic bowls, layering a few tortilla strips on the bottom for a surprise crunch. Drizzle a little extra lime crema (a mixture of lime juice and sour cream) on top for an elegant finish that feels just as special as eating street corn straight from the vendor’s stand.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Soup Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld even more after resting, making it an excellent make-ahead meal for busy days or post-party enjoyment.
Freezing
This soup freezes well, too! Let it cool completely before transferring to freezer-safe containers or bags. It can be frozen for up to 2 months. Keep in mind that fresh garnishes like cilantro and tortilla strips should be added fresh after thawing to maintain their texture and flavor.
Reheating
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. Avoid boiling to keep the cream from breaking. Add any fresh garnishes just before serving to keep your Mexican Street Corn Soup Recipe tasting bright and vibrant.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! Use vegetable broth instead of chicken broth, and replace the heavy cream with a plant-based alternative like coconut milk or cashew cream. Skip the cotija cheese or use vegan cheese for a dairy-free version.
Is it better to use fresh or frozen corn?
Both fresh and frozen corn work well here. Fresh corn provides the best natural sweetness and texture, especially in summer, but frozen corn is a great off-season option and still delivers delicious results.
Can I adjust the spice level?
Definitely! The jalapeño adds mild heat, but you can remove the seeds to lessen the spice or add more jalapeño or chili powder for a bolder kick, depending on your preference.
What can I substitute cotija cheese with?
If cotija is hard to find, feta cheese is a good substitute offering similar crumbly texture and tanginess. Alternatively, queso fresco can be used to stay closer to the authentic flavor profile.
Is this soup gluten-free?
Yes! As long as you use gluten-free broth and tortilla chips, this Mexican Street Corn Soup Recipe is naturally gluten-free and perfect for those with dietary restrictions.
Final Thoughts
There’s something truly special about this Mexican Street Corn Soup Recipe—it’s like wrapping yourself in a warm, flavorful hug that tastes like a celebration of summer and spice. It’s simple enough for weeknight dinners but impressive enough to serve guests, making it a versatile addition to your recipe collection. Give it a try and watch as it quickly becomes one of your new favorite comfort foods!
Print
Mexican Street Corn Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Mexican Street Corn Soup is a creamy, flavorful take on the classic elote street food. Made with sweet corn, aromatic spices, and a touch of heat from jalapeño, this comforting soup is finished with tangy lime juice, crumbled cotija cheese, and crispy tortilla strips for texture. Perfect for a cozy meal, it blends the spicy, smoky, and creamy elements of Mexican street corn into an easy-to-make soup that serves four.
Ingredients
Main Ingredients
- 4 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream or half-and-half
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
Garnishes
- Chili powder, for garnish
- Tortilla strips or crushed tortilla chips, for serving
Instructions
- Prepare the base: Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and jalapeño. Sauté for about 5 minutes until the onion becomes translucent and fragrant, ensuring the garlic and jalapeño release their flavors without burning.
- Add the corn and spices: Stir in the corn kernels, ground cumin, and smoked paprika. Cook for 2-3 minutes, allowing the spices to toast slightly and the corn to warm through.
- Simmer the soup: Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 15-20 minutes so that the flavors meld together.
- Blend the soup: Using an immersion blender, partially blend the soup directly in the pot to create a creamy texture while still leaving some corn kernels whole for texture. If an immersion blender is unavailable, carefully transfer half of the soup to a blender, puree until smooth, then combine back with the remaining soup.
- Add cream and season: Stir in the heavy cream or half-and-half, and season with salt and freshly ground black pepper to taste. Heat without boiling for another 5 minutes to warm through.
- Finish with fresh ingredients: Remove the pot from heat and stir in the fresh cilantro and lime juice to brighten the flavors of the soup.
- Serve with garnishes: Ladle the soup into bowls and top with crumbled cotija cheese, a sprinkle of chili powder, and tortilla strips or crushed tortilla chips for a delightful crunch.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust the jalapeño amount to control the soup’s heat level, removing seeds will reduce spiciness.
- For a lighter soup, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Fresh corn kernels provide the best flavor during the summer, but frozen corn works well year-round.
- To make the soup gluten-free, ensure your tortilla chips or strips are certified gluten-free.
