Mexican Street Corn Soup

introduction

Mexican Street Corn Soup is a delicious and comforting dish that brings together the flavors of grilled corn, spices, and creamy goodness. This soup is inspired by the popular Mexican street food known as “elote,” where corn on the cob is grilled and topped with cheese, chili powder, and lime. In soup form, these flavors come together in a warm and hearty bowl that is perfect for any occasion.

why make this recipe

Making Mexican Street Corn Soup is a great idea for several reasons. First, it is simple and quick to prepare, making it ideal for busy weeknights. Second, the flavors are vibrant and satisfying, bringing a taste of Mexico to your home. Finally, it is a versatile dish that can be served as an appetizer or main course and is sure to please everyone at your table.

how to make Mexican Street Corn Soup

Ingredients

• 4 ears of corn, husked
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Directions

1. Grill the corn until charred, about 10 minutes. Cool, then cut the kernels off the cob.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
3. Stir in corn kernels, vegetable broth, smoked paprika, and chili powder. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Use an immersion blender to puree the soup until smooth, or blend in batches.
5. Stir in the heavy cream and season with salt and pepper.
6. Serve hot, garnished with fresh cilantro and lime wedges.

how to serve Mexican Street Corn Soup

Serve the Mexican Street Corn Soup hot, topped with fresh cilantro and a squeeze of lime juice for an extra burst of flavor. It pairs wonderfully with tortilla chips, crusty bread, or a side salad.

how to store Mexican Street Corn Soup

To store the soup, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days. If you want to store it for a longer period, consider freezing it for up to 3 months. Just make sure to leave some space in the container for expansion.

tips to make Mexican Street Corn Soup

• For a smoky flavor, use grill marks on the corn by grilling it longer.
• If you want a bit more heat, add diced jalapeños to the soup when sautéing the onions and garlic.
• To make this soup vegetarian or vegan, substitute the heavy cream with coconut milk or a non-dairy cream alternative.

variation

You can add different toppings to enhance your soup. Consider adding crumbled feta or cotija cheese, diced avocados, or even crispy bacon for extra flavor and texture.

FAQs

1. Can I use frozen corn instead of fresh?
Yes, you can use frozen corn. Just add it directly to the pot during cooking, and it will work perfectly.

2. Is this soup spicy?
The soup has a moderate spice level due to the chili powder. You can adjust the amount to suit your taste.

3. Can I make this soup ahead of time?
Yes, this soup can be made ahead of time. Just reheat it on the stove over low heat before serving.

Mexican Street Corn Soup

Print Recipe

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A comforting and delicious soup inspired by the flavors of Mexican street corn, combining grilled corn, spices, and creamy goodness.

• Total Time: 40 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 4 ears of corn, husked
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Grill the corn until charred, about 10 minutes. Cool, then cut the kernels off the cob.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
3. Stir in corn kernels, vegetable broth, smoked paprika, and chili powder. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Use an immersion blender to puree the soup until smooth, or blend in batches.
5. Stir in the heavy cream and season with salt and pepper.
6. Serve hot, garnished with fresh cilantro and lime wedges.

Notes

For a smoky flavor, grill the corn longer. For extra heat, consider adding diced jalapeños. Substitute heavy cream with coconut milk for a vegan option.

• Author: aymane-mouraigmail-com-2
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Cooking
• Cuisine: Mexican
• Diet: Vegetarian

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 6g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 40mg

Keywords: soup, Mexican, corn, comfort food, easy recipe