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Mexican Street Corn Soup Recipe : A Deliciously Creamy Soup

Emma
If you're looking for a unique and flavorful soup that brings together the rich taste of corn with bold Mexican flavors, look no further than Mexican street corn soup. Inspired by the famous Mexican street food, Elote, this soup features a creamy base with the sweet, smoky, and tangy flavors that make street corn a crowd favorite. It’s the perfect dish for a cozy night in, a family dinner, or even a festive gathering with friends. This soup is a deliciously creamy twist on the traditional Mexican street corn, combining sweet corn kernels with a savory broth, a hint of lime, and smoky paprika. Topped with fresh cilantro, crumbled cheese, and a squeeze of lime, it captures the essence of street corn in every bite. Whether you enjoy it as a starter or a main dish, this Mexican street corn soup is sure to be a hit with everyone at the table. The best part about this soup is that it’s not only delicious but also incredibly easy to make. With just a handful of ingredients and minimal prep work, you can have a steaming bowl of Mexican street corn soup ready in no time. This soup can be customized to your tastes, whether you prefer it with extra heat or a lighter touch. Let’s explore why you will love making this recipe and what makes it so irresistible.
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Prep Time 10 minutes
Cook Time 10 minutes
5 minutes
Total Time 25 minutes
Course Soup
Cuisine Mexican

Equipment

  • Large Soup Pot or Dutch Oven : This is used for sautéing the onions and garlic and cooking the soup. A heavy-bottomed pot or Dutch oven helps distribute heat evenly, preventing the soup from burning.
  • Immersion Blender (or Regular Blender) : An immersion blender is perfect for blending the soup directly in the pot, creating a creamy texture. If you don’t have one, a regular blender will work too; just be sure to blend the soup in batches, as it’s hot!
  • Cutting Board and Knife : A sharp knife and cutting board are essential for chopping the onions, garlic, and cilantro.
  • Measuring Cups and Spoons : These are necessary to measure out the ingredients precisely, ensuring the right balance of flavors.
  • Ladle : A ladle is useful for serving the soup into bowls without making a mess.
  • Tongs or Spatula : These tools are helpful for stirring the soup, especially when adding in the corn and seasonings.
  • Serving Bowls and Spoons : For serving your Mexican street corn soup, bowls and spoons are a must for everyone to enjoy!

Ingredients
  

  • 4 cups fresh corn kernels or 2 cans of sweet corn
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder optional, for heat
  • 1 teaspoon cumin
  • Juice of 1 lime
  • Salt and pepper to taste
  • 1/4 cup cilantro chopped (for garnish)
  • 1/4 cup crumbled cotija cheese for garnish
  • Lime wedges for serving

Instructions
 

  • Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute, until fragrant.
  • Add the corn: Stir in the corn kernels (fresh or canned) and cook for 3-4 minutes, allowing them to brown slightly and develop a deeper flavor.
  • Add the seasonings: Sprinkle in the smoked paprika, chili powder, and cumin. Stir everything together for a minute to let the spices bloom, releasing their fragrant oils.
  • Pour in the broth: Add the chicken or vegetable broth to the pot, and bring the mixture to a simmer. Let it cook for 10-12 minutes, allowing the flavors to combine and the corn to soften.
  • Blend the soup: Using an immersion blender, blend the soup until smooth and creamy, leaving some corn chunks for texture. If you prefer a chunkier soup, blend only half of the soup, or skip this step entirely for a more rustic texture.
  • Stir in the cream: Add the heavy cream and sour cream to the soup, stirring well to incorporate. Continue to cook on low heat for an additional 3-5 minutes until the soup is heated through and creamy.
  • Add lime juice: Stir in the juice of one lime, and season with salt and pepper to taste. Taste the soup and adjust the seasoning if necessary.
  • Serve: Ladle the soup into bowls and top with chopped cilantro, crumbled cotija cheese, and a squeeze of fresh lime juice.

Notes

To make your Mexican Street Corn Soup even more delicious, here are several tips and enhancements you can try:
Use Grilled or Charred Corn
Use Roasted Garlic
Incorporate Fresh Herbs
Add Bacon or Chorizo