Follow Me !
Mexican Street Corn Soup
why make this recipe
Mexican Street Corn Soup is a delightful twist on traditional street corn. It’s creamy, flavorful, and packed with the freshness of corn, making it a perfect dish for any season. This soup brings the essence of a popular street food right to your kitchen. It’s easy to prepare, and you can enjoy it as a comforting meal or a tasty appetizer. Plus, it’s a fun way to enjoy corn, especially during summer when you can use fresh kernels.
how to make Mexican Street Corn Soup
Ingredients:
- 4 cups corn kernels (fresh or frozen)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Crumbled cotija cheese for serving
Directions:
- In a large pot, sauté the onion and garlic until soft.
- Add the corn and cook for a few minutes.
- Pour in the vegetable broth and bring to a simmer.
- Use an immersion blender to purée the soup until smooth, or blend in batches.
- Stir in the heavy cream, lime juice, chili powder, salt, and pepper.
- Heat through, then serve garnished with cilantro and cotija cheese.
how to serve Mexican Street Corn Soup
Serve Mexican Street Corn Soup hot, garnished with fresh chopped cilantro and crumbled cotija cheese. This adds a nice texture and flavor to every bowl. Pair it with tortilla chips or warm cornbread for a complete meal. You can also serve it in small bowls as an appetizer for a festive gathering.
how to store Mexican Street Corn Soup
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Make sure to cool the soup completely before transferring it to a freezer-safe container. When you’re ready to use it, thaw it in the refrigerator overnight and reheat on the stove.
tips to make Mexican Street Corn Soup
- For extra flavor, add some chopped bell peppers or jalapeños while sautéing the onion and garlic.
- If you like a smoky taste, consider adding smoked paprika or chipotle powder.
- Adjust the amount of lime juice and chili powder based on your taste preference. You can always add more to enhance the flavors.
- For a vegan version, substitute heavy cream with coconut cream or a plant-based cream substitute.
variation
You can make variations of this soup by adding cooked chicken or shrimp for added protein. Another option is to use different types of cheese, such as feta, instead of cotija. You could also incorporate different vegetables like diced zucchini or bell peppers for extra nutrition.
FAQs
1. Can I use canned corn instead of fresh or frozen?
Yes, you can use canned corn. Just make sure to drain and rinse it before adding it to the soup.
2. Is it necessary to use heavy cream?
While heavy cream gives a rich and creamy texture, you can substitute it with almond milk, coconut cream, or a non-dairy alternative for a lighter version.
3. Can I make this soup ahead of time?
Yes, you can make this soup ahead of time. Just reheat it on the stove before serving.
Mexican Street Corn Soup
A creamy and flavorful twist on traditional street corn, this soup is perfect for any season, combining the essence of popular street food with the freshness of corn.
Ingredients
Main Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 cup heavy cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- Salt and pepper to taste
- Chopped cilantro for garnish
- Crumbled cotija cheese for serving
Instructions
Preparation
- In a large pot, sauté the onion and garlic until soft.
- Add the corn and cook for a few minutes.
- Pour in the vegetable broth and bring to a simmer.
- Use an immersion blender to purée the soup until smooth, or blend in batches.
- Stir in the heavy cream, lime juice, chili powder, salt, and pepper.
- Heat through, then serve garnished with cilantro and cotija cheese.
Notes
Serve hot with tortilla chips or warm cornbread. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Reheat before serving.
