The aroma of roasted corn mingling with zesty lime and creamy spices wafts through your kitchen as you prepare this mexican street corn soup. This delightful dish is like a warm hug on a chilly evening or the perfect companion to your backyard barbecue.
Imagine taking that iconic street food, elote—sweet grilled corn slathered in butter and cheese—and transforming it into a cozy bowl of soup. This delightful concoction isn’t just a treat for your taste buds; it’s also a fantastic conversation starter at dinner parties.
Why You'll Love This Recipe
- This delicious mexican street corn soup is incredibly easy to whip up, making weeknight dinners stress-free
- The vibrant colors and enticing aromas will impress anyone lucky enough to sit at your table
- Plus, it’s versatile and can suit any occasion—from casual lunches to festive gatherings
My friends couldn’t stop raving about this soup the last time I made it; they were practically fighting over the last spoonful!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Corn: Use sweet, juicy corn on the cob for maximum flavor; frozen corn works too if you’re in a pinch.
- Red Bell Pepper: Adds color and sweetness; look for firm ones with bright skin for the best taste.
- Onion: A medium onion will provide a nice aromatic base; yellow or white onions work perfectly here.
- Garlic Cloves: Fresh garlic gives a lovely kick; try using 2-3 cloves depending on your taste preference.
- Vegetable Broth: Choose low-sodium broth to control the saltiness while enhancing flavor.
- Lime Juice: Freshly squeezed adds brightness; don’t skip this step—it really makes the flavors pop!
- Cilantro: A handful of fresh cilantro brings an earthy flavor; feel free to use more if you’re a fan!
- Cotija Cheese (or Feta): Crumbled on top for that classic elote experience; use vegan options if preferred.
- Spices (Cumin & Chili Powder): These spices add depth and warmth; adjust based on how spicy you like it!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep Your Ingredients: Start by shucking your fresh corn—grab those cobs and remove all those pesky husks and silk strands! Dice the onion and red bell pepper while mincing the garlic cloves.
Sauté the Aromatics: Heat a large pot over medium heat and drizzle in some olive oil. Sauté the onion until translucent and fragrant before adding in the bell pepper and garlic for about 2-3 minutes.
Add Corn and Spices: Toss in your fresh corn kernels along with cumin and chili powder. Stir everything around until you catch that heavenly aroma—about 3 more minutes should do it!
Pour in Broth: Add vegetable broth to cover everything nicely. Bring it to a boil before reducing heat to simmer for about 15-20 minutes so all those flavors can mingle.
Blend It Up: For that creamy texture without cream, blend half of the soup with an immersion blender right in the pot until smooth. You can leave some chunks for texture if you prefer!
Final Touches: Stir in lime juice, adjust seasoning with salt and pepper as needed, then serve hot. Top each bowl with crumbled cheese, fresh cilantro, or even extra lime wedges.
Enjoy every sip of your comforting bowl filled with happiness!
You Must Know
- This delightful Mexican street corn soup blends rich flavors and textures, creating a comforting dish
- The sweet corn and spices evoke memories of summer fairs
- It’s not just filling; it’s a fiesta in a bowl, perfect for cozy dinners or festive gatherings
Perfecting the Cooking Process
Start by sautéing onions and garlic to build flavor, then add corn and broth to simmer. Blend for creaminess and finish with toppings.
Add Your Touch
Feel free to swap out fresh corn for frozen or canned. Sprinkle some chili powder or lime juice for an extra kick.
Storing & Reheating
Store the soup in an airtight container in the fridge for up to three days. Reheat on the stove over low heat until warmed through.
Chef's Helpful Tips
- To achieve the best flavor, use fresh corn when in season; it enhances sweetness immensely
- Don’t skip blending the soup; it creates that silky texture we crave
- Always taste before serving; sometimes, a pinch more salt does wonders!
I remember the first time I made this Mexican street corn soup—it was a chilly evening, and my friends couldn’t stop raving about how comforting it felt.
FAQ
What is Mexican street corn soup?
It’s a creamy soup inspired by elote, featuring sweet corn, spices, and seasonings.
Can I make this soup vegan?
Absolutely! Use vegetable broth and coconut milk for creaminess without dairy.
How can I add protein to the soup?
Consider adding black beans or shredded chicken for a hearty twist.
Easy Mexican Street Corn Soup Recipe
- Total Time: 40 minutes
- Yield: Serves about 6
Description
Savor the delightful flavors of this creamy Mexican street corn soup, perfect for cozy evenings or festive gatherings.
Ingredients
- 4 cups fresh corn kernels (about 4 ears)
- 1 medium red bell pepper, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- Juice of 2 limes
- ½ cup fresh cilantro, chopped
- ½ cup crumbled Cotija cheese (or feta)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- 1. Shuck the corn and remove husks and silk. Dice the onion and red bell pepper; mince the garlic.
- 2. In a large pot over medium heat, drizzle olive oil. Sauté onion until translucent, then add bell pepper and garlic for an additional 2-3 minutes.
- 3. Stir in corn kernels, cumin, and chili powder; sauté until fragrant (about 3 minutes).
- 4. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes.
- 5. Blend half of the soup with an immersion blender for a creamy texture while leaving some chunks.
- 6. Stir in lime juice and season with salt and pepper. Serve hot topped with Cotija cheese and cilantro.
Notes
- For extra flavor, use fresh corn when in season.
- Substitute black beans or shredded chicken for added protein.
- Adjust lime juice and spices based on personal preference for tanginess or heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (245g)
- Calories: 200
- Sugar: 5g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg