Mexican Street Corn Soup is a delicious way to enjoy the flavors of elote, a popular Mexican street food. This soup is creamy, comforting, and packed with sweet corn and spices. It’s perfect for any occasion, whether you’re looking for a starter, a light dinner, or a comforting dish on a chilly day. Plus, it’s easy to make and comes together quickly!
how to make Mexican Street Corn Soup
Ingredients:
- 4 cups corn (fresh, frozen, or canned)
- 2 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Juice of 1 lime
- Chopped cilantro for garnish
- Crumbled queso fresco for topping
Directions:
- In a large pot, sauté the chopped onion and minced garlic until translucent.
- Add the corn, vegetable broth, cumin, and chili powder. Bring to a simmer.
- Cook for about 10 minutes until the corn is tender.
- Stir in the heavy cream and lime juice, and season with salt and pepper.
- Blend the soup for a smooth texture if desired.
- Serve hot, garnished with chopped cilantro and crumbled queso fresco.
how to serve Mexican Street Corn Soup
To serve Mexican Street Corn Soup, ladle it into bowls while it is still hot. Top each bowl with a sprinkle of chopped cilantro and crumbled queso fresco for added flavor. You can also add a drizzle of chili oil or a wedge of lime on the side for an extra kick!
how to store Mexican Street Corn Soup
If you have leftovers, let the soup cool completely before storing it in an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat until heated through. You may need to add a splash of broth or water to thin it out.
tips to make Mexican Street Corn Soup
- Use fresh corn when it’s in season for the best flavor.
- If you prefer a spicier soup, add some diced jalapeños or increase the amount of chili powder.
- You can make the soup vegan by using coconut milk as a substitute for heavy cream.
- Blend the soup to your desired smoothness; you can leave some corn chunks for added texture.
variation
Try adding other ingredients like diced bell peppers or potatoes for a heartier soup. You can also include black beans for added protein and fiber.
FAQs
Can I use canned or frozen corn?
Yes, you can use canned or frozen corn. Just be sure to drain and rinse canned corn before adding it to the pot.
Can I make this soup ahead of time?
Absolutely! This soup stores well in the refrigerator and tastes just as good the next day.
Is this soup gluten-free?
Yes, all the ingredients in this recipe are gluten-free. Just make sure to check the labels on the vegetable broth to ensure it is gluten-free as well.
Print
Mexican Street Corn Soup
A creamy and comforting soup packed with sweet corn and spices, inspired by the flavors of elote, perfect for any occasion.
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
- 4 cups corn (fresh, frozen, or canned)
- 2 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Juice of 1 lime
- Chopped cilantro for garnish
- Crumbled queso fresco for topping
Instructions
- In a large pot, sauté the chopped onion and minced garlic until translucent.
- Add the corn, vegetable broth, cumin, and chili powder. Bring to a simmer.
- Cook for about 10 minutes until the corn is tender.
- Stir in the heavy cream and lime juice, and season with salt and pepper.
- Blend the soup for a smooth texture if desired.
- Serve hot, garnished with chopped cilantro and crumbled queso fresco.
Notes
For a spicier soup, add diced jalapeños or increase chili powder. This recipe can be made vegan by substituting heavy cream with coconut milk.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan Optional