There’s something extraordinarily comforting about a warm bowl of Mexican Street Corn Soup. Imagine diving into a creamy, rich concoction that bursts with the flavors of sweet corn, zesty lime, and smoky spices. creamy mashed potato casserole Each spoonful is like a fiesta for your taste buds, promising an explosion of flavors that will transport you straight to a vibrant street market in Mexico.
This delightful dish has a special place in my heart. I remember the first time I tasted it at a local food festival. The aroma wafted through the air, beckoning me closer. After one sip, I was hooked! Now, I whip this up for cozy nights or whenever friends gather for some good laughs and even better food.
Why You'll Love This Recipe
- This Mexican Street Corn Soup is easy to prepare and bursting with flavor
- The vibrant colors and rich textures make it visually appealing on any table
- Perfect for weeknight dinners but versatile enough for entertaining guests
- Everyone will be asking for seconds!
I still chuckle when my dad mistook it for traditional corn chowder during our family dinner last summer—his face lit up when he realized it was even better than he expected!
Essential Ingredients
Here’s what you’ll need to make this delicious dish: For more inspiration, check out this delicious meatball recipes.
- Fresh Corn: Use sweet corn on the cob for the best taste; frozen works too if you’re in a pinch.
- Onion: A medium onion will add depth; sauté until translucent for optimal flavor.
- Garlic: Fresh garlic cloves unleash a fantastic aroma; don’t skip this step! garlic and butter roasted potatoes.
- Vegetable Broth: Choose low-sodium broth to control saltiness; homemade broth adds extra love.
- Lime Juice: Freshly squeezed lime brightens the soup and enhances all those wonderful flavors.
- Cilantro: This herb adds freshness; chop finely and sprinkle generously as a garnish.
- Chili Powder: For that essential kick; adjust according to your heat preference.
- Cream or Coconut Milk: Use either for creaminess; coconut milk gives a unique twist.
- Cheese (Cotija or Feta): Crumbled cheese on top takes this soup to another level of deliciousness.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Ingredients
Start by gathering your fresh corn and removing the kernels from the cob using a sharp knife. Alternatively, if you’re using frozen corn, measure out about four cups. Set aside while you prep other ingredients.
Sauté Aromatics
In a large pot over medium heat, add olive oil and toss in your diced onion. Cook until translucent, about five minutes. Add minced garlic and sauté until fragrant—around one minute should do it.
Add Corn and Spices
Stir in your fresh (or frozen) corn along with chili powder. Cook everything together until the corn starts to soften and caramelize slightly—this usually takes about three to four minutes.
Pour in Broth
Next, pour in vegetable broth and bring the mixture to a gentle simmer. Let it bubble away for about 10 minutes so all those fabulous flavors can meld together beautifully. fully loaded twice baked potato bites.
Blend It Up
Once simmered, use an immersion blender right in the pot (or transfer batches to a blender) until smooth but still slightly chunky if preferred. This gives that lovely texture we all adore!
Final Touches
Stir in cream or coconut milk for richness along with lime juice. Taste test and adjust seasoning as necessary—add more chili powder if you’re feeling adventurous!
Serve your Mexican Street Corn Soup hot, garnished with crumbled cheese and chopped cilantro on top for an extra pop of color and flavor!
And there you have it—a delightful bowl of comfort that’s sure to impress anyone lucky enough to share it with you! Enjoy every spoonful because life is too short not to savor delicious food!
You Must Know
- This delightful Mexican Street Corn Soup is creamy, savory, and full of vibrant flavors
- The aroma of roasted corn fills the kitchen, and each spoonful brings a taste of summer
- Perfect for cozy dinners or as a crowd-pleaser at parties, it’s an unforgettable dish
Perfecting the Cooking Process
For more inspiration, check out this cooking techniques for grilling recipe.
Begin by roasting the corn for added sweetness, then blend with spices before simmering for deep flavor. pumpkin spice snickerdoodles
Add Your Touch
Feel free to swap in different cheeses or add jalapeños for an extra kick.
Storing & Reheating
Store leftovers in an airtight container in the fridge and reheat on low to preserve creaminess.
Chef's Helpful Tips
- For a richer flavor, use freshly grilled corn instead of canned
- Always taste as you season to achieve perfect balance
- Don’t forget to garnish generously with cilantro and lime for freshness!
It reminds me of that one summer barbecue where my friends couldn’t get enough of this soup; I was practically crowned the “Corn King” that day.
FAQ
Can I make Mexican Street Corn Soup vegan?
Absolutely! Use plant-based milk and nutritional yeast instead of cheese for creaminess.
How long can I store the soup?
You can store it in the fridge for up to three days without losing flavor.
What toppings work best with this soup?
Top with crumbled feta, fresh cilantro, and a squeeze of lime for added zing.
Mexican Street Corn Soup
- Total Time: 40 minutes
- Yield: Serves 6
Description
Indulge in the comforting warmth of Mexican Street Corn Soup, where sweet corn, zesty lime, and smoky spices come together for a vibrant culinary experience. This creamy delight is perfect for cozy evenings or lively gatherings with friends. Each spoonful offers a fiesta of flavors that will transport you to bustling street markets in Mexico. Easy to prepare and visually stunning, this soup will have everyone asking for seconds!
Ingredients
- 4 cups fresh corn kernels (about 6 ears) or frozen corn
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tablespoons fresh lime juice
- 1/4 cup chopped cilantro, plus more for garnish
- 1 teaspoon chili powder (adjust to taste)
- 1 cup cream or coconut milk
- 1/2 cup crumbled Cotija or Feta cheese
Instructions
- Prepare fresh corn by removing kernels from the cob or measure out frozen corn.
- In a large pot over medium heat, add 2 tablespoons olive oil and sauté diced onion until translucent (about 5 minutes). Add minced garlic and cook until fragrant (1 minute).
- Stir in corn and chili powder; cook until softened and slightly caramelized (3-4 minutes).
- Pour in vegetable broth and bring to a gentle simmer for about 10 minutes.
- Blend the mixture using an immersion blender until smooth yet slightly chunky.
- Stir in cream or coconut milk and lime juice; taste and adjust seasoning as needed.
- Serve hot, garnished with crumbled cheese and cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 320
- Sugar: 9g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg
