The aroma of Mexican Street Corn Soup wafts through the air, enticing everyone in a 10-mile radius. Imagine the sweet crunch of corn mingled with smoky spices and creamy richness, all wrapped up in a cozy bowl that feels like a warm hug on a chilly evening. rich and creamy comfort food perfect pairing for Mexican flavors. For more inspiration, check out this Creamy Beef and Shells recipe.
This delightful dish carries with it memories of sunny street fairs, laughter echoing off vibrant market stalls, and the sheer joy of sharing good food with friends. Whether it’s taco night or just a Tuesday, this soup brings an irresistible flavor experience to any occasion.
Why You'll Love This Recipe
- This flavorful Mexican Street Corn Soup is simple to prepare, making it perfect for busy weeknights
- Its vibrant colors and textures make it visually stunning in any bowl
- The combination of spices creates a mouthwatering flavor profile that will leave you craving more
- Ideal as an appetizer or a main dish, it’s versatile enough for any meal
I still remember my family’s reactions the first time I served this Mexican Street Corn Soup at our Sunday dinner—everyone was clamoring for seconds, and the kids were even fighting over the last drops! For more inspiration, check out this Spicy Ramen recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Corn: Use sweet corn for the best flavor; frozen corn works too if fresh isn’t available.
- Onion: Choose a yellow onion for its sweetness; it caramelizes beautifully when cooked.
- Garlic: Fresh garlic cloves add depth; use minced or finely chopped for maximum flavor.
- Vegetable Broth: Opt for low-sodium broth to control the saltiness while keeping it flavorful.
- Cilantro: Fresh cilantro brightens up the flavors; feel free to adjust according to your taste preference.
- Lime Juice: Freshly squeezed lime juice adds a zesty kick that balances the richness of the soup.
- Chili Powder: A key spice for that authentic Mexican flair; adjust according to your heat tolerance. delicious dessert to finish your meal.
- Cream or Coconut Milk: For creaminess; choose dairy or non-dairy based on your dietary preferences.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Sautéing Aromatics: Start by heating some oil in a large pot over medium heat. Add diced onions and sauté until they turn translucent and fragrant, about 5 minutes. Toss in minced garlic and continue cooking until you smell that delicious aroma wafting through your kitchen.
Cooking Corn and Spices: Next, add fresh corn kernels along with chili powder and stir well. Cook for another 3-5 minutes until everything is well combined and fragrant. The vibrant yellow corn should look beautiful against those spices now.
Add Broth and Simmer: Pour in vegetable broth and bring the mixture to a gentle boil. Reduce heat and let it simmer uncovered for about 15 minutes until flavors meld together beautifully. Stir occasionally, letting all those delicious scents fill your home.
Pureeing for Creaminess: Remove from heat and carefully blend half of the soup using an immersion blender until smooth. This gives you that creamy texture while leaving some chunky goodness intact—you want both!
Finishing Touches!: Return blended soup to pot and stir in lime juice and cilantro just before serving. Taste and adjust seasoning if necessary; maybe add more lime juice if you’re feeling zesty!
Dishing It Up!: Ladle into bowls, garnishing with extra cilantro or a dollop of cream on top if desired. Enjoy every spoonful as you dive into this comforting bowl of goodness!
Now sit back, relax, and enjoy your homemade Mexican Street Corn Soup with family or friends—because good food is always better shared!
You Must Know
- This delectable Mexican Street Corn Soup will enliven your dinner table
- Its rich, smoky flavor and creamy texture make it a crowd favorite
- You can serve it as an appetizer or main dish, and its vibrant presentation adds a festive touch to any occasion
Perfecting the Cooking Process
Start by roasting corn for smokiness, then sauté onions and garlic before adding broth and spices. This sequence builds layers of flavor, ensuring each spoonful bursts with taste.
Add Your Touch
Feel free to swap corn for roasted poblano peppers or add black beans for extra protein. A sprinkle of lime juice can brighten up the flavors too!
Storing & Reheating
Store the soup in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
Chef's Helpful Tips
- For ultimate flavor, use fresh corn when in season; frozen works well too
- Don’t skip seasoning; it’s key!
- Always taste as you go to adjust flavors perfectly
Sharing this recipe brings back memories of summer cookouts where laughter mingled with the aroma of grilled corn. Friends would rave about my soup, claiming they could taste the sunshine in every bite.
FAQ
What can I use instead of corn?
You can substitute with roasted poblano peppers or even zucchini for a twist.
Can I make this soup vegan?
Absolutely! Use vegetable broth and coconut milk for creaminess without dairy. a fresh vegetable side.
How do I thicken my Mexican Street Corn Soup?
Blend a portion of the soup and return it to the pot for a thicker consistency.
Mexican Street Corn Soup
- Total Time: 40 minutes
- Yield: Approximately 6 servings 1x
Description
Experience a burst of flavor with this Mexican Street Corn Soup, where sweet corn meets smoky spices and creamy richness. Perfect for cozy nights, this vibrant dish evokes memories of lively street fairs and joyful gatherings. Quick to prepare, it’s an irresistible addition to any meal that brings friends and family together.
Ingredients
- 4 cups fresh corn kernels (about 6 ears) or frozen corn
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1/2 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tsp chili powder (adjust for heat preference)
- 1 cup cream or coconut milk
Instructions
- In a large pot, heat 2 tbsp of oil over medium heat. Add diced onion and sauté until translucent (about 5 minutes). Stir in minced garlic and cook until fragrant.
- Add corn and chili powder; mix well and cook for an additional 3-5 minutes.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
- Remove from heat and blend half the soup for creaminess while keeping some texture.
- Stir in lime juice and cilantro before serving. Adjust seasoning if desired.
- Serve hot, garnished with extra cilantro or a dollop of cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg
