Mexican Street Corn Soup is a delightful fusion of the popular Mexican street food, Elote, and a comforting bowl of soup. This creamy, flavorful dish combines the sweetness of corn with the heat of jalapeño and the smokiness of paprika. It’s perfect for any season and can be enjoyed as a starter or a main course. Garnished with fresh cilantro and cotija cheese, each spoonful offers a burst of flavor that will transport you straight to the streets of Mexico.
Ingredients:
• 4 cups fresh or frozen corn kernels
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Crumbled cotija cheese (for garnish)
• Lime wedges (for serving)
Directions:
1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened, about 5 minutes.
2. Add minced garlic, diced jalapeño, ground cumin, and smoked paprika to the pot. Sauté for another 2 minutes until fragrant.
3. Add corn kernels to the pot and cook for 5 minutes, stirring occasionally.
4. Pour in chicken or vegetable broth and bring to a boil. Reduce heat and let simmer for 15-20 minutes.
5. Remove the pot from heat and use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot.
6. Stir in heavy cream and lime juice. Season with salt and pepper to taste.
7. Bring the soup back to a simmer over low heat, stirring occasionally, for about 5 minutes.
8. Remove from heat and ladle the soup into bowls.
9. Garnish each bowl with chopped fresh cilantro, crumbled cotija cheese, and a lime wedge.
Prep Time:
10 minutes
Cooking Time:
30 minutes
Total Time:
40 minutes
Kcal per Serving:
320 kcal
Tips:
• Corn Options: Fresh corn kernels cut from the cob are ideal, but frozen corn works well too, especially when corn is out of season.
• Adjusting Heat: If you prefer a milder soup, reduce the amount of jalapeño or remove it altogether. For more heat, leave the seeds in or add a pinch of cayenne pepper.
• Blending: For a chunkier texture, blend only half of the soup and leave the rest with whole kernels.
Benefits:
• Rich in Nutrients: Corn is a good source of fiber, vitamins, and minerals.
• Versatile: This soup can be served hot or chilled, making it suitable for any season.
• Comfort Food: The creamy texture and rich flavors make it a comforting dish that’s perfect for cozy nights.
FAQs:
Q: Can I make this soup vegan?
A: Yes, simply use vegetable broth and replace the heavy cream with a plant-based alternative like coconut cream or almond milk.
Q: How can I store leftovers?
A: Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally.
Q: Can I freeze this soup?
A: Yes, you can freeze the soup for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Q: What can I serve with this soup?
A: This soup pairs well with a side of crusty bread, a fresh salad, or tortilla chips for dipping.
Conclusion:
Mexican Street Corn Soup is a vibrant, creamy dish that brings the beloved flavors of Mexican street corn into a comforting soup form. Whether you’re looking for a hearty appetizer or a satisfying main course, this soup is sure to impress with its rich flavors and delightful garnishes. Enjoy the warmth and comfort of this delicious soup, and don’t forget to share the recipe with friends and family!