Mexican Street Corn Soup is a delightful take on the classic elote, or Mexican street corn. This creamy, flavorful soup brings together the sweetness of corn, the tanginess of lime, and the spiciness of jalapeño, all complemented by the richness of cotija cheese. Perfect for a cozy dinner or a festive gathering, this soup is sure to become a family favorite.
Ingredients
• 4 cups corn kernels (fresh or frozen)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 4 cups vegetable broth
• 1 cup heavy cream
• 1/2 cup crumbled cotija cheese (plus extra for garnish)
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Salt and pepper to taste
• Tortilla strips or crushed tortilla chips, for garnish
Directions
1. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
2. Add minced garlic and minced jalapeño pepper to the pot. Sauté for another 1-2 minutes until fragrant.
3. Stir in ground cumin and chili powder, and cook for 1 minute.
4. Add corn kernels to the pot and cook for 5-6 minutes, stirring occasionally.
5. Pour in vegetable broth and bring to a simmer. Let it simmer for 10-12 minutes until the corn is tender.
6. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot.
7. Stir in heavy cream and crumbled cotija cheese until the cheese is melted and incorporated.
8. Add chopped cilantro and lime juice to the soup. Season with salt and pepper to taste.
9. Serve hot, garnished with extra crumbled cotija cheese, chopped cilantro, and tortilla strips or crushed tortilla chips.
Prep Time
15 minutes
Cooking Time
25 minutes
Total Time
40 minutes
Calories per Serving
320 kcal
Tips
• If you prefer a chunkier soup, blend only half of the mixture and leave the rest whole.
• Adjust the spiciness by adding more or less jalapeño pepper according to your taste.
• For a dairy-free version, substitute heavy cream with coconut milk and use a vegan cheese alternative.
Benefits
• Corn is a good source of fiber and essential nutrients such as vitamins B and C.
• The addition of jalapeño adds capsaicin, which has metabolism-boosting properties.
• Cilantro provides antioxidants and is known for its detoxifying effects.
FAQs
Can I use canned corn instead of fresh or frozen?
Yes, canned corn can be used, but be sure to drain and rinse it well before adding it to the soup.
How can I make this soup spicier?
To increase the heat, add more jalapeño or include a pinch of cayenne pepper.
Can this soup be made ahead of time?
Absolutely! This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
Is there a way to make this soup vegetarian?
This recipe is already vegetarian. To make it vegan, substitute the heavy cream with coconut milk and use a vegan cheese alternative.
Conclusion
Mexican Street Corn Soup is a versatile and delightful dish that combines the best flavors of Mexican cuisine into a comforting bowl of soup. Whether you’re serving it as a starter or a main course, it’s sure to impress with its rich, creamy texture and vibrant flavors. Enjoy this soup year-round and bring a taste of the street food experience into your home.