Why Make This Recipe
Mexican Street Corn Soup is a delightful twist on a popular street food. This comforting soup brings together the creamy, sweet flavors of corn with a hint of spice. It’s not just delicious; it warms you up and fills your belly. With simple ingredients and an easy cooking process, you can enjoy the taste of Mexico right at home.
How to Make Mexican Street Corn Soup
Ingredients:
- 4 cups frozen corn
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup cilantro, chopped
- Lime wedges for serving
Directions:
- Combine the frozen corn, diced onion, minced garlic, vegetable broth, chili powder, cumin, salt, and pepper in a crockpot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- 30 minutes before serving, stir in the heavy cream.
- Once cooked, use an immersion blender to blend the soup to your desired consistency.
- Serve with chopped cilantro and lime wedges.
How to Serve Mexican Street Corn Soup
This soup is best enjoyed hot. Ladle it into bowls and top with fresh cilantro for added flavor. Serve lime wedges on the side for a zesty kick. Pair it with crusty bread or tortilla chips for a complete meal.
How to Store Mexican Street Corn Soup
Store any leftover soup in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. To reheat, simply warm it on the stove or in the microwave until hot. If you like, add a splash of broth or cream to loosen it up.
Tips to Make Mexican Street Corn Soup
- For extra flavor, grill or roast the corn before adding it to the soup.
- Adjust the spices according to your taste. Add more chili powder for a spicier kick or use smoked paprika for a different flavor.
- If you don’t have an immersion blender, you can blend the soup in batches in a regular blender. Just be careful with the hot liquid.
Variation
You can add diced tomatoes or bell peppers to the soup for more texture and flavor. For a heartier option, consider adding cooked chicken or black beans.
FAQs
Can I use fresh corn instead of frozen?
Yes, you can! Just make sure to cook the corn a bit longer to soften it up.
Is this soup gluten-free?
Yes, all the ingredients in this recipe are gluten-free. Just double-check the labels on your broth and spices.
Can I make this soup in advance?
Absolutely! It tastes even better the next day. Just store it in the refrigerator and reheat when ready to serve.