Why Make This Recipe
Mexican Street Corn Soup is a delicious and hearty dish that brings the flavors of street corn right to your bowl. This recipe is perfect for those chilly days when you crave something warm and comforting. It’s easy to make and can be cooked in a crockpot, making it a great option for busy days. Plus, it’s a vegetarian-friendly dish that everyone will love.
How to Make Mexican Street Corn Soup
Ingredients:
- 4 cups corn (frozen or fresh)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Directions:
- In a crockpot, combine corn, diced onion, minced garlic, vegetable broth, cumin, chili powder, salt, and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, stir in the heavy cream and adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro and lime wedges.
How to Serve Mexican Street Corn Soup
Serve Mexican Street Corn Soup hot in bowls. Top each bowl with fresh cilantro and a squeeze of lime. You can also add tortilla chips on the side for a nice crunch. This soup pairs well with a fresh salad or grilled cheese sandwiches for a complete meal.
How to Store Mexican Street Corn Soup
Store any leftover Mexican Street Corn Soup in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When reheating, add a little water or vegetable broth to restore its creamy texture. You can also freeze the soup for up to 3 months. Thaw it in the fridge overnight before reheating.
Tips to Make Mexican Street Corn Soup
- For more flavor, roast the corn before adding it to the soup.
- Adjust the spices according to your taste. If you like it spicier, add more chili powder.
- For a lighter version, you can replace heavy cream with coconut milk.
- You can blend part of the soup for a smoother texture, then mix it back in for a bit of chunkiness.
Variation
You can customize this soup by adding other vegetables like bell peppers or zucchini. You can also add black beans for added protein and texture.
FAQs
Can I use canned corn instead of fresh or frozen?
Yes, you can use canned corn. Just drain and rinse it before adding it to the crockpot.
Is this soup spicy?
The soup has a mild spice from the chili powder. You can adjust the spice level by adding more or less according to your preference.
Can I make this soup vegan?
Yes, you can make it vegan by using coconut cream instead of heavy cream and ensuring the vegetable broth is plant-based.
Mexican Street Corn Soup
Equipment
- large pot
- knife
- cutting board
- dry skillet (optional)
- whisk
- blender (optional)
Ingredients
Soup Ingredients
- 4 cups corn kernels fresh or frozen
- 2 tbsp unsalted butter
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1 jalapeño seeded and minced (optional)
- 6 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 4 oz cream cheese softened
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 2 tbsp lime juice
- salt to taste
- black pepper to taste
Garnish Options
- 1/2 cup Cotija cheese crumbled
- 1/4 cup fresh cilantro chopped
- lime wedges
- diced avocado
- hot sauce for serving
Corn Puree (optional)
- 1 cup corn kernels
- 1/2 cup broth
Instructions
Prepare the Corn (optional step for enhanced flavor)
- If using fresh corn, cut the kernels off four cobs; if using frozen, thaw them. For extra flavor, you can char some of the corn in a dry skillet.
Sauté Aromatics
- In a large pot, melt butter over medium heat, then add chopped onion and cook until softened. Stir in minced garlic and jalapeño (if using) and cook for another minute until fragrant.
Build the Soup Base
- Add the remaining corn kernels to the pot and cook for 3-5 minutes. Pour in the chicken or vegetable broth, bring it to a simmer, and cook for about 10 minutes.
Creamy Finish
- Reduce heat to low, stir in heavy cream, softened cream cheese, and all the spices. Whisk until the cream cheese is fully melted and incorporated, then stir in the lime juice.
Optional: Blend for Creaminess
- For a smoother soup, carefully transfer 1-2 cups of the soup to a blender and blend until creamy, then stir it back into the pot.
Season and Serve
- Season the soup with salt and pepper to taste. Ladle into bowls and garnish generously with Cotija cheese, fresh cilantro, and lime wedges.