Mexican Street Corn Soup

Why Make This Recipe

Mexican Street Corn Soup is a delicious and comforting dish that brings the vibrant flavors of the streets of Mexico right to your kitchen. It combines sweet corn with spices, coconut milk, and fresh cilantro, making it a perfect blend of creamy and flavorful. This soup is easy to prepare and can be made in a slow cooker, allowing you to have a hearty meal ready with minimal effort. Plus, it’s a wonderful way to use fresh or frozen corn, making it a versatile choice all year round.

How to Make Mexican Street Corn Soup

Ingredients:

• 4 cups corn kernels (fresh, frozen, or canned)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup coconut milk
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup cilantro, chopped
• Lime wedges for serving

Directions:

1. In a crockpot, combine corn, onion, garlic, broth, coconut milk, chili powder, cumin, salt, and pepper.
2. Stir well to combine.
3. Cover and cook on low for 6-8 hours, or high for 3-4 hours.
4. Use an immersion blender to blend part of the soup for a creamier texture (optional).
5. Stir in chopped cilantro before serving.
6. Serve hot with lime wedges.

How to Serve Mexican Street Corn Soup

Serve Mexican Street Corn Soup hot in bowls. You can garnish it with extra cilantro, a sprinkle of chili powder, or shredded cheese if you like. Don’t forget to add lime wedges on the side. Squeezing fresh lime juice over the soup enhances its flavors and adds a zesty kick.

How to Store Mexican Street Corn Soup

Store any leftovers of Mexican Street Corn Soup in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze the soup. Just make sure to let it cool completely before transferring it to a freezer-safe container. Frozen soup can last for up to 3 months.

Tips to Make Mexican Street Corn Soup

• For a spicier soup, add diced jalapeños or a dash of hot sauce.
• You can adjust the thickness of the soup by blending more or less of it. Blend until you reach your desired consistency.
• Experiment with toppings! Add avocado slices, crumbled queso fresco, or a dollop of sour cream for extra flavor and creaminess.

Variation

You can easily make this soup vegan by using vegetable broth and ensuring all the ingredients are plant-based. Additionally, for a creamy vegan option, replace coconut milk with cashew cream or any other non-dairy milk of your choice.

FAQs

Can I use canned corn for this recipe?
Yes, canned corn works perfectly. Just be sure to drain and rinse it before adding it to the crockpot.

Is it necessary to use coconut milk?
Coconut milk adds creaminess and a unique flavor, but you can substitute it with heavy cream or any non-dairy milk if you prefer.

Can I make this soup in a pot instead of a crockpot?
Absolutely! You can cook this soup on the stovetop. Just combine all the ingredients in a large pot, bring to a simmer, and cook for about 30 minutes. Blend as desired and enjoy!

Mexican Street Corn Soup

This Mexican Street Corn Soup is a creamy and flavorful dish that captures the essence of elote in a comforting bowl. Perfect for a weeknight meal or a festive gathering, it's packed with fresh corn, savory spices, and a hint of lime.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 6 people

Calories 350 kcal

Equipment

• Large Pot
• Blender
• Ladle

Ingredients

  

For the Soup

• 4 cups Corn fresh or frozen
• 1 tablespoon Olive Oil
• 1 small Onion diced
• 3 cloves Garlic minced
• 6 cups Chicken or Vegetable Broth
• 1/2 cup Heavy Cream
• 1 teaspoon Chili Powder
• 1/2 teaspoon Cumin
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

For Garnish

• 1/2 cup Cotija Cheese crumbled
• 1/4 cup Fresh Cilantro chopped
• 1 whole Lime cut into wedges
• Hot Sauce optional

Instructions

 

Make the Soup

• Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
• Stir in minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
• Add corn kernels and chicken or vegetable broth to the pot. Bring to a simmer and cook for 10-15 minutes, or until the corn is tender.
• Carefully transfer about half of the soup to a blender and blend until smooth. Return the blended soup to the pot.
• Stir in heavy cream, salt, and black pepper. Heat through for a few minutes, but do not boil.

Serve

• Ladle the hot soup into bowls. Garnish with crumbled Cotija cheese, fresh cilantro, lime wedges, and a drizzle of hot sauce, if desired.

Notes

For a spicier kick, add a pinch of cayenne pepper with the other spices. If using frozen corn, do not thaw it before adding to the pot. This soup can be made ahead of time and reheated gently. Store leftovers in an airtight container in the refrigerator for up to 3 days.