Mexican Street Corn Soup
Bring the Fiesta Home: Mexican Street Corn Soup
Craving the vibrant flavors of a Mexican street food fiesta? Look no further! This Mexican Street Corn Soup is a creamy, comforting, and surprisingly easy way to enjoy the iconic elote experience in a warm, satisfying bowl. Forget standing in line at the food truck – now you can bring the magic of Mexican street corn directly to your kitchen!
This isn’t just any soup; it’s a celebration of sweet corn, smoky spices, and tangy lime, all blended into a velvety smooth texture. We’ve taken the classic flavors of grilled corn on the cob slathered in mayo, cotija cheese, chili powder, and lime, and transformed them into a delightful soup that’s perfect for a weeknight dinner, a cozy weekend lunch, or even a fun appetizer for your next gathering.
What makes this soup special?
- Authentic Flavors: We’ve carefully balanced the traditional elote ingredients to create a truly authentic taste.
- Creamy Texture: The blend of corn, broth, and sour cream creates a luxuriously smooth and comforting soup.
- Easy to Make: Despite its complex flavors, this soup comes together quickly and easily.
- Customizable: Feel free to adjust the spice level and toppings to your liking!
Tips for the Best Mexican Street Corn Soup:
- Fresh Corn is Key: While frozen corn can work in a pinch, using fresh corn on the cob will give you the best flavor and texture.
- Don’t Skip the Tajin: Tajin adds a wonderful smoky, tangy, and slightly spicy kick that perfectly complements the sweetness of the corn. (Optional, but highly recommended!).
- Garnish Generously: The toppings are what truly make this soup shine. Don’t be shy with the cotija cheese, cilantro, and Tajin!
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Yes! You can make the soup up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop.
Q: Can I use frozen corn?
A: Yes, you can! Use about 3 cups of frozen corn kernels. Thaw them slightly before adding them to the soup.
Q: Is this soup spicy?
A: The soup has a mild spice level from the chili powder and Tajin. You can adjust the amount of chili powder and Tajin to your liking.
Q: Can I make this soup vegan?
A: Yes! Substitute the butter with olive oil and the sour cream with a plant-based sour cream alternative. You may also want to check the ingredients of your Tajin to ensure it’s vegan-friendly.
Q: What can I serve with this soup?
A: This soup pairs well with tortilla chips, a side salad, or a Mexican-inspired main course like tacos or enchiladas.
Get ready to experience a burst of Mexican flavor with every spoonful! This Mexican Street Corn Soup is sure to become a new family favorite.
Mexican Street Corn Soup
Ingredients
- 1/4 cup olive oil
- 1 tablespoon butter
- 9 corn on the cob, shucked and kernels cut off
- 1 yellow onion, chopped
- 1/8 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup sour cream
- 1/2 cup cotija cheese, grated
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 2 tablespoons cilantro, chopped
- 2 teaspoons cilantro, chopped
- Tajin, for garnish (optional)
Instructions
- In a large saucepan, heat olive oil and butter.
- Add corn kernels, onion, chili powder, salt, and black pepper. Cook over medium-high heat until onions are softened and corn is golden, about 10 minutes.
- Stir in garlic and cook until fragrant.
- Remove 2 cups of corn mixture from the pot and set aside.
- Stir in broth and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat.
- Stir in sour cream and cotija cheese.
- Using an immersion blender, purée soup until smooth.
- Stir in 1 cup of reserved corn mixture, lime juice, zest, and 2 tablespoons cilantro.
- Season to taste with additional salt and pepper. Ladle soup into bowls.
- Spoon additional corn mixture on top and garnish with cilantro, cotija cheese, and Tajin for garnish.
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