MEXICAN STREET CORN SOUP
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Unrated
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Prep Time
15 mins
-
Cook Time
30 mins
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Servings
6 people
-
Calories
320 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
MEXICAN STREET CORN SOUP
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This Mexican Street Corn Soup is a delicious and creamy soup inspired by the flavors of Mexican street corn (elote). It's perfect for a comforting meal with a spicy kick.
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Ingredients
- corn kernels fresh or frozen, 4 cups
- onion small, finely chopped
- garlic 2 cloves, minced
- jalapeño seeded and chopped, 1
- chicken broth or vegetable broth; 4 cups
- heavy cream
- cotija cheese crumbled, 1 cup
- sour cream 1 cup
- ground cumin 1 teaspoon
- smoked paprika 1 teaspoon
- salt to taste
- black pepper to taste
- cilantro fresh, chopped, for garnish
- lime wedges, for serving
Instructions
- In a large pot, combine the corn, onion, garlic, jalapeño, and broth. Stir to mix.
- Bring the mixture to a boil, then reduce the heat and simmer until the vegetables are tender, about 15-20 minutes.
- Using an immersion blender, puree the soup to your desired consistency. Alternatively, transfer the soup in batches to a blender and puree until smooth.
- Stir in the heavy cream, Cotija cheese, sour cream, cumin, smoked paprika, salt, and pepper. Cook on low for an additional 10 minutes, or until heated through.
- Serve the soup garnished with fresh cilantro and lime wedges on the side.
Notes
- Roasting Corn: For an extra layer of flavor, you can roast the corn kernels before adding them to the pot. This will give the soup a more authentic street corn taste.
- Spice Level: Adjust the spice level by adding more or fewer jalapeños. For a spicier kick, you can add a diced serrano pepper or a dash of hot sauce.
- Cheese: Cotija cheese is traditional, but you can also use feta or a sharp cheddar if you prefer.
- Texture Variations: If you prefer a chunkier soup, only partially puree the soup, leaving some whole corn kernels for texture.
- Make-Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
- Freezing: The soup freezes well. Cool it completely before transferring to an airtight container. Thaw overnight in the refrigerator before reheating.
- Roasting Corn: For an extra layer of flavor, you can roast the corn kernels before adding them to the pot. This will give the soup a more authentic street corn taste.
- Spice Level: Adjust the spice level by adding more or fewer jalapeños. For a spicier kick, you can add a diced serrano pepper or a dash of hot sauce.
- Cheese: Cotija cheese is traditional, but you can also use feta or a sharp cheddar if you prefer.
- Texture Variations: If you prefer a chunkier soup, only partially puree the soup, leaving some whole corn kernels for texture.
- Make-Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
- Freezing: The soup freezes well. Cool it completely before transferring to an airtight container. Thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Calories
320kcal
(16%)
Carbohydrates
30g
(10%)
Protein
10g
(20%)
Fat
20g
(31%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 30g | 10% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
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