MEXICAN STREET CORN SOUP

Name: MEXICAN STREET CORN SOUP
Prep time: 15 min
Cook time: 30 min
Yield: 6 people
Ingredients: 4 cups corn kernels (fresh or frozen); 1 small onion, finely chopped; 2 cloves garlic, minced; 1 jalapeño, seeded and chopped; 4 cups chicken or vegetable broth; 1 cup heavy cream; 1 cup crumbled Cotija cheese; 1 cup sour cream; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; salt and pepper to taste; Fresh cilantro, chopped (for garnish); Lime wedges (for serving)

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Prep Time
15 mins
Cook Time
15 mins
Servings
6 people
Calories
320 kcal
Course
Main Course, Soup
Cuisine
Mexican

MEXICAN STREET CORN SOUP

Iris Warren

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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

Servings

4 cups corn kernels (fresh or frozen)
1 small onion, finely chopped
2 cloves garlic, minced
1 jalapeño, seeded and chopped
4 cups chicken or vegetable broth
1 cup heavy cream
1 cup crumbled Cotija cheese
1 cup sour cream
1 teaspoon ground cumin
1 teaspoon smoked paprika
salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

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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.