"Mexican Street Corn" Soup
User Reviews
5
"Mexican Street Corn" Soup
Description
"Mexican Street Corn" Soup features fresh corn kernels sautéed with onions, ancho chili powder, and garlic until lightly charred, bringing a smoky undertone. The broth is enriched by simmering with the stripped corn cobs, maximizing the corn essence throughout the soup. Sour cream and Cotija cheese add creaminess and a slight tang, balanced by lime juice and zest which lift the flavors. The soup is pureed smooth and finished by folding in reserved charred corn bits and fresh cilantro for texture and herbaceous notes.
The flavor profile combines sweet corn with subtle smoky heat and creamy elements that create a pleasant balance. The texture is velvety, with bursts of distinct corn throughout. This soup is suited as a hearty appetizer or light lunch, offering distinctive flavors that utilize seasonal corn effectively.
For best results, use fresh corn and adjust the chili powder to your desired spice level. Garnishing with extra Cotija and cilantro can enhance presentation and taste. The soup can be reheated gently to preserve its creamy texture.
Ingredients
- 1/4 cup olive oil or vegetable oil
- 6 cups corn kernels from 8-10 shucked cobs (save 6 of the stripped cobs for simmering the soup, fresh
- 1 cup chopped yellow onion
- 1/4 teaspoon ancho chili powder (use more or less, depending on your heat preferences)*
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 large garlic chopped (about 1 tablespoon, cloves
- 4 cups chicken broth or vegetable broth
- 1/2 cup sour cream
- 1/2 cup cotija cheese plus additional for garnish (substitute Parmesan or Romano if Cotija is unavailable, grated dry or aged
- 1 tablespoon lime juice fresh
- 1 teaspoon lime grated zest
- 2 tablespoons cilantro divided, chopped, quantity 2 teaspoons
Instructions
- Heat oil in a large, nonstick pot or cast iron Dutch oven until shimmering. Add corn kernels, chopped onion, chili powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook over medium-high heat, stirring frequently, until onions are soft and corn is lightly charred in spots, about 8-10 minutes.
- Add garlic and cook until fragrant, 1 minute. Remove 1-1/2 cups of corn mixture from the pot and set aside. Stir broth and 6 stripped corn cobs into the pot, scraping up the brown bits on the bottom. Bring to a boil, reduce heat, and simmer for 20 minutes.
- Use tongs to remove corn cobs from pot and discard.
- Stir sour cream and Cotija into the soup. Transfer soup to a blender or food processor (in batches, depending on the size of your unit for safety) to puree until smooth.
- Return soup to pot and if needed, gently reheat to desired serving temperature. Stir in half (3/4 cup) of the reserved corn mixture, lime juice, and 2 tablespoons chopped cilantro. Season to taste with salt, pepper, and chili powder.
- Toss remaining 3/4 cup corn with lime zest and 2 teaspoons chopped cilantro. Serve soup, topped with a few spoonfuls of the corn mixture, and an extra sprinkling of Cotija.
Notes
- Strip corn from the cob by shaving kernels with a sharp knife over a bowl, rotating the cob evenly.
- Adjust ancho chili powder quantity carefully, starting conservatively to control heat.
- Optional: Add finely chopped jalapeño or poblano peppers with the onion and corn for extra heat and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5cups soup
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 9g | 18% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 25mg | 8% |
| Sodium | 903mg | 38% |
| Potassium | 737mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 29.5mg | 33% |
| Calcium | 124mg | 12% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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