Oh my goodness, you guys! If you’ve ever swooned over Mexican street corn, that amazing elote loaded with creamy, spicy, tangy goodness, then you are going to *flip* for this Mexican Street Corn Soup. Seriously, it’s like taking all that incredible elote flavor and turning it into the most comforting, soul-warming soup you can imagine, perfect for when you just need a little taste of sunshine in a bowl. I remember the first time I tried street corn on a trip years ago, and it was a flavor explosion! I’ve been tinkering to get that magic into a soup, and trust me, this one is IT.
## Why You’ll Love This Mexican Street Corn Soup
This soup is seriously a game-changer! Here’s why you’ll be making it again and again:
- Super Easy: Honestly, it comes together faster than you can grab takeout!
- Flavorite Fiesta: All the amazing flavors of elote packed into one bowl.
- Comfort in a Cup: Creamy, cozy, and just the right amount of spice.
- Quick Fix: Perfect for a weeknight dinner when you’re short on time.
Ingredients for Authentic Mexican Street Corn Soup
You really don’t need a ton of fancy stuff for this soup; it’s mostly pantry staples with a few fresh bits that make all the difference. Trust me, the ingredient list is just as straightforward as the cooking process!
For the Soup Base
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 3 cups corn kernels (fresh or frozen work great!)
- 1 cup milk
- 1/2 cup heavy cream
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
For the Elote-Inspired Garnish
- 1/4 cup cotija cheese, crumbled
- 2 tablespoons cilantro, chopped
- Lime wedges for serving
Step-by-Step Guide to Making Mexican Street Corn Soup
Okay, ready to make some magic? This soup comes together so fast, you’ll wonder why you didn’t try it sooner. It’s all about building flavor layer by layer, and it’s so simple, anyone can do it. Let’s get cooking!
Sautéing Aromatics for Mexican Street Corn Soup
First things first, grab a big pot! Heat up that olive oil over medium heat. Toss in your chopped onion and let it get nice and soft, about 5 to 7 minutes. You want it translucent, not browned. Then, add your minced garlic and just cook for another minute until it smells amazing – don’t let it burn!
Simmering the Corn and Broth
Now pour in that veggie broth and all your corn kernels. Give it a good stir, bring it up to a boil, then turn the heat down. Let it simmer for about 10 minutes. This is where the corn really starts to meld with the broth. It’s kind of like the base for this amazing corn chowder, but with that special Mexican twist!
Blending for Creamy Mexican Street Corn Soup
This is the secret for that super velvety texture! Carefully scoop about half of that yummy soup mixture into a blender. If you have an immersion blender, bravo, you can totally do this right in the pot! Blend until it’s nice and smooth, then pour that creamy goodness back into the pot with the rest of the soup. It makes such a difference; you get little bits of corn in a deliciously thick base. Oh, and be careful when blending hot liquids – don’t fill the blender up too much!
Finishing the Soup
Stir in your milk and heavy cream. Then, add the chili powder and cumin. Give everything a good swirl and heat it through gently. You just want to warm it up, not bring it back to a boil, or the cream might get weird. Taste it and add salt and pepper until it’s just right for you.
Serving Your Mexican Street Corn Soup
Ladle your beautiful soup into bowls. Now for the fun part – pile on that cotija cheese, sprinkle with fresh cilantro, and serve it up with some lime wedges on the side. A little squeeze of lime just wakes everything up, seriously!
Tips for the Best Mexican Street Corn Soup
Okay, so you’ve got the recipe down, but let me give you a few little secrets to make this Mexican Street Corn Soup absolutely sing! It’s these little touches that really make it taste like you spent all day in the kitchen, even though you didn’t.
First off, for that authentic elote flavor, don’t skip toasting those spices! Just a quick toss in the dry pot for about 30 seconds before adding the onions can totally wake up the cumin and chili powder. Also, if you can find fresh corn, especially during the summer months, it makes a world of difference. If not, good quality frozen corn is totally fine, just make sure it’s not watery. And for the blending part, really try to get it as smooth as you can – that’s where the luxurious texture comes from!
Ingredient Notes and Substitutions
Let’s talk about a couple of things in this soup that you might be wondering about. Cotija cheese is this firm, salty Mexican cheese – think of it like a salty feta, but distinctly Mexican. If you absolutely can’t find it, a good quality crumbled feta or even queso fresco would work in a pinch, though the flavor profile will shift just a *tiny* bit. And for the corn, I’m all about fresh when it’s in season, but frozen corn is a total lifesaver and works beautifully here, giving you that sweet corn flavor year-round without any fuss!
Frequently Asked Questions about Mexican Street Corn Soup
Got questions about whipping up this fiesta in a soup? I’ve got you covered!
Can I make this Mexican Street Corn Soup vegan?
Oh yes, you absolutely can! Just swap the milk for unsweetened plant-based milk (like almond or oat) and use heavy coconut cream instead of dairy cream. For the cotija cheese, a sprinkle of nutritional yeast or some crumbled vegan feta will do the trick!
How spicy is this Mexican Street Corn Soup?
It’s got a nice, gentle warmth from the chili powder, but it’s not blow-your-head-off spicy. If you like things hotter, feel free to add a pinch of cayenne pepper or even a finely diced jalapeño with the onions when you’re cooking. You’re the boss of the heat!
What kind of corn is best for this soup?
Honestly, fresh corn kernels cut right off the cob when it’s in season are absolutely divine and bring the sweetest flavor. But don’t you worry if it’s not corn season – good quality frozen corn works like a charm and keeps this soup easy and accessible year-round. Just make sure to drain any excess water!
Nutritional Information (Estimated)
Just a heads-up, these numbers are approximate, okay? Prices and brands can make things wiggle around a bit. But generally, a bowl of this delicious Mexican Street Corn Soup comes in around 350-400 calories, with about 10-15g of protein, 20-25g of fat (thanks, cream!), and 30-35g of carbs. It’s a pretty satisfying bowl without being too heavy!
Connect and Share Your Mexican Street Corn Soup
I just LOVE hearing from you all! Have you made this glorious Mexican Street Corn Soup? Did it become your new favorite cozy meal? I’d be thrilled if you dropped a comment below to let me know how it turned out, or maybe even give it a star rating if you’re feeling generous. And hey, if you snap a pic, please tag me on social media – I’d love to see your delicious creations! For more about my kitchen adventures, you can always check out my about me page!
Mexican Street Corn Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in the vegetable broth and add the corn kernels. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Carefully transfer about half of the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth. Return the blended soup to the pot.
- Stir in the milk, heavy cream, chili powder, and cumin. Heat through, but do not boil.
- Season with salt and pepper to taste.
- Ladle the soup into bowls. Garnish with crumbled cotija cheese, chopped cilantro, and serve with lime wedges.