Hey there, fellow flavor seekers! 👋 I’m River from Aunty Spices, and I’m so excited to share one of my family’s all-time favorite recipes with you. We’re talking about a vibrant, flavor-packed Mexican Street Corn Soup that’s guaranteed to bring a little sunshine to your kitchen, no matter the weather. It’s inspired by the flavors of classic elote, but in a cozy, spoonable form.
For me, food is all about connection. It’s about creating moments where everyone feels welcome, nourished, and happy. This Mexican Street Corn Soup does just that! I discovered the beauty of simple, honest flavors through my own cooking journey, and I’m here to share my spice wisdom with you.
You see, I used to feel intimidated by more “complicated” recipes. I thought great flavor meant hours in the kitchen. But then I started focusing on high-quality ingredients and learning how to coax the best out of each one. This Mexican Street Corn Soup is a testament to the idea that simple can be spectacular.
The first time I made this Mexican Street Corn Soup for my family, the silence at the table was deafening… followed by a chorus of “Mmmms!” My youngest, who is usually a picky eater, asked for seconds (and thirds!). That’s when I knew this recipe was a keeper.
I’ve tweaked and perfected it over time, and now I’m ready to share my secrets with you. So, grab your apron, and let’s get cooking! I hope this Mexican Street Corn Soup becomes a beloved part of your family’s traditions too. Let’s create a little magic together!
INGREDIENTS You’ll Need:
Here’s what you’ll need to whip up a batch of this delicious soup. Don’t worry, it’s all pretty straightforward! Remember, the quality of your ingredients will shine through, so choose wisely.
- 6 ears of corn, kernels removed (about 4 cups) – Fresh corn is best when in season, but frozen works too!
- 1 tablespoon olive oil – A good quality olive oil adds a subtle richness.
- 1 onion, chopped – Yellow or white onion will do the trick.
- 2 cloves garlic, minced – Freshly minced garlic is a must for that authentic flavor!
- 1 jalapeño, seeded and minced – Adjust the amount to your liking. My family likes a little kick!
- 4 cups vegetable broth – Use a good quality broth for a richer flavor.
- 1 cup milk or cream – For a creamier soup, use cream. For a lighter version, milk works great.
- 1/2 cup cotija cheese, crumbled – This salty, crumbly cheese is the perfect topping.
- 1/4 cup chopped cilantro – Adds a fresh, vibrant flavor.
- 2 tablespoons lime juice – Freshly squeezed is always best!
- 1 teaspoon chili powder – Adds a touch of warmth and depth.
- 1/2 teaspoon cumin – A classic Mexican spice that adds an earthy note.
- Salt and pepper to taste – Don’t be afraid to season generously!
- Optional toppings: extra cotija cheese, cilantro, lime wedges, sour cream or Mexican crema, hot sauce.
For the best flavor in your Mexican Street Corn Soup, I recommend sourcing your corn from a local farmer’s market if possible. You’ll find the freshest ingredients for this Mexican Street Corn Soup at most well-stocked grocery stores. This Mexican Street Corn Soup proves that authentic flavor comes from thoughtful ingredient choices.
You can usually find the freshest cilantro at my local farmers market. My family loves when I add a dollop of Mexican crema to our Mexican Street Corn Soup. So good! Trust me, this Mexican Street Corn Soup ingredient list focuses on quality over quantity for authentic flavors! Here’s an Mexican Street Corn Soup flavor secret that transformed our family dinners: roast some of the corn kernels before adding them to the soup!
Let’s Create This Together!
Okay, ready to dive into the cooking process? I’m going to walk you through each step, just like we’re cooking side-by-side in my kitchen. Don’t worry, it’s easier than you think!
- Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Then, add the garlic and jalapeño and cook for another minute until fragrant. This is the foundation of your soup’s flavor!
- Add the corn and spices: Stir in the corn kernels, chili powder, and cumin. Cook for about 5 minutes, stirring occasionally, to allow the spices to toast and release their flavor. This step is crucial for building depth.
- Simmer in broth: Pour in the vegetable broth and bring to a simmer. Reduce the heat and cook for 15-20 minutes, or until the corn is tender. In my kitchen, this flavorful Mexican Street Corn Soup typically takes about 30 minutes from start to finish.
- Blend for creamy texture: Use an immersion blender to partially blend the soup. I like to leave some chunks of corn for texture. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.
- Stir in dairy and lime: Stir in the milk or cream and lime juice. Season with salt and pepper to taste. Perfect time to appreciate the aromatic transformation!
- Garnish and serve: Ladle the soup into bowls and top with cotija cheese and cilantro. Serve with lime wedges and your favorite toppings. Your Mexican Street Corn Soup should fill the kitchen with amazing aromas by now.
- Optional: Blackened Corn (Elote Style): For an even more authentic elote experience, blacken some corn kernels in a cast iron skillet before adding them to the soup. It adds a smoky, charred flavor that’s irresistible! Don’t be surprised if your Mexican Street Corn Soup develops a richer, more complex flavor over time.
Here’s where I used to miss a key step with my Mexican Street Corn Soup – don’t skip toasting the spices! Learn from my experience! While your Mexican Street Corn Soup is developing these flavors, take a moment to appreciate creating something special for your family! This Mexican Street Corn Soup reminds me of another family favorite, my Garlic Cheddar Potato Soup.
How We Love to Enjoy This!
This Mexican Street Corn Soup is so versatile! We love it as a starter, a light lunch, or even a satisfying main course. Here are some of our favorite ways to enjoy it:
- As a side dish: Pair it with grilled chicken or fish tacos for a complete Mexican-inspired meal.
- As a main course: Serve it with a side of crusty bread for dipping. So comforting!
- For a party: Make a big batch and serve it in individual cups as an appetizer. A real crowd-pleaser!
- With a kick: Add a dash of your favorite hot sauce or a sprinkle of red pepper flakes for extra heat.
- As a dip: Let it cool and serve it with tortilla chips for a fun twist. The family gathers quickly when this aromatic Mexican Street Corn Soup appears with warm tortilla chips.
- For lunch: This Copycat Panera Mexican Street Corn Chowder – Cheap & Easy! is perfect for lunch on a cold day.
Don’t be afraid to get creative with your toppings! We sometimes add diced avocado, crispy tortilla strips, or even a dollop of sour cream. The possibilities are endless! This Mexican Street Corn Soup is perfect for those evenings when we want something truly satisfying! The bright flavors of lime and cilantro cut through the richness of the soup, creating a perfect balance.
If your family loves these authentic flavors, they’ll appreciate my Crock Pot Crack Potato Soup, too! This Mexican Street Corn Soup makes a fantastic light lunch, served with a simple green salad.
FAQs: Your Questions Answered
I know you might have some questions about this Mexican Street Corn Soup, so I’ve gathered some of the most common ones and answered them for you. If you have any other questions, feel free to ask in the comments below!
- Can I make this soup ahead of time? Absolutely! This soup actually tastes even better the next day, as the flavors have time to meld together. Store it in an airtight container in the refrigerator for up to 3 days.
- Can I freeze this soup? Yes, you can freeze this soup, but the texture might change slightly. Dairy-based soups sometimes become a little grainy after freezing and thawing.
- Can I make this soup vegan? Yes! Simply use plant-based milk or cream and omit the cotija cheese. You can also add a dollop of vegan sour cream for garnish.
- Does this Mexican Street Corn Soup really satisfy hearty appetites? Absolutely! It’s surprisingly filling, especially when served with a side of crusty bread or a hearty topping.
- What if someone in my family prefers milder flavors in their Mexican Street Corn Soup? Simply reduce or omit the jalapeño. You can also serve the soup with a side of sour cream or Mexican crema to help cool it down.
- How can I prepare this Mexican Street Corn Soup ahead for busy weeks? Chop all the vegetables and store them in the refrigerator. You can also cook the corn ahead of time and store it in a separate container. Then, when you’re ready to make the soup, simply follow the recipe as directed.
- Can I use canned corn instead of fresh or frozen? Yes, you can, but the flavor won’t be quite as good. If using canned corn, be sure to drain it well before adding it to the soup.
- What’s the best way to reheat this soup? You can reheat this soup on the stovetop over medium heat, stirring occasionally, or in the microwave.
My family gives me honest feedback, and they’ve consistently raved about this Creamy Corn Soup. I’ve had readers ask me about using different types of cheese in this soup, and while cotija is traditional, you can certainly experiment with other options like Monterey Jack or queso fresco.
Final Kitchen Wisdom:
This Mexican Street Corn Soup is more than just a recipe – it’s a way to bring your family together through the magic of authentic flavors. I truly believe that cooking should be a joyful experience, not a chore. And this recipe is designed to be both delicious and approachable.
- My Mexican Street Corn Soup Flavor Secrets:
- Toast the spices: This is key to unlocking their full flavor potential.
- Don’t over-blend: Leaving some chunks of corn adds a lovely texture.
- Fresh lime juice is a must: It brightens up the whole soup.
- Here are a few family-tested variations:
- Spicy Corn Chowder: Add a pinch of cayenne pepper or a dash of hot sauce for extra heat.
- Vegan Corn Soup: Use plant-based milk and omit the cheese.
- Smoked Paprika: Instead of chili powder, adds a smoky depth.
My husband loves the spicy version, while my kids prefer it with extra cheese and a dollop of sour cream. I encourage you to experiment and make this Mexican Street Corn Soup your own signature version! For more genuine cooking ideas for family meals, explore my Chicken Pot Pie Soup!
I hope this Mexican Street Corn Soup Recipe brings as much joy to your kitchen as it has to mine. Remember, the most important ingredient in any recipe is love. So, cook with your heart, and enjoy the process! I have no doubt you will! You got this!
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Mexican Street Corn Soup
This creamy Mexican Street Corn Soup is packed with the vibrant flavors of elote, bringing the taste of summer to your bowl. Topped with cotija cheese, cilantro, and a squeeze of lime, it’s a delicious and satisfying soup any time of year.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
- 4 ears of corn, kernels removed (about 4 cups)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 1/4 cup chopped cilantro, plus more for garnish
- 1 lime, cut into wedges
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add corn kernels, chili powder, and cumin to the pot. Cook for 5 minutes, stirring occasionally, until the corn is slightly softened.
- Pour in vegetable broth and bring to a simmer. Reduce heat and cook for 15 minutes, or until the corn is tender.
- Remove the pot from the heat and use an immersion blender to blend the soup until smooth. Alternatively, you can blend the soup in batches in a regular blender.
- Return the soup to the pot and stir in heavy cream and mayonnaise. Season with salt and pepper to taste.
- To serve, ladle the soup into bowls and top with cotija cheese, cilantro, and a squeeze of lime.
Notes
For a spicier soup, add a pinch of cayenne pepper or a finely chopped jalapeño to the pot along with the onion and garlic.