If you’re craving something warm, comforting, and bursting with vibrant flavors, you absolutely have to try this Mexican Street Corn Soup Recipe. It captures the essence of the beloved street food in a creamy, satisfying bowl that’s perfect for any season. With sweet corn, smoky spices, and a zing of lime, every spoonful sings with a delicious blend of textures and tastes that will make you feel like you’re wandering through a lively market in Mexico City.
Ingredients You’ll Need
Each ingredient in this Mexican Street Corn Soup Recipe plays a key role, combining simplicity and depth. They come together to create a perfect balance of creaminess, spice, and freshness that’s truly irresistible.
- Fresh or frozen corn kernels (4 cups): The star of the dish, providing sweetness and texture.
- Olive oil (1 tablespoon): Helps sauté the aromatics and adds a subtle richness.
- Medium onion, diced: Adds a foundational sweetness and depth of flavor.
- Garlic cloves, minced (2): Brings savory warmth that complements the spices.
- Jalapeño pepper, seeded and minced: Introduces a mild heat without overpowering.
- Chicken or vegetable broth (4 cups): Forms the flavorful, comforting base of the soup.
- Ground cumin (1 teaspoon): Adds earthy, warming notes essential to Mexican cuisine.
- Smoked paprika (½ teaspoon): Gives a subtle smoky depth.
- Salt and freshly ground black pepper, to taste: Essential for enhancing every other ingredient.
- Heavy cream or half-and-half (1 cup): Creates the rich, velvety texture that makes this soup so indulgent.
- Cotija cheese, crumbled (½ cup): Adds a salty, tangy contrast and creamy mouthfeel.
- Fresh cilantro, chopped (¼ cup): Brings fresh brightness and a touch of herbaceousness.
- Juice of 1 lime: Balances the creaminess with a refreshing citrus zing.
- Chili powder, for garnish: Adds color and a gentle kick on top.
- Tortilla strips or crushed tortilla chips: Provide satisfying crunch when sprinkled on the soup.
How to Make Mexican Street Corn Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes translucent and soft, about five minutes. This process releases the natural sweetness of the onion, creating a flavorful base. Then stir in the minced garlic and jalapeño, letting them cook for an additional two minutes until their fragrances fill your kitchen. These aromatics set the tone for the entire soup, so don’t rush this step.
Step 2: Add Corn and Spices
Next, toss in the corn kernels and stir to coat them lovingly with your sautéed aromatics. The sweetness of the corn starts to mingle with the flavors already developed. Sprinkle in the ground cumin, smoked paprika, salt, and freshly ground black pepper. Each spice introduces a complex, inviting layer of taste that makes this Mexican Street Corn Soup Recipe truly stand out.
Step 3: Simmer the Soup
Pour in the chicken or vegetable broth and bring everything to a gentle boil. Then, reduce the heat to low and allow the soup to simmer for about 15 minutes. This slow simmer gives the flavors time to deepen and marry beautifully, turning your pot into a cauldron of comforting deliciousness. When ready, use an immersion blender to blend the soup partially so it has a creamy consistency but still retains some delightful corn pieces for texture. If you don’t have an immersion blender, transfer half the soup to a regular blender, puree until smooth, and mix it back.
Step 4: Add Cream and Cheese
Finally, stir in the heavy cream or half-and-half to amp up the richness and make your soup irresistibly velvety. Toss in the crumbled cotija cheese, chopped cilantro, and freshly squeezed lime juice. The cheese adds a touch of salty tang, while cilantro and lime brighten everything up, keeping the soup vibrant and balanced. Let it warm through for five more minutes, stirring occasionally to ensure every spoonful is perfect.
How to Serve Mexican Street Corn Soup Recipe
Garnishes
The magic of this dish continues with its garnishes. Sprinkle a little chili powder over each bowl for an inviting pop of color and subtle heat. Top with crunchy tortilla strips or crushed tortilla chips to introduce a delightful crispness that contrasts the creamy soup beautifully. These final touches elevate the experience and make the dish visually appealing, too.
Side Dishes
This soup pairs wonderfully with simple yet flavorful sides. Consider serving it alongside warm, soft corn tortillas or a crisp green salad with avocado and tomatoes to complement the rich flavors without overpowering them. Light Mexican rice or grilled vegetables also make excellent companions, rounding out a satisfying meal.
Creative Ways to Present
Want to impress your guests or just treat yourself? Serve this Mexican Street Corn Soup Recipe in small mason jars or colorful bowls topped with a dollop of sour cream and a sprinkle of chopped fresh cilantro. Adding a lime wedge on the side invites everyone to add a little extra zing. For a festive touch, layer the soup in clear glasses to show off its creamy yellow hue and toppings. Presentation can be half the fun!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra soup, no worries. Store leftovers in an airtight container in the refrigerator for up to three days. The flavors actually meld and deepen overnight, making it even more delicious the next day. Just give it a good stir before reheating to incorporate any separation.
Freezing
This Mexican Street Corn Soup Recipe freezes remarkably well. Allow the soup to cool completely before transferring it into freezer-safe containers. It can be frozen for up to two months. When you’re ready to enjoy, thaw in the refrigerator overnight and gently reheat on the stove, stirring occasionally to maintain that creamy texture without curdling.
Reheating
Reheat your stored or thawed soup on the stovetop over medium-low heat, stirring frequently until warmed through. Avoid boiling vigorously as the cream and cheese can separate. If the soup thickens too much during reheating, add a splash of broth or milk to bring back its silky consistency.
FAQs
Can I make this soup vegan?
Absolutely! Substitute the heavy cream with coconut cream or another plant-based alternative, use vegetable broth, and swap cotija cheese for a vegan cheese or nutritional yeast to mimic the savory notes.
Is it okay to use frozen corn?
Definitely. Frozen corn works perfectly in this recipe and is often sweeter since it’s picked at peak ripeness. Just thaw it before cooking for best results.
How spicy is this soup?
This soup is mildly spicy thanks to the jalapeño, which adds warmth without overwhelming heat. You can adjust the amount or leave the seeds in if you prefer it hotter.
Can I prepare the soup without an immersion blender?
Yes! Simply scoop out half the soup into a regular blender, puree until smooth, and return it to the pot. This method still gives you a creamy consistency with some corn pieces left intact.
What can I use instead of cotija cheese?
If you can’t find cotija, feta cheese is a great substitute because it’s similarly crumbly and salty. Just add it at the end so it doesn’t melt completely into the soup.
Final Thoughts
Sharing this Mexican Street Corn Soup Recipe with you feels like passing along a treasured secret. It’s easy to make, packed with flavor, and perfect for cozy nights or casual get-togethers. Give it a try, and I promise it’ll brighten your dinner table and warm your soul one bowl at a time!
Print
Mexican Street Corn Soup Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A creamy and comforting Mexican Street Corn Soup featuring sweet corn, smoky spices, and tangy lime, topped with cotija cheese, chili powder, and crunchy tortilla strips. Perfect for a flavorful and hearty meal served in just 45 minutes.
Ingredients
Main Ingredients
- 4 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream or half-and-half
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
Garnishes
- Chili powder, for garnish
- Tortilla strips or crushed tortilla chips
Instructions
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and jalapeño, cooking for an additional 2 minutes until fragrant to develop the base flavors.
- Add Corn & Spices: Stir in the corn kernels, coating them well with the sautéed aromatics. Add ground cumin, smoked paprika, salt, and freshly ground black pepper, stirring to combine all the spices evenly with the corn mixture.
- Simmer the Soup: Pour chicken or vegetable broth into the pot and bring the mixture to a boil. Reduce the heat to low and let the soup simmer gently for 15 minutes, allowing the flavors to meld and the corn to soften.
- Blend the Soup: Using an immersion blender, partially blend the soup directly in the pot to achieve a creamy texture while keeping some corn pieces intact for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, then return it to the pot and stir to combine.
- Add Cream & Cheese: Stir in the heavy cream or half-and-half, crumbled cotija cheese, chopped fresh cilantro, and the juice of one lime. Heat the soup through gently for 5 minutes, stirring occasionally to melt the cheese and combine flavors completely.
- Serve & Garnish: Ladle the hot soup into bowls. Sprinkle with chili powder and top with crunchy tortilla strips or crushed tortilla chips to add a delightful texture contrast. Serve immediately and enjoy the rich, smoky, and tangy flavors that capture the essence of Mexican street corn.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- You can adjust the spiciness by adding more or less jalapeño or chili powder.
- If you prefer a thinner soup, add more broth when blending.
- Substitute cotija cheese with feta if cotija is unavailable.
- Tortilla strips can be homemade by cutting corn tortillas into strips and lightly frying or baking them.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
