Description
Mexican Street Corn Soup is a creamy, flavorful soup inspired by the popular Mexican street corn snack. Featuring charred corn, aromatic spices, and a silky blend of broth and cream, this comforting soup is garnished with tangy cotija cheese, fresh cilantro, and a squeeze of lime for an authentic taste of Mexico in every spoonful.
Ingredients
Main Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 3 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1/4 cup crumbled cotija cheese (or feta)
- Salt and pepper, to taste
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
Optional Toppings
- Sliced jalapeño
- Extra cotija cheese
- Hot sauce
Instructions
- Cook the Corn: Heat olive oil in a large pot over medium-high heat. Add the corn kernels and cook, stirring occasionally, until the corn becomes golden and slightly charred, about 5 to 7 minutes. Set aside about 1/2 cup of the charred corn for garnish if you like.
- Sauté the Onion and Garlic: Add the diced onion to the same pot and cook for 3 to 4 minutes, until soft and translucent. Stir in the minced garlic, chili powder, smoked paprika, and cumin, cooking for another minute until the spices become fragrant.
- Simmer the Soup: Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 10 to 15 minutes to meld the flavors together.
- Blend for Creaminess: Use an immersion blender to puree the soup to your desired texture—either completely smooth or slightly chunky. Stir in the heavy cream or half-and-half until fully incorporated, then season the soup with salt, pepper, and fresh lime juice to taste.
- Serve and Garnish: Ladle the soup into serving bowls. Garnish with the reserved charred corn, crumbled cotija cheese, chopped cilantro, and any optional toppings like sliced jalapeños or hot sauce. Serve alongside lime wedges for extra zest.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- You can substitute cotija cheese with feta if cotija is unavailable.
- Frozen corn works well if fresh corn is out of season; just thaw before cooking.
- Adjust the spice level by adding more or less chili powder and jalapeños according to your taste.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
