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Mexican Street Corn Soup

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Description

Mexican Street Corn Soup is a creamy, flavorful soup inspired by elote, the popular Mexican street food! It features sweet corn, smoky spices, tangy lime, and crumbled cheese, all blended into a comforting and slightly spicy soup. Perfect as a starter or a main dish, this soup brings all the flavors of street corn into a cozy bowl!

Ingredients

Scale
  • 4 cups (about 6 ears) corn kernels (fresh, frozen, or canned)
  • 2 tbsp butter
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeño, seeded and diced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 4 cups (960ml) chicken or vegetable broth
  • 1 cup (240ml) heavy cream or half-and-half
  • 1/2 cup (125g) sour cream
  • 1/4 cup (60ml) lime juice (about 2 limes)
  • Salt and pepper, to taste

For Garnish:

  • 1/2 cup (75g) crumbled cotija or feta cheese
  • 1/4 cup chopped fresh cilantro
  • Lime wedges
  • Chili powder or Tajín seasoning
  • Sliced green onions (optional)

Instructions

  • Cook the Corn:
    • If using fresh corn, cut kernels off the cob. If using frozen or canned corn, drain and rinse.
    • In a large pot, melt the butter over medium heat. Add the corn kernels and sauté for 5-7 minutes until lightly golden.
  • Make the Soup Base:
    • Add the diced onion, minced garlic, and diced jalapeño to the pot. Cook for 4-5 minutes until softened.
    • Stir in the cumin, smoked paprika, salt, and pepper, cooking for another 1-2 minutes until fragrant.
  • Add Broth and Simmer:
    • Pour in the chicken or vegetable broth and bring to a simmer. Cook for 10-12 minutes to let the flavors meld.
  • Blend the Soup:
    • Use an immersion blender to blend the soup until smooth, leaving some corn chunks for texture. (Alternatively, transfer the soup in batches to a blender and blend, then return to the pot.)
    • Stir in the heavy cream (or half-and-half), sour cream, and lime juice. Adjust seasoning with salt, pepper, or additional lime juice.
  • Serve:
    • Ladle the soup into bowls and garnish with crumbled cotija cheese, chopped cilantro, a sprinkle of chili powder or Tajín, and sliced green onions, if desired. Serve with lime wedges on the side.

Notes

  • Make it vegan: Use coconut milk or a dairy-free cream alternative and omit the cheese or use vegan cheese.
  • Adjust spice level: For a spicier version, leave the jalapeño seeds in or add diced serrano peppers.
  • Make it chunky: Reserve some whole corn kernels and add them back to the soup after blending for added texture.

Find it online: https://recipe.ukfinda.com/mexican-street-corn-soup/