Oh, hey there! Come on in, grab a seat, and let’s chat. I’ve got a pot of something delicious simmering on the stove – it’s my family’s absolute favorite: Mexican Street Corn Soup.
I remember the first time I tried to make this. I saw a photo of it online and just had to recreate it. The picture showed this vibrant, creamy soup, bursting with the sweetness of corn and that smoky, spicy kick of chili powder. I thought, “Piece of cake!” Boy, was I wrong. The first batch was… watery. And bland. My kids looked at me with those “Mom, what is this?” faces. That’s when I knew I needed to do some serious recipe tweaking. It took a few tries, and a little bit of kitchen magic, but now? This Mexican Street Corn Soup is requested at least once a month!
This isn’t just any soup, you know? It’s like sunshine in a bowl. The sweetness of the corn, the creamy texture, and that little bit of heat just dance together on your tongue. It’s pure comfort food, but with a fun, fiesta twist! I love how easy it is to whip up, even on those crazy weeknights when I’m juggling a million things. Honestly, it’s a lifesaver. Sometimes, I use canned corn to make this Creamy Corn Soup, but when I have fresh corn, that’s when the magic truly happens.
Perfecting this Mexican Street Corn Soup was a real labor of love. It was a journey full of mistakes (hello, burnt corn!), but also some major “aha!” moments. I learned that charring the corn just right unlocks a whole new level of flavor. I also discovered that a little bit of lime juice at the end is like the secret ingredient that ties everything together. Now, even my pickiest eater begs for seconds. The depth of flavor makes it better than any Elote Soup you can find in a restaurant!
For another comforting soup that’s a family favorite, check out my Pumpkin Wild Rice Soup; it’s perfect for fall.
What I love most about cooking is sharing my creations with you all. I truly believe that anyone can make delicious food, no matter how busy they are. So, let’s get cooking and make some Mexican Street Corn Soup together! I promise, it’s easier than you think. I’m here to guide you every step of the way.
What You’ll Need for This Mexican Street Corn Soup
Okay, gather around, let’s talk ingredients. I always say that good ingredients are the foundation of a great dish. And trust me, this Mexican Street Corn Soup deserves the best!
- 6 ears of fresh corn, husks removed: I always use fresh corn when it’s in season. There’s just no comparison to the sweetness and flavor you get from fresh kernels. But if you’re in a pinch, you can definitely use frozen or canned (drained) corn.
- 1 tablespoon olive oil: Just a little bit to help the corn char up nicely.
- 1 medium onion, chopped: Yellow or white onion works perfectly.
- 2 cloves garlic, minced: Because everything is better with garlic, right?
- 4 cups vegetable broth: This forms the base of our soup. I prefer vegetable broth to keep it vegetarian-friendly.
- 1 cup heavy cream: This is what makes it that delightfully creamy soup. For a lighter version, you can use half-and-half or even coconut milk (but be aware that it will slightly alter the flavor).
- 1/2 cup crumbled Cotija cheese: This is a must for that authentic Mexican street corn flavor! It’s salty, crumbly, and adds the perfect finishing touch. If you can’t find Cotija, feta cheese is a good substitute.
- 1/4 cup chopped cilantro: Fresh cilantro adds a burst of freshness and flavor.
- 1 lime, juiced: A little bit of lime juice brightens up the whole soup and balances out the richness.
- 1 teaspoon chili powder: For that classic Mexican street corn kick! Adjust to your preference – add more if you like it spicy, less if you prefer it milder.
- 1/2 teaspoon smoked paprika: This adds a lovely smoky flavor that complements the charred corn.
- Salt and pepper to taste: Always season to perfection!
- Optional toppings: Extra Cotija cheese, cilantro, a swirl of crema or sour cream, a sprinkle of chili powder, lime wedges.
When making Mexican Street Corn Soup, you can often find Cotija cheese in the specialty cheese section of your grocery store. If they’re out, ask someone at the cheese counter – they might have it in the back! Here’s a little trick I learned for Mexican Street Corn Soup: if your corn isn’t super sweet, add a pinch of sugar to the soup to enhance the natural sweetness of the corn.
And for a truly comforting meal, you might want to pair this soup with my Broccoli Cheddar Soup with Shells; it’s another great option for those cozy nights.
Storage tip: If you have leftover corn on the cob after making Mexican Street Corn Soup, wrap them tightly in plastic wrap and store them in the refrigerator for up to three days.
Let’s Make This Mexican Street Corn Soup Together
Alright, friend, let’s get down to business and make some seriously delicious Mexican Street Corn Soup! Don’t worry, I’ll walk you through every step.
- Char the corn: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Place the corn ears in the pot and char them on all sides, turning occasionally, until slightly blackened (about 8-10 minutes). This is where the magic happens! The charring adds a smoky depth of flavor that is just incredible. I learned the hard way with Mexican Street Corn Soup that not charring the corn enough results in a less flavorful soup.
- Cut the kernels: Once the corn is charred, remove it from the pot and let it cool slightly. Then, using a sharp knife, cut the kernels off the cob. Set the kernels aside.
- Sauté the aromatics: In the same pot, add the chopped onion and cook until softened (about 5 minutes). Then, add the minced garlic and cook for another minute until fragrant.
- Add the broth and spices: Pour in the vegetable broth, chili powder, and smoked paprika. Bring the mixture to a simmer.
- Blend a portion of the soup: Using an immersion blender (or carefully transferring to a regular blender), blend about half of the soup until smooth. This creates that creamy texture we’re looking for. Don’t worry if your Mexican Street Corn Soup looks a little lumpy at this stage – it will all come together beautifully.
- Return the corn and cream: Add the corn kernels (both charred and unblended) and heavy cream to the pot. Stir to combine.
- Simmer and season: Let the soup simmer for about 10-15 minutes, allowing the flavors to meld together. Season with salt and pepper to taste. In my kitchen, Mexican Street Corn Soup usually takes about 45 minutes from start to finish, but it’s mostly hands-off cooking.
- Finish with lime and cilantro: Stir in the lime juice and chopped cilantro just before serving. This brightens up the soup and adds a final touch of flavor.
While the Mexican Street Corn Soup is simmering, I usually tidy up the kitchen or prep any toppings I want to use. A little planning goes a long way! Your Mexican Street Corn Soup should smell like smoky, sweet corn with a hint of chili. It’s absolutely intoxicating!
For more tips on using an immersion blender, check out this Instant Pot Mexican Street Corn Soup recipe online!
This Vegan Corn Soup variation is achieved by replacing the heavy cream with a plant-based cream alternative.
And if you’re looking for something to dip into your soup, try making these easy cheesy breadsticks – the kids will love them!
How I Love to Serve This Mexican Street Corn Soup
Okay, the soup is ready, now it’s time to talk about serving! My family loves this Mexican Street Corn Soup when I serve it with all the fixings. We’re talking extra Cotija cheese, a dollop of sour cream or Mexican crema, a sprinkle of chili powder, a few extra cilantro leaves, and a wedge of lime for squeezing. It’s all about making it your own!
This Mexican Street Corn Soup is perfect for a casual weeknight dinner, a potluck with friends, or even a summer barbecue. It’s always a crowd-pleaser! I especially love making it during the summer months when corn is at its peak. The fresh corn flavor just shines through. I also love serving it in small bowls as an appetizer before a Mexican-themed feast.
When it comes to side dishes, I like to keep things simple. A side of quesadillas, a simple green salad, or even some tortilla chips and salsa are all great choices. I also love serving it with a grilled cheese sandwich for dipping – pure comfort food heaven!
If you have extra Mexican Street Corn Soup, it keeps well in the refrigerator for up to three days. Just store it in an airtight container. When reheating, add a splash of broth or water if it has thickened too much. You can also freeze it for longer storage, but be aware that the texture may change slightly upon thawing.
Friends always ask for this Mexican Street Corn Soup recipe after they try it. I think it’s the combination of the smoky charred corn, the creamy texture, and that little bit of spice that makes it so irresistible.
Remember, presentation matters! I like to garnish each bowl of Mexican Street Corn Soup with a sprinkle of chili powder and a swirl of crema for a pop of color. It makes it look extra special.
Your Mexican Street Corn Soup Questions Answered
Alright, let’s tackle some common questions about making Mexican Street Corn Soup. I’ve made this soup countless times, so I’ve definitely learned a thing or two along the way!
Q: My soup is too thick! What can I do?
A: No problem! You know what I do when my Mexican Street Corn Soup is too thick? I simply add a little more broth or water until it reaches my desired consistency. Start with a small amount (about 1/4 cup) and stir it in. Repeat until you get the right texture.
Q: Can I use frozen corn instead of fresh?
A: Absolutely! While fresh corn is my preference, frozen corn works just fine. Just make sure to thaw it before adding it to the soup. The [Homemade] Mexican street corn soup with blackened corn, cilantro and more photo on Reddit can attest to how appetizing using corn of all sorts can be!
Q: How can I make this soup spicier?
A: If you want to kick up the heat, try adding a pinch of cayenne pepper or a dash of hot sauce to the soup. You can also use a spicier chili powder. Start with a small amount and taste as you go. You can always add more, but you can’t take it away! For a Spicy Corn Soup variety, you can add a finely diced jalapeno pepper to the onion and garlic while sauteeing.
Q: Can I make this soup ahead of time?
A: Yes! This Mexican Street Corn Soup is a great make-ahead dish. In fact, I often find that the flavors meld together even more when it sits overnight in the refrigerator. Just reheat it gently before serving.
Q: My corn isn’t charring very well. What am I doing wrong?
A: Make sure your pot is hot enough! You want the heat to be on medium-high. Also, don’t overcrowd the pot. Charring the corn in batches will give you better results. I’ve definitely made this mistake before – trying to cram all the corn in at once!
Q: Can I freeze this soup?
A: You can, but be aware that the texture may change slightly upon thawing. The cream can sometimes separate, resulting in a slightly grainy texture. If this happens, just blend the soup again after thawing to smooth it out.
Q: I don’t have Cotija cheese. What can I substitute?
A: Feta cheese is a good substitute for Cotija. It has a similar salty, crumbly texture. You could also use queso fresco, but it’s a bit milder in flavor.
My Final Thoughts on This Mexican Street Corn Soup
This Mexican Street Corn Soup recipe holds a special place in my heart because it’s a dish that my family truly loves. It’s the perfect balance of sweet, smoky, and spicy, and it’s always a hit whenever I make it. I hope you and your family enjoy it as much as we do! It also gives me flashbacks to the first time I went to an authentic Mexican market!
My Mexican Street Corn Soup Pro Tips:
- Don’t skip the charring: It’s essential for that smoky flavor!
- Taste and adjust: Season to your liking – don’t be afraid to experiment!
- Garnish generously: The toppings make all the difference!
Here are a few Mexican Street Corn Soup variations you might want to try:
- Grilled Corn Soup: Grill the corn on the cob until charred before cutting off the kernels. This adds an extra smoky flavor.
- Black Bean and Corn Soup: Add a can of black beans (rinsed and drained) to the soup for extra protein and fiber.
- Chicken Corn Soup: Add shredded cooked chicken to the soup for a heartier meal.
My son, Miguel, loves the Black Bean and Corn Soup version, while my daughter, Sofia, prefers the classic Creamy Corn Soup with extra Cotija cheese.
I really hope you give this recipe a try. It’s a dish that’s meant to be shared with loved ones, and I truly believe that anyone can make it. So, gather your ingredients, put on some music, and let’s get cooking! Remember, cooking should be fun, so don’t be afraid to make mistakes and experiment. And most importantly, enjoy the process! This “Mexican Street Corn” Soup recipe by Striped Spatula is another great variation that you can draw inspiration from.
I truly believe that cooking is an act of love, and I hope this Mexican Street Corn Soup brings warmth and joy to your table. Happy cooking!
Mexican Street Corn Soup
This creamy Mexican Street Corn Soup captures all the vibrant flavors of elote in a comforting bowl. It’s packed with sweet corn, chili, lime, and cotija cheese for a taste of summer 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
- 6 ears of corn, kernels removed (about 4 cups)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Toppings: crumbled cotija cheese, chili powder, lime wedges, cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add corn kernels and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until corn is tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot. Stir in heavy cream, cilantro, lime juice, and chili powder. Season with salt and pepper to taste.
- Heat through gently. Serve hot, garnished with crumbled cotija cheese, chili powder, lime wedges, and cilantro.
Notes
For a spicier kick, add a pinch of cayenne pepper to the soup or garnish with a drizzle of hot sauce.