“Mexican Street Corn” Soup

This Mexican Street Corn Soup is a delightful twist on a beloved street food classic. Its rich, creamy texture combined with the sweet and smoky flavors of fresh corn makes it perfect for any occasion—from cozy family dinners to festive gatherings. Each spoonful bursts with warmth and flavor, making it an irresistible choice for soup lovers.

Why You’ll Love This Recipe

• Flavor-packed: The combination of charred corn, spices, and creamy ingredients creates a mouthwatering experience that will awaken your taste buds.
• Easy to make: With straightforward steps and minimal prep time, you can whip up this delicious soup in just an hour.
• Nutritious: Packed with fresh ingredients, this soup is not only tasty but also offers a healthy dose of vitamins and minerals.
• Versatile serving options: Enjoy it as a starter or main dish; this soup pairs wonderfully with various toppings and sides.
• Customizable: Adjust the spice level and toppings to suit your preferences or dietary needs.

Tools and Preparation

Before you start cooking, gather your essential kitchen tools. Having the right equipment will make the process smoother and more enjoyable.

Essential Tools and Equipment

• Large nonstick pot or cast iron Dutch oven
• Cutting board
• Chef’s knife
• Blender or food processor
• Tongs

Importance of Each Tool

• Large nonstick pot or cast iron Dutch oven: A sturdy pot ensures even heating and prevents sticking, allowing for perfectly cooked ingredients.
• Blender or food processor: This tool is essential for achieving a smooth texture in your soup, blending all the flavors seamlessly.

Ingredients

This corn soup, inspired by the flavors of Mexican Street Corn, is made with fresh corn on the cob. Frozen or canned corn will not yield the same flavor and are not recommended.

For the Soup Base

• 1/4 cup olive or vegetable oil
• 6 cups fresh corn kernels (from 8-10 shucked cobs; save 6 of the stripped cobs for simmering the soup)
• 1 cup chopped yellow onion
• 1/4 teaspoon ancho chili powder (use more or less depending on your heat preferences)
• Kosher salt and freshly ground black pepper

Flavor Enhancers

• 2 large garlic cloves (chopped; about 1 tablespoon)
• 4 cups chicken or vegetable broth

Creamy Additions

• 1/2 cup sour cream
• 1/2 cup grated dry/aged Cotija cheese (plus additional for garnish; substitute Parmesan or Romano if Cotija is unavailable)

Fresh Finishing Touches

• 1 tablespoon fresh lime juice
• 1 teaspoon grated lime zest
• 2 tablespoons plus 2 teaspoons chopped cilantro (divided)

How to Make Mexican Street Corn Soup

Step 1: Heat the Oil

Heat oil in a large nonstick pot or cast iron Dutch oven until shimmering. Add corn kernels, chopped onion, chili powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook over medium-high heat, stirring frequently, until onions are soft and corn is lightly charred in spots—about 8 to 10 minutes.

Step 2: Add Garlic

Add garlic and cook until fragrant—about 1 minute. Remove 1-1/2 cups of the corn mixture from the pot and set aside. Stir broth and 6 stripped corn cobs into the pot, scraping up the brown bits on the bottom. Bring to a boil, reduce heat, and simmer for 20 minutes.

Step 3: Remove Corn Cobs

Use tongs to remove corn cobs from pot and discard them.

Step 4: Blend Until Smooth

Stir sour cream and Cotija into the soup. Transfer soup to a blender or food processor (in batches if necessary) to puree until smooth.

Step 5: Combine Ingredients

Return soup to pot. If needed, gently reheat to desired serving temperature. Stir in half (3/4 cup) of the reserved corn mixture, lime juice, and 2 tablespoons chopped cilantro. Season to taste with salt, pepper, and chili powder.

Step 6: Serve

Toss remaining 3/4 cup corn with lime zest and 2 teaspoons chopped cilantro. Serve soup topped with a few spoonfuls of the corn mixture along with an extra sprinkling of Cotija cheese.

With its vibrant flavors and creamy texture, this Mexican Street Corn Soup is sure to become a favorite in your household! Enjoy each bowlful as you savor its delicious taste!

How to Serve Mexican Street Corn Soup

Serving Mexican Street Corn Soup is an opportunity to get creative. The rich flavors of this soup can be complemented with various toppings and sides, enhancing the overall experience.

Toppings

• Chopped Cilantro: Fresh cilantro adds a bright flavor that elevates the soup.
• Cotija Cheese: A sprinkle of Cotija or its substitutes provides a salty bite that contrasts beautifully with the sweetness of corn.
• Lime Wedges: Serving lime wedges on the side allows guests to add their preferred citrus tang.
• Avocado Slices: Creamy avocado slices can enhance the texture and flavor profile of the soup.
• Crushed Tortilla Chips: Add crunch by garnishing with crushed tortilla chips for a delightful contrast.

Accompaniments

• Warm Tortillas: Soft tortillas can be served on the side for dipping or wrapping around bites of soup.
• Salad: A light salad, such as a simple green salad, can refresh the palate between spoonfuls.
• Grilled Vegetables: Grilled zucchini or peppers add a smoky flavor that pairs nicely with the soup.

How to Perfect Mexican Street Corn Soup

Achieving perfection in your Mexican Street Corn Soup is all about technique and attention to detail. Here are some tips to enhance your preparation:

• Bold Flavor Boost: Adjust chili powder to suit your heat preference. Adding more can intensify the flavor without overpowering it.
• Quality Ingredients: Use fresh corn for maximum flavor; frozen or canned varieties will not yield the same delicious results.
• Smooth Texture: Blend the soup in batches for a silky smooth consistency. Make sure to let it cool slightly before blending to avoid splatter.
• Garnish Generously: Don’t skimp on toppings! They add depth and contrast, making each bowl visually appealing and tasty.
• Taste as You Go: Always taste your soup before serving. Adjust salt, pepper, and lime juice as needed for a balanced flavor.

Best Side Dishes for Mexican Street Corn Soup

Pairing side dishes with Mexican Street Corn Soup can create a well-rounded meal. Here are some great options to consider:

1. Guacamole: Creamy and flavorful, guacamole is perfect for dipping tortilla chips or spreading on warm tortillas.
2. Black Bean Salad: A refreshing black bean salad adds protein and texture, with colors that brighten up your meal.
3. Cornbread Muffins: Sweet cornbread muffins complement the soup’s flavors while offering delightful sweetness and softness.
4. Spicy Roasted Potatoes: Roasted potatoes seasoned with chili powder provide an excellent spicy contrast to the creamy soup.
5. Rice and Lime Pilaf: Fluffy rice cooked with lime juice and zest makes a fragrant base that balances out the richness of the soup.
6. Chips and Salsa: A classic combination; crispy tortilla chips paired with fresh tomato salsa enhance your dining experience.

Common Mistakes to Avoid

Making Mexican Street Corn Soup can be a delightful experience, but there are some common pitfalls to keep in mind.

• Using Frozen or Canned Corn: Fresh corn is essential for authentic flavor. Always use fresh corn on the cob for the best results.
• Skipping the Browning Step: Failing to char the corn and onions can result in a bland soup. Ensure you cook them until they have a nice golden color for added depth of flavor.
• Not Adjusting Seasoning: Each batch of corn can taste different. Taste your soup before serving and adjust the salt, pepper, and chili powder as needed.
• Overpureeing the Soup: If you blend too much, you may lose that desired texture. Blend until smooth but leave some chunks for a more rustic feel.
• Ignoring Garnishes: Toppings like extra Cotija cheese and cilantro add flavor and presentation. Don’t skip this final step for an enhanced experience.

Storage & Reheating Instructions

Refrigerator Storage

• Store Mexican Street Corn Soup in an airtight container.
• It will last up to 3–4 days in the refrigerator.

Freezing Mexican Street Corn Soup

• Cool the soup completely before freezing it.
• Use freezer-safe containers or bags; it can be frozen for up to 3 months.

Reheating Mexican Street Corn Soup

• Oven: Preheat to 350°F (175°C), place soup in an oven-safe dish, cover, and heat for about 20–30 minutes until warm.
• Microwave: Heat in a microwave-safe bowl on high for 2-3 minutes, stirring halfway through until hot.
• Stovetop: Place soup in a pot over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

Here are some common questions about making Mexican Street Corn Soup.

What makes this Mexican Street Corn Soup special?

This soup captures the vibrant flavors of traditional Mexican street corn with fresh ingredients and spices, making it a unique comfort food option.

Can I make Mexican Street Corn Soup vegan?

Yes! Substitute chicken broth with vegetable broth and use plant-based sour cream and cheese alternatives for a vegan version.

How do I customize my Mexican Street Corn Soup?

Feel free to add toppings like avocado, jalapeños, or even different herbs such as parsley for added flavor!

Can I use other types of corn?

While fresh corn is recommended, you may experiment with sweet corn varieties. However, avoid canned or frozen corn for the best results.

How spicy is this Mexican Street Corn Soup?

The spice level can be adjusted by varying the amount of ancho chili powder used. Start with less if you prefer milder flavors!

Final Thoughts

This Mexican Street Corn Soup offers a wonderful blend of flavors that is both comforting and satisfying. Its versatility allows you to customize it according to your preferences—whether that means adding extra spice or incorporating your favorite toppings. Give this recipe a try; it’s sure to become a favorite in your household!