Mexican Street Corn Soup: A Comforting Bowl of Seasonal Delight
As the warm sun begins to dip below the horizon and the gentle breeze ushers in the vibrant colors of fall, there’s a certain comforting magic that fills the air. It’s the perfect season for soup—especially one that warms the soul and invites friends and family to gather around the dinner table. Today, we’re diving into a delicious twist on a classic favorite: Mexican Street Corn Soup.
If you’ve ever indulged in elote, the beloved Mexican street corn slathered in crema and sprinkled with cheese, then you know just how delightful this comforting dish can be. Now, imagine that flavor exploding in a bowl of creamy, smoky soup that encapsulates the essence of summer corn in every bite. Made with simple, wholesome ingredients, this seasonal soup is well-worth the effort. It’s perfect for using up fresh corn harvested during the late summer months, and it’s an ideal recipe to make with loved ones as you share warmth and laughter.
In this blog post, you will find everything you need to recreate this flavorful bowl of sunshine. So grab your apron, and let’s make Mexican Street Corn Soup!
Ingredients & Equipment
Before we gather our ingredients, let’s take a look at what you’ll need to put together this comforting soup.
Ingredients
- 4 cups corn (fresh, frozen, or canned)
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup cream or milk (for a lighter option, use low-fat milk or a dairy alternative)
- 1 lime, juiced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cotija cheese for garnish (optional, but highly recommended!)
Equipment
- Crockpot (or a large pot if you prefer stovetop cooking)
- Blender (for a smoother texture, if desired)
- Chopping board and knife
- Measuring cups and spoons
- Ladle and serving bowls
Helpful Tips
Using fresh corn? If you’re lucky enough to have access to fresh corn, try to get it straight from the farmer’s market. The flavor is unbeatable! If using frozen or canned corn, just make sure to drain canned corn and rinse it well.
Step-by-Step Instructions
Now that we’ve gathered our ingredients, it’s time to create this fantastic soup. Don’t worry, it’s simple and rewarding!
Step 1: Combine Ingredients
In your crockpot (or a large pot, if you’re choosing the stovetop method), combine the corn, chopped onion, minced garlic, vegetable broth, chili powder, cumin, salt, and pepper. Give it a good stir to distribute the flavors evenly.
Step 2: Cook
- Crockpot Method: Set your crockpot on low and let it cook for 6-8 hours, or on high for 3-4 hours. You want the vegetables to become tender and the flavors to meld beautifully together.
- Stovetop Method: If you’re short on time, bring the mixture to a gentle boil on medium heat, then reduce to low and simmer for about 30 minutes, or until the onions are soft.
Step 3: Blend (Optional)
For a creamier texture, you can blend the soup at this point using an immersion blender or transferring portions to a regular blender. If you prefer a chunkier soup, feel free to skip this step and enjoy the whole ingredients.
Step 4: Add Cream and Lime
Once your soup is blended (or not), stir in the cream or milk and lime juice, allowing it to heat through for about 5 minutes. This step adds richness and a zesty brightness to your dish!
Step 5: Serve!
Ladle your warm soup into bowls and garnish with fresh cilantro and crumbled Cotija cheese. Trust me; this adds a fantastic tangy finish that elevates the entire experience!
Variations and Cooking Tips
- Roasting Corn: For added depth of flavor, consider roasting the corn in the oven before adding it to your soup. This can enhance the sweetness and provide a delightful smoky undertone.
- Spiciness: If you love a little heat, add diced jalapeños or a pinch of cayenne pepper to the mix!
- Vegan Option: Swap out the cream or milk with a plant-based alternative, and you have a wonderfully creamy, vegan soup.
Storage, Freezing & Make-Ahead Tips
This Mexican Street Corn Soup can be made ahead of time and stored in the refrigerator for 3-4 days. Just make sure to let it cool completely before transferring it to an airtight container.
Freezing
Want to save it for later? This soup can be frozen for up to 3 months! Simply let it cool completely, transfer it to freezer-safe containers, and label them with the date. When you’re ready to enjoy it, allow the soup to thaw overnight in the fridge and reheat it in a pot on the stove.
How to Use / Serve This Dish
This soup is delightful on its own, but you can pair it with a variety of sides:
- Tortilla Chips: Serve alongside crispy tortilla chips for an extra crunch.
- Avocado Toast: The creaminess of avocado toast harmonizes beautifully with the flavors of the soup.
- Salad: A fresh green salad with lime vinaigrette complements the soup well, providing a refreshing contrast.
- Sandwiches: Pair it with grilled cheese or a spicy turkey sandwich for a hearty meal.
FAQ Section
1. Can I substitute the corn?
Absolutely! You can replace corn with diced zucchini or even add some beans for added protein and fiber.
2. How long does this soup last in the fridge?
If stored properly in an airtight container, your soup will last for 3-4 days in the refrigerator.
3. How can I make this soup spicier?
You can add diced jalapeños, a pinch of cayenne, or even a dash of hot sauce to kick up the heat level.
4. Can I use chicken broth instead of vegetable broth?
Yes, you can definitely use chicken broth if you’re not looking to keep it vegetarian. It adds a rich flavor to the soup.
5. What can I use in place of Cotija cheese?
Feta cheese or parmesan can be good substitutes if Cotija isn’t available. Both will add a nice salty flavor.
Final Thoughts / Encouragement
Mexican Street Corn Soup exemplifies the essence of comfort during the cooler months. The delightful combination of sweet corn, spices, and creaminess will envelop you like a warm hug in a bowl. It’s not just a dish; it’s an experience that connects us to the vibrant culture of Mexico while offering a piece of home-cooked love right on your table.
So don’t wait too long! Gather your ingredients, enlist a friend or family member to join you in the kitchen, and create some beautiful memories over this delicious soup. Share your experience, and let the warmth of this Mexican Street Corn Soup brighten your season. Happy cooking!
Mexican Street Corn Soup
Ingredients
Main Ingredients
- 4 cups corn (fresh, frozen, or canned) If using canned corn, drain and rinse well.
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth Can substitute with chicken broth.
- 1 cup cream or milk For a lighter option, use low-fat milk or a dairy alternative.
- 1 lime, juiced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- to taste Salt and pepper
- Fresh cilantro for garnish
- Cotija cheese for garnish (optional) Highly recommended!
Instructions
Preparation
- In your crockpot (or a large pot for stovetop), combine the corn, chopped onion, minced garlic, vegetable broth, chili powder, cumin, salt, and pepper. Stir well.
Cooking
- Crockpot Method: Set on low for 6-8 hours or high for 3-4 hours until vegetables are tender.
- Stovetop Method: Bring to a gentle boil, then reduce to low and simmer for about 30 minutes, or until onions are soft.
Blending
- For a creamier texture, blend the soup using an immersion blender or a regular blender. Skip this step for a chunkier soup.
Finishing Touches
- Stir in the cream or milk and lime juice. Heat through for about 5 minutes.
Serving
- Ladle the warm soup into bowls and garnish with fresh cilantro and crumbled Cotija cheese.
