Description
Mexican Street Corn Soup is a creamy, flavorful dish inspired by the classic Mexican street corn, combining sweet corn kernels with aromatic onions, jalapeño, and smoky spices. This comforting soup is finished with creamy cotija cheese, fresh cilantro, lime juice, and a touch of chili powder, served with crunchy tortilla strips for added texture. Perfect for a cozy meal, it takes about 45 minutes to prepare and serves four.
Ingredients
Scale
Soup Base
- 4 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Finishing Ingredients
- 1 cup heavy cream or half-and-half
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- Chili powder, for garnish
- Tortilla strips or crushed tortilla chips, for serving
Instructions
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and jalapeño, cooking for an additional 2 minutes until fragrant.
- Add Corn & Spices: Stir in the corn kernels to coat them with the sautéed aromatics. Add ground cumin, smoked paprika, salt, and freshly ground black pepper. Stir well to combine all the flavors.
- Simmer the Soup: Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low and let the soup simmer gently for 15 minutes to let the flavors meld together.
- Blend the Soup Partially: Use an immersion blender to blend the soup partially, creating a creamy consistency while leaving some corn kernels whole for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, then return it to the pot and stir to combine.
- Add Cream & Cheese: Stir in the heavy cream (or half-and-half), crumbled cotija cheese, chopped fresh cilantro, and lime juice. Allow the soup to heat through for 5 minutes, stirring occasionally to blend the ingredients and warm the soup thoroughly.
- Serve: Ladle the soup into bowls, sprinkle with chili powder as garnish, and top with crunchy tortilla strips or crushed tortilla chips. Serve immediately to enjoy the rich, comforting flavors of Mexican street corn in a bowl.
Notes
- You can substitute frozen corn with fresh corn if available for a sweeter flavor.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- If you prefer a spicier soup, leave some seeds in the jalapeño or add a pinch of cayenne pepper.
- For dairy-free option, substitute heavy cream with coconut cream and omit cotija cheese or use a vegan cheese alternative.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Tortilla strips add a nice crunchy texture; alternatively, serve with warm tortillas on the side.
