Mexican Street Corn Soup

DescriptionMexican Street Corn Soup is a creamy, flavorful soup inspired byelote, 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!

Mexican Street Corn Soup

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DescriptionMexican Street Corn Soup is a creamy, flavorful soup inspired byelote, 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!

• Author: Chef Sara

Ingredients

• For Garnish:

Instructions

1. 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.
2. If using fresh corn, cut kernels off the cob. If using frozen or canned corn, drain and rinse.
3. In a large pot, melt the butter over medium heat. Add the corn kernels and sauté for 5-7 minutes until lightly golden.
4. 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.
5. Add the diced onion, minced garlic, and diced jalapeño to the pot. Cook for 4-5 minutes until softened.
6. Stir in the cumin, smoked paprika, salt, and pepper, cooking for another 1-2 minutes until fragrant.
7. 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.
8. Pour in the chicken or vegetable broth and bring to a simmer. Cook for 10-12 minutes to let the flavors meld.
9. 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.
10. 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.)
11. Stir in the heavy cream (or half-and-half), sour cream, and lime juice. Adjust seasoning with salt, pepper, or additional lime juice.
12. 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.
13. 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.