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Mexican Street Corn Soup Recipe

Savor the Creamy Goodness of this Mexican Street Corn Soup Recipe

Enjoy the comforting richness of this Mexican Street Corn Soup Recipe, a vegetarian delight packed with flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil Substitute with avocado oil if needed.
  • 1 onion Yellow or white onions work best.
  • 3 cloves garlic Use fresh cloves for optimal taste.
  • 1 jalapeño Adjust to taste or replace with bell pepper for milder.
For the Soup
  • 4 cups corn kernels Frozen corn is a great alternative.
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika Can be substituted with regular paprika.
  • salt & pepper Essential for seasoning; use to taste.
  • 4 cups chicken or vegetable broth For a vegetarian version, use vegetable broth.
For Creaminess
  • 1 cup heavy cream Can be replaced with coconut cream for a dairy-free option.
  • 1 cup cotija cheese Use feta if cotija is unavailable.
For Garnishing
  • 1 fresh cilantro Omit if cilantro is not preferred.
  • 1 tablespoon lime juice Substitute with lemon juice if needed.
  • chili powder For garnish, adds color and subtle heat.
  • tortilla strips or chips Can be replaced by crushed crackers or breadcrumbs.

Equipment

  • large pot
  • Immersion blender

Method
 

Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one diced onion and sauté for about 5 minutes until translucent. Incorporate 3 minced garlic cloves and one finely diced jalapeño, cooking for an additional 2 minutes.
  2. Stir in 4 cups of corn kernels into the pot, mixing well. Season with 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and salt and pepper to taste. Cook for about 2 minutes to enhance flavors.
  3. Pour in 4 cups of chicken or vegetable broth, stirring to incorporate. Bring to a gentle boil over medium-high heat, then reduce to low and simmer for 15 minutes.
  4. Use an immersion blender to partially blend the soup for about 30 seconds, keeping some corn kernels intact.
  5. Add 1 cup of heavy cream and 1 cup of crumbled cotija cheese. Mix thoroughly and heat gently over low for an additional 5 minutes.
  6. Remove from heat, stir in the juice from 1 lime and a handful of chopped fresh cilantro. Adjust seasoning as necessary.
  7. Ladle the warm soup into bowls, garnish with chili powder, tortilla strips or chips, and cotija cheese. Serve with a lime wedge.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 800mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Gently reheat leftovers on low heat. Always opt for fresh garlic and lime juice for vibrant flavors.

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