Mexican Street Corn Soup Recipe
Transform your favorite street food into a cozy, creamy delight! This Mexican street corn soup is loaded with smoky, zesty, and cheesy flavors, perfect for any occasion.
Ingredients
- 4 cups corn kernels fresh, frozen, or canned
- 2 tablespoons butter
- 1 medium onion diced
- 3 garlic cloves minced
- 3 cups chicken or vegetable broth
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 cup heavy cream or coconut milk for dairy-free
- 2 tablespoons lime juice freshly squeezed
- ½ cup cotija cheese crumbled
- Salt and pepper to taste
- Optional toppings: diced avocado tortilla strips, fresh cilantro, extra cheese, or sour cream
Instructions
Prepare the Corn:
- If using fresh corn, roast or grill it until slightly charred for smoky flavor. If using frozen or canned corn, pat dry and roast in a skillet.
Sauté Aromatics:
- Melt butter in a large pot over medium heat. Add diced onion and minced garlic, cooking until soft and fragrant.
Simmer the Soup:
- Add the corn, chicken or vegetable broth, chili powder, and smoked paprika. Stir and simmer for 10-15 minutes.
Blend the Soup:
- Using an immersion blender, blend the soup until creamy but still textured. Alternatively, blend half of the soup in a blender and return it to the pot.
Finish the Soup:
- Stir in heavy cream, lime juice, and cotija cheese. Taste and adjust seasoning with salt, pepper, or more chili powder as desired.
Serve:
- Ladle the soup into bowls and top with your choice of garnishes like avocado, tortilla strips, fresh cilantro, or a dollop of sour cream.
Notes
- Charred Corn: Roasting or grilling corn adds an authentic smoky flavor that elevates the soup.
- Spice Levels: Adjust chili powder and smoked paprika based on your heat preference. Add a pinch of cayenne for more kick.
- Storage Tips: Store leftovers in the fridge for up to 3 days. For freezing, omit the cream and add it after reheating for a smoother texture.