Introduction
Transform humble ingredients into a bowl of sunshine with this Creamy Mexican Street Corn Soup! It’s the perfect comforting hug in a mug, bursting with the sweet and savory flavors of elote – that irresistible Mexican street corn. Get ready to impress your family with this easy-to-make, crowd-pleasing recipe!
Why This Works
This recipe works because it perfectly captures the essence of elote in a warm, creamy soup. The blend of sweet corn, spicy chili powder, and tangy lime juice creates a beautiful balance of flavors. Plus, it’s incredibly easy to make, even for beginner cooks!
Key Ingredients
- 🌽 4 cups frozen corn
- 🧅 1 medium yellow onion, chopped
- 🌶️ 1 jalapeño pepper, seeded and minced (optional)
- 🧄 2 cloves garlic, minced
- 🧈 4 tablespoons unsalted butter
- 🐔 4 cups chicken broth
- 🥛 1 cup heavy cream
- 🧀 1 cup shredded cotija cheese
- 🌿 1/4 cup chopped cilantro
- 🍋 2 tablespoons lime juice
- 🧂 Salt and freshly ground black pepper to taste
Instructions
1️⃣ In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and jalapeño (if using) and cook until softened, about 5 minutes. Stir occasionally to prevent burning.
2️⃣ Add the minced garlic and cook for another minute, until fragrant.
3️⃣ Stir in the frozen corn and chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, or until the corn is tender.
4️⃣ Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. If using a regular blender, work in batches to avoid spills. Be cautious of hot liquids!
5️⃣ Return the soup to the pot. Stir in the heavy cream, cotija cheese, cilantro, and lime juice. Season with salt and pepper to taste.
6️⃣ Heat through gently for a few minutes, being careful not to boil.
Handy Tips
- For a smoother soup, strain the soup through a fine-mesh sieve after blending.
- If you don’t have cotija cheese, you can substitute with Parmesan or Monterey Jack cheese.
- Feel free to adjust the amount of jalapeño to your preferred spice level.
Heat Control
Maintaining a gentle simmer throughout the cooking process ensures the corn cooks evenly and the flavors meld beautifully. Avoid high heat, as this can scorch the soup and make it bitter.
Crunch Factor
While this soup is creamy and smooth, you can add a delightful crunch by topping it with toasted pepitas (pumpkin seeds), crushed tortilla chips, or even a sprinkle of chopped bacon.
Pro Kitchen Tricks
- Roast the corn before adding it to the soup for a deeper, sweeter flavor.
- Add a pinch of smoked paprika for an extra smoky dimension.
- Use vegetable broth instead of chicken broth to make this soup vegetarian-friendly.
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Gift Packaging Ideas
This soup makes a wonderful gift! Package it in a pretty jar or thermos, add a handwritten tag with the recipe, and you’ve got a thoughtful and delicious present.
Flavor Variations
🌟 Spicy Chipotle: Add 1-2 chipotle peppers in adobo sauce (finely chopped) for a smoky heat.
🌟 Creamy Avocado: Blend in ½ an avocado for extra creaminess and richness.
🌟 Sweet & Tangy Mango: Stir in ½ cup of diced mango for a tropical twist.
🌟 Herby Cilantro-Lime: Increase the cilantro and lime juice for a brighter, more herbaceous flavor.
Troubleshooting
- Soup too thick: Add a little more chicken broth or water to thin it out.
- Soup too thin: Simmer uncovered for a few minutes to reduce the liquid.
- Soup not flavorful enough: Add more lime juice, salt, pepper, or your favorite spices.
FAQ
- Can I use canned corn? Yes, you can substitute canned corn, but be sure to drain it well first.
- Can I make this soup ahead of time? Yes, you can make the soup up to 2 days ahead of time. Store it in the refrigerator and reheat before serving.
- Is this soup gluten-free? Yes, this soup is naturally gluten-free. Just make sure to use gluten-free broth if needed.
- Can I freeze this soup? Yes, this soup freezes well. Let it cool completely before freezing in airtight containers for up to 3 months.
Conclusion
This Creamy Mexican Street Corn Soup is a true comfort food masterpiece! It’s easy to make, incredibly flavorful, and perfect for a cozy night in. Give it a try and share your delicious creations with us! We can’t wait to see your ratings and reviews!
Cheesy Mexican Street Corn Soup
A creamy and flavorful soup inspired by the popular Mexican street food, this cheesy corn soup is perfect for family dinners and is sure to be a hit with both kids and adults.
Ingredients
- 4 cups fresh corn kernels (or 2 cans of corn)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeu00f1o, seeded and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and diced jalapeu00f1o to the pot, and sautu00e9 for an additional 2 minutes until fragrant.
- Stir in the corn kernels and smoked paprika, cooking for another 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 20 minutes.
- Using an immersion blender, blend the soup until smooth. Alternatively, you can blend it in batches in a regular blender.
- Stir in the heavy cream and shredded cheddar cheese until melted and creamy. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and lime wedges.
Tips
- For extra flavor, grill the corn on the cob before adding it to the soup.
- You can adjust the spiciness of the soup by leaving some seeds in the jalapeu00f1o or adding more or less according to your taste.