Name: Mexican Street Corn Soup: A Flavorful & Easy Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: 6 ears of fresh corn, husked; 2 tablespoons olive oil; 1 large yellow onion, chopped; 2 cloves garlic, minced; 1 jalapeño, seeded and minced (optional, for extra heat); 4 cups vegetable broth (or chicken broth); 1 cup heavy cream; 1/2 cup cotija cheese, crumbled, plus more for garnish; 1/4 cup mayonnaise; 1/4 cup cilantro, chopped, plus more for garnish; 1 lime, juiced, plus lime wedges for serving; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; Salt and freshly ground black pepper to taste; Optional toppings: avocado slices, tortilla strips, hot sauce

Mexican Street Corn Soup: Prepare to be transported to the vibrant streets of Mexico with every spoonful of this creamy, smoky, and utterly irresistible soup! Forget everything you thought you knew about corn soup; this isn't your grandma's bland, watery version. We're talking about a flavor explosion that captures the essence of elote, that beloved Mexican street food, in a comforting bowl.

Elote, or Mexican street corn, has a rich history, deeply rooted in Mexican culture. For generations, vendors have grilled corn on the cob, slathering it with mayonnaise, cotija cheese, chili powder, and a squeeze of lime. It's a simple yet perfect combination of sweet, savory, spicy, and tangy that has captivated taste buds worldwide. This Mexican Street Corn Soup takes all those iconic flavors and transforms them into a warming and satisfying soup that's perfect for any time of year.

What makes this soup so incredibly popular? It's the perfect balance of textures – the creamy broth, the bursts of sweet corn, and the salty, crumbly cheese. Plus, it's surprisingly easy to make! Whether you're craving a taste of summer or need a comforting meal on a chilly evening, this soup is guaranteed to become a new favorite. Get ready to experience the magic of Mexican street corn in a whole new way!

Ingredients:

6 ears of fresh corn, husked
2 tablespoons olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
1 jalapeño, seeded and minced (optional, for extra heat)
4 cups vegetable broth (or chicken broth)
1 cup heavy cream
1/2 cup cotija cheese, crumbled, plus more for garnish
1/4 cup mayonnaise
1/4 cup cilantro, chopped, plus more for garnish
1 lime, juiced, plus lime wedges for serving
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
Optional toppings: avocado slices, tortilla strips, hot sauce

Preparing the Corn:

Grilling the Corn (Recommended for Best Flavor): Preheat your grill to medium-high heat. Lightly brush the husked corn with olive oil. Grill the corn, turning occasionally, until kernels are slightly charred and tender, about 8-10 minutes. This step imparts a wonderful smoky flavor that really elevates the soup. If you don't have a grill, you can skip to the next step, but I highly recommend grilling if possible!
Roasting the Corn (Alternative Method): If you don't have a grill, you can roast the corn in the oven. Preheat your oven to 400°F (200°C). Place the husked corn on a baking sheet and roast for 20-25 minutes, turning halfway through, until the kernels are tender and slightly browned.
Boiling the Corn (Quickest Method): For a faster option, you can boil the corn. Bring a large pot of water to a boil. Add the husked corn and cook for 5-7 minutes, or until the kernels are tender.
Cutting the Kernels: Once the corn is cool enough to handle (whether grilled, roasted, or boiled), carefully cut the kernels off the cob. To do this, stand each ear of corn upright on a cutting board. Using a sharp knife, slice downwards, removing the kernels. Try to get as close to the cob as possible to maximize the yield. Set the kernels aside.

Making the Soup:

Sautéing the Aromatics: In a large pot or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Be careful not to brown the onion too much, as this can affect the flavor of the soup.
Adding Garlic and Jalapeño: Add the minced garlic and jalapeño (if using) to the pot and cook for another minute, until fragrant. Stir constantly to prevent the garlic from burning. The jalapeño adds a nice kick, but feel free to omit it if you prefer a milder soup.
Adding the Corn Kernels: Add about ¾ of the cut corn kernels to the pot. Reserve the remaining ¼ of the kernels for garnish later. Stir the corn into the onion and garlic mixture and cook for 2-3 minutes, allowing the flavors to meld together.
Adding Broth and Simmering: Pour in the vegetable broth (or chicken broth) and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, allowing the corn to soften and the flavors to develop.
Blending the Soup: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. If using a regular blender, be sure to vent the lid to prevent pressure from building up. Work in batches if necessary. If using an immersion blender, blend directly in the pot until smooth.
Returning to the Pot and Finishing: Pour the blended soup back into the pot. Stir in the heavy cream, cotija cheese, mayonnaise, cilantro, lime juice, chili powder, and smoked paprika. Season with salt and freshly ground black pepper to taste.
Heating Through: Heat the soup gently over low heat until warmed through. Do not boil. Taste and adjust seasonings as needed. You might want to add a little more lime juice for brightness or chili powder for extra spice.

Assembling and Serving:

Ladle into Bowls: Ladle the Mexican Street Corn Soup into bowls.
Garnish Generously: Garnish each bowl with the reserved corn kernels, crumbled cotija cheese, chopped cilantro, and a squeeze of fresh lime juice.
Optional Toppings: For extra flavor and texture, consider adding avocado slices, tortilla strips, or a drizzle of your favorite hot sauce.
Serve Immediately: Serve the soup immediately while it's hot and the toppings are fresh.

Tips and Variations:

Make it Vegan: To make this soup vegan, substitute the heavy cream with full-fat coconut milk and use a vegan mayonnaise alternative. You can also omit the cotija cheese or use a vegan parmesan cheese.
Add Protein: For a heartier soup, consider adding cooked chicken, black beans, or chorizo.
Spice it Up: If you like your soup extra spicy, add more jalapeño or a pinch of cayenne pepper.
Make it Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Freezing: The soup can also be frozen for longer storage. Allow the soup to cool completely before transferring it to an airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the soup may change slightly after freezing.
Charred Poblano Peppers: For a deeper, smokier flavor, roast a poblano pepper alongside the corn. Peel, seed, and chop the roasted poblano pepper and add it to the soup along with the corn kernels.
Corn Cobs for Extra Flavor: After cutting the kernels off the cob, simmer the cobs in the broth for about 30 minutes before blending. This will extract even more corn flavor from the cobs. Remove the cobs before blending the soup.
Adjusting the Consistency: If you prefer a thinner soup, add more broth. If you prefer a thicker soup, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.
Serving Suggestions: This soup is delicious on its own, but it also pairs well with grilled cheese sandwiches, quesadillas, or tacos. It's also a great appetizer for a Mexican-themed meal.

Enjoy!

This Mexican Street Corn Soup is a delightful and flavorful dish that's perfect for any occasion. The combination of sweet corn, creamy broth, and zesty toppings creates a truly unforgettable culinary experience. I hope you enjoy making and eating this soup as much as I do!

Conclusion:

This Mexican Street Corn Soup isn't just another soup recipe; it's a vibrant celebration of flavor, a comforting hug in a bowl, and a guaranteed crowd-pleaser. The sweetness of the corn, the smoky char, the creamy broth, and that zesty lime kick – it all comes together in perfect harmony. Trust me, once you taste it, you'll understand why I'm so enthusiastic! Why is this a must-try? Because it's incredibly easy to make, using readily available ingredients. You don't need to be a culinary expert to whip up a batch of this deliciousness. It's also incredibly versatile. Whether you're looking for a light lunch, a satisfying dinner, or a flavorful appetizer for your next gathering, this soup fits the bill. And let's not forget the sheer joy of recreating the iconic flavors of Mexican street corn in a warm, comforting soup form. It's a taste of summer, no matter the season. Looking for serving suggestions? I love topping mine with a generous sprinkle of crumbled cotija cheese, a drizzle of Mexican crema, a squeeze of fresh lime juice, and a sprinkle of chili powder. For an extra layer of flavor, consider adding some crispy tortilla strips or a dollop of guacamole. If you're feeling adventurous, you could even add some grilled shrimp or shredded chicken for a heartier meal. And speaking of variations, the possibilities are endless! Want to make it spicier? Add a pinch of cayenne pepper or a finely chopped jalapeño to the soup. Prefer a smoother texture? Use an immersion blender to partially or fully blend the soup before serving. Need a vegan option? Simply substitute the chicken broth with vegetable broth and use a plant-based crema alternative. You can also add other vegetables like zucchini, bell peppers, or poblano peppers for extra nutrients and flavor. Don't be afraid to experiment and make it your own! This Mexican Street Corn Soup is a recipe that I keep coming back to, and I have a feeling you will too. It's the perfect balance of sweet, savory, spicy, and creamy, and it's guaranteed to brighten up your day. The aroma alone is enough to make your mouth water! So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create some culinary magic. I promise you won't be disappointed. And when you do try it, please, please, please share your experience with me! I'd love to hear what you think, what variations you tried, and how much you enjoyed it. Tag me in your photos on social media, leave a comment below, or send me an email. I'm always eager to hear from fellow food lovers. Happy cooking! I can't wait to hear all about your delicious Mexican Street Corn Soup adventures!