The aroma of Mexican Street Corn Soup wafts through the air, a warm embrace that transports you to sun-soaked street corners in Mexico. Imagine creamy corn blended with zesty lime and spicy jalapeños, all topped with crumbly cheese and fresh cilantro. comforting bowl recipes It’s a bowl of happiness that’s as comforting as your favorite sweater on a chilly evening.
This delightful dish is perfect for cozy nights in or festive gatherings with friends. Every spoonful bursts with flavor, promising an experience that’ll make your taste buds do the cha-cha. Trust me; you won’t want to miss out on this!
Why You'll Love This Recipe
- This incredible Mexican Street Corn Soup is easy to prepare, making it a perfect weeknight meal
- The vibrant colors and textures will entice everyone at your table
- With its unique flavor blend, this soup can be served as a starter or a main dish
- It’s versatile enough to adjust spice levels based on your preference, ensuring everyone’s happy!
I remember the first time I made this soup; my family gathered around the table, and their faces lit up with joy after the first bite.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Sweet Corn: Use fresh corn for optimal sweetness; it’s best when in season.
- Onion: A medium yellow onion works well for its balanced flavor.
- Jalapeños: Adjust the heat level by adding more or less depending on your spice tolerance.
- Garlic: Fresh garlic cloves give the soup a lovely aromatic base.
- Cilantro: Fresh cilantro adds a bright note; chop it finely for even distribution.
- Lime Juice: Freshly squeezed lime juice enhances the flavors beautifully; don’t use bottled!
- Vegetable Broth: Choose low-sodium broth to control saltiness while keeping it flavorful.
- Cream (or Coconut Milk): Adds richness and creaminess; use coconut milk for a dairy-free option.
- Queso Fresco (or Feta): Crumbled on top for added texture and a salty kick.
- Chili Powder: Adds warmth and depth; adjust according to taste preferences.
- Salt and Pepper: Essential for seasoning each layer of flavor in your soup.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Sautéing Aromatics: Start by heating olive oil over medium heat in a large pot. Add diced onions and cook until they turn translucent and fragrant, about 5 minutes.
Add Garlic and Jalapeños: Toss in minced garlic and chopped jalapeños, cooking for another 2-3 minutes until everything is fragrant. This step is key to building layers of deliciousness!
Incorporate Corn: Stir in fresh corn kernels (or frozen if you’re in a pinch), combining them thoroughly with the sautéed mixture before adding vegetable broth.
Add Broth and Spice: Pour in vegetable broth along with chili powder, salt, and pepper. Bring everything to a gentle simmer for about 10 minutes, allowing flavors to meld together.
Blend Until Creamy: Using an immersion blender (or transferring batches to a regular blender), blend until smooth but leave some texture for that rustic charm.
Add Creaminess: Stir in cream or coconut milk off the heat until fully incorporated. Taste again for seasoning adjustments before serving.
Serve hot with crumbled queso fresco on top and garnished with fresh cilantro!
This vibrant Mexican Street Corn Soup is not just food; it’s an experience waiting to happen! Enjoy every spoonful as you savor the flavors that dance on your palate. For more inspiration, check out this Burrata Caprese Salad recipe.
You Must Know
- This delightful Mexican Street Corn Soup is a warm hug in a bowl
- The sweet corn mingles with spices, and you’ll love how easy it is to whip up
- Perfect for chilly nights or when you need a quick yet comforting meal
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant, then add corn and spices before simmering. This sequence maximizes flavor while ensuring everything cooks evenly.
Add Your Touch
Feel free to swap in different types of corn or throw in some black beans for added protein. A sprinkle of lime zest can also brighten the flavors beautifully.
Storing & Reheating
Store leftovers in an airtight container for up to three days. Reheat on low heat, adding a splash of broth if it thickens too much.
Chef's Helpful Tips
- To achieve the best flavor, use fresh corn when possible; frozen works too
- Avoid overcooking the soup to keep the corn tender and sweet
- Don’t forget to garnish generously with cilantro and cheese for that authentic touch!
Cooking this Mexican Street Corn Soup brings back memories of my first dinner party. delicious corn salad recipe Friends raved about it, especially when I revealed how easy it was to make! flavorful lettuce wraps. soft dinner rolls recipe.
FAQ
Can I use canned corn for this recipe?
Yes, canned corn works fine but fresh or frozen offers better flavor.
Is this soup spicy?
The spice level is mild; adjust chili powder according to your taste preference.
What toppings go well with Mexican Street Corn Soup?
Top with cilantro, crumbled cheese, and avocado for a delicious finish. For more inspiration, check out this Chicken Avocado Ranch Burritos recipe.
Mexican Street Corn Soup
- Total Time: 40 minutes
- Yield: Serves 6
Description
Experience the vibrant flavors of Mexican Street Corn Soup, a delightful blend of sweet corn, zesty lime, and spicy jalapeños. This comforting dish is perfect for cozy nights or festive gatherings, with each spoonful bursting with happiness. Topped with crumbled queso fresco and fresh cilantro, it’s a warm embrace in a bowl that your taste buds will adore.
Ingredients
- 4 cups fresh sweet corn kernels (approx. 6 ears)
- 1 medium yellow onion, diced
- 2 jalapeños, diced (adjust to taste)
- 3 garlic cloves, minced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup freshly squeezed lime juice
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or coconut milk
- 1/2 cup crumbled queso fresco or feta cheese
- 2 tsp chili powder (adjust to taste)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onions until translucent (about 5 minutes).
- Add minced garlic and diced jalapeños; cook for an additional 2-3 minutes until fragrant.
- Stir in corn kernels thoroughly before pouring in the vegetable broth.
- Add chili powder, salt, and pepper; bring to a gentle simmer for about 10 minutes.
- Using an immersion blender, blend the soup until smooth but retain some texture.
- Off heat, stir in cream or coconut milk and adjust seasoning as needed.
- Serve hot, topped with crumbled queso fresco and garnished with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 60mg
Keywords: - For added protein, consider mixing in black beans or using different types of corn. - A sprinkle of lime zest can enhance the soup's brightness. - Leftovers can be stored in an airtight container for up to three days; reheat on low heat with a splash of broth if necessary.