Description
A comforting and flavorful Mexican Street Corn Soup featuring sweet corn kernels simmered with aromatic spices, creamy heavy cream, and topped with tangy cotija cheese and fresh cilantro. This soup captures the essence of traditional Mexican street corn, offering a delicious and hearty bowl perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
Spices & Seasonings
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper to taste
Toppings & Garnishes
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 jalapeño, sliced (optional for extra heat)
Instructions
- Sauté the onion: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
- Add garlic: Add minced garlic to the pot and sauté for an additional minute until fragrant.
- Cook the corn: Stir in the corn kernels and cook for 5-7 minutes, allowing them to slightly char and develop flavor.
- Season the mixture: Sprinkle in the chili powder, smoked paprika, salt, and pepper. Stir to evenly coat the corn and onion mixture with the spices.
- Add broth and simmer: Pour in the vegetable or chicken broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 15 minutes to meld the flavors together.
- Blend the soup: Using an immersion blender, partially blend the soup to your desired consistency, leaving some corn pieces whole for texture.
- Add cream and thicken: Stir in the heavy cream and continue to simmer for an additional 5 minutes, allowing the soup to thicken slightly.
- Adjust seasoning: Taste the soup and adjust seasoning with more salt, pepper, or spices as needed.
- Garnish and serve: Ladle the soup into bowls and garnish with crumbled cotija cheese, chopped cilantro, and optional jalapeño slices.
- Serve with lime: Serve the soup with lime wedges on the side for an added citrusy kick.
Notes
- Fresh, frozen, or canned corn kernels can be used based on availability.
- For a spicier soup, include the jalapeño slices or add more chili powder.
- Vegetarian option: Use vegetable broth instead of chicken broth.
- Adjust blending level to preference—blend more for a creamier soup or less for a chunkier texture.
- Can be garnished with additional toppings like sour cream or diced avocado for variation.
