Description
This delicious Mexican Street Corn Soup captures the beloved flavors of traditional Mexican street corn in a warm, creamy soup. Featuring tender corn kernels sautéed with aromatics and spices, simmered in savory broth, then blended for a perfect texture, and finished with creamy cotija cheese, fresh lime juice, and cilantro. It’s a comforting and flavorful dish ideal for any season or occasion.
Ingredients
Scale
Main Ingredients
- 4 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream or half-and-half
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
For Garnish (Optional)
- Chili powder, for garnish
- Tortilla strips or chips, for serving
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and jalapeño. Sauté until the onion is translucent, about 5 minutes, allowing the flavors to develop.
- Add Corn and Spices: Stir in the corn kernels, ground cumin, smoked paprika, salt, and freshly ground black pepper. Cook for another 5 minutes to blend the flavors and slightly toast the spices.
- Simmer with Broth: Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let the soup simmer gently for 15 minutes to meld the flavors.
- Blend the Soup: Use an immersion blender to partially blend the soup, creating a creamy texture while keeping some pieces of corn intact for texture. Alternatively, carefully blend half of the soup in a countertop blender and return it to the pot.
- Incorporate Cream and Cheese: Stir in the heavy cream and crumbled cotija cheese. Simmer the soup until the cheese melts and the soup is heated through, about 3 to 5 minutes.
- Final Touches: Add fresh lime juice and chopped cilantro, stirring well to combine all the flavors. Adjust seasoning with additional salt and pepper if needed.
- Serve and Enjoy: Ladle the soup into bowls. Garnish with a sprinkle of chili powder for a subtle kick and serve with tortilla strips or chips on the side if desired.
Notes
- Use fresh corn in season for the best flavor, or frozen corn when fresh is unavailable.
- Adjust the heat level by leaving in some jalapeño seeds if you prefer more spice.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Heavy cream can be substituted with half-and-half or a dairy-free cream alternative for a lighter or vegan option.
- Garnish with extra cotija cheese or a squeeze of lime to enhance taste at serving.
- Use an immersion blender carefully to avoid splashes of hot soup; blend in batches if using a countertop blender.
