Creamy Mexican Street Corn Soup: The Ultimate Comfort Dish
There’s something magical about street food – the aromas wafting through the air, the lively chatter of vendors, and that delightful feeling of indulgence that comes with every bite. I remember my first summer in Mexico, wandering through vibrant markets, my taste buds tingling with anticipation as I approached a stall serving elote, or Mexican street corn, grilled to perfection and smothered in a creamy mayo sauce, crumbly cheese, and a sprinkle of chili. It was pure bliss! Since then, I’ve been on a mission to recreate that joyful experience in the comfort of my own home. And let me tell you, this Mexican Street Corn Soup is a comforting delight that captures all those vibrant flavors in a creamy bowl of goodness. It’s perfect for weeknights, cozy evenings, or when you just crave a taste of that summer sunshine.
Why You’ll Love This Recipe
- Comforting and creamy – a hug in a bowl!
- Simple to make – perfect for a busy weeknight dinner.
- Budget-friendly ingredients that you can find at any grocery store.
- Full of flavor, with an exciting twist on the classic street food.
- Customizable toppings make it fun to personalize each bowl!
Ingredients
Here’s what you’ll need to whip up this delicious Mexican Street Corn Soup:
- 4 ears of corn, husked (you can use frozen corn if fresh isn’t available)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves fresh garlic, minced (fresh garlic adds way more punch than powdered!)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 4 cups vegetable or chicken broth
- 1 can (15 oz) of black beans, drained and rinsed
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- Salt and pepper, to taste
- 1 handful of fresh cilantro, chopped (for garnish)
- 1 cup crumbled cotija cheese (or feta if you’re in a pinch)
- 1 lime, cut into wedges (for serving)
Tip: If you want to skip the extra step of grilling your corn, frozen corn works perfectly fine and saves time!
Step-by-Step Instructions
Now, let’s dive into making this delicious soup together!
- Prep the Corn: If you’re using fresh corn, char those ears on the grill until they’re slightly blackened (about 10 minutes). You can also use a grill pan on the stovetop. Once grilled, let them cool, then cut the kernels off the cob. If you’re using frozen corn, skip this step!
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent (about 5-7 minutes). Stir in the minced garlic, chili powder, and smoked paprika, cooking for another 1-2 minutes until fragrant.
- Add the Broth: Pour in the vegetable or chicken broth and bring to a gentle simmer. This is where the magic begins! The warmth of the broth combined with the spices will make your kitchen smell heavenly.
- Toss in the Corn and Beans: Stir in the corn kernels and black beans, letting them soak up all those rich flavors for about 5-10 minutes.
- Creat the Creaminess: Now, stir in the heavy cream (or coconut milk if you’re keeping it dairy-free). Bring the soup back to a simmer. Add salt and pepper to taste. Your soup should be creamy and velvety by now!
- Blend (Optional): If you prefer a smoother texture, use an immersion blender to purée some of the soup until it reaches your desired consistency. I like to leave some chunks for that tantalizing texture!
- Serve It Up: Ladle the soup into bowls, then sprinkle with crumbled cotija cheese, fresh cilantro, and a squeeze of lime. Grab some tortilla chips or crusty bread to serve on the side!
Pro Tip: Don’t overmix if you blend the soup – you want some of that chunky goodness to shine through!
Pro Tips & Variations
Let’s get a little creative, shall we? Here are some fun twists you can explore:
- Spice it Up: If you like things spicy, add a diced jalapeño when you sauté the onions. You could also top with a dash of hot sauce before serving!
- Add Greens: Toss in a couple of handfuls of spinach or kale during the last few minutes of cooking for a nutritional boost.
- Make it Vegan: Swap the heavy cream for coconut milk and use vegetable broth to keep it plant-based.
- Cheesy Goodness: Stir in some shredded cheddar cheese for an extra layer of cheesy flavor!
Get creative with toppings! You can add diced avocado, crunchy tortilla strips, or even a dollop of sour cream for added richness.
Serving Suggestions
This is where the soup truly shines! I love serving it with a side of crispy tortilla chips for that extra crunch. A fresh green salad drizzled with lime vinaigrette pairs beautifully and balances out the creaminess of the soup. Or, for a heartier meal, serve it alongside some cilantro-lime rice. Just picture it: a cozy bowl of soup, with vibrant colors and textures, each bite bursting with flavor. Oh, and don’t forget a nice margarita or a cup of Mexican hot chocolate to really set the mood!
Storage Tips
This soup is perfect for meal prep and makes fantastic leftovers:
- Refrigerate: Store any leftover soup in an airtight container for up to 4 days in the fridge. Just be sure to let it cool slightly before sealing it up!
- Freeze: You can freeze the soup for up to 3 months. Just make sure it’s in a freezer-safe container and leave some space at the top for expansion.
- Reheat: To reheat, simply warm it on the stove over medium heat, stirring gently. If it seems thick, add a splash of broth or water to loosen it up.
Note: Be cautious when reheating dairy-based soups as they can separate if heated too quickly!
FAQs
Can I use frozen corn instead of fresh corn?
Absolutely! Frozen corn is a great shortcut and provides that sweet, delicious corn flavor without the extra steps involved in grilling. It’s just as tasty!
How can I make this soup spicier?
If you love a good kick, consider adding diced jalapeños, a pinch of cayenne pepper, or even a splash of your favorite hot sauce when serving. Top it with spicy toppings like chili flakes or diced chili peppers!
Can I skip the cream for a healthier version?
For sure! You can omit the cream and simply use more broth or some blended beans for creaminess. A splash of unsweetened almond or coconut milk can also do the trick without piling on the calories!
What can I use instead of cotija cheese?
If you can’t find cotija cheese, feta works well in a pinch! You can also skip the cheese altogether or use a dairy-free cheese alternative to keep it vegan.
Conclusion
As you can see, this Mexican Street Corn Soup is an easy, cozy dish that encapsulates the essence of summer’s vibrant flavors any time of the year. Whether you’re gathering around the dinner table with family or enjoying a quiet night in, this soup is guaranteed to bring warmth and smiles. I would love to hear how you enjoyed it! Did you add your own twist or serve it alongside something special? Share your thoughts and tips in the comments below. Happy cooking!
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Creamy Mexican Street Corn Soup: The Ultimate Comfort Dish
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Indulge in creamy Mexican street corn soup, a delightful blend of flavors that brings comfort to your table. Enjoy this ultimate comfort food today!
Ingredients
Instructions
Notes
This Mexican Street Corn Soup is a comforting delight that captures all those vibrant flavors in a creamy bowl of goodness. Perfect for weeknights, cozy evenings, or when you crave a taste of summer sunshine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 350
- Sugar: 5 grams
- Fat: 22 grams
- Carbohydrates: 30 grams
- Fiber: 6 grams
- Protein: 10 grams
Keywords: Mexican Street Corn Soup, Comfort Food, Soup Recipes, Creamy Soup, Vegan Options