Picture this: it’s a warm summer evening, and the smell of grilled corn wafts through the air. Growing up, we used to head to the local fair where vendors would sell the most delicious elote—perfectly grilled corn on the cob, slathered in creamy sauce, sprinkled with cheese, and a dash of chili powder. That nostalgic flavor always takes me back. Now, imagine capturing that vibrant essence in a cozy bowl of soup. That’s how I came to love this Mexican Street Corn Soup—it’s a delightful way to bring the flavor of street fairs right into your dining room!

This soup is not just delicious, it’s a hug in a bowl and a burst of sunshine on a cloudy day. The sweetness of the corn, the smokiness from the spices, and the creaminess come together beautifully to make this dish a new favorite. And guess what? It’s super easy to whip up! So, let’s get our cooking hats on!

Why You’ll Love This Recipe

• Easy weeknight dinner—ready in under 30 minutes!
• Budget-friendly ingredients you probably already have at home.
• Comforting and satisfying, perfect for cool evenings.
• Flexible recipe that can accommodate various diets.

Ingredients

Before we get started, let’s gather all the goodies you’ll need. Here’s your shopping list:

• 4 cups of fresh corn (about 6 ears, or use frozen if that’s what you have)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves of fresh garlic, minced (fresh garlic packs a punch!)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 4 cups vegetable broth (or chicken broth for extra flavor)
• 1 cup coconut milk (for creaminess; you can use heavy cream too)
• Salt and pepper to taste
• Juice of 1 lime (to brighten things up!)
• Chopped cilantro and crumbled feta cheese for garnish

Step-by-Step Instructions

Let’s dive into the cooking process! Get your apron on and let’s get stirring!

1. Prep the Corn: If using fresh corn, start by slicing the kernels off the cob. If you’re using frozen corn, just grab it from the freezer.
2. Heat the Pot: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it’s softened and translucent.
3. Add the Garlic: Toss in the minced garlic and let it cook for an additional minute. Your kitchen should smell heavenly right about now!
4. Add Spices: Stir in the smoked paprika and ground cumin. Cook for another minute to toast the spices, adding depth to the flavors.
5. Add the Corn: Now, add your corn to the pot. Stir everything together and cook for about 5 minutes, so the corn starts to caramelize a bit.
6. Pour in the Broth: Add the vegetable broth and bring the mixture to a gentle boil. Let it simmer for 10 minutes to let those flavors meld together.
7. Blend it Up: Using an immersion blender, blend the soup until it’s nice and creamy. If you don’t have one, carefully transfer the soup to a blender and blend in batches.
8. Add Creaminess: Stir in the coconut milk, and season with salt and pepper to taste. Don’t forget the lime juice! It really brightens everything up!
9. Serve and Garnish: Ladle the soup into bowls and garnish with chopped cilantro and a sprinkle of crumbled feta. Your soup is ready to be devoured!

Pro Tips & Variations

Now that you have the basics down, let’s jazz it up a little! Here are some fun twists to consider:

• Spice it Up: If you’re feeling adventurous, add a dash of cayenne or chili powder for a little kick!
• Add Protein: Toss in some shredded chicken or black beans for a heartier meal.
• Ditch the Dairy: For a vegan version, stick with coconut milk for creaminess and leave out the feta.
• Herbs Galore: Try adding fresh herbs like basil or mint for a unique flavor profile.

Serving Suggestions

The best part about this Mexican Street Corn Soup? It’s wonderfully versatile! Serve it warm alongside some crusty bread for dipping, or pour it over a bowl of fluffy rice for a filling meal. You could even elevate your dinner by pairing it with a fresh, crispy salad. And don’t forget a refreshing beverage—maybe an ice-cold glass of lemonade or a nice chilled white wine! Just imagine all those vibrant colors and flavors blending together. Yum!

Storage Tips

If you’re lucky enough to have leftovers (which you probably will—it’s that good!), here’s how to store it:

• Refrigerator: Let the soup cool completely before transferring it to an airtight container. It’ll last about 3-4 days in the fridge.
• Freezer: To freeze, use a freezer-safe container and store it for up to 3 months. Just remember to leave some space at the top since the soup will expand.
• Reheat: To reheat, simply warm it on the stovetop over medium heat or microwave in short intervals, stirring occasionally. If the soup has thickened, add a splash of broth to loosen it up!

FAQs

Can I use canned corn instead of fresh or frozen?

Absolutely! Canned corn works perfectly fine. Just make sure to drain and rinse it before adding it to your soup for the best flavor.

What can I substitute for the coconut milk?

If you’re not a fan of coconut, heavy cream or even oat milk could be a great alternative for that creamy texture. Just adjust the seasonings to your taste!

Is this soup gluten-free?

Yes! All of the ingredients in this soup are naturally gluten-free, making it a safe option for anyone avoiding gluten.

Can I make this ahead of time?

Definitely! This soup actually tastes even better the next day after the flavors have had time to meld together. Just store it properly and reheat when you’re ready!

Conclusion

I hope you find as much joy in making this Mexican Street Corn Soup as I do! It’s truly a simple yet bursting-with-flavor recipe that brings all the warmth and love of home cooking. Don’t forget to share how yours turns out; I’d love to hear about your experiences or any fun twists you tried. Here’s to cozy nights and a bowl of deliciousness—happy cooking, my friends!

Savory Mexican Street Corn Soup A Flavorful Twist Youll Love

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• Author: antaki
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Taste the vibrant flavors of Mexican street corn soup Explore this delightful twist perfect for a comforting meal or appetizer Enjoy every spoonful

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Ingredients

Scale 1x2x3x

4 cups of fresh corn (about 6 ears, or use frozen if that’s what you have)

1 tablespoon olive oil

1 small onion, diced

2 cloves of fresh garlic, minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

4 cups vegetable broth (or chicken broth for extra flavor)

1 cup coconut milk (for creaminess; you can use heavy cream too)

Salt and pepper to taste

Juice of 1 lime

Chopped cilantro and crumbled feta cheese for garnish

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Instructions

Prep the Corn: If using fresh corn, start by slicing the kernels off the cob. If you’re using frozen corn, just grab it from the freezer.

Heat the Pot: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it’s softened and translucent.

Add the Garlic: Toss in the minced garlic and let it cook for an additional minute.

Add Spices: Stir in the smoked paprika and ground cumin. Cook for another minute to toast the spices.

Add the Corn: Now, add your corn to the pot. Stir everything together and cook for about 5 minutes.

Pour in the Broth: Add the vegetable broth and bring the mixture to a gentle boil. Let it simmer for 10 minutes.

Blend it Up: Using an immersion blender, blend the soup until it’s nice and creamy.

Add Creaminess: Stir in the coconut milk, and season with salt and pepper to taste. Stir in the lime juice.

Serve and Garnish: Ladle the soup into bowls and garnish with chopped cilantro and a sprinkle of crumbled feta.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Cuisine: Mexican

Nutrition

• Calories: 300 calories
• Sugar: 6 grams
• Fat: 18 grams
• Saturated Fat: 18 grams
• Carbohydrates: 30 grams
• Fiber: 5 grams
• Protein: 8 grams

Keywords: Mexican Street Corn Soup, Soup Recipe, Comfort Food, Easy Dinner