Mexican Street Corn Soup Recipe

Okay, flavor adventurers, get ready to lose your minds! I just perfected the ULTIMATE Mexican Street Corn Soup recipe, and it’s about to become your new obsession. Think all the crave-worthy deliciousness of elote, but in a cozy, slurp-able bowl. Seriously, this is liquid gold!

This isn’t your grandma’s corn soup, amigos. This is Cuba Queen style, which means we’re cranking up the flavor to eleven! Forget boring meals, we’re talking about a Mexican Street Corn Soup that’s going to make you wanna do a little salsa dance in your kitchen.

I’ve been testing and tweaking this recipe for weeks, determined to capture that perfect balance of sweet corn, smoky char, and spicy kick. And let me tell you, the final result? chef’s kiss! I knew I had nailed this Mexican Street Corn Soup when my neighbor, who claims to “not really like soup,” practically licked the bowl clean.

The secret, like all my best recipes, is packing in layers of flavor that explode in your mouth. We’re talking charred corn, creamy broth, and a zesty lime crema that will make you weep with joy. I’m so excited to share this Mexican Street Corn Soup with you and turn your kitchen into a fiesta. Let’s get cooking, mis amigos! This Mexican Street Corn Soup is bold and the best.

INGREDIENTS You Need for This:

This Mexican Street Corn Soup ingredient list is SHORT but mighty! We’re focusing on quality and flavor impact here. Get ready for a flavor explosion!

• 6 ears of fresh corn, shucked: The star of the show! Fresh corn is crucial for that sweet, juicy flavor. Can’t find fresh? Frozen will work in a pinch, but fresh is best for this Mexican Street Corn Soup.
• 1 tablespoon olive oil: For grilling and sautéing. Don’t skimp on quality here – it makes a difference!
• 1/2 white onion, chopped: Adds a subtle sweetness and aromatic base.
• 2 cloves garlic, minced: Because everything is better with garlic!
• 4 cups vegetable broth: Use a good quality broth for the best flavor. I prefer low sodium so I can control the saltiness.
• 1/2 cup heavy cream: For that creamy, decadent texture.
• 1/4 cup cotija cheese, crumbled: Salty, crumbly, and oh-so-delicious.
• 1/4 cup cilantro, chopped: Adds a fresh, vibrant flavor.
• 1 lime, juiced: For that essential zesty tang.
• 1 teaspoon chili powder: For a little kick!
• 1/2 teaspoon smoked paprika: Adds a smoky depth of flavor.
• Salt and pepper to taste: Season to perfection!
• Optional toppings: Queso fresco, more cilantro, a drizzle of hot sauce, lime wedges.

The secret to epic Mexican Street Corn Soup is using smoked paprika instead of regular paprika. The smokiness adds a whole other dimension of flavor that will blow your mind! You’ll find the best corn for this Mexican Street Corn Soup at your local farmer’s market. Trust me, fresh corn makes ALL the difference. Splurge on good cotija cheese for this Mexican Street Corn Soup ingredient – trust me it’s worth it.

If you’re on a budget, using frozen corn is a great alternative. It’s still delicious, and it’s always available! You can store the corn in the freezer for up to 6 months, so you can make this Mexican Street Corn Soup whenever the craving hits.

STEP-BY-STEP INSTRUCTIONS:

Okay, flavor adventurers, let’s get this party started! Don’t stress – your Mexican Street Corn Soup is going to be incredible. Follow these steps, and you’ll be slurping up a bowl of pure happiness in no time!

1. Grill the corn: Preheat your grill to medium-high heat. Brush the corn with olive oil and grill for about 10-12 minutes, turning occasionally, until kernels are slightly charred. The charred corn is the KEY to that authentic elote flavor in this Mexican Street Corn Soup.
2. Cut the kernels: Once the corn is cool enough to handle, carefully cut the kernels off the cob. Set aside. This step is essential for getting that perfect corn texture in your Mexican Street Corn Soup.
3. Sauté the aromatics: In a large pot or Dutch oven, heat the remaining olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Here’s where most people mess up their Mexican Street Corn Soup – don’t burn the garlic! Keep the heat medium and stir constantly.
4. Add the corn and spices: Add about half of the grilled corn kernels to the pot, reserving the rest for garnish. Stir in the chili powder and smoked paprika. Cook for another minute, allowing the spices to bloom. Pro tip for Mexican Street Corn Soup perfection: toasting the spices enhances their flavor!
5. Simmer: Pour in the vegetable broth and bring to a simmer. Reduce the heat and cook for 15 minutes, allowing the flavors to meld. In my kitchen, this Mexican Street Corn Soup takes exactly 15 minutes to reach peak flavor, but keep tasting and adjust as needed.
6. Blend: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be careful when blending hot liquids! If using a regular blender, vent the lid to prevent splattering. Your Mexican Street Corn Soup should look creamy and vibrant.
7. Finish: Return the soup to the pot. Stir in the heavy cream and lime juice. Season with salt and pepper to taste. Taste and adjust seasonings as needed. This is where your Mexican Street Corn Soup transforms into pure magic.
8. Serve: Ladle the Mexican Street Corn Soup into bowls and garnish with the reserved grilled corn kernels, crumbled cotija cheese, and chopped cilantro.

While your Mexican Street Corn Soup is working its magic, grab your camera – this is Instagram gold! Remember, taste and adjust as you go. This recipe is a guideline, but you’re the boss of your own flavor adventure. Also, you can easily adjust the spice level by adding more chili powder or a dash of cayenne pepper!

PRESENTATION:

Presentation is key, flavor adventurers! You can have the most amazing Mexican Street Corn Soup in the world, but if it doesn’t look appealing, people won’t be as excited to try it. Let’s make this soup a showstopper!

Ladle the Mexican Street Corn Soup into bowls. A shallow bowl shows off the toppings best! Sprinkle generously with the reserved grilled corn kernels. The contrast of colors and textures is beautiful! Crumble cotija cheese over the top. Don’t be shy, this cheese adds a salty, tangy bite that’s irresistible. Top with a generous sprinkle of fresh cilantro. The bright green adds freshness and vibrancy.

A drizzle of Mexican crema or sour cream adds a tangy coolness. For an extra kick, add a drizzle of your favorite hot sauce. Serve with lime wedges for squeezing. People absolutely lose their minds when I serve this Mexican Street Corn Soup at dinner parties! It’s always a huge hit, and everyone asks for the recipe.

This Mexican Street Corn Soup absolutely slays at dinner parties! Pair it with some grilled chicken or fish tacos for a complete Mexican feast. For a vegetarian option, serve it with black bean burgers or a side of grilled vegetables. You can also check out this Mexican Street Corn Coleslaw for a perfect dish to pair with your soup!

Leftover Mexican Street Corn Soup can be transformed into creamy corn enchilada sauce. Simply simmer until thickened and use in your favorite enchilada recipe. For a seasonal twist, try adding roasted poblano peppers in the fall or fresh tomatoes in the summer. I’ve even made a Mexican Street Corn Soup risotto, which was surprisingly delicious!

FAQs:

Okay, flavor adventurers, let’s tackle those burning questions! I’ve been there, done that, and messed up my fair share of Mexican Street Corn Soup recipes along the way. Here are the answers to your most common questions, based on my own testing experiences and community feedback.

1. Can I make this Mexican Street Corn Soup spicier? Absolutely! Add a pinch of cayenne pepper to the soup while simmering, or use a spicier chili powder. You can also top it with a drizzle of your favorite hot sauce. Remember, you can always add more spice, but you can’t take it away!
2. What if I don’t have fresh corn? Frozen corn works in a pinch, but the flavor won’t be quite as intense. If using frozen, thaw it completely before grilling. You could even try grilling frozen corn straight from the freezer!
3. Can I make this soup vegan? Yes! Substitute the heavy cream with coconut cream or cashew cream. You can also omit the cotija cheese or use a vegan cheese alternative. I’ve experimented with a Vegan Mexican Corn Soup version using cashew cream, and it was surprisingly decadent.
4. How do I know when my Mexican Street Corn Soup is perfectly done? The soup is ready when the flavors have melded and the broth is smooth and creamy. Taste and adjust seasonings as needed. Don’t be afraid to experiment and make it your own!
5. Can I make this in the Instant Pot? Yes! Sauté the onion and garlic in the Instant Pot. Add the corn, spices, and broth. Cook on high pressure for 8 minutes, followed by a natural pressure release. Blend and stir in the cream and lime juice. You can find an Instant Pot Mexican Street Corn Soup recipe online for more details.
6. What can I substitute for cotija cheese? Queso fresco or feta cheese are good substitutes for cotija cheese in this Mexican Street Corn Soup. They have a similar salty and crumbly texture.
7. How long does this Mexican Street Corn Soup last? This soup will last in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
8. Can I grill the corn indoors? Yes! Use a grill pan or cast-iron skillet to grill the corn indoors. You can also broil the corn in the oven for a similar effect.

Remember, cooking is all about experimentation! Don’t be afraid to try new things and make this Mexican Street Corn Soup your own. Your cooking skills will improve over time, so don’t get discouraged if you don’t succeed.

CONCLUSION:

This Mexican Street Corn Soup represents everything Cuba Queen stands for: bold flavors, fresh ingredients, and a passion for creating food that brings people together. It’s a celebration in a bowl!

My Mexican Street Corn Soup Power Tips:

• Char the corn: Don’t be afraid to get some good char on the corn. It adds a smoky depth of flavor that’s essential to this soup.
• Toast the spices: Toasting the spices before adding them to the soup enhances their flavor and aroma.
• Taste and adjust: Don’t be afraid to taste and adjust the seasonings as needed. This is your soup, so make it your own!

I’ve created a few other Mexican Street Corn Soup variations that I’m obsessed with. A Grilled Corn Soup version where I grill all the ingredients before blending for an extra smoky flavor. Then there’s a Spicy Corn Soup where I add a jalapeño or two to the soup while simmering. You can also try this [Homemade] Mexican street corn soup with blackened corn, cilantro … for another take on this delicious dish. The version that gets the biggest reactions is the one with a swirl of avocado crema on top. It’s creamy, cool, and adds a beautiful pop of color! You can also find more soup recipes at “Mexican Street Corn” Soup – Striped Spatula.

I have complete confidence that you can make this Mexican Street Corn Soup and impress your friends and family. It’s easier than you think, and the results are absolutely worth it. Make this Mexican Street Corn Soup your signature dish! For another bold soup idea try this Creamy Reuben Soup!

Now, go forth and create some Mexican Street Corn Soup memories! Share your results with me on social media – I can’t wait to see your creations!

Also if you like this flavor profile you NEED to try these Mexican Corn Ribs Recipe!

Mexican Street Corn Soup

Print Recipe

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This creamy Mexican Street Corn Soup is a comforting and flavorful twist on the classic elote. It’s packed with sweet corn, cotija cheese, and a hint of spice, making it the perfect appetizer or light meal.

• Author: Quinn
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 4 ears corn, kernels cut from the cob (about 4 cups)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional)
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup chopped cilantro
• 1/4 cup crumbled cotija cheese, plus more for garnish
• Lime wedges, for serving
• Chili powder, for garnish
• Salt and pepper to taste

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and jalapeño (if using) and cook for 1 minute more.
3. Stir in corn kernels and cook for 5 minutes, stirring occasionally.
4. Pour in vegetable broth and bring to a simmer. Cook for 15 minutes, or until corn is tender.
5. Carefully transfer soup to a blender and blend until smooth. (Alternatively, use an immersion blender to blend the soup in the pot.)
6. Return soup to the pot and stir in heavy cream, cilantro, and cotija cheese. Season with salt and pepper to taste.
7. Heat through and serve hot, garnished with additional cotija cheese, chili powder, and lime wedges.

Notes

For a smokier flavor, grill the corn before cutting the kernels off the cob. You can also add a dollop of sour cream or Mexican crema for extra richness.