A Taste of Sunshine on a Cozy Day
There are some dishes that transcend mere sustenance, transporting you to vibrant marketplaces, bustling streets, and sun-drenched fiestas. For me, Mexican street corn, or elote, is one of those magical culinary experiences. The sweet char of the corn, the tangy creaminess of the sauce, the kick of chili – it’s an explosion of flavor that lingers long after the last bite. And what if you could capture that incredible essence, that joyous symphony of tastes, in a warm, comforting bowl of soup? Today, we’re going to do just that. Get ready to transform your kitchen into a culinary cantina and discover the soulful embrace of our incredible Mexican Street Corn Soup.
Table of Contents
Table of Contents
Why You’ll Love This Mexican Street Corn Soup
Craving a taste of summer, even when the weather begs to differ? This Mexican Street Corn Soup is your answer. You’ll absolutely adore it because:
- It’s a Flavor Fiesta in Every Spoonful: All the iconic tastes of elote – sweet, smoky, tangy, and a little spicy – are perfectly balanced in a creamy, hearty soup.
- Comfort Food with a Zest: It offers the warmth and satisfaction of a good soup but with a bright, exciting twist that will tantalize your taste buds.
- Versatile & Adaptable: Easy to customize to your spice preference, dietary needs, or what you have on hand.
- Simple to Make, Impressive to Serve: Despite its complex flavor profile, this soup is remarkably straightforward to prepare, making it perfect for weeknights or entertaining.
- A Unique Twist on a Classic: It’s a creative and delicious way to enjoy a beloved street food in a brand new, incredibly satisfying format.
Ingredients of Mexican Street Corn Soup
Pantry Staples
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or plain Greek yogurt)
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
Mexican Street Corn Soup: How to Make it in 30 Mins
- Total Time: 45 minutes
- Yield: 4 servings
Description
A creamy, zesty, and comforting Mexican Street Corn Soup inspired by elote, with smoky charred corn, chili, lime, and fresh cilantro in every spoonful.
Ingredients
Olive oil
Corn kernels (fresh or frozen)
Vegetable broth
Heavy cream or full-fat coconut milk
Mayonnaise
Sour cream or Greek yogurt
Red onion, finely chopped
Garlic cloves, minced
Jalapeño, seeded and minced (optional)
Fresh cilantro, chopped
Lime juice
Chili powder
Smoked paprika
Cumin powder
Cayenne pepper (optional)
Salt
Black pepper
Cotija cheese (for garnish)
Instructions
1. Heat olive oil in a pot over medium-high heat. Add corn and cook until charred, 5-7 minutes. Reserve 1/2 cup for garnish.
2. Add more olive oil, then sauté red onion until softened. Stir in garlic and jalapeño and cook 1 minute.
3. Add chili powder, smoked paprika, and cumin. Stir to coat.
4. Pour in vegetable broth and bring to a simmer. Cook 10-15 minutes.
5. Blend half the soup until smooth, then return to pot for a creamy texture.
6. Stir in mayonnaise, sour cream, and heavy cream. Heat gently, without boiling.
7. Remove from heat, then stir in lime juice and fresh cilantro. Adjust seasoning with salt and pepper.
8. Serve hot, garnished with reserved charred corn, cotija cheese, cilantro, chili powder, and lime wedges.
Notes
Fresh corn gives the best flavor, but frozen works too. Do not thaw before charring.
Adjust spice level with chili powder, cayenne, and jalapeño.
Char the corn in a hot pan without overcrowding for the best smoky flavor.
Add protein like shredded chicken or beans for a heartier soup.
For dairy-free, use coconut milk and plant-based alternatives for sour cream and mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Fresh Produce
- 4 cups fresh corn kernels (from about 5-6 ears of corn), or high-quality frozen corn
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for extra spice)
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 1 lime, juiced
Spices and Seasonings
- 1/2 teaspoon cumin powder
- Pinch of cayenne pepper (optional, for extra heat)
Directions of Mexican Street Corn Soup
Preparing the Corn
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
- Add the corn kernels to the pot. Cook, stirring occasionally, until the corn begins to char and brown slightly, about 5-7 minutes. This charring adds smoky flavor. Remove about 1/2 cup of charred corn and set aside for garnish.
Building the Flavor Base
- Add the remaining 1 tablespoon of olive oil to the pot with the corn.
- Add the chopped red onion and sauté until softened, about 3-5 minutes.
- Stir in the minced garlic and minced jalapeño (if using). Cook for 1 minute until fragrant.
- Add the chili powder, smoked paprika, and cumin powder. Cook for another minute, stirring to coat the vegetables.
Simmering the Soup
- Pour in the vegetable broth. Bring the mixture to a simmer.
- Reduce the heat to low, cover, and let the soup cook for 10-15 minutes to allow the flavors to meld.
Blending for Creaminess (Optional)
- Carefully transfer about half of the soup to a blender. Blend until smooth.
- Pour the blended soup back into the pot with the remaining chunky soup. This creates a wonderfully creamy yet textured soup. (Alternatively, you can use an immersion blender directly in the pot, blending until you reach your desired consistency.)
Finishing Touches and Garnishes
- Stir in the mayonnaise, sour cream, and heavy cream. Heat gently, but do not boil, after adding the dairy.
- Remove the soup from the heat. Stir in the fresh lime juice and chopped cilantro.
- Taste and adjust seasoning with salt and black pepper as needed.
How to Serve Mexican Street Corn Soup
Serve the soup hot in individual bowls. Garnish each serving with a sprinkle of the reserved charred corn, crumbled cotija cheese, extra chopped cilantro, a dash of chili powder, and a lime wedge.
How to Store Mexican Street Corn Soup
You can store Mexican Street Corn Soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat or in the microwave.
Tips to Make Mexican Street Corn Soup
Choosing Your Corn (Fresh vs. Frozen)
Fresh corn off the cob is ideal for the best flavor and texture. If fresh corn is not available, high-quality frozen corn kernels are a great substitute. Do not thaw frozen corn before charring.
Adjusting Spice Levels
Start with a small amount of chili powder, smoked paprika, and cayenne pepper. Taste the soup as you go and add more if you prefer a spicier kick. The jalapeño is optional for added heat.
Tips for Charring the Corn
A good char on the corn adds a delicious smoky depth. Make sure your pan is hot before adding the corn. Do not overcrowd the pan; cook corn in batches if necessary to ensure good browning.
Variation
Adding Protein
You can add cooked shredded chicken, black beans, or pinto beans to make this a heartier meal. Stir them in during the last 5 minutes of simmering.
Dairy-Free Alternative
For a dairy-free version, use full-fat coconut milk instead of heavy cream, and plant-based sour cream and mayonnaise. You can also omit cotija cheese or use a vegan cheese alternative for garnish.
Smoky Variations
Add a smoky chipotle chili in adobo sauce (minced) along with the other spices for an extra layer of smoky heat.
Conclusion: A Bowl Full of Joy
And there you have it – a magnificent bowl of Mexican Street Corn Soup, brimming with the vibrant spirit and irresistible flavors of everyone’s favorite street food. From the first fragrant sizzle of the corn to the last creamy, spicy spoonful, this soup is truly a celebration. It’s a testament to how simple ingredients, combined with a little love and creativity, can transport us to sunny places and bring incredible joy to our tables. So go ahead, whip up a batch, gather your loved ones, and savor this taste of pure culinary happiness. Don’t be surprised if this becomes a new staple in your meal rotation – it’s just that good!
FAQ: Mexican Street Corn Soup
Can I make Mexican Street Corn Soup ahead of time?
Yes, this Mexican Street Corn Soup tastes even better the next day as the flavors meld. You can store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
What kind of corn is best for Mexican Street Corn Soup?
Fresh corn off the cob is ideal for the best flavor and texture in your Mexican Street Corn Soup. However, high-quality frozen corn kernels can be used as a convenient alternative, especially when fresh corn is out of season.
How spicy is this Mexican Street Corn Soup recipe?
The spice level of this Mexican Street Corn Soup is easily adjustable. We recommend starting with a small amount of chili powder or cayenne pepper and tasting as you go. You can always add more at the end!