Description
This Creamy Mexican Street Corn Soup combines the vibrant flavors of sweet corn, spicy jalapeño, and tangy lime with a rich, creamy texture. Inspired by the beloved Mexican street corn, this soup is a comforting and flavorful dish perfect for any season. It features sautéed onions and garlic, a lightly thickened broth with flour, and a finishing blend of heavy cream, sour cream, and cotija cheese, garnished with cilantro and lime wedges for an authentic taste experience.
Ingredients
Scale
Soup Base
- 4 tablespoons salted butter
- 1 large sweet onion, diced
- 1 jalapeño, minced (remove seeds for less heat)
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 5 cups chicken stock (or vegetable stock for vegetarian version)
- 6 cups frozen sweet corn (or fresh, if in season)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
Creamy Additions and Garnishes
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
- 2 tablespoons lime juice
- Fresh chopped cilantro, for garnish
- Additional cotija cheese, chili powder, and lime wedges for serving
Instructions
- Sauté Aromatics: In a large soup pot, melt butter over medium heat. Add diced onion and cook for 5–6 minutes until softened and translucent. Stir in the minced garlic and jalapeño, cooking for another 1–2 minutes until fragrant and aromatic.
- Create the Roux: Sprinkle the all-purpose flour over the sautéed aromatics and stir constantly for 1–2 minutes. This forms a roux which will thicken the soup and cook off any raw flour taste.
- Add Broth and Corn: Gradually pour in the chicken or vegetable stock while stirring to combine thoroughly. Add the frozen or fresh corn, kosher salt, chili powder, and black pepper. Bring the mixture to a gentle simmer and cook for 15 minutes to let the flavors meld and the corn become tender.
- Blend (Optional): For a creamier texture, partially blend the soup using an immersion blender directly in the pot, or transfer half the soup to a blender, process until smooth, then return it to the pot and stir well.
- Stir in Creamy Additions: Reduce the heat to low. Stir in the heavy cream, sour cream, crumbled cotija cheese, and lime juice. Mix until the cheese melts, and the soup reaches a luscious, creamy consistency.
- Garnish and Serve: Ladle the soup into bowls and garnish with additional cotija cheese, a sprinkle of chili powder, freshly chopped cilantro, and lime wedges for squeezing. Serve hot and enjoy the vibrant, creamy flavors of Mexican street corn in soup form.
Notes
- You can substitute chicken stock with vegetable stock to make this recipe vegetarian.
- Adjust the amount of jalapeño or remove seeds to control the heat level.
- For a lighter version, use half-and-half or milk instead of heavy cream and sour cream.
- Using fresh corn in season can enhance the sweetness and freshness of the soup.
- If you do not have cotija cheese, feta is a suitable alternative for a similar salty flavor.
- This soup freezes well; store in an airtight container for up to 3 months.
