If you love the bold, tangy, and smoky flavors of Mexican street corn, then this Mexican Street Corn Soup Recipe is about to become your new favorite cozy meal. This vibrant soup captures all the essence of the classic esquites snack in a comforting bowl, blending charred corn, warm spices, and creamy textures that dance together beautifully. Easy to make and wonderfully satisfying, it’s perfect for any night when you want something that feels special without hours in the kitchen.
Ingredients You’ll Need
Every ingredient in this soup is simple but essential, each adding a burst of flavor, richness, or texture that makes this dish truly shine. From the sweetness of corn to the smoky warmth of spices, these staples come together to create that unforgettable taste.
- 4 cups corn kernels (fresh or frozen): The star ingredient delivering natural sweetness and texture.
- 1 tablespoon olive oil: For sautéing the corn and bringing out those delicious charred notes.
- 1 onion, diced: Adds a mellow, savory base to the soup.
- 3 cloves garlic, minced: Infuses the broth with a rich, aromatic depth.
- 1 teaspoon chili powder: Brings a mild heat and classic Mexican spice flavor.
- 1/2 teaspoon smoked paprika: Introduces smoky undertones that enhance the street corn vibe.
- 1/4 teaspoon cumin: Adds earthiness and complexity.
- 3 cups chicken or vegetable broth: Creates the comforting, flavorful liquid base.
- 1 cup heavy cream or half-and-half: Provides the creamy richness that makes the soup luscious.
- 1/4 cup crumbled cotija cheese (or feta): Offers salty, crumbly tang perfect for finishing.
- Salt and pepper, to taste: Essential for balancing all the flavors.
- Juice of 1 lime: Adds bright acidity that lifts the whole dish.
- 1/4 cup chopped fresh cilantro: Brings a fresh and herbaceous touch.
- Optional toppings (sliced jalapeño, extra cotija cheese, hot sauce): For those who want to dial up the flavor and heat.
How to Make Mexican Street Corn Soup Recipe
Step 1: Char the Corn
Start by heating olive oil in a large pot over medium-high heat. Toss in the corn kernels and sauté them, stirring occasionally, until they develop a beautiful golden color and a slight char, about 5 to 7 minutes. This step is crucial for infusing that signature smoky, roasted flavor typical of Mexican street corn. Reserve about half a cup of the charred corn to garnish the soup later for an extra pop of texture and visual appeal.
Step 2: Soften Onion and Add Spices
Next, add the diced onion to the pot and cook it until it softens, roughly 3 to 4 minutes, making sure it becomes translucent and tender. This gentle cooking brings out the onion’s natural sweetness, laying a savory foundation for the soup. After that, stir in the garlic, chili powder, smoked paprika, and cumin. Let these spices cook for about a minute to release their fragrant oils and deepen the flavor profile.
Step 3: Simmer the Soup
Pour in the broth and bring the whole mix to a boil. Once boiling, reduce the heat to a simmer and let the soup cook for 10 to 15 minutes. This simmering step allows all the vibrant flavors from the spices, corn, and aromatics to meld together beautifully, creating a rich, cohesive soup base that’s incredibly inviting.
Step 4: Blend and Add Cream
Use an immersion blender to puree the soup right in the pot until it reaches your desired consistency—whether you prefer it silky smooth or with a little texture left from the corn. Stir in the heavy cream or half-and-half to add luxurious creaminess. Taste and season with salt, pepper, and fresh lime juice, which brings a refreshing brightness that balances the richness.
Step 5: Garnish and Serve
Ladle the soup into bowls and top with the reserved charred corn kernels, crumbled cotija cheese, and chopped cilantro. For a bit more heat or extra cheese, add sliced jalapeños, extra cotija, or a dash of hot sauce. Serve with lime wedges on the side so everyone can customize their tangy kick.
How to Serve Mexican Street Corn Soup Recipe
Garnishes
The garnishes are what really make this Mexican Street Corn Soup Recipe pop. The reserved charred corn gives a wonderful roasted crunch, while the cotija cheese adds that salty, crumbly goodness that melts slightly into the warm soup. Fresh cilantro injects lively herbal notes, and jalapeño slices or a drizzle of hot sauce can bring in just the right amount of spicy excitement.
Side Dishes
This soup pairs wonderfully with warm, crusty bread for dipping or a side of tortilla chips. A simple green salad with a squeeze of lime or a fresh avocado salad also complements the creamy, smoky flavors. For a heartier meal, consider serving alongside grilled chicken or tacos for a full-on Mexican feast.
Creative Ways to Present
Serve the soup in individual mini cast-iron skillets or colorful bowls for a festive touch. You could also swirl in a bit of chili oil or drizzle crema on top for visual flair. Offering a small tray of garnishes on the side lets everyone personalize their bowls, making the meal interactive and fun.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day. Just be sure to keep garnishes separate from the soup to maintain their texture and freshness.
Freezing
You can freeze the soup for up to 2 months. Allow it to cool completely before transferring to freezer-safe containers or bags. When you’re ready to enjoy, thaw it overnight in the fridge and give it a good stir—some separation may occur but will blend back together when reheated.
Reheating
Reheat gently over medium-low heat on the stove, stirring occasionally until warmed through. To freshen the flavors, squeeze in a little extra lime juice after reheating and add fresh toppings just before serving for that vibrant finish.
FAQs
Can I use frozen corn instead of fresh corn?
Absolutely! Frozen corn works wonderfully for this recipe and is often more convenient. Just thaw it before cooking, and you’ll still get that sweet corn flavor and satisfying texture in your Mexican Street Corn Soup Recipe.
Is there a vegetarian version of this soup?
Yes! Simply use vegetable broth instead of chicken broth, and you’ll have a delicious vegetarian-friendly version that maintains all the original flavor and creaminess.
What can I substitute for cotija cheese?
If cotija cheese is hard to find, feta is an excellent substitute. Both cheeses provide a salty, crumbly finish that complements the soup perfectly, so feel free to use whichever you prefer or have on hand.
Can this soup be made spicy?
Definitely! Add sliced jalapeños, a pinch more chili powder, or a dash of your favorite hot sauce to bring the heat up a notch. Just adjust according to your spice tolerance for a personalized experience.
How thick should the soup be?
The soup’s thickness is very flexible. Use the immersion blender to create your preferred consistency—smooth and creamy or with chunks for texture. If it feels too thick, thin it out with a bit more broth or cream until just right.
Final Thoughts
There’s something truly magical about this Mexican Street Corn Soup Recipe that makes it feel like a warm hug in a bowl. Whether you’re cooking for a casual weeknight or looking for a crowd-pleasing starter, this recipe captures the vibrant spirit of Mexican street food with comforting ease. I can’t wait for you to try it and discover how simple ingredients come together to create such an unforgettable dish!
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Mexican Street Corn Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
A creamy and flavorful Mexican Street Corn Soup featuring charred corn, smoky spices, and tangy lime, garnished with cotija cheese and fresh cilantro. This comforting soup brings the vibrant taste of Mexican street corn into a warm and hearty bowl, perfect for a cozy meal.
Ingredients
Main Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 3 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1/4 cup crumbled cotija cheese (or feta)
- Salt and pepper, to taste
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
Optional Toppings
- Sliced jalapeño
- Extra cotija cheese
- Hot sauce
Instructions
- Char the Corn: Heat olive oil in a large pot over medium-high heat. Add corn kernels and cook, stirring occasionally, until golden and slightly charred, about 5-7 minutes. Reserve about 1/2 cup of charred corn for garnish, if desired.
- Sauté Aromatics and Spices: Add the diced onion to the pot and cook for 3-4 minutes until soft and translucent. Stir in minced garlic, chili powder, smoked paprika, and cumin. Cook for an additional minute until fragrant.
- Simmer the Soup: Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10-15 minutes so the flavors can meld together.
- Blend and Season: Use an immersion blender to blend the soup until smooth, or leave it slightly chunky depending on your preference. Stir in the heavy cream, then season with salt, pepper, and lime juice to taste.
- Serve and Garnish: Ladle the soup into bowls. Top with the reserved charred corn, crumbled cotija cheese, chopped fresh cilantro, and any optional toppings like sliced jalapeños or hot sauce. Serve with lime wedges for added zest.
Notes
- You can use frozen corn kernels if fresh corn is unavailable; just thaw before cooking.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- If you prefer a thicker soup, reduce the broth slightly or add more cream.
- Adjust the level of spice by modifying the chili powder or adding more jalapeños as desired.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
