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
Scale
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.
