Mexican Street Corn Soup is like a fiesta in a bowl, bursting with flavors that make your taste buds dance the Macarena. Imagine sweet corn kernels mingling with zesty lime, creamy avocado, and a sprinkle of cotija cheese—this soup is summer’s best-kept secret you can enjoy all year round. The aroma wafts through your kitchen, promising a warm hug of comfort in every spoonful.
This delightful dish brings back memories of vibrant street markets where vendors serve up their best creations. Picture me, a slightly awkward foodie trying to balance three cups of this heavenly soup while dodging the enthusiastic crowd. It was pure chaos, but that first sip transported me to flavor paradise! Perfect for cozy nights or when you’re just plain hungry, this Mexican Street Corn Soup will have you slurping it down faster than you can say “¡Delicioso!”
Why You'll Love This Recipe
- This Mexican Street Corn Soup is incredibly easy to whip up, making it perfect for busy weeknights.
- Each spoonful offers a rich flavor profile that combines sweetness and spice harmoniously.
- Visually, it’s a feast for the eyes with its colorful toppings and vibrant ingredients.
- Plus, it’s versatile enough to be served as a starter or main course at any gathering.
Ingredients for Mexican Street Corn Soup
Here’s what you’ll need to make this delicious dish:
- Fresh Corn Kernels: About 4 cups of fresh corn gives the soup its signature sweetness; feel free to use frozen if fresh isn’t available.
- Onion: One medium onion adds depth and sweetness; sauté until translucent for best flavor.
- Garlic: Use 3-4 cloves of minced garlic for an aromatic boost; fresh garlic makes a big difference!
- Vegetable Broth: Four cups of low-sodium vegetable broth keeps the soup light and flavorful without being overly salty.
- Coconut Milk: Add one can for creaminess; it gives the soup a unique twist reminiscent of tropical flavors.
For the Toppings:
- Cotija Cheese: Crumbled on top for tangy richness; queso fresco is a great substitute if you can’t find cotija.
- Lime Juice: Freshly squeezed lime juice brightens up the flavors; don’t skip this crucial step!
- Fresh Cilantro: A handful of chopped cilantro adds freshness and color; sprinkle generously before serving.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Mexican Street Corn Soup
Follow these simple steps to prepare this delicious dish:
Step 1: Sauté the Aromatics
In a large pot over medium heat, add olive oil and sauté chopped onion until translucent—about five minutes. Then add minced garlic and cook for another minute until fragrant.
Step 2: Add the Corn
Stir in your fresh or frozen corn kernels and cook for about five minutes. This allows them to get all nice and cozy with those sautéed onions.
Step 3: Pour in the Broth
Pour four cups of vegetable broth into the pot and bring everything to a gentle boil. Reduce heat and let it simmer for about ten minutes so all those fabulous flavors meld together.
Step 4: Blend Until Smooth
Using an immersion blender (or carefully transferring half into a regular blender), blend until smooth but leave some chunks for texture. If you like your soup chunky, go ahead and skip blending entirely!
Step 5: Stir in Coconut Milk
Add one can of coconut milk into your blended goodness, stir well, and let simmer on low heat for an additional five minutes. It’ll make everything rich and creamy!
Step 6: Serve with Toppings
Ladle your incredible Mexican Street Corn Soup into bowls and top each serving with crumbled cotija cheese, freshly squeezed lime juice, and cilantro. Enjoy every last drop as you reminisce about that street market adventure!
Transfer to plates and drizzle with sauce for the perfect finishing touch!
You Must Know
- This delightful Mexican Street Corn Soup offers a burst of flavor that will transport you straight to the streets of Mexico.
- With its creamy texture and spicy kick, it’s perfect for cozy dinners or impressing guests.
- Plus, it’s a breeze to whip up!
Perfecting the Cooking Process
Start by grilling the corn for that smoky flavor, then sauté the onions and garlic until fragrant. Combine everything in a pot with broth and spices, letting it simmer to meld those delicious flavors together. Finish by blending for a creamy consistency.
Add Your Touch
Feel free to customize your soup! Swap out corn for other vegetables like zucchini or add beans for protein. Experiment with spices like smoked paprika or even a splash of lime juice for an extra zing. The possibilities are endless!
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, simply warm it on the stove over low heat, stirring occasionally to maintain that creamy texture.
Chef's Helpful Tips
- For perfectly grilled corn, soak it in water before grilling to prevent burning.
- Always taste your soup before serving; seasoning can fluctuate based on your ingredients.
- Use fresh lime juice at the end to brighten up the flavors.
I once made this Mexican Street Corn Soup for a gathering, and my friends couldn’t stop raving about it! They said they could taste summer in every spoonful, and I might have gained a few new fans that day.
FAQs :
What is Mexican Street Corn Soup?
Mexican Street Corn Soup is a delicious and creamy dish inspired by the popular street food known as Elote. This soup features fresh corn, spices, and cream, blending flavors to create a comforting meal. The recipe incorporates ingredients like chili powder, lime juice, and cilantro to evoke the essence of traditional Mexican street corn. It’s perfect for enjoying during cooler months or as a vibrant summer dish. You can customize it by adding toppings like cheese and avocado for extra flavor.
How do I make Mexican Street Corn Soup vegetarian?
To prepare a vegetarian version of Mexican Street Corn Soup, start by using vegetable broth instead of chicken broth. Ensure all your ingredients are plant-based, including any cream or milk alternatives. You can use coconut milk or cashew cream for added richness. Additionally, feel free to add more vegetables such as bell peppers or zucchini for extra texture and nutrition while maintaining the soup’s signature flavors.
Can I freeze Mexican Street Corn Soup?
Yes, you can freeze Mexican Street Corn Soup! To do so, allow the soup to cool completely before transferring it into airtight containers. Leave some space at the top of each container since liquids expand when frozen. It’s best to consume the soup within three months for optimal taste and quality. When you’re ready to enjoy it again, simply thaw it overnight in the refrigerator and reheat on the stove until warmed through.
What toppings go well with Mexican Street Corn Soup?
Toppings enhance the flavor and presentation of your Mexican Street Corn Soup. Some popular choices include crumbled cotija cheese, diced avocado, chopped cilantro, and a squeeze of fresh lime juice. You might also consider adding crispy tortilla strips or roasted chili flakes for an extra crunch and spice. Feel free to mix and match toppings based on your preferences for a unique twist every time you serve this delightful soup.
Conclusion for Mexican Street Corn Soup :
In summary, Mexican Street Corn Soup offers a unique blend of flavors that captures the essence of Elote in a comforting bowl. With its creamy texture and vibrant ingredients like corn and spices, this dish is both hearty and satisfying. Whether you choose vegetarian options or add your favorite toppings, this recipe allows for plenty of customization. Enjoy this delightful soup on any occasion; it’s sure to become a family favorite!
Mexican Street Corn Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Soup
- Method: Sautéing, Blending
- Cuisine: Mexican
Description
Savor the vibrant taste of Mexican Street Corn Soup, featuring sweet corn, zesty lime, and creamy coconut milk for a comforting dish perfect any time of year.
Ingredients
- 4 cups fresh corn kernels (or frozen)
- 1 medium onion, chopped
- 3–4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can coconut milk
- 1/2 cup crumbled cotija cheese (or queso fresco)
- Juice of 2 limes
- Fresh cilantro, chopped
Instructions
- Sauté the Aromatics: In a large pot over medium heat, add olive oil and sauté the chopped onion until translucent (about 5 minutes). Add minced garlic and cook for another minute until fragrant.
- Add the Corn: Stir in fresh or frozen corn kernels and cook for about 5 minutes to combine flavors.
- Pour in the Broth: Add vegetable broth and bring to a gentle boil. Reduce heat and let it simmer for about 10 minutes.
- Blend Until Smooth: Use an immersion blender to blend the mixture until smooth, leaving some chunks for texture. Alternatively, blend half in a regular blender.
- Stir in Coconut Milk: Add one can of coconut milk to the blended soup and stir well. Let it simmer on low heat for an additional 5 minutes.
- Serve with Toppings: Ladle soup into bowls and top with crumbled cotija cheese, freshly squeezed lime juice, and chopped cilantro. Enjoy!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Array
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