Description
This Mexican Street Corn Soup is a creamy, flavorful dish inspired by the popular street corn snack. Made with sautéed aromatics, fresh or frozen corn, and warm spices, it’s blended to a perfect creamy texture and finished with cotija cheese, lime juice, and cilantro. Ideal for a comforting lunch or dinner, this soup combines classic Mexican flavors with a smooth, rich base and optional crunchy tortilla chips for added texture.
Ingredients
Scale
Main Ingredients
- 4 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream or half-and-half
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- Chili powder, for garnish
- Tortilla strips or chips, for serving (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and jalapeño. Sauté until the onion becomes translucent, about 5 minutes, to develop a flavorful base.
- Add Corn and Spices: Stir in the corn kernels, ground cumin, smoked paprika, salt, and black pepper. Cook for another 5 minutes to allow the spices to infuse the mixture.
- Simmer with Broth: Pour in the chicken or vegetable broth and bring the mixture to a boil. Then reduce the heat to let the soup simmer gently for 15 minutes, melding the flavors together.
- Blend the Soup: Use an immersion blender to partially blend the soup, creating a creamy texture while leaving some corn pieces intact for bite. Alternatively, blend half of the soup in a blender and return it to the pot.
- Incorporate Cream and Cheese: Stir in the heavy cream and crumbled cotija cheese. Allow the soup to simmer until the cheese melts completely and the soup is heated through, enriching the flavor and creaminess.
- Final Touches: Add fresh lime juice and chopped cilantro, stirring to combine. Taste and adjust seasoning with additional salt and pepper if desired.
- Serve and Enjoy: Ladle the soup into bowls. Garnish with a sprinkle of chili powder for a touch of heat and serve with tortilla strips or chips on the side for a crispy contrast if desired.
Notes
- You can substitute cotija cheese with feta if it’s unavailable, though the flavor will be slightly different.
- For a vegan version, use vegetable broth, coconut cream instead of heavy cream, and omit cheese or use a vegan cheese alternative.
- Adjust the jalapeño amount based on your preferred spice level or omit seeds to reduce heat.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Add a squeeze of extra lime juice or a dollop of sour cream when serving for extra tanginess.
