Mexican Street Corn Soup

Why Make This Recipe

Mexican Street Corn Soup is a delicious and comforting dish inspired by the flavors of elote, the popular Mexican street food. This soup brings together the sweetness of corn, the creaminess of coconut milk, and the warmth of spices, making it perfect for any time of the year. It’s easy to prepare and can be made in a crockpot, which means you can set it and forget it while you go about your day. Whether you’re having a cozy night in or entertaining guests, this soup is sure to impress.

How to Make Mexican Street Corn Soup

Ingredients

• 4 cups corn (fresh, frozen, or canned)
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup coconut milk
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Lime juice (to taste)
• Chopped cilantro (for garnish)
• Cotija cheese (for serving)

Directions

1. In a crockpot, combine corn, diced onion, minced garlic, broth, coconut milk, chili powder, cumin, salt, and pepper.
2. Stir to mix the ingredients well.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Before serving, blend the soup slightly if you prefer a creamier texture.
5. Add lime juice to taste and stir.
6. Serve hot, garnished with chopped cilantro and crumbled Cotija cheese.

How to Serve Mexican Street Corn Soup

Serve this soup hot in bowls. Top each serving with chopped cilantro and crumbled Cotija cheese for added flavor and texture. You can also serve it with lime wedges on the side for those who want an extra zesty kick. Pairing the soup with tortilla chips or crusty bread makes for a satisfying meal.

How to Store Mexican Street Corn Soup

If you have leftover soup, let it cool to room temperature before transferring it to an airtight container. The soup can be stored in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. To reheat, simply thaw in the fridge overnight and then heat on the stove or in the microwave until warmed through.

Tips to Make Mexican Street Corn Soup

• For a spicier flavor, add diced jalapeños or a splash of hot sauce.
• If you prefer a richer flavor, try adding a tablespoon of butter while cooking.
• For a thicker texture, blend the soup more thoroughly with an immersion blender.

Variation

You can customize this soup by adding proteins such as shredded chicken or black beans for a heartier meal. You could also sprinkle some smoked paprika for an extra depth of flavor.

FAQs

Q: Can I use canned corn instead of fresh or frozen?
A: Yes, canned corn works well in this recipe. Just drain and rinse it before using.

Q: Is this soup gluten-free?
A: Yes, as long as you use gluten-free broth, this soup is gluten-free.

Q: Can I make this soup vegan?
A: Yes, simply use vegetable broth and ensure the Cotija cheese is omitted or replaced with a vegan cheese option.

Mexican Street Corn Soup

This creamy and flavorful Mexican Street Corn Soup brings the vibrant tastes of elote to a comforting bowl, perfect for a weeknight meal or a festive gathering.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 6 people

Calories 280 kcal

Equipment

• Blender
• Medium saucepan
• Small bowl
• large pot or Dutch oven
• Whisk

Ingredients

  

Soup

• 4 cups Corn kernels fresh or frozen
• 6 cups Chicken or vegetable broth
• 1 tsp Smoked paprika
• 1 tsp Chili powder
• 0.5 tsp Cumin
• 0.5 tsp Garlic powder
• 0.5 tsp Onion powder
• 2 tbsp Unsalted butter
• 2 tbsp All-purpose flour
• 1 cup Milk
• 2 tbsp Lime juice
• Salt to taste
• Black pepper to taste

Instructions

 

Preparation

• If using fresh corn, cut the kernels off the cobs; if using frozen corn, thaw it. Set aside 1 cup of corn kernels for garnish.
• In a medium saucepan, combine the remaining 3 cups of corn kernels and chicken or vegetable broth. Bring to a simmer over medium heat.

Cooking

• While the corn and broth are simmering, in a small bowl, whisk together the smoked paprika, chili powder, cumin, garlic powder, and onion powder.
• In a large pot or Dutch oven, melt the butter over medium heat. Add the whisked spices and cook for 1 minute until fragrant, stirring constantly.
• Stir in the flour and cook for another minute, creating a roux.
• Gradually whisk in the milk until smooth, then slowly add the corn and broth mixture from the saucepan, whisking constantly to prevent lumps.
• Bring the soup to a gentle simmer and cook for 10-15 minutes, stirring occasionally, until it thickens slightly.
• Remove the soup from the heat and stir in the lime juice, salt, and pepper to taste.

Serving

• Serve the soup hot, garnished with the reserved corn kernels, crumbled cotija cheese, chopped fresh cilantro, and a lime wedge.

Notes

For extra flavor, roast the fresh corn kernels before adding them to the soup. You can also add a pinch of cayenne pepper for a spicier kick. Store leftovers in an airtight container in the refrigerator for up to 3 days.