why make this recipe
Mexican Street Corn Soup is a delicious and comforting dish that combines the wonderful flavors of street corn in a warm, creamy soup. It is perfect for any time of year, whether on a chilly day or as a light summer meal. This soup brings a taste of the streets of Mexico right to your kitchen, and it’s easy to make, filling, and can be customized to suit your taste. Plus, it uses common ingredients you might already have.
how to make Mexican Street Corn Soup
Ingredients :
- 4 cups corn (fresh, frozen, or canned)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Directions :
- Heat a little oil in a large pot over medium heat.
- Add the diced onion and minced garlic, cooking until the onion is translucent.
- Stir in the corn and cook for a few minutes.
- Pour in the vegetable broth and bring to a simmer.
- Season the soup with chili powder, cumin, salt, and pepper. Stir to combine.
- Let it simmer for about 15 minutes to develop flavor.
- Use an immersion blender to blend the soup to your preferred texture.
- Stir in the heavy cream and heat gently until warmed through.
- Serve hot, topped with fresh cilantro and a squeeze of lime juice.
how to serve Mexican Street Corn Soup
You can serve Mexican Street Corn Soup warm in bowls. Garnish each bowl with fresh cilantro and lime wedges for a fresh burst of flavor. This soup pairs well with crusty bread or tortilla chips for dunking.
how to store Mexican Street Corn Soup
To store any leftovers, let the soup cool completely. Place it in an airtight container and store it in the refrigerator for up to 3-4 days. You can also freeze the soup for longer storage. Just make sure to leave some space in the container for expansion.
tips to make Mexican Street Corn Soup
- For an extra layer of flavor, grill the corn before adding it to the soup.
- Adjust the level of spice by adding more or less chili powder, depending on your taste.
- If you want a chunkier texture, blend only half of the soup and leave the other half intact.
- For a vegan version, substitute heavy cream with coconut milk or a plant-based cream.
variation
You can add diced bell peppers or jalapeños for some extra heat. Some people also like to add cheese and avocado on top for more creaminess and flavor.
FAQs
Can I use canned corn for this recipe?
Yes, canned corn works fine. Just drain and rinse it before adding it to the pot.
How can I make this soup spicier?
Add more chili powder or fresh jalapeños for a kick! You can also add hot sauce when serving.
Can I make this soup ahead of time?
Absolutely! It tastes even better the next day. Just store it in the fridge and reheat when you’re ready to enjoy it.
