Description
This Mexican Street Corn Soup is a comforting and flavorful dish inspired by the classic Mexican street corn. Combining sweet corn kernels with aromatic spices, creamy broth, and a hint of lime, this soup is topped with crumbled cotija cheese and fresh cilantro, delivering a perfect balance of smoky, spicy, and tangy flavors. Ideal for a cozy meal, it can be served with crunchy tortilla strips or 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
Toppings & Garnishes
- 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 the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and jalapeño pepper, cooking until softened and fragrant, about 4-5 minutes.
- Add Corn and Spices: Stir in the corn kernels, ground cumin, smoked paprika, salt, and black pepper. Cook for another 3-4 minutes to allow the spices to bloom.
- Pour Broth and Simmer: Add the chicken or vegetable broth to the pot, stir well, and bring the mixture to a boil. Reduce heat and let it simmer uncovered for about 15 minutes to blend the flavors.
- Blend Soup: Using an immersion blender, partially puree the soup until it reaches your desired consistency, leaving some corn kernels intact for texture. Alternatively, blend half the soup in a blender and combine back.
- Add Cream: Stir in the heavy cream or half-and-half to enrich the soup. Heat gently without boiling, allowing it to warm through for 3-4 minutes.
- Finish and Season: Remove from heat and stir in the lime juice and chopped fresh cilantro. Adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls. Garnish with crumbled cotija cheese, a sprinkle of chili powder, and optional tortilla strips or chips for added crunch and authentic flavor.
Notes
- You can substitute cotija cheese with feta cheese for a similar salty flavor if unavailable.
- For a vegan version, use vegetable broth and substitute heavy cream with coconut cream or cashew cream.
- Adjust the jalapeño quantity depending on your heat preference.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a thicker soup, add an extra cup of corn or reduce some broth during simmering.
