Craving the vibrant flavors of Mexican street corn but without the messy, on-the-go experience? This creamy Mexican street corn soup recipe delivers all the deliciousness in a warm, comforting bowl. Imagine the perfect blend of sweet corn, spicy chili, tangy lime, and a generous sprinkle of cotija cheese – all simmered to perfection into a velvety smooth soup. This recipe is surprisingly easy to make, using readily available ingredients, and is perfect for a weeknight dinner or a satisfying weekend lunch. It’s a guaranteed crowd-pleaser, offering a delightful balance of textures and tastes.
Forget complicated recipes and lengthy prep times; this version is quick, simple, and adaptable to your spice preference. Ready to dive into the deliciousness? Let's get started with the easy step-by-step instructions below!
Tools Needed
- Large pot
Ingredients
- Salted Butter: 4 tablespoons
- White Onion: 1, diced
- Jalapeno: 1, minced
- Garlic: 5 cloves, minced
- Ground Cumin: 2 teaspoons
- Chili Powder: 1 teaspoon
- All-purpose Flour: 3 tablespoons
- Chicken Broth: 4 cups
- Frozen Corn Kernels: 6 cups
- Salt: 2 teaspoons
- Sugar: 1 tablespoon
- Heavy Cream or Half-and-Half: 1 1/2 cups
- Fresh Cilantro: 1 cup, chopped
- Crispy Bacon (optional)
- Cotija Cheese (optional)
- Sliced Jalapeno (optional)
- Pickled Jalapeno (optional)
Step-by-Step Instructions
Step 1. Sauté Aromatics and Spices
- Melt 4 tablespoons of salted butter in a large pot over medium heat.
- Add 1 diced white onion and 1 minced jalapeno. Sauté until onions are soft and translucent (5-7 minutes).
- Add 5 cloves of minced garlic and cook for 30-60 seconds.
- Add 2 teaspoons ground cumin and 1 teaspoon chili powder. Cook for 2 minutes.
Step 2. Build the Soup Base
- Stir in 3 tablespoons of all-purpose flour and cook for 2 minutes.
- Pour in 4 cups of chicken broth and bring to a boil.
- Add 6 cups of frozen corn kernels.
- Season with 2 teaspoons of salt (adjust to taste) and 1 tablespoon of sugar (optional).
- Reduce heat to low and simmer for 10 minutes.
Step 3. Incorporate Cream and Cilantro
- Stir in 1 1/2 cups of heavy cream or half-and-half and 1 cup of chopped fresh cilantro.
- Turn off the heat and stir to combine.
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- Use low-sodium chicken broth to control saltiness.
- Sugar is optional; omit if desired.
- Top with crumbled bacon, cotija cheese, and sliced or pickled jalapeno for extra flavor.
Nutrition
- N/A
FAQs
1. Can I make this soup vegetarian/vegan?
Yes! Omit the cotija cheese for a vegetarian version. For vegan, use a plant-based cream cheese alternative and nutritional yeast for a cheesy flavor.
2. How can I adjust the spiciness?
Control the heat by adjusting the amount of chili powder or adding a pinch of cayenne pepper for extra spice. If you prefer a milder soup, reduce or omit the chili powder altogether.
This creamy Mexican street corn soup is a simple yet satisfying meal that’s sure to become a new favorite. Enjoy the vibrant flavors and comforting warmth, perfect for any occasion. So grab your ingredients and get cooking – you won't regret it!