Are you ready to embark on a culinary journey with a delightful twist on a classic favorite? Mexican Street Corn Soup, or “Elote Soup,” captures the vibrant flavors of street corn, bringing them to the comforting embrace of a warm bowl of soup. This dish is not only inviting but also incredibly versatile, making it a fantastic option for any season. You can enjoy this soup as a hearty main course or a delightful starter, and it’s sure to impress anyone who ventures a taste.
Why We Love This Mexican Street Corn Soup Recipe
What’s not to love about a dish that combines sweet corn, aromatic spices, and creamy goodness? Mexican Street Corn Soup takes the beloved elote—grilled corn on the cob smothered in creamy toppings—and turns it into a warm, comforting bowl of deliciousness. You’ll find that the balance of flavors and textures is simply divine. It’s also a great way to sneak in some vegetables into your diet, making it an ideal choice for both health-conscious diners and those looking for comfort food.
This recipe is exceptionally easy to make, especially when you use a slow cooker. With just a few simple ingredients and minimal prep time, you can create a wonderful meal that simmers away while you go about your day. Whether you’re having a cozy night in or hosting friends and family, this soup will be the star of the table.
Ingredients about Mexican Street Corn Soup
To create your own Mexican Street Corn Soup, gather the following ingredients:
- 4 cups corn kernels (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 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
These ingredients come together to create a flavorful and creamy dish that is sure to warm your heart.
How to Make Mexican Street Corn Soup Directions
Making Mexican Street Corn Soup is a straightforward process that brings a burst of flavor to your kitchen. Follow these easy steps to whip up this comforting dish:
- Combine the Ingredients: Start by grabbing your trusty crockpot. Add the corn kernels, diced onion, minced garlic, and diced bell pepper. Pour in the vegetable broth, and then sprinkle in the chili powder, cumin, salt, and pepper.
- Give it a Stir: Once all your ingredients are in, take a large spoon and give everything a good stir. Ensure that the spices and vegetables are well-mixed and evenly distributed throughout the broth.
- Cook it Low and Slow: Cover your crockpot and set it to cook. For a gentle simmer, choose the low setting and let it cook for 6 to 8 hours. If you’re in a hurry, you can opt for the high setting, which will cook the soup in about 3 to 4 hours.
- Time for Creaminess: About 30 minutes before you plan to serve the soup, stir in the heavy cream. This addition transforms the soup into a creamy delight.
- Blend for Texture: If you prefer a creamier texture, grab an immersion blender. Blend part of the soup directly in the crockpot to give it a smooth consistency while leaving some kernels intact for that satisfying bite.
- Garnish and Serve: Once your soup is ready, ladle it into bowls. Garnish with fresh cilantro for a pop of color and flavor. Don’t forget to serve with lime wedges on the side for an extra zing!
How to Serve Mexican Street Corn Soup
Serving your Mexican Street Corn Soup is just as enjoyable as making it. Present this dish in warm bowls, allowing each guest to admire the vibrant colors and tempting aromas. The garnishes play an essential role in elevating the overall experience, so don’t skip the fresh cilantro and lime wedges.
You can offer tortilla chips or crusty bread on the side to provide some texture as you dip into the creamy mix. This soup is perfect for a casual weeknight dinner or an exciting gathering with friends. For an extra touch, consider setting up a toppings bar with options like diced avocado, shredded cheese, or hot sauce, allowing everyone to customize their soup to their liking.
Expert Tips: Mexican Street Corn Soup
Looking to take your Mexican Street Corn Soup to new heights? Here are some expert tips to keep in mind:
- Use Fresh Corn: If you’re able, using fresh corn in peak season adds a sweetness and texture that frozen corn just can’t match. If you do use frozen corn, it will still produce a delicious soup.
- Vegetable Broth Alternatives: Homemade vegetable broth can add extra depth of flavor, or you can use store-bought for convenience. Just ensure that it’s low sodium to maintain control over the seasoning.
- Spice Levels: Adjust the chili powder and cumin according to your spice tolerance. If you love heat, consider adding a pinch of cayenne pepper or diced jalapeños for an extra kick.
- Make Ahead of Time: This soup tastes even better the next day as flavors meld together. Prepare it a day ahead and store it in the fridge; simply reheat before serving.
- Accommodate Dietary Needs: For a vegan version, substitute heavy cream with coconut milk or cashew cream, and use vegetable broth.
How to Store Mexican Street Corn Soup
Storing your Mexican Street Corn Soup is easy and straightforward. Once you’ve enjoyed your delicious creation, allow any leftovers to cool to room temperature. Transfer the soup into an airtight container, and it can be kept in the refrigerator for up to 4 days.
If you want to save some for a later date, consider freezing it. Pour the cooled soup into freezer-safe containers, leaving some space at the top for expansion. Your soup can be frozen for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the fridge overnight and reheat on the stove.
Variation of Mexican Street Corn Soup
While the classic version of Mexican Street Corn Soup is perfect as is, there are plenty of variations you can experiment with to add your own flair:
- Spicy Elote Style: Add diced jalapeños or slices of serrano peppers for a spicy twist that truly embodies Mexican cuisine.
- Cheesy Addition: Stir in some crumbled queso fresco or shredded Mexican cheese blend right before serving for an extra creamy texture and additional flavor.
- Protein Boost: Consider adding shredded rotisserie chicken or black beans for added protein, making this dish even more filling.
- Herb Infusion: Enhance the flavors by mixing in freshly chopped herbs like thyme or oregano, providing a different aromatic profile.
FAQ
What is Mexican Street Corn Soup?
Mexican Street Corn Soup is a comforting dish inspired by the popular street food known as elote. This soup captures the flavors of grilled corn served with creamy toppings and spices, all in a cozy soup form.
How do I make the soup creamier?
To achieve a creamier texture in your Mexican Street Corn Soup, you can blend part of the soup using an immersion blender after adding the heavy cream. This creates a luscious consistency while retaining some of the corn’s texture.
Can I make this soup vegan?
Yes! You can easily make this Mexican Street Corn Soup vegan by substituting the heavy cream with coconut milk or cashew cream and ensuring the vegetable broth is vegan.
How long will this Mexican Street Corn Soup last in the fridge?
Properly stored in an airtight container, your Mexican Street Corn Soup will last up to 4 days in the refrigerator. For longer storage, consider freezing it.
What are some good toppings for this soup?
Some delicious toppings to enhance your Mexican Street Corn Soup include fresh cilantro, lime wedges, diced avocado, crumbled queso fresco, or spicy hot sauce.
Mexican Street Corn Soup
Equipment
- Crockpot
Ingredients
- 4 cups Corn Kernels Fresh or frozen
- 1 medium Onion Diced
- 2 cloves Garlic Minced
- 1 piece Bell Pepper Diced
- 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
Instructions
- Add corn kernels, diced onion, minced garlic, and diced bell pepper to the crockpot.
- Pour in vegetable broth and sprinkle chili powder, cumin, salt, and pepper.
- Stir to combine all ingredients well.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- About 30 minutes before serving, stir in the heavy cream.
- For a creamier texture, blend part of the soup with an immersion blender.
- Garnish with fresh cilantro and serve with lime wedges.
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