When you think of the vibrant and flavorful cuisine of Mexico, the iconic street corn, or elote, undoubtedly comes to mind. This Mexican street corn soup takes the essence of that beloved dish and transforms it into a hearty and warming bowl of goodness. Comprising sweet corn, roasted poblano peppers, and a creamy base, this soup delivers the bold flavors reminiscent of the streets of Mexico while offering a comforting experience perfect for any occasion. Grab your spoon, and let’s dive into the delightful world of Mexican street corn soup!
Why We Love This Mexican Street Corn Soup Recipe
This Mexican street corn soup is a celebration of flavors and textures that truly captures the spirit of comfort food. With its creamy consistency balanced by the crunch of corn and the slight heat from roasted poblano peppers, every spoonful brings you a taste of authentic Mexican street food. Not only is this recipe easy to prepare, but it also utilizes fresh and wholesome ingredients that contribute to its rich flavor. Whether you’re enjoying it on a chilly evening or serving it at a gathering, this soup is sure to impress. Plus, it’s customizable to suit your taste buds, making it a crowd-pleaser for friends and family alike!
Ingredients about Mexican Street Corn Soup
To prepare a delicious Mexican street corn soup, you’ll need the following ingredients:
List of ingredients with measurements
- 4 cups sweet corn (fresh or frozen)
- 2 roasted poblano peppers, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Juice of 1 lime
- Salt and pepper to taste
- Cotija cheese for garnish
- Chopped cilantro for garnish
How to Make Mexican Street Corn Soup Directions
To create your Mexican street corn soup, start by gathering all your ingredients. In a large pot, heat a drizzle of olive oil over medium heat, and add the diced onion and minced garlic. Sauté them for about 5 minutes or until they become soft and fragrant, creating a wonderful base for your soup.
Next, introduce the chopped roasted poblano peppers to the pot. If you’ve never roasted poblano peppers before, it’s easy! Simply place them under a broiler or directly over an open flame until the skin becomes charred. Cool them down in a paper bag for a few minutes, then peel off the skin and chop them. After adding the peppers, allow them to cook for about another 2-3 minutes, letting the flavors meld together.
Now, it’s time to add the star of the show—sweet corn. Pour in your fresh or frozen corn and stir everything together, letting the mixture cook for an additional few minutes. Then pour in the vegetable or chicken broth, bringing the mixture to a gentle simmer. This broth will deepen the flavors and create a comforting warmth in your soup.
Once the soup has come to a simmer, remove it from the heat. Depending on your preference, you can use an immersion blender to blend the soup until it’s smooth or leave it chunky if you like some texture from the corn. If you don’t have an immersion blender, simply transfer the soup in batches to a regular blender, but be careful with hot liquids!
After blending, stir in the heavy cream and lime juice. The heavy cream adds a luscious texture, while the lime juice provides a bright kick that enhances all the flavors. Don’t forget to season your soup with salt and pepper to taste, adjusting it according to your liking.
Finally, return the soup to the heat and warm it for a couple of minutes if needed. Your Mexican street corn soup is now ready to serve!
How to Serve Mexican Street Corn Soup
Serving your Mexican street corn soup can be just as enjoyable as preparing it. Ladle the soup into vibrant bowls or rustic mugs for a homey feel. Don’t forget to elevate your presentation by garnishing each serving with crumbled Cotija cheese, which adds a creamy and salty touch that perfectly complements the soup.
Chopped cilantro sprinkled on top not only adds a fresh flavor but also a splash of color to your dish. For additional brightness, feel free to serve lime wedges on the side, allowing your guests to add an extra squeeze of lime to suit their tastes. This soup pairs well with crispy tortilla chips or warm, fresh tortillas, making it a satisfying dish that can be enjoyed alone or as part of a larger spread.
Expert Tips: Mexican Street Corn Soup
To ensure your Mexican street corn soup turns out amazing, consider the following expert tips:
- Roasting peppers: For a more pronounced flavor, don’t skip roasting the poblano peppers. It adds a layer of smokiness that enhances the soup.
- Corn options: If using frozen corn, no need to thaw it—just add straight to the pot. Fresh corn, however, gives the best sweetness. If in season, consider cutting kernels off the cob for a fresher taste.
- Adjusting thickness: If you prefer a thicker texture, blend a portion of the corn and leave the rest whole. This creates a pleasing contrast while thickening the overall soup.
- Spice it up: To add more heat, consider incorporating diced jalapeños or a pinch of cayenne pepper.
- Make-ahead option: This soup is perfect for meal prep. You can make it in advance and reheat it on the stove, allowing the flavors to develop further.
How to Store Mexican Street Corn Soup
Storing your Mexican street corn soup is simple. Allow it to cool completely, then transfer it to an airtight container. Stored in the refrigerator, it will stay fresh for about 3 to 4 days. When you’re ready to enjoy it again, reheat on the stovetop over medium heat, stirring occasionally until warmed through.
If you’d like to store it for a longer period, you can freeze the soup. Transfer it to freezer-safe containers or heavy-duty freezer bags, ensuring to leave some space for expansion. It can be kept in the freezer for up to 3 months. Thaw overnight in the fridge before reheating to enjoy the flavors all over again!
Variation of Mexican Street Corn Soup
One of the best things about this Mexican street corn soup is its versatility. You can try different variations to suit your tastes or dietary needs:
- Spicy version: For an extra kick, add diced jalapeños or a pinch of red pepper flakes as you sauté the onion and garlic.
- Vegan option: Substitute the heavy cream with coconut cream or cashew cream, and use vegetable broth. This keeps the soup creamy without dairy.
- Protein-packed: Consider adding shredded rotisserie chicken or cooked black beans to the soup to make it heartier and more filling.
- Herbaceous twist: Infuse the broth with fresh herbs like oregano or thyme to give it a unique flavor profile.
- Cheesy flavor: Incorporate a handful of shredded cheddar or a Mexican cheese blend to the soup for an extra cheesy touch that complements the Cotija garnish.
FAQ
What is Mexican street corn soup?
Mexican street corn soup is a creamy, flavorful dish inspired by elote, featuring sweet corn, roasted poblano peppers, onion, garlic, and a touch of lime.
How do I make Mexican street corn soup?
To make it, sauté onion and garlic, add roasted poblano and corn, then mix in broth and cream, blending until smooth. Season and serve with cheese and cilantro.
Can I use frozen corn in the soup?
Yes, frozen corn works perfectly! It saves time and offers sweet, delicious flavor.
How long can you store Mexican street corn soup?
It can be stored in the refrigerator for about 3-4 days or frozen for up to 3 months.
Is this soup gluten-free?
Absolutely, this Mexican street corn soup is naturally gluten-free, given its ingredients!
Enjoy making your Mexican street corn soup, and prepare for the aroma and flavors to transport you straight to the streets of Mexico with every bowl!
Mexican Street Corn Soup
Ingredients
Main Ingredients
- 4 cups sweet corn (fresh or frozen) Fresh corn gives the best sweetness; if in season, cut kernels off the cob.
- 2 roasted poblano peppers, chopped Roast until charred for added smokiness.
- 1 onion, diced Provides base flavor.
- 3 cloves garlic, minced Adds depth of flavor.
- 4 cups vegetable or chicken broth Enhances the soup's richness.
- 1 cup heavy cream For a creamy texture.
- 1 Juice of 1 lime Add brightness to the flavor.
- Salt and pepper to taste Adjust according to preference.
- Cotija cheese for garnish Adds a creamy and salty touch.
- Chopped cilantro for garnish Adds freshness and color.
Instructions
Preparation
- Gather all ingredients.
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the diced onion and minced garlic, and sauté for about 5 minutes until soft.
- Add the chopped roasted poblano peppers, and cook for another 2-3 minutes.
- Pour in the sweet corn and stir, cooking for a few more minutes.
- Add the vegetable or chicken broth and bring to a gentle simmer.
Blending and Finishing
- Once the soup is simmering, remove from heat and blend to desired consistency using an immersion blender or regular blender.
- Stir in the heavy cream and lime juice.
- Season with salt and pepper to taste, and return to heat to warm if needed.
Serving
- Ladle the soup into bowls or mugs.
- Garnish with Cotija cheese and chopped cilantro, serving lime wedges on the side.
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