Get ready to indulge in a taste of Mexico with our delicious Mexican Street Corn Soup! This comforting and flavorful soup combines the sweetness of corn with the warmth of spices, creating a treat that’s perfect for any occasion.
To make, simply sauté some onions, garlic, and jalapeños, then add in corn kernels, chicken broth, and a sprinkle of spices. Simmer until the flavors meld together, then serve with a dollop of sour cream and a sprinkle of cotija cheese.
The result is a creamy, spicy, and utterly delicious soup that’s sure to warm hearts and fill bellies. Enjoy this easy-to-make lunch meal that is sure to please with its delightful taste and melty goodness.
Mexican Street Corn Soup
Ingredients
- 2 tsp chopped cilantro , divided
- ¼ cup olive or vegetable oil
- 6 cups fresh corn kernels , from 8-10 shucked cobs
- 1 cup chopped yellow onion
- 1 tsp grated lime zest
- 1 tbsp fresh lime juice
- ¼ tsp ancho chili powder
- ½ cup grated dry/aged Cotija cheese
- kosher salt and freshly ground black pepper
- ½ cup sour cream
- 2 large garlic cloves, chopped
- 4 cups chicken or vegetable broth
Instructions
- Heat oil in a large nonstick pot or cast iron Dutch oven over medium-high heat until it shimmers.
- Add corn kernels, chopped onion, chili powder, ½ teaspoon kosher salt, and ½ teaspoon black pepper.
- Cook, stirring frequently, until onions are softened and corn starts to char slightly, about 8-10 minutes.
- Add garlic and cook until fragrant, about 1 minute. Remove 1-½ cups of the corn mixture and set aside.
- Pour in the broth and add the 6 stripped corn cobs, scraping the bottom of the pot to loosen any browned bits.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use tongs to remove and discard the corn cobs from the pot.
- Stir in sour cream and Cotija cheese until well combined. Transfer the soup to a blender or food processor in batches (for safety) and blend until smooth.
- Return the blended soup to the pot and gently reheat to your desired serving temperature.
- Stir in half (¾ cup) of the reserved corn mixture, lime juice, and 2 tablespoons of chopped cilantro.
- Season with salt, pepper, and additional chili powder to taste.
- In a small bowl, toss the remaining ¾ cup of corn with lime zest and 2 teaspoons of chopped cilantro
- Serve the soup topped with a spoonful of the corn mixture and a sprinkle of Cotija cheese.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 363 kcal |
| Carbohydrates | 40 g |
| Protein | 9 g |
| Vitamin A | 565 IU |
| Vitamin C | 29.5mg |
| Iron | 1.6 mg |
| Sugar | 12 g |
| Calcium | 124 mg |
How Is Mexican Street Corn Made?
Mexican street corn (Elote) consists of grilled corn smothered in a creamy mayo sauce and topped with chili powder, cheese, and lime.
What Can You Eat With Mexican Soup?
The best sides and toppings for a cozy pot of Taco Soup include Mexican rice, cornbread, homemade tortilla chips, crisp salads, cool sweet fruit pairings, guacamole, and salsas.
How Did Soup Get Its Name?
The word “soup” comes from the French word “soupe,” meaning “soup” or “broth,” which itself derives from the Vulgar Latin “suppa.”
