Introduction to Mexican Street Corn Soup
Why is Mexican Street Corn Soup a must-try?
If you haven't tried Mexican Street Corn Soup, now is the perfect time to dive into this delicious dish that takes all the classic flavors of elote and blends them into a delightful bowl of comfort. Imagine the sweet crunch of fresh corn on the cob mingling with creamy textures, zesty lime juice, and the subtle heat of ancho chili powder. Each spoonful transports you to bustling street corners in Mexico, where vendors grill corn to perfection, slather it with creamy sauces, and sprinkle it with crumbly Cotija cheese.
Not only is this soup bursting with flavor, but it’s also incredibly satisfying. Made with fresh corn kernels—sourced from 8 to 10 juicy cobs—it's a celebration of summer produce at its best. The importance of fresh ingredients cannot be overstated: frozen or canned corn simply won’t do if you want to achieve the authentic taste that makes this recipe shine.
Plus, with easy prep and cook times, you can whip this up for a cozy weeknight dinner or impress friends at a gathering. Trust me; once you try it, Mexican Street Corn Soup will become a staple in your recipe rotation.
Need more inspiration? Check out Food & Wine for additional recipes using corn!
Ingredients for Mexican Street Corn Soup
Essential ingredients for a flavorful soup
Creating Mexican Street Corn Soup starts with high-quality ingredients that bring out robust flavors. Here’s what you’ll need:
- Fresh Corn Kernels: The star of this soup! You'll need about 6 cups from 8-10 shucked cobs. Trust me, fresh corn takes this dish to another level.
- Onion and Garlic: A base of 1 cup chopped yellow onion and 2 cloves of minced garlic adds caramelized sweetness and depth.
- Broth: Choose 4 cups of chicken or vegetable broth for a rich, savory base.
- Sour Cream and Cotija Cheese: For creaminess and that tangy flavor, include ½ cup of sour cream and ½ cup of grated dry/aged Cotija cheese.
Optional ingredients to elevate the dish
Want to take your soup to the next level? Consider these optional ingredients:
- Chili Powder: Ancho chili powder gives the soup a gentle kick, so use anywhere from ¼ to ½ teaspoon based on your heat preference.
- Fresh Lime Juice and Zest: A tablespoon of lime juice and a teaspoon of zest brighten the dish perfectly.
- Chopped Cilantro: Use 2 tablespoons, divided, to add freshness and vibrancy.
Want more tips on using fresh ingredients? Check out these insights. With just the right ingredients, your Mexican Street Corn Soup will be as comforting as it is delicious!
Preparing Mexican Street Corn Soup
Making Mexican Street Corn Soup is not only a rewarding experience but also a flavor-packed journey that brings joy with every spoonful. Let's dive into each step of the process to ensure you create a deliciously smooth soup that’s bursting with the vibrant flavors of fresh corn.
Gather and prep your ingredients
Before you get cooking, it’s important to set yourself up for success. Gather all your ingredients, including:
- ¼ cup olive or vegetable oil
- 6 cups fresh corn kernels (from about 8-10 shucked cobs, saving 6 stripped cobs)
- 1 cup chopped yellow onion
- ¼ teaspoon ancho chili powder
- Adjusted kosher salt and freshly ground black pepper
- 2 cloves garlic, chopped
- 4 cups chicken or vegetable broth
- ½ cup sour cream
- ½ cup grated Cotija cheese
- 1 tablespoon fresh lime juice and 1 teaspoon lime zest
- 2 tablespoons plus 2 teaspoons chopped cilantro
Taking a few moments to prep your ingredients will make the cooking process smoother and more enjoyable. Did you know that using fresh corn on the cob really elevates the taste of the dish? While canned or frozen may be convenient, they simply won’t provide the same depth of flavor.
Sauté the corn mixture
In a large nonstick pot or a cast iron Dutch oven, heat the oil until it shimmers. Toss in the corn kernels, chopped onion, ancho chili powder, salt, and pepper. Sauté these over medium-high heat for about 8-10 minutes, stirring frequently. You want the onions to become soft and the corn to lightly char in spots—this step adds a wonderful depth to your Mexican Street Corn Soup.
With the addition of garlic just a minute before removing some of the mixture for garnish, you'll infuse the soup with a delightful aromatic flavor.
Simmer with broth and corn cobs
Next, add the chicken or vegetable broth and the reserved corn cobs into the pot. Bring the mixture to a boil before reducing the heat to let it simmer for about 20 minutes. Those stripped corn cobs do wonders for the taste, imparting more corn flavor into the broth. Discard the cobs afterward—what remains will be perfectly seasoned and ready for the next step.
Blend until smooth
After your soup has simmered, it’s time to blend! Use a blender or food processor to puree the soup into a smooth consistency. If your blender is small, blend it in batches for safety. You’ll really love seeing how the bright yellow-orange color comes through as you blend.
Finish the soup and adjust flavors
Return your blended soup to the pot and gently reheat it if needed. Stir in the sour cream, Cotija cheese, lime juice, and half of your reserved corn mixture to brighten up the flavors. Don’t forget to taste and adjust the seasoning—salt, pepper, or even a little more chili powder can make all the difference!
When serving, top with the remaining corn mixture, extra Cotija, and a sprinkle of lime zest. Your friends and family will be impressed with this homemade Mexican Street Corn Soup—a comforting bowl that truly showcases the beauty of fresh ingredients.
Now, go ahead and relish in your creation! Your kitchen will surely fill with great aromas, and just like that, you’ve mastered an incredibly tasty dish.
Variations on Mexican Street Corn Soup
Spicy Mexican Street Corn Soup
For those who crave a kick, elevate your Mexican Street Corn Soup by incorporating fresh chilis. Diced jalapeños or roasted poblanos can be sautéed with the onions and corn for an extra punch. Adding a dash of cayenne or crushed red pepper flakes can also amp up the heat. Top your soup with a sprinkle of spicy chili powder or hot sauce just before serving to satisfy those spice cravings!
Creamy Avocado Twist
Looking for a dash of creaminess? Blend some ripe avocados into your Mexican Street Corn Soup after puréeing the main ingredients. This delightful addition will create an ultra-smooth texture and a rich flavor. Serve your soup garnished with diced avocado, cilantro, and a squeeze of lime for a refreshing finish.
By trying these variations, you’ll discover exciting ways to enjoy this classic dish! For more inspiring ideas, check out this great resource.
Cooking tips and notes for Mexican Street Corn Soup
Pro tip: Choosing the best corn
When it comes to making the Mexican Street Corn Soup, fresh corn is your best friend! Opt for sweet and tender corn on the cob when in season, as this will infuse your soup with unparalleled flavor. Look for cobs with bright green husks and plump, full kernels. If you’re unsure about selection, check out this guide on choosing corn for tips on picking the perfect ears.
How to adjust spice levels?
If you love a little kick in your soup, adjusting spice levels is easy! Start with ancho chili powder and add gradually; you can always spice things up, but it's tough to dial back the heat. For an extra dimension of flavor, consider adding a finely chopped jalapeño or poblano when sautéing the onion and corn. This way, you have control over how fiery your Mexican Street Corn Soup becomes!
Serving Suggestions for Mexican Street Corn Soup
Garnishes that Add a Pop
Elevate your Mexican Street Corn Soup with vibrant garnishes that not only enhance the presentation but also boost flavor. Consider topping your soup with:
- Freshly chopped cilantro for an aromatic touch
- Crumbled Cotija cheese, adding a creamy, salty contrast
- Lime wedges for a zesty squeeze just before serving
These elements create a beautiful contrast and encourage diners to customize each bowl to their liking. Trust us—your guests will be reaching for the garnishes!
Pairing Ideas for a Complete Meal
To round out your Mexican Street Corn Soup into a delightful meal, think about pairing it with:
- Grilled chicken or shrimp tacos for a satisfying protein boost
- A crisp side salad dressed in lime vinaigrette to complement the soup's rich flavors
- Crispy tortilla chips with a warm bean dip for some crunch
These pairings not only enhance the flavor experience but also offer a well-balanced meal you’ll crave again. For more culinary inspiration, check out The Spruce Eats for creative side dishes.
Time Breakdown for Mexican Street Corn Soup
Preparation Time
Getting everything ready to whip up this delicious Mexican Street Corn Soup only takes about 15 minutes. You'll be amazed at how quickly you can shuck those fresh cobs and gather your ingredients.
Cooking Time
The cooking process takes around 45 minutes. This includes sautéing and simmering, which brings out the fantastic flavors we all love.
Total Time
In just 1 hour, you’ll have a comforting pot of Mexican Street Corn Soup that’s perfect for sharing on a chilly evening or enjoying as a delicious lunch. Trust us; it’s worth every minute!
If you're ready to dive into the full recipe, check out the details above and get cooking. Your taste buds will thank you!
Nutritional Facts for Mexican Street Corn Soup
When you indulge in a warm bowl of Mexican Street Corn Soup, you'll be pleased to know it’s not just delicious but also packed with nutrition. Here’s a quick look at the nutritional breakdown:
Calories
Each serving contains approximately 363 calories, making it a hearty choice without feeling overly indulgent.
Protein
With around 9 grams of protein per serving, this soup is a filling option. The inclusion of sour cream and Cotija cheese adds even more nutritional value, contributing to a satisfying meal.
Sodium
One serving of this soup carries about 903 mg of sodium. While it does provide flavor, you might consider adjusting the salt in the recipe to suit your dietary needs, especially if you're watching your sodium intake.
For more detailed insights on nutrition and cooking tips, check out resources from the USDA and Nutrition.gov. Enjoy your flavorful exploration with this recipe!
FAQs about Mexican Street Corn Soup
Can I use frozen corn instead of fresh?
While you might be tempted to use frozen corn for convenience, fresh corn is the star ingredient in Mexican Street Corn Soup. Freshly shucked corn adds a sweetness and depth of flavor that frozen or canned varieties simply can’t match. If you can’t find fresh corn, consider checking local farmer’s markets for seasonal options!
How can I store leftovers?
If you find yourself with leftover soup, simply let it cool to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days. You can also freeze it for longer storage—just remember to leave some space in the container, as soups can expand when frozen.
What can I substitute for Cotija cheese?
Cotija cheese gives this soup its unique flavor, but if you can’t find it, grated Parmesan or Romano cheese works well as a substitute. You’ll get that creamy texture and salty kick needed to elevate your soup to new heights. If you’re feeling adventurous, try sprinkling some feta cheese on top for a delightful twist!
For more tips on how to perfect your Mexican Street Corn Soup, check out this resource.
Conclusion on Mexican Street Corn Soup
In conclusion, Mexican Street Corn Soup is a delightful and creamy blend of flavors that brings a taste of the streets right to your kitchen. Perfect for any occasion, it's not just a meal; it's an experience. Enjoy with family and friends, and savor every comforting spoonful!
"Mexican Street Corn" Soup
Equipment
- large nonstick pot
- cast iron Dutch oven
- blender
Ingredients
- ¼ cup olive or vegetable oil
- 6 cups fresh corn kernels (from 8-10 shucked cobs) Save 6 stripped cobs for simmering
- 1 cup chopped yellow onion
- ¼ teaspoon ancho chili powder Use more or less depending on heat preference
- kosher salt and freshly ground black pepper
- 2 large garlic cloves, chopped (about 1 tablespoon)
- 4 cups chicken or vegetable broth
- ½ cup sour cream
- ½ cup grated dry/aged Cotija cheese Plus additional for garnish
- 1 tablespoon fresh lime juice
- 1 teaspoon grated lime zest
- 2 tablespoons plus 2 teaspoons chopped cilantro, divided
Instructions
- Heat oil in a large, nonstick pot or cast iron Dutch oven until shimmering. Add corn kernels, chopped onion, chili powder, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Cook over medium-high heat, stirring frequently, until onions are soft and corn is lightly charred in spots, about 8-10 minutes.
- Add garlic and cook until fragrant, 1 minute. Remove 1-½ cups of corn mixture from the pot and set aside. Stir broth and 6 stripped corn cobs into the pot, scraping up the brown bits on the bottom. Bring to a boil, reduce heat, and simmer for 20 minutes.
- Use tongs to remove corn cobs from pot and discard.
- Stir sour cream and Cotija into the soup. Transfer soup to a blender or food processor (in batches for safety) to puree until smooth.
- Return soup to pot and if needed, gently reheat to desired serving temperature. Stir in half (¾ cup) of the reserved corn mixture, lime juice, and 2 tablespoons chopped cilantro. Season to taste with salt, pepper, and chili powder.
- Toss remaining ¾ cup corn with lime zest and 2 teaspoons chopped cilantro. Serve soup, topped with a few spoonfuls of the corn mixture, and an extra sprinkling of Cotija.
Leave a Reply