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Mexican Street Corn Soup Flavorful and Easy Recipe

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Fresh corn is the star of this soup. You need 4 ears of corn. First, husk the corn and remove the kernels. This adds a sweet, juicy flavor. You can also use frozen corn if fresh is not available. Just make sure to thaw it before adding to the pot. Aromatics give depth to the soup. Start with 1 tablespoon of olive oil. Heat it in your pot. Then add 1 medium onion, finely chopped. Cook it until soft, about 5 minutes. Next, add 3 cloves of minced garlic. Stir for a minute until fragrant. For flavor, use 1 medium potato, peeled and diced. It helps thicken the soup. Add 4 cups of vegetable broth for a hearty base. Spice it up with 1 teaspoon of smoked paprika and 1 teaspoon of ground cumin. Don’t forget salt and pepper to taste! For creaminess, we use 1 cup of coconut milk. It adds a rich, smooth texture. You can also add ½ cup of crumbled feta or cotija cheese. This gives the soup a nice salty bite. Lastly, finish with 1 tablespoon of freshly squeezed lime juice. It brightens the flavors beautifully. Start by heating olive oil in a large pot over medium heat. Add the finely chopped onion. Sauté it for about five minutes until it becomes soft and clear. Next, toss in the minced garlic. Stir it for a minute until it smells great. The garlic should be golden, adding flavor to the mix. Now, add the diced potato into the pot. Cook it for three to four minutes. This will help the edges soften a bit. After that, mix in the fresh corn kernels. Pour in the vegetable broth, then add smoked paprika and ground cumin. Bring the soup to a boil. Once it's boiling, lower the heat and let it simmer for 15 to 20 minutes. You want the potato to be tender. Check this by poking it with a fork. After cooking, remove the pot from the heat. Use an immersion blender to purée the soup. You can make it smooth or leave some chunks if you like. Then stir in the creamy coconut milk and lime juice. Mix it well. Season the soup with salt and pepper to your taste. Finally, warm the soup on low heat, stirring now and then to avoid sticking. To get the best texture in your soup, use an immersion blender. This tool makes it easy to blend the soup right in the pot. Blend until it’s smooth or leave some chunks for a hearty feel. If you want a thicker soup, cook it a bit longer. If you like it thinner, add more vegetable broth. To boost the flavor, try adding lime zest along with the lime juice. This adds a bright note. You can also mix in fresh herbs like cilantro or parsley. If you enjoy spice, a pinch of cayenne pepper or chili powder can add a nice kick. Experiment with the smoked paprika for a deeper flavor too. When serving, ladle the soup into bowls and top it with crumbled feta cheese. Fresh cilantro makes a great garnish. A squeeze of lime juice adds freshness. For extra crunch, serve crispy tortilla chips on the side. This soup is great for family dinners or gatherings. Enjoy every vibrant bite! {{image_4}} You can easily make this soup vegan. Simply replace the feta cheese with a plant-based cheese or skip it altogether. Use vegetable broth and coconut milk, which are both vegan-friendly. This keeps the soup creamy and rich without any animal products. It’s still full of flavor, and you won't miss the dairy! If you like heat, add some diced jalapeños or serrano peppers. Stir them in with the onions for that spicy kick. You can also sprinkle in some cayenne pepper or chili powder. Adjust the amount based on your spice level. This twist makes the soup lively and exciting! Toppings can make your soup even better. Consider adding fresh avocado slices for creaminess. You can also top it with crispy tortilla strips for crunch. A drizzle of hot sauce adds an extra layer of flavor. Don’t forget to add some lime juice right before eating. It brightens every bite! After you make the soup, let it cool. Pour it into an airtight container. Store it in the fridge for up to three days. You can enjoy the soup as leftovers. Just make sure it is cool before you seal it. If you want to save the soup for later, freezing is a great option. Use freezer-safe containers or bags. Make sure to leave some space for the soup to expand. It can last up to three months in the freezer. When you’re ready to eat, just thaw it overnight in the fridge. To reheat, you can use a pot on the stove. Heat it over low to medium heat. Stir it often to avoid burning. If the soup is thick, add a splash of broth or water to thin it out. You can also use a microwave. Heat it in short bursts, stirring in between. Enjoy your warm and tasty soup! Mexican Street Corn Soup is a creamy dish inspired by elote, a popular Mexican street food. It features fresh corn, sautéed onions, and garlic. I love adding spices like smoked paprika and cumin for warmth. The soup gets its creaminess from coconut milk, giving it a rich flavor. Topped with crumbled cheese and cilantro, it’s bright and tasty. This soup is comforting and perfect for any meal. Yes, you can make this soup ahead of time. It stores well in the fridge for up to three days. Just let it cool before placing it in an airtight container. When you’re ready to eat, reheat it over low heat. You might need to add a splash of broth to loosen it up. The flavors will deepen as it sits, making it even more delicious. If you don’t have coconut milk, you can use heavy cream or regular milk. For a lighter option, try almond milk or oat milk. Just keep in mind that these choices will change the flavor. If you want to maintain a creamy texture, choose full-fat options. Each substitute will still make a tasty soup, so feel free to experiment! In this article, we explored how to make Mexican Street Corn Soup. We looked at key ingredients like fresh corn, seasonings, and dairy additions. I shared steps for sautéing, cooking potatoes, and blending the soup. Tips on achieving perfect consistency and flavor options were discussed. We also covered variations, storage tips, and answered common questions. You can enjoy this soup in many ways. Don't be afraid to get creative with flavors and toppings. This dish is sure to delight your taste buds. Enjoy making it!
Save It Jump to Recipe

Are you ready to savor a bowl of Mexican Street Corn Soup? I’m excited to share this flavorful and easy recipe with you! This soup brings the vibrant taste of street corn to your kitchen. With fresh corn, rich spices, and creamy textures, you’ll fall in love with every spoonful. Let’s dive into this step-by-step guide and create a dish that will wow your taste buds!

Ingredients

Fresh Corn

Fresh corn is the star of this soup. You need 4 ears of corn. First, husk the corn and remove the kernels. This adds a sweet, juicy flavor. You can also use frozen corn if fresh is not available. Just make sure to thaw it before adding to the pot.

Aromatics and Seasonings

Aromatics give depth to the soup. Start with 1 tablespoon of olive oil. Heat it in your pot. Then add 1 medium onion, finely chopped. Cook it until soft, about 5 minutes. Next, add 3 cloves of minced garlic. Stir for a minute until fragrant.

For flavor, use 1 medium potato, peeled and diced. It helps thicken the soup. Add 4 cups of vegetable broth for a hearty base. Spice it up with 1 teaspoon of smoked paprika and 1 teaspoon of ground cumin. Don’t forget salt and pepper to taste!

Dairy Additions

For creaminess, we use 1 cup of coconut milk. It adds a rich, smooth texture. You can also add ½ cup of crumbled feta or cotija cheese. This gives the soup a nice salty bite. Lastly, finish with 1 tablespoon of freshly squeezed lime juice. It brightens the flavors beautifully.

Step-by-Step Instructions

Sautéing the Base

Start by heating olive oil in a large pot over medium heat. Add the finely chopped onion. Sauté it for about five minutes until it becomes soft and clear. Next, toss in the minced garlic. Stir it for a minute until it smells great. The garlic should be golden, adding flavor to the mix.

Cooking the Potatoes

Now, add the diced potato into the pot. Cook it for three to four minutes. This will help the edges soften a bit. After that, mix in the fresh corn kernels. Pour in the vegetable broth, then add smoked paprika and ground cumin. Bring the soup to a boil. Once it’s boiling, lower the heat and let it simmer for 15 to 20 minutes. You want the potato to be tender. Check this by poking it with a fork.

Blending the Soup

After cooking, remove the pot from the heat. Use an immersion blender to purée the soup. You can make it smooth or leave some chunks if you like. Then stir in the creamy coconut milk and lime juice. Mix it well. Season the soup with salt and pepper to your taste. Finally, warm the soup on low heat, stirring now and then to avoid sticking.

Tips & Tricks

How to Achieve Perfect Consistency

To get the best texture in your soup, use an immersion blender. This tool makes it easy to blend the soup right in the pot. Blend until it’s smooth or leave some chunks for a hearty feel. If you want a thicker soup, cook it a bit longer. If you like it thinner, add more vegetable broth.

Flavor Enhancements

To boost the flavor, try adding lime zest along with the lime juice. This adds a bright note. You can also mix in fresh herbs like cilantro or parsley. If you enjoy spice, a pinch of cayenne pepper or chili powder can add a nice kick. Experiment with the smoked paprika for a deeper flavor too.

Serving Suggestions

When serving, ladle the soup into bowls and top it with crumbled feta cheese. Fresh cilantro makes a great garnish. A squeeze of lime juice adds freshness. For extra crunch, serve crispy tortilla chips on the side. This soup is great for family dinners or gatherings. Enjoy every vibrant bite!

Variations

Vegan Option

You can easily make this soup vegan. Simply replace the feta cheese with a plant-based cheese or skip it altogether. Use vegetable broth and coconut milk, which are both vegan-friendly. This keeps the soup creamy and rich without any animal products. It’s still full of flavor, and you won’t miss the dairy!

Spicy Twist

If you like heat, add some diced jalapeños or serrano peppers. Stir them in with the onions for that spicy kick. You can also sprinkle in some cayenne pepper or chili powder. Adjust the amount based on your spice level. This twist makes the soup lively and exciting!

Additional Toppings

Toppings can make your soup even better. Consider adding fresh avocado slices for creaminess. You can also top it with crispy tortilla strips for crunch. A drizzle of hot sauce adds an extra layer of flavor. Don’t forget to add some lime juice right before eating. It brightens every bite!

Storage Info

Refrigeration Tips

After you make the soup, let it cool. Pour it into an airtight container. Store it in the fridge for up to three days. You can enjoy the soup as leftovers. Just make sure it is cool before you seal it.

Freezing Instructions

If you want to save the soup for later, freezing is a great option. Use freezer-safe containers or bags. Make sure to leave some space for the soup to expand. It can last up to three months in the freezer. When you’re ready to eat, just thaw it overnight in the fridge.

Reheating Guidelines

To reheat, you can use a pot on the stove. Heat it over low to medium heat. Stir it often to avoid burning. If the soup is thick, add a splash of broth or water to thin it out. You can also use a microwave. Heat it in short bursts, stirring in between. Enjoy your warm and tasty soup!

FAQs

What is Mexican Street Corn Soup?

Mexican Street Corn Soup is a creamy dish inspired by elote, a popular Mexican street food. It features fresh corn, sautéed onions, and garlic. I love adding spices like smoked paprika and cumin for warmth. The soup gets its creaminess from coconut milk, giving it a rich flavor. Topped with crumbled cheese and cilantro, it’s bright and tasty. This soup is comforting and perfect for any meal.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. It stores well in the fridge for up to three days. Just let it cool before placing it in an airtight container. When you’re ready to eat, reheat it over low heat. You might need to add a splash of broth to loosen it up. The flavors will deepen as it sits, making it even more delicious.

What can I substitute for coconut milk?

If you don’t have coconut milk, you can use heavy cream or regular milk. For a lighter option, try almond milk or oat milk. Just keep in mind that these choices will change the flavor. If you want to maintain a creamy texture, choose full-fat options. Each substitute will still make a tasty soup, so feel free to experiment!

In this article, we explored how to make Mexican Street Corn Soup. We looked at key ingredients like fresh corn, seasonings, and dairy additions. I shared steps for sautéing, cooking potatoes, and blending the soup. Tips on achieving perfect consistency and flavor options were discussed. We also covered variations, storage tips, and answered common questions.

You can enjoy this soup in many ways. Don’t be afraid to get creative with flavors and toppings. This dish is sure to delight your taste buds. Enjoy making it!

Fresh corn is the star of this soup. You need 4 ears of corn. First, husk the corn and remove the kernels. This adds a sweet, juicy flavor. You can also use frozen corn if fresh is not available. Just make sure to thaw it before adding to the pot. Aromatics give depth to the soup. Start with 1 tablespoon of olive oil. Heat it in your pot. Then add 1 medium onion, finely chopped. Cook it until soft, about 5 minutes. Next, add 3 cloves of minced garlic. Stir for a minute until fragrant. For flavor, use 1 medium potato, peeled and diced. It helps thicken the soup. Add 4 cups of vegetable broth for a hearty base. Spice it up with 1 teaspoon of smoked paprika and 1 teaspoon of ground cumin. Don’t forget salt and pepper to taste! For creaminess, we use 1 cup of coconut milk. It adds a rich, smooth texture. You can also add ½ cup of crumbled feta or cotija cheese. This gives the soup a nice salty bite. Lastly, finish with 1 tablespoon of freshly squeezed lime juice. It brightens the flavors beautifully. Start by heating olive oil in a large pot over medium heat. Add the finely chopped onion. Sauté it for about five minutes until it becomes soft and clear. Next, toss in the minced garlic. Stir it for a minute until it smells great. The garlic should be golden, adding flavor to the mix. Now, add the diced potato into the pot. Cook it for three to four minutes. This will help the edges soften a bit. After that, mix in the fresh corn kernels. Pour in the vegetable broth, then add smoked paprika and ground cumin. Bring the soup to a boil. Once it's boiling, lower the heat and let it simmer for 15 to 20 minutes. You want the potato to be tender. Check this by poking it with a fork. After cooking, remove the pot from the heat. Use an immersion blender to purée the soup. You can make it smooth or leave some chunks if you like. Then stir in the creamy coconut milk and lime juice. Mix it well. Season the soup with salt and pepper to your taste. Finally, warm the soup on low heat, stirring now and then to avoid sticking. To get the best texture in your soup, use an immersion blender. This tool makes it easy to blend the soup right in the pot. Blend until it’s smooth or leave some chunks for a hearty feel. If you want a thicker soup, cook it a bit longer. If you like it thinner, add more vegetable broth. To boost the flavor, try adding lime zest along with the lime juice. This adds a bright note. You can also mix in fresh herbs like cilantro or parsley. If you enjoy spice, a pinch of cayenne pepper or chili powder can add a nice kick. Experiment with the smoked paprika for a deeper flavor too. When serving, ladle the soup into bowls and top it with crumbled feta cheese. Fresh cilantro makes a great garnish. A squeeze of lime juice adds freshness. For extra crunch, serve crispy tortilla chips on the side. This soup is great for family dinners or gatherings. Enjoy every vibrant bite! {{image_4}} You can easily make this soup vegan. Simply replace the feta cheese with a plant-based cheese or skip it altogether. Use vegetable broth and coconut milk, which are both vegan-friendly. This keeps the soup creamy and rich without any animal products. It’s still full of flavor, and you won't miss the dairy! If you like heat, add some diced jalapeños or serrano peppers. Stir them in with the onions for that spicy kick. You can also sprinkle in some cayenne pepper or chili powder. Adjust the amount based on your spice level. This twist makes the soup lively and exciting! Toppings can make your soup even better. Consider adding fresh avocado slices for creaminess. You can also top it with crispy tortilla strips for crunch. A drizzle of hot sauce adds an extra layer of flavor. Don’t forget to add some lime juice right before eating. It brightens every bite! After you make the soup, let it cool. Pour it into an airtight container. Store it in the fridge for up to three days. You can enjoy the soup as leftovers. Just make sure it is cool before you seal it. If you want to save the soup for later, freezing is a great option. Use freezer-safe containers or bags. Make sure to leave some space for the soup to expand. It can last up to three months in the freezer. When you’re ready to eat, just thaw it overnight in the fridge. To reheat, you can use a pot on the stove. Heat it over low to medium heat. Stir it often to avoid burning. If the soup is thick, add a splash of broth or water to thin it out. You can also use a microwave. Heat it in short bursts, stirring in between. Enjoy your warm and tasty soup! Mexican Street Corn Soup is a creamy dish inspired by elote, a popular Mexican street food. It features fresh corn, sautéed onions, and garlic. I love adding spices like smoked paprika and cumin for warmth. The soup gets its creaminess from coconut milk, giving it a rich flavor. Topped with crumbled cheese and cilantro, it’s bright and tasty. This soup is comforting and perfect for any meal. Yes, you can make this soup ahead of time. It stores well in the fridge for up to three days. Just let it cool before placing it in an airtight container. When you’re ready to eat, reheat it over low heat. You might need to add a splash of broth to loosen it up. The flavors will deepen as it sits, making it even more delicious. If you don’t have coconut milk, you can use heavy cream or regular milk. For a lighter option, try almond milk or oat milk. Just keep in mind that these choices will change the flavor. If you want to maintain a creamy texture, choose full-fat options. Each substitute will still make a tasty soup, so feel free to experiment! In this article, we explored how to make Mexican Street Corn Soup. We looked at key ingredients like fresh corn, seasonings, and dairy additions. I shared steps for sautéing, cooking potatoes, and blending the soup. Tips on achieving perfect consistency and flavor options were discussed. We also covered variations, storage tips, and answered common questions. You can enjoy this soup in many ways. Don't be afraid to get creative with flavors and toppings. This dish is sure to delight your taste buds. Enjoy making it!

Mexican Street Corn Soup

Experience the vibrant flavors of Mexican Street Corn Soup with this easy recipe! Made with fresh corn, creamy coconut milk, and a burst of spices, this soup is perfect for any occasion. Follow the simple steps to create a delicious bowl of warmth that will impress your family and friends. Ready to savor a taste of Mexico? Click through to explore the full recipe and get ready to enjoy a hearty, flavorful meal!
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Ingredients
  

4 ears of fresh corn, husked and kernels removed

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 medium potato, peeled and diced into small cubes

4 cups vegetable broth

1 cup coconut milk

1 tablespoon freshly squeezed lime juice

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper, to taste

½ cup crumbled feta cheese (or cotija cheese for a more authentic touch)

Fresh cilantro leaves, for garnish

Lime wedges, for serving alongside

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent and soft, approximately 5 minutes.

    Add the minced garlic to the onions, stirring for an additional minute until fragrant and golden.

      Incorporate the diced potato into the pot, cooking for an extra 3–4 minutes, allowing the edges to slightly soften.

        Stir in the freshly removed corn kernels, vegetable broth, smoked paprika, and ground cumin. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Allow the soup to cook for 15–20 minutes, or until the diced potato is tender when pierced with a fork.

          Remove the pot from heat and use an immersion blender to purée the soup to your desired consistency—smooth for a creamier texture, or leave some chunks for added bite.

            Stir in the creamy coconut milk and lime juice, ensuring a thorough mix. Season the soup generously with salt and pepper according to your taste preferences.

              Place the pot back over low heat to gently warm the soup through, stirring occasionally to avoid sticking.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4–6

                  - Presentation Tips: Ladle the soup into bowls and generously top with crumbled feta cheese, a sprinkle of fresh cilantro, and a squeeze of lime juice for brightness. For a delightful crunch, serve alongside crispy tortilla chips. Enjoy this vibrant soup that brings the flavors of the streets to your table!

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