Here’s a recipe for Mexican Street Corn Soup that captures the flavors of the famous street food but in a comforting, creamy soup form:
Mexican Street Corn Soup
Ingredients:
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp chili powder (adjust for spice level)
- Salt and pepper, to taste
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup sour cream or Mexican crema
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- 1 jalapeño, diced (optional, for extra heat)
- Tortilla strips or chips, for garnish
Instructions:
- Cook the Corn:
- If using fresh corn, heat a skillet over medium heat and add olive oil. Sauté the corn for about 5-6 minutes until slightly charred. If using frozen or canned, you can also sauté it to enhance the flavor.
- Sauté Aromatics:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
- Simmer the Soup:
- Add the chicken or vegetable broth, smoked paprika, cumin, chili powder, salt, and pepper to the pot. Stir in the sautéed corn. Let the soup simmer for 10-15 minutes to allow the flavors to meld.
- Blend (Optional):
- For a creamier soup, use an immersion blender to blend part of the soup, leaving some corn whole for texture. You can also transfer some soup to a blender and blend until smooth, then return it to the pot.
- Add Cream and Cheese:
- Stir in the heavy cream and half of the cotija cheese. Let the soup heat through for another 5 minutes.
- Serve:
- Ladle the soup into bowls and top with a spoonful of sour cream, extra cotija cheese, fresh cilantro, diced jalapeño (if using), and tortilla strips or chips. Serve with lime wedges on the side for a burst of acidity.
Enjoy this delicious Mexican Street Corn Soup, packed with creamy, smoky, and zesty flavors!