Easy Mexican Street Corn Soup Recipe You’ll Love
If you’re in the mood for a warm, comforting dish that packs a punch of flavor, look no further than this delightful Mexican street corn soup. Also known as elote soup, this creamy, zesty delicacy brings the taste of street corn right into your kitchen. With its rich blend of sweet corn, spices, and fresh herbs, this recipe is simple enough for anyone to whip up, yet satisfying enough to impress your family and friends.
Ingredients & Kitchen Tools
– Ingredients:
– 4 cups fresh or frozen corn kernels
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 jalapeño, chopped (seeds removed for less heat)
– 4 cups vegetable or chicken broth
– 1 cup heavy cream (or coconut milk for a dairy-free option)
– 1 teaspoon chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro, for garnish
– Crumbled cotija cheese, for serving (optional)
– Lime wedges, for serving
– Kitchen Tools:
– Large pot
– Blender or immersion blender
– Cutting board and knife
– Measuring cups and spoons
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Step-by-Step Instructions
1. Sauté Vegetables: In a large pot, heat a splash of oil over medium heat. Add the chopped onion and garlic and sauté for about 3-4 minutes until the onions become translucent.
2. Add Jalapeño: Stir in the chopped jalapeño and continue cooking for an additional 2 minutes, allowing the flavors to meld.
3. Incorporate Corn: Add the corn to the pot, followed by the vegetable or chicken broth. Bring the mixture to a boil.
4. Season: Once boiling, reduce the heat and stir in chili powder, cumin, salt, and pepper. Allow the soup to simmer for about 10 minutes.
5. Blend the Soup: Carefully blend the soup using a blender or an immersion blender until smooth. If you like a chunkier texture, blend only half of the soup and return it to the pot.
6. Add Cream: Stir in the heavy cream (or coconut milk) and heat through without boiling. Adjust seasoning if necessary.
7. Serve: Ladle the soup into bowls, garnishing with fresh cilantro, crumbled cotija cheese (if using), and a squeeze of lime. Enjoy!
Nutritional Benefits or Advantages
This Mexican street corn soup is loaded with nutrients! Corn is a great source of fiber, which helps with digestion, while the jalapeño adds vitamin C and capsaicin, known for its anti-inflammatory properties. Adding fresh cilantro not only enhances the flavor but also provides antioxidants.
Tips, Variations, or Substitutions
– Vegan Option: Substitute heavy cream with coconut milk or cashew cream to keep this dish creamy and dairy-free.
– Add Protein: For a heartier meal, consider adding shredded rotisserie chicken or black beans.
– Herbs and Spices: Customize your spices; add smoked paprika for a deeper flavor or fresh lime zest for extra brightness.
Common Mistakes to Avoid
– Over-blending: If you blend the soup too much, it may lose its delightful texture. Leave some whole corn kernels for a more satisfying bite.
– Skipping Seasoning: Ensure you taste as you go! The seasoning makes a significant difference in bringing out the flavors.
Storage and Reheating Tips
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring frequently. You can add a splash of broth or cream to loosen it up if it thickens.
Conclusion with call-to-action
Ready to warm up your taste buds with this easy Mexican street corn soup? You’ll love how simple yet delicious this comfort food is! Don’t forget to share your experience in the comments below or snap a picture and tag me on social media. Happy cooking!
FAQs
1. Can I use canned corn?
Yes! Canned corn works perfectly in this recipe. Just make sure to drain and rinse it before adding.
2. How spicy is this soup?
The heat level depends on the amount of jalapeño used. For milder soup, you can omit the seeds or skip the jalapeño altogether.
3. Can I freeze this soup?
Absolutely! Just let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months.
4. What can I serve with this soup?
This soup pairs well with crusty bread, tortillas, or a simple side salad for a complete meal. Enjoy!
