If you’re looking for a hearty and flavorful soup that brings the vibrant tastes of Mexican street food into your kitchen, look no further. Our Mexican Street Corn Soup is a delightful fusion of sweet corn, creamy broth, and zesty toppings. Perfect for a cozy night in or a gathering with friends, this soup is sure to become a favorite in your household.
Why You’ll Love This Recipe
This recipe is perfect for anyone who loves the bold flavors of Mexican cuisine. The combination of sweet corn, smoky bacon, and tangy cotija cheese creates a symphony of tastes that will leave your taste buds dancing. It’s also an excellent choice for those looking for a comforting yet exciting dish that’s easy to prepare.
Ingredients
- 4 tablespoons butter
- 1 small white onion, chopped
- 1 jalapeño, minced
- 5 cloves garlic, minced
- 3 tablespoons flour
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 4 cups chicken stock
- 6 cups frozen corn kernels (about 30 ounces)
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 1/2 cups heavy cream (or half and half, or milk)
- 1 cup freshly chopped cilantro
Toppings
- 1/2 lb bacon, cooked and crumbled
- 1/2 cup crumbled cotija cheese
- 1 jalapeño, sliced
Directions
- Melt butter in a large saucepan over medium heat. Add onions and minced jalapeño; sauté for about 5 minutes. Stir in garlic and cook for 1 more minute.
- Stir in flour, cumin, and chili powder; cook for 1-2 minutes. Gradually add chicken stock, stirring until smooth. Bring to a boil.
- Add corn, sugar, and salt. Once boiling, reduce heat to low and simmer for 10 minutes.
- Stir in cream and cilantro. Serve hot, topped with bacon, cotija cheese, and jalapeño slices.
Kitchen Equipment Needed
- Large saucepan
- Chopping board
- Knife
- Measuring spoons and cups
- Wooden spoon
- Ladle
Tips and Variations
Tips
- Fresh Corn: If you have fresh corn on hand, you can substitute the frozen corn. Simply cut the kernels off the cob and use them in place of the frozen corn.
- Spice Level: Adjust the heat by adding more or less jalapeño to suit your taste. You can also add a dash of hot sauce for an extra kick.
- Cream Alternatives: For a lighter version, use half and half or milk instead of heavy cream. If you’re dairy-free, try using coconut milk for a different flavor profile.
Variations
- Vegetarian Version: Skip the bacon and use vegetable broth instead of chicken stock to make this soup vegetarian-friendly.
- Cheese Options: If you can’t find cotija cheese, feta or Parmesan can be used as a substitute.
- Additional Veggies: Add bell peppers, zucchini, or tomatoes for extra nutrition and flavor.
St
Storing Leftovers
This soup is just as delicious the next day, making it perfect for meal prep. Here’s how to store it:
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
- Freezing: If you’d like to freeze the soup, omit the cream before freezing. Freeze the soup in airtight containers for up to 3 months. When ready to eat, thaw in the refrigerator overnight, reheat, and then add the cream.
Food and Drink Pairings
To complete your meal, consider pairing this Mexican Street Corn Soup with:
- Cornbread: A slice of warm cornbread complements the sweet and savory flavors of the soup perfectly.
- Avocado Salad: A fresh avocado salad with tomatoes, lime, and cilantro adds a refreshing contrast.
- Margaritas: A classic margarita or a citrusy agua fresca pairs wonderfully with the bold flavors of the soup.
Frequently Asked Questions (FAQ)
Can I make this soup ahead of time?
Yes, this soup can be made a day or two in advance. The flavors will meld together even more, making it taste better the next day.
Is this soup spicy?
The soup has a mild to medium heat level due to the jalapeño and chili powder. You can adjust the spice level by adding more or less jalapeño or by incorporating hot sauce to taste.
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn kernels can be used in place of frozen. Simply cut the kernels off the cob and proceed with the recipe as directed.
How can I make this soup vegetarian?
To make a vegetarian version, use vegetable broth instead of chicken stock and omit the bacon. The soup will still be rich and flavorful without the meat.
What can I use instead of cotija cheese?
If you can’t find cotija cheese, feta or Parmesan are good alternatives that will still provide a nice salty tang.
Storing Leftovers
This soup is just as delicious the next day, making it perfect for meal prep. Here’s how to store it:
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
- Freezing: If you’d like to freeze the soup, omit the cream before freezing. Freeze the soup in airtight containers for up to 3 months. When ready to eat, thaw in the refrigerator overnight, reheat, and then add the cream.
Food and Drink Pairings
To complete your meal, consider pairing this Mexican Street Corn Soup with:
- Cornbread: A slice of warm cornbread complements the sweet and savory flavors of the soup perfectly.
- Avocado Salad: A fresh avocado salad with tomatoes, lime, and cilantro adds a refreshing contrast.
- Margaritas: A classic margarita or a citrusy agua fresca pairs wonderfully with the bold flavors of the soup.
Frequently Asked Questions (FAQ)
Can I make this soup ahead of time?
Yes, this soup can be made a day or two in advance. The flavors will meld together even more, making it taste better the next day.
Is this soup spicy?
The soup has a mild to medium heat level due to the jalapeño and chili powder. You can adjust the spice level by adding more or less jalapeño or by incorporating hot sauce to taste.
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn kernels can be used in place of frozen. Simply cut the kernels off the cob and proceed with the recipe as directed.
How can I make this soup vegetarian?
To make a vegetarian version, use vegetable broth instead of chicken stock and omit the bacon. The soup will still be rich and flavorful without the meat.
What can I use instead of cotija cheese?
If you can’t find cotija cheese, feta or Parmesan are good alternatives that will still provide a nice salty tang.
Call to Action
If you enjoyed this Mexican Street Corn Soup recipe, please share it with your friends and family! Don’t forget to subscribe to our blog for more delicious recipes and cooking tips. Happy cooking!
This soup is a testament to the vibrant and bold flavors that Mexican cuisine has to offer. Whether you’re making it for a casual weeknight dinner or a festive gathering, it’s sure to impress. Enjoy the rich, creamy broth, the sweetness of the corn, and the delightful crunch from the toppings. This recipe is not just a meal; it’s an experience that brings a touch of Mexico to your table.
Print
Mexican Street Corn Soup
- Total Time: 35 minutes
Ingredients
Instructions
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal