Mexican Street Corn Soup

$- 4 ears of fresh corn, husked and kernels removed - 2 cups vegetable broth - 1 medium onion, diced - 2 cloves garlic, minced - 1 jalapeño, deseeded and diced (adjust for spice preference) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ cup heavy cream or coconut milk for a dairy-free option - 1 lime, juiced - Salt and pepper to taste - Fresh cilantro, chopped for garnish - Crumbled cotija cheese (or feta) for topping - Tortilla chips, for serving Fresh corn is the star here. It gives the soup a sweet flavor. You need to husk it and remove the kernels. You can use a sharp knife for this task. Next, vegetable broth adds depth. It helps blend the flavors. You can use homemade or store-bought broth. Aromatics bring life to the soup. I like to use onion, garlic, and jalapeño. The onion adds sweetness, while garlic gives a nice aroma. Jalapeño adds heat. You can adjust it according to your spice level. Spices like ground cumin and smoked paprika enhance the taste. They add warmth and a hint of smokiness. For creaminess, either heavy cream or coconut milk works. Coconut milk is a great option for those who prefer a dairy-free choice. Lime juice brightens the dish. It also balances the flavors. Finally, salt and pepper help season the soup. They enhance all the other ingredients. Garnishes make this soup fun. Fresh cilantro adds freshness. Crumbled cotija cheese adds a salty bite. Don't forget the tortilla chips for crunch! They make each bite exciting. Gather all these ingredients, and you'll have a delicious bowl of Mexican street corn soup. To start, you need to prepare your corn and vegetables. Husk the corn and cut off the kernels using a sharp knife. Dice the onion and mince the garlic. For a spicy kick, take out the seeds from the jalapeño and chop it finely. Next, grab a large pot and heat a drizzle of olive oil over medium heat. Once hot, add the diced onion. Sauté it for about five minutes until it becomes translucent. Then, stir in the minced garlic and diced jalapeño. Cook for another one to two minutes until you smell their aroma. After that, toss the corn kernels into the pot along with the ground cumin and smoked paprika. Mix everything well and let it cook for around three to four minutes. This step helps to bring out all the flavors. Now, pour in two cups of vegetable broth and bring the mixture to a simmer. Let it cook for about ten to fifteen minutes. This allows the flavors to blend nicely. Once your soup is cooked, it's time to blend it. I recommend using an immersion blender for this step. It is easy and quick. Blend the soup until it is smooth. If you like your soup a bit chunky, blend only half of it. This gives a nice mix of textures. Now, stir in half a cup of heavy cream or coconut milk if you want a dairy-free option. Squeeze the juice of one lime into the pot. This adds brightness to the dish. Season with salt and pepper to taste. Make sure to adjust the flavors before serving. When you are ready to serve, ladle the soup into bowls and add some fresh cilantro on top. Sprinkle crumbled cotija cheese or feta cheese for a tasty finish. Serve with crunchy tortilla chips on the side for extra texture. Enjoy this flavorful and comforting dish! To make your Mexican street corn soup shine, focus on fresh ingredients. Use sweet, juicy corn for the best flavor. If you have access, grill the corn first for a smoky taste. Grilling enhances the soup's depth and adds richness. When it comes to spices, add ground cumin and smoked paprika. They give a warm and earthy flavor. Adjust the amount based on your taste. If you want a spicier kick, keep the seeds in the jalapeño. For a milder soup, remove them. If you have dietary restrictions, you can substitute the heavy cream. Use coconut milk for a dairy-free option. This keeps the soup rich while being inclusive. You can also swap the vegetable broth for chicken broth if you prefer. For a beautiful dish, ladle the soup into vibrant bowls. Top each bowl with fresh cilantro and crumbled cotija cheese. This adds color and texture. Serve with tortilla chips on the side for a crunchy contrast. You can also add a lime wedge for an extra pop of flavor. This brightens the dish and enhances the corn's sweetness. A sprinkle of chili powder can add a nice visual touch too. Enjoy the soup warm, and share it with friends! {{image_2}} You can easily make this soup vegetarian or vegan. For a vegan version, swap heavy cream for coconut milk. It gives the soup a rich texture without dairy. You can also add more veggies. Try bell peppers, zucchini, or carrots. These add flavor and nutrition. They also make the soup even more colorful. If you want more heat, add extra jalapeño or some cayenne pepper. Start with a little. You can always add more later. For a milder soup, skip the jalapeño or use just a bit. You can also add sweet corn for a nice balance if it gets too spicy. Remember, it’s all about your taste! Toppings make your soup fun and unique. Try crumbled feta or avocado slices for creaminess. You can also add crispy bacon bits or crunchy tortilla strips. Fresh herbs like cilantro or green onions add a nice touch too. Feel free to be creative. Each topping changes the soup’s flavor and texture! After making Mexican street corn soup, let it cool down. You can store it in the fridge for about 3 to 4 days. Use an airtight container for best results. This keeps the soup fresh and tasty. To freeze the soup, first let it cool completely. Then, pour it into freezer-safe containers. Leave some space at the top, as liquids expand when frozen. Seal tightly and label with the date. The soup can stay frozen for about 2 to 3 months. When you're ready to eat, take it out and thaw it in the fridge overnight. If you need it faster, use the microwave on the defrost setting. Reheat the soup on the stove over medium heat, stirring often. Add a splash of broth or water if it seems too thick. Enjoy your comforting soup anytime! Mexican street corn soup is a tasty dish inspired by elote, or Mexican street corn. It combines fresh corn, spices, and cream into a comforting soup. The flavors of garlic, onion, and jalapeño blend well with the corn, creating a delicious meal. You can adjust the spice level easily. To make it spicy, add more jalapeño or include cayenne pepper. For a milder version, remove the seeds from the jalapeño or use less of it. You can also skip spicy toppings like hot sauce. Yes, frozen corn works well in this recipe. It saves prep time and gives you great flavor. Use about 3 cups of frozen corn to replace fresh corn. Just add it to the pot the same way as you would with fresh corn. Toppings make this soup extra special. Here are some great options: - Crumbled cotija cheese or feta - Fresh cilantro, chopped - Sliced jalapeños for extra heat - Crunchy tortilla chips for texture - A squeeze of fresh lime juice for brightness Feel free to mix and match toppings to suit your taste! This blog post covered the main ingredients and steps to make Mexican street corn soup. You learned about preparation, blending techniques, and final touches. We explored tips for authenticity and variations to suit your taste. You also found storage guidelines to keep your soup fresh. Remember, cooking should be fun and creative. So, experiment with flavors and toppings. Enjoy every spoonful of your homemade soup!$

Mexican Street Corn Soup

Dive into a bowl of delicious Mexican Street Corn Soup that's bursting with flavor! This creamy and comforting soup combines fresh corn, spices, and a hint of lime to create the perfect cozy dish. With easy-to-follow steps and simple ingredients, you can whip up this delightful recipe in just 35 minutes.

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Ingredients

4 ears of fresh corn, husked and kernels removed

2 cups vegetable broth

1 medium onion, diced

2 cloves garlic, minced

1 jalapeño, deseeded and diced (adjust for spice preference)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ cup heavy cream or coconut milk for a dairy-free option

1 lime, juiced

Salt and pepper to taste

Fresh cilantro, chopped for garnish

Crumbled cotija cheese (or feta) for topping

Tortilla chips, for serving

Instructions

In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and diced jalapeño, cooking for an additional 1-2 minutes until fragrant.

Add the corn kernels to the pot, followed by the ground cumin and smoked paprika. Stir well to combine and let it cook for about 3-4 minutes.

Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for about 10-15 minutes, letting the flavors meld together.

Once cooked, use an immersion blender to purée the soup until smooth. If you prefer a chunkier texture, blend only half.

Stir in the heavy cream (or coconut milk) and lime juice. Season with salt and pepper to taste, adjusting the flavors as needed.

Remove from heat and let it cool slightly before serving.

Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4-6

- Presentation Tips: Ladle the soup into bowls, garnish with fresh cilantro, a sprinkle of cotija cheese, and serve with crunchy tortilla chips on the side for added texture. Enjoy!