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To make Mexican Street Corn Soup, gather these 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 - 4 cups vegetable broth - 1 cup coconut milk - 1 tablespoon lime juice - 1 teaspoon smoked paprika - 1 teaspoon cumin - Salt and pepper to taste - ½ cup crumbled feta cheese (or cotija cheese) - Fresh cilantro, for garnish - Lime wedges, for serving When picking corn, aim for plump, bright kernels. Look for husks that are green and tightly wrapped. Fresh corn should feel firm. If the silk is brown and sticky, it's a sign of age. Always check that the kernels are milky when you press them. This shows they are juicy and sweet. If you need to make swaps, here are some ideas: - For vegan options, replace coconut milk with almond or soy milk. - Use nutritional yeast instead of feta or cotija cheese for a cheesy flavor. - If you want a gluten-free option, ensure your vegetable broth is labeled gluten-free. - To avoid potatoes, you can use cauliflower or sweet potatoes for a different texture. These substitutions keep the soup delicious while catering to your needs. First, gather all your ingredients. You need corn, olive oil, onion, garlic, potato, vegetable broth, coconut milk, lime juice, smoked paprika, cumin, salt, pepper, feta cheese, cilantro, and lime wedges. Start by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion. Sauté for about five minutes until it becomes soft and clear. Next, add the minced garlic. Cook it for one more minute until you smell its wonderful aroma. Now, stir in the diced potato. Let it cook for three to four minutes. This step helps the potato start to soften. Then, add the corn kernels, vegetable broth, smoked paprika, and cumin. Bring the mixture to a boil. After it boils, turn down the heat and let it simmer for 15 to 20 minutes. You want the potatoes to be tender. Once the time is up, remove the pot from the heat. Use an immersion blender to blend the soup until it's smooth. If you like some texture, you can leave it chunky instead. Then, stir in the coconut milk and lime juice. Mix well to combine everything. Season with salt and pepper to your taste. Return the pot to low heat to warm the soup before serving. To get the perfect texture, blending the soup is key. An immersion blender makes this easy. If you don’t have one, you can carefully transfer the soup to a regular blender. Just be sure to let it cool slightly before blending. Blending creates a creamy soup without adding heavy cream. This keeps it light and bright. You can also control the texture by how long you simmer the soup. A longer cooking time can soften the corn and potatoes more, making your soup smoother. If you prefer a chunkier soup, add the corn and broth later in the cooking process. This way, they stay intact and add bite. For the best flavor, use fresh corn when possible. Fresh corn adds sweetness and depth. If fresh corn isn’t available, frozen corn works well too. Make sure to thaw it before adding to the pot. Don’t skip the lime juice! It brightens the soup and balances the flavors. Adding it at the end keeps the lime's fresh taste. Smoked paprika gives a lovely smoky flavor that enhances the soup. If you want a bolder taste, you can add more cumin or paprika. For a fun twist, consider adding a pinch of chili powder for some heat. You can also top your soup with crumbled feta cheese and fresh cilantro. This adds a burst of flavor and makes the dish look beautiful. Enjoying it with lime wedges on the side lets each person adjust the taste to their liking. To boost the flavor of your soup, focus on fresh ingredients. Use sweet corn for a vibrant taste. Fresh lime juice adds brightness. Smoked paprika gives a nice depth. If you want more heat, add jalapeños or chili powder. You can also mix in fresh herbs like cilantro during cooking. This adds a fresh and lively note. A common mistake is overcooking the garlic. It can turn bitter quickly. Another mistake is not seasoning enough. Always taste as you go. If you blend the soup too early, the potatoes might not be tender. Make sure they are soft before blending. Lastly, avoid using canned corn for this recipe. Fresh corn gives the best flavor. To make it a full meal, serve with tortilla chips. They add a fun crunch. You can also offer a side salad with lime vinaigrette. This pairs well with the soup's flavors. For a heartier meal, add grilled chicken or shrimp on top. Finish with a sprinkle of crumbled cheese and fresh cilantro. This creates a beautiful presentation. {{image_2}} You can easily adjust this soup for different diets. If you want a vegan option, swap the coconut milk for almond milk. For a nut-free version, stick with coconut milk. If you're lactose-free, use a dairy-free cheese instead of feta. If you like more protein, add beans or chicken. To change the spice level, add more smoked paprika or a pinch of cayenne. For a milder soup, reduce the smoked paprika. You can also include diced jalapeños for extra heat. If you want a sweeter taste, add a bit of sugar or honey. To enhance the flavor, try adding fresh herbs like thyme or oregano. Toppings can make your soup shine. Try adding crispy tortilla strips for crunch. A sprinkle of lime zest can brighten the flavor. You can also use sliced avocado for creaminess. A drizzle of hot sauce will give it a nice kick. Fresh cilantro adds color and freshness, while crumbled cheese makes it rich. To keep your Mexican Street Corn Soup fresh, store it in an airtight container. Make sure it cools to room temperature before sealing. You can keep it in the fridge for about 3 to 4 days. If you want to enjoy it later, freezing is a great option. To freeze the soup, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Label each container with the date. You can freeze it for up to 3 months. When you want to eat it, just thaw it in the fridge overnight. When ready to eat, reheat the soup on the stove. Use low to medium heat to avoid burning. Stir often until it's hot. If the soup seems thick, add a splash of vegetable broth or water. This keeps it creamy and delicious. Enjoy! Mexican Street Corn Soup is a creamy, flavorful dish inspired by elote, a popular Mexican street food. It uses fresh corn, onions, and spices to create a rich taste. The soup is usually topped with cheese, cilantro, and lime for extra flavor. Yes, you can make this soup in advance. I recommend preparing it and then storing it in an airtight container. It will stay fresh in the fridge for about three days. Reheat on the stove when you’re ready to eat. To make this soup vegan-friendly, simply skip the cheese or use a plant-based alternative. You can also replace the coconut milk with a non-dairy milk like almond or oat milk. This keeps the soup creamy while ensuring it’s vegan. This blog post covered everything you need to know about making Mexican Street Corn Soup. We looked at the right ingredients, how to cook it, and tips to boost the flavor. You learned about variations and how to store leftovers for later. Remember, this soup can fit many diets. Mixing it up with toppings makes it fun. Enjoy your cooking and share this tasty dish with friends and family!

Mexican Street Corn Soup

Discover the rich flavors of Mexican Street Corn Soup with this easy, delicious recipe! Made with fresh corn, creamy coconut milk, and a hint of lime, this vibrant dish is perfect for any occasion. Learn how to create a comforting warmth in just 45 minutes, topped with crumbled feta and fresh cilantro. Ready to impress your taste buds? Click through for the full recipe and elevate your soup game today!
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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

4 cups vegetable broth

1 cup coconut milk

1 tablespoon lime juice

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper to taste

½ cup crumbled feta cheese (or cotija cheese)

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

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

    Add the minced garlic and sauté for an additional minute until fragrant.

      Stir in the diced potato and cook for another 3–4 minutes.

        Add the corn kernels, vegetable broth, smoked paprika, and cumin to the pot. Bring to a boil, then reduce the heat and let it simmer for 15–20 minutes, or until the potatoes are tender.

          Remove from heat and use an immersion blender to blend the soup until smooth, or leave it chunky if preferred.

            Stir in the coconut milk and lime juice, mixing well to combine. Season with salt and pepper to taste.

              Return the pot to low heat to warm through before serving.

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

                  - Presentation Tips: Serve the soup in bowls topped with crumbled feta cheese, fresh cilantro, and a squeeze of lime. Pair with tortilla chips on the side for an extra crunch!