Mexican Street Corn Soup brings the vibrant flavors of elote to a cozy bowl. This delightful dish is a creamy, savory blend of sweet corn, roasted poblano peppers, and spices that transport you straight to the streets of Mexico, where vendors serve up this beloved snack. Each spoonful offers a comforting balance of textures and tastes, making it perfect for any meal or gathering.
Why We Love This Mexican Street Corn Soup Recipe
This Mexican Street Corn Soup is not only rich in flavor but also easy to prepare. You’ll love how simple it is to create! The combination of fresh or frozen sweet corn with the smoky richness of roasted poblano peppers results in a soup that is both satisfying and delicious. It’s a fantastic way to enjoy corn in a new, delectable style. Moreover, this soup is versatile, allowing you to adjust the spice level or add your favorite toppings, making it a go-to recipe for any occasion.
Ingredients about Mexican Street Corn Soup
To make this tasty soup, you’ll need the following ingredients:
- 4 cups sweet corn (fresh or frozen)
- 2 roasted poblano peppers, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Juice of 1 lime
- Salt and pepper to taste
- Cotija cheese for garnish
- Chopped cilantro for garnish
How to Make Mexican Street Corn Soup
Ready to dive into the cooking process of this Mexican Street Corn Soup? Let’s break it down step by step:
- Start by choosing a large pot and drizzle some olive oil over medium heat. Allow the oil to warm up a little.
- Toss in the diced onion and minced garlic. Sauté these aromatics for about 5 minutes. You want them to become soft and fragrant; this will build a lovely flavor base for your soup.
- Next, add the chopped roasted poblano peppers to the pot. Allow them to cook for an additional 2-3 minutes, which will enhance their smoky flavor and meld it with the onions and garlic.
- Time to stir in the sweet corn! Whether you’re using fresh or frozen corn, let it cook for a few minutes. This helps to highlight its natural sweetness.
- Pour in the vegetable or chicken broth and bring the mixture to a gentle simmer. Let it cook for around 10-15 minutes. The longer it simmers, the better the flavors will come together.
- Once the time is up, remove the pot from the heat. Using an immersion blender, blend the soup until it reaches your desired smoothness. If you prefer a chunkier texture, blend only half of it, or for an all-out creamy delight, blend until completely smooth.
- Bring the pot back to the heat and stir in the heavy cream and lime juice. Season your soup with salt and pepper to taste, adjusting based on your preference.
- Warm the soup through for a few minutes, and then it’s ready to serve! Ladle it into bowls and don’t forget to garnish.
How to Serve Mexican Street Corn Soup
Serving this Mexican Street Corn Soup is as much about presentation as it is about flavor. Ladle the warm soup into individual bowls to create an inviting dining experience. Top each bowl with crumbled Cotija cheese and a sprinkle of chopped cilantro. The Cotija adds a salty, tangy flavor that complements the soup while the cilantro brings a touch of freshness.
For added fun, consider presenting the soup with lime wedges on the side. This allows guests to add a splash of citrus to their taste, enhancing the soup’s brightness. Pair it with warm tortillas or crusty bread for a fulfilling meal.
Expert Tips: Mexican Street Corn Soup
To elevate your Mexican Street Corn Soup, consider these expert tips:
- Roasting the Peppers: If you want to deepen the flavors, roast the poblano peppers over an open flame or in an oven until the skin blackens. This char adds an irresistible depth to the soup.
- Consistency Control: If you like a thicker soup, don’t hesitate to reduce the amount of broth you use or add a touch of cornstarch mixed with water to the soup as it simmers.
- Adjusting Spice Levels: If you’re sensitive to spice but still desire flavor, consider removing the seeds from the poblano peppers before adding them to the soup.
- Utilizing Leftover Ingredients: If you have leftover grilled corn from another meal, you can throw that into the soup for an extra smoky flavor.
How to Store Mexican Street Corn Soup
Storing your leftovers is straightforward. Allow the soup to cool completely before transferring it to an airtight container. This soup can be stored in the refrigerator for up to 4 days. When you’re ready to enjoy it again, simply reheat it on the stovetop over low heat until warmed through. If needed, you can add a splash of broth or cream to loosen up any thickness that may have developed during refrigeration.
If you want to keep it longer, Mexican Street Corn Soup can be frozen. Pour it into freezer-safe containers, leaving some space at the top for expansion, and it will be good for up to 3 months. To enjoy, thaw in the refrigerator overnight before reheating.
Variation of Mexican Street Corn Soup
The beauty of Mexican Street Corn Soup lies in its versatility. Here are a few variations you could try:
- Spicy Kick: For those who enjoy a bit of heat, add some diced jalapeños or a dash of cayenne pepper when cooking the onions and garlic.
- Extra Veggies: Incorporate other vegetables like diced zucchini or bell peppers for added nutrients and flavor.
- Creamy Alternatives: Swap heavy cream for coconut milk for a dairy-free option that still maintains a creamy texture.
- Garnish Enhancements: Experiment with garnishes! Try adding avocado slices, crispy tortilla strips, or even a drizzle of spicy crema for an exciting twist.
FAQ
What is Mexican Street Corn Soup?
Mexican Street Corn Soup is a creamy soup inspired by the popular street food elote, featuring sweet corn, roasted poblano peppers, and aromatic spices.
How do I make Mexican Street Corn Soup vegetarian?
Simply use vegetable broth instead of chicken broth. The other ingredients are already vegetarian-friendly.
Can I use canned corn instead of fresh or frozen corn?
Yes, canned corn can be used in place of fresh or frozen corn. Just make sure to drain and rinse it before adding it to your soup.
How spicy is Mexican Street Corn Soup?
The spice level can be adjusted based on personal preference. The roasted poblano peppers add a mild heat, but feel free to add jalapeños for more kick!
What garnishes go well with Mexican Street Corn Soup?
Cotija cheese, chopped cilantro, and lime wedges are fantastic garnishes that enhance flavor. You can also add avocado or tortilla strips for added texture.
Embrace the warmth of Mexican Street Corn Soup as a wonderful dish to share with family and friends, providing comfort and joy in each hearty bowl. Enjoy your cooking!
Mexican Street Corn Soup
Ingredients
Main Ingredients
- 4 cups sweet corn (fresh or frozen)
- 2 pieces roasted poblano peppers, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 piece Juice of 1 lime
- to taste Salt and pepper
Garnishes
- to taste Cotija cheese for garnish
- to taste Chopped cilantro for garnish
Instructions
Preparation
- Drizzle some olive oil in a large pot over medium heat and warm it up.
- Sauté the diced onion and minced garlic for about 5 minutes until soft and fragrant.
- Add the chopped roasted poblano peppers and cook for an additional 2-3 minutes.
- Stir in the sweet corn and let it cook for a few minutes.
- Pour in the vegetable or chicken broth and bring to a gentle simmer, cooking for around 10-15 minutes.
Blending and Finishing
- Remove the pot from heat and blend the soup with an immersion blender until desired smoothness is reached.
- Return to heat and stir in the heavy cream and lime juice; season with salt and pepper to taste.
- Warm through for a few minutes and serve garnished.
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