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Mexican Street Corn Soup

A creamy and flavorful soup capturing the essence of Mexican street corn, featuring sweet corn, zesty lime, and aromatic spices.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 4 cups corn kernels (fresh, frozen, or canned) Naturally sweet and juicy, these kernels are the star of the show.
  • 1 tbsp olive oil For sautéing, adds depth and richness.
  • 1 small onion, chopped Provides a gentle sweetness and aromatic base.
  • 2 cloves garlic, minced Brings a fragrant pungency that elevates the dish.
For the Soup Flavor
  • 2 cups chicken or vegetable broth Adds a savory depth of flavor.
  • 1 cup milk Smooth and creamy, it enhances the soup's luscious texture.
  • 1/2 tsp chili powder Adds warmth with a hint of heat.
  • 1/2 tsp cumin Brings earthiness and complexity.
  • 1/4 tsp smoked paprika Imparts a subtle smokiness reminiscent of grilling corn.
  • 1/2 cup heavy cream Makes the soup luxuriously rich.
  • 1 tbsp lime juice Brightens the flavors with its citrusy zest.
  • Salt and pepper to taste Salt and pepper to taste Essential for seasoning.
For Garnishing
  • 1/4 cup crumbled queso fresco Adds a creamy and slightly tangy finish.
  • Fresh cilantro, chopped Fresh cilantro, chopped For garnish, bringing a fresh pop of color and taste.
  • 1/4 cup chopped red onion Adds crunch and a burst of flavor.
  • 1/4 cup crumbled tortilla chips For a delightful crunch on top.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat to create a flavorful base for your soup.
  2. Add chopped onion and minced garlic to the pot, cooking until they're softened and fragrant, usually about 3-4 minutes.
  3. Stir in the corn kernels along with the chili powder, cumin, smoked paprika, salt, and pepper. Sauté for an additional 1-2 minutes.
Cooking
  1. Add the chicken or vegetable broth and milk to the mixture. Bring everything to a gentle simmer for about 10 minutes.
  2. Using an immersion or regular blender, puree a portion of the soup until it’s creamy but still leaves some chunks of corn.
  3. Stir in the heavy cream and lime juice, cooking for another 5 minutes.
Serving
  1. Before serving, top each bowl with crumbled queso fresco, fresh cilantro, chopped red onion, and crumbled tortilla chips.

Notes

Tips: Add a pinch of sugar to enhance the sweetness of the corn. For added heat, include jalapeños with the garlic and onion. For chunkier soup, blend half the mixture and stir it back in.