Creamy Mexican Street Corn Soup Recipe!

🌽 Creamy Mexican Street Corn Soup Recipe

Ingredients:

For the Soup:

• 4 cups corn kernels (fresh or frozen)

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 large potato, peeled and diced (for creaminess)

• 4 cups chicken or vegetable broth

• 1 cup whole milk (or heavy cream for extra creaminess)

• 1 tbsp olive oil or butter

• 1 tsp ground cumin

• 1/2 tsp smoked paprika (optional, but adds great flavor)

• 1/4 tsp chili powder (optional, for a little heat)

• Salt and black pepper to taste

• 1 tbsp fresh lime juice (or more to taste)

• 2 tbsp fresh cilantro, chopped (for garnish)

For the Toppings:

• 1/4 cup crumbled cotija cheese (or feta if cotija is unavailable)

• 1/4 cup chopped fresh cilantro

• Lime wedges

• A sprinkle of chili powder or smoked paprika (optional)

• Hot sauce (optional, for extra heat)

Instructions:

Step 1: Sauté the Aromatics

1. Heat a large pot or Dutch oven over medium heat. Add 1 tablespoon of olive oil or butter.

2. Add the onion and cook for about 3-4 minutes until it becomes translucent.

3. Add the garlic and cook for another 1 minute, until fragrant.

Step 2: Cook the Soup Base

1. Add the corn kernels (if using frozen, no need to thaw), and cook for 4-5 minutes, stirring occasionally.

2. Add the diced potato, ground cumin, smoked paprika, and chili powder (if using). Stir to coat everything in the spices.

3. Pour in the broth and bring the mixture to a simmer. Let it cook for about 15 minutes, or until the potato is tender.

Step 3: Blend the Soup

1. Once the potatoes are tender, use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender.

2. After blending, return the soup to low heat. Stir in the milk and season with salt, pepper, and lime juice to taste. Simmer for another 5 minutes to let the flavors meld together.

Step 4: Serve and Garnish

1. Ladle the soup into bowls. Top each serving with a sprinkle of crumbled cotija cheese, fresh cilantro, a squeeze of lime juice, and a dash of chili powder or smoked paprika, if desired.

2. For extra heat, you can add a few dashes of hot sauce or sprinkle some chili flakes.

🌽 Tips for Success:

• Adjust the consistency: If the soup is too thick for your liking, you can add more broth or milk to thin it out.

• For a smoky flavor: If you love smoky flavors, feel free to grill or roast the corn before adding it to the soup. This will add a nice charred taste.

• Make it dairy-free: Use coconut milk instead of regular milk, and swap out the cotija cheese for a dairy-free alternative or skip it altogether.

• Vegetarian option: Simply use vegetable broth instead of chicken broth for a vegetarian-friendly soup.

🧑‍🍳 Frequently Asked Questions (Q&A)

Q1: Can I make this soup ahead of time?

A1: Yes! This soup actually tastes even better the next day as the flavors have time to meld. Just store it in an airtight container in the fridge for up to 3 days, and reheat on the stovetop.

Q2: Can I freeze the soup?

A2: Yes, you can freeze the soup for up to 3 months. Let it cool completely before transferring it to an airtight container or freezer bag. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stovetop, adding a little extra milk or broth if needed.

Q3: Can I use canned corn?

A3: Yes, you can use canned corn if fresh or frozen corn isn’t available. Just drain and rinse the corn before adding it to the soup.

Q4: What other toppings can I add?

A4: Here are some other delicious toppings you can try:

• Avocado slices for creaminess

• Tortilla strips for crunch

• Sour cream for extra richness

• Pickled red onions for a tangy bite

• Jalapeño slices for heat

Q5: How can I make this soup spicier?

A5: If you like more heat, you can add:

• Chopped jalapeños or serrano peppers when sautéing the onions and garlic.

• A few dashes of hot sauce when serving.

• A pinch of cayenne pepper or extra chili powder in the soup.