🌽 Creamy Mexican Street Corn Soup
🛒 Ingredients (Serves 4–6)
Soup
-
2 tbsp butter (or olive oil)
-
1 onion, finely diced
-
3 cloves garlic, minced
-
1 jalapeño, finely chopped (optional)
-
1½ tsp smoked paprika
-
1 tsp ground cumin
-
½ tsp chilli powder
-
3 tbsp plain flour
-
1 litre vegetable or chicken stock
-
4 cups sweetcorn (fresh, frozen, or tinned – drained)
-
200ml double cream
-
120g cream cheese, cubed
-
Salt & black pepper, to taste
-
Juice of 1 lime
Toppings (Elote-style)
-
Crumbled cotija cheese (or feta)
-
Fresh coriander, chopped
-
Chilli flakes or chilli powder
-
Extra sweetcorn (pan-fried if you like)
-
Lime wedges
👨🍳 Method
1️⃣ Sauté
-
Melt butter in a large pot
-
Cook onion for 5 minutes until soft
-
Add garlic, jalapeño, and spices; cook 1 minute
2️⃣ Thicken
-
Stir in flour, cook for 1 minute
-
Slowly whisk in stock to avoid lumps
3️⃣ Simmer
-
Add sweetcorn
-
Simmer gently for 15–20 minutes
4️⃣ Blend (Optional)
-
Blend ½ to ⅔ of the soup for a creamy-but-chunky texture
(or blend fully if you prefer smooth)
5️⃣ Creamy Finish
-
Stir in cream and cream cheese until melted
-
Season well and add lime juice
-
Simmer 5 more minutes
🍽️ To Serve
Top generously with:
-
Crumbled cheese
-
Coriander
-
Chilli flakes
-
Lime squeeze
Serve with tortilla chips, warm bread, or quesadillas.
❓ Q & A – Street Corn Soup
Q: Can I make this vegetarian?
A: Yes! Use vegetable stock — it’s already vegetarian.
Q: Can I make it vegan?
A: Yes. Use plant butter, vegan cream, and dairy-free cream cheese or blended cashews.
Q: Can I use tinned corn?
A: Absolutely — just drain well first.
Q: How do I make it smoky like street corn?
A: Add smoked paprika and char some corn in a pan before adding it.
Q: Can I freeze it?
A: Freeze before adding cream and cream cheese for best results.