Oh boy, do I have a treat for you today! I simply adore this Mexican Street Corn Soup, a recipe that takes me back to summer evenings spent wandering through bustling food markets. There’s something magical about the sweet, roasted corn mixed with zesty flavors that just makes my heart sing! This soup is my go-to when the seasons start to change and I need a warm hug in a bowl.
I remember the first time I tried a similar recipe at a street fair. I was blown away by how the flavors of charred corn, creamy goodness, and a sprinkle of cotija cheese came together. I knew then I had to recreate that experience in my kitchen! So, here we are – let’s dive into this delightful dish that’s perfect for chilly nights or whenever you want to feel like you’re biting into a delicious corn on the cob, but in soup form!
What’s in Mexican Street Corn Soup?
Corn Kernels: The star of the dish! I love to use fresh corn from the cob when it’s in season. However, frozen corn works perfectly and saves time in the busy weeknight hustle!
Onion: A classic base for many soups; it adds a nice sweetness once sautéed. I typically go for a medium onion, diced to add texture and flavor.
Garlic: Oh, garlic – the aromatic powerhouse! Two cloves minced really makes the flavors pop.
Chicken Broth: For a rich and savory depth, chicken broth is key. If you want to keep things vegetarian, swap it out for vegetable broth and you’re good to go!
Heavy Cream: Creamy, dreamy goodness! This makes the soup rich and luxurious.
Cotija Cheese: This crumbly cheese lends a tangy taste that’s just to die for! If you can’t find it, feta could be a great substitute.
Cilantro: Fresh cilantro, chopped, brings a burst of freshness. Use extra for garnish; it just makes everything look prettier!
Bacon: Four slices of crispy bacon add that smoky flavor that totally elevates this soup. Of course, feel free to skip this for a vegetarian option.
Olive Oil: Just a splash to sauté the onion and garlic; it helps all those flavors mingle together nicely.
Chili Powder and Cumin: These spices add warmth and depth to the soup. I love the cozy feeling they provide with every spoonful!
Salt and Pepper: Essential seasonings for all recipes – don’t forget to taste as you go!
Lime Wedges: These are essential for that zesty kick! A squeeze of lime just ties everything together beautifully.
Is Mexican Street Corn Soup Good for You?
Absolutely! This soup is packed with nutritious ingredients.
Corn: Naturally sweet and a good source of fiber, corn can help keep you full longer.
Cilantro: It’s not just for garnish! This herb is known for its potential health benefits, including detoxifying properties.
Heavy Cream: While it does add calories, it also provides healthy fats that can keep you satisfied. If you’re looking for a lighter version, consider using half-and-half or coconut cream for a lactose-free alternative.
Keep in mind, though, that this soup does lean on the richer side, especially with the heavy cream and bacon. So, if you’re watching your calories or fat intake, you might want to be mindful of portion sizes.
Ingredients
– 4 cups fresh corn kernels (or frozen corn)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 1/2 cup cotija cheese, crumbled
– 1/4 cup fresh cilantro, chopped (plus extra for garnish)
– 4 slices of bacon, cooked and crumbled
– 2 tablespoons olive oil
– 2 teaspoons chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
– Lime wedges for serving
This recipe serves about 4-6 warming bowls of deliciousness.
How to Make Mexican Street Corn Soup?
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic, chili powder, and cumin, letting them simmer until fragrant, about 1 minute.
3. Add the corn kernels and cook for another 5 minutes. Let them caramelize slightly for those delicious flavors!
4. Pour in the chicken broth and bring everything to a rolling boil. Reduce the heat and let it simmer for about 15 minutes.
5. Now here’s the fun part! Using an immersion blender, blend the soup until it’s nice and smooth. If you like a little texture, just blend half of it.
6. Stir in the heavy cream and season with salt and pepper to taste. Let it simmer for another 5 minutes to meld those flavors together.
7. It’s time to serve! Ladle the soup into bowls, and top each one with crumbled cotija cheese, crispy bacon bits, fresh cilantro, and a lime wedge.
8. Sit back, enjoy, and let the flavors transport you to a vibrant street market!
Delicious Tips & Variations
Let’s get a bit creative, shall we?
– If you want to mix things up, try adding diced jalapeños for some heat or a splash of hot sauce to spice it up!
– This soup is fantastic with tortilla chips or warm tortillas on the side – let’s be real, who can resist dipping?
– For a heartier meal, consider adding some shredded chicken or black beans into the mix.
– Leftovers keep well in the fridge for a few days and reheat beautifully!
I can’t wait for you to try this recipe! It’s one of those dishes that fills not only your stomach but also your soul. If you give it a go, I’d love to hear how it turns out for you! Happy cooking, my friends! 🌽🥣
