Mexican Street Corn Soup

Why You’ll Love This Recipe

• Authentic Flavor: Combines the classic tastes of Mexican street corn into a hearty soup.
• Creamy Texture: The blend of heavy cream and pureed corn offers a rich, satisfying consistency.
• Customizable Heat: Adjust the level of spiciness to suit your preference.
• Easy Preparation: Simple steps make this recipe accessible for cooks of all levels.
• Versatile Serving: Ideal as a starter or a main course, suitable for various occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butter
• Yellow onion, finely chopped
• Celery stalk, finely chopped
• Poblano pepper, seeded, stemmed, and finely chopped
• Garlic cloves, minced
• Chile powder
• Dried oregano
• Chicken stock (or vegetable stock)
• Yukon gold potatoes, peeled and cut into ½-inch pieces
• Frozen corn kernels (or fresh shucked corn)
• Heavy cream
• Sugar
• Cotija cheese, crumbled
• Lime juice
• Kosher salt and freshly ground black pepper
• Fresh cilantro, minced
• Mexican crema or sour cream, for garnish
• Lime wedges, for serving

Directions

1. Sauté the Vegetables: In a large pot over medium-high heat, melt the butter. Add the chopped onion, celery, and poblano pepper. Season with a pinch of salt and pepper. Cook, stirring occasionally, until the onion softens, about 7-8 minutes.
2. Add Aromatics: Stir in the minced garlic, chile powder, and dried oregano. Sauté for about 1 minute, until fragrant.
3. Simmer with Potatoes: Pour in the chicken stock and add the diced potatoes. Bring to a boil, then reduce the heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
4. Incorporate Corn and Cream: Add the corn kernels, heavy cream, and sugar to the pot. Cook for an additional 5 minutes, until warmed through.
5. Blend for Creaminess (Optional): Transfer 1½ cups of the soup to a blender and purée until smooth. Return the puréed mixture to the pot, stirring to combine, to achieve a chowder-like texture.
6. Finalize Seasoning: Stir in the crumbled cotija cheese, minced cilantro, and lime juice. Adjust seasoning with salt and freshly ground black pepper to taste.
7. Serve and Garnish: Ladle the soup into bowls. Top with additional cilantro, cotija cheese, a sprinkle of chile powder, and a drizzle of Mexican crema or sour cream. Serve with lime wedges on the side.

Servings and Timing

• Servings: This recipe yields approximately 6 servings.
• Preparation Time: 10 minutes
• Cooking Time: 45 minutes
• Total Time: 55 minutes

Variations

• Spice Level: For a spicier version, add a minced jalapeño pepper along with the poblano, or increase the amount of chile powder.
• Vegetarian Option: Substitute chicken stock with vegetable broth to make the soup vegetarian.
• Cheese Alternatives: If cotija cheese is unavailable, feta cheese can be used as a substitute.
• Additional Vegetables: Incorporate bell peppers or zucchini for added texture and nutrition.
• Herb Infusion: Add fresh herbs like thyme or oregano for an extra layer of flavor.

Storage/Reheating

• Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 5 days.
• Freezing: This soup freezes well for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers.
• Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. If the soup has thickened during storage, add a splash of broth or water to reach the desired consistency.

FAQs

What is Mexican Street Corn?

Mexican Street Corn, or elote, is a popular Mexican street food consisting of grilled corn on the cob slathered with a mixture of mayonnaise, crema, chili powder, cotija cheese, and lime juice.

Can I Use Fresh Corn Instead of Frozen?

Yes, fresh corn kernels can be used in place of frozen. You’ll need about 6 cups of fresh shucked corn, which is approximately 10 ears of corn.

Is This Soup Spicy?

As prepared, the soup has a mild spice level. To increase the heat, consider adding a minced jalapeño or increasing the amount of chile powder.

Can I Make This Soup Vegan?

To make the soup vegan, substitute the butter with olive oil, use vegetable stock, replace heavy cream with coconut milk or a plant-based cream, and omit the cotija cheese or use a vegan cheese alternative.

What Can I Use Instead of Cotija Cheese?

Feta cheese is a good substitute for cotija due to its similar crumbly texture and salty flavor.

How Can I Thicken the Soup?

For a thicker consistency, purée a larger portion of the soup or add a slurry of cornstarch and water during cooking.

What Toppings Go Well with This Soup?

Popular toppings include tortilla strips, additional crumbled cotija cheese, chopped cilantro, a sprinkle of chile powder, and a drizzle of Mexican crema or sour cream.

Can I Prepare This Soup in Advance?

Yes, this soup can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently before serving.

What Sides Pair Well with This Soup?

This soup pairs well with a fresh green salad, crusty bread, or tortilla chips.

How Do I Adjust the Consistency of the Soup?

If the soup is too thick, add additional broth or water to reach the desired consistency. If it’s too thin, allow it to simmer longer to reduce and thicken.

Conclusion

This Mexican Street Corn Soup brings

Mexican Street Corn Soup

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• Author: Isabella
• Total Time: 55 minutes
• Yield: 6 servings
• Diet: Vegetarian

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Description

This creamy Mexican Street Corn Soup transforms the vibrant flavors of traditional elote into a rich, hearty dish. With poblano peppers, chile powder, and cotija cheese, it’s a perfectly spiced and customizable comfort meal.

 

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Ingredients

• 2 tbsp butter
• 1 yellow onion, finely chopped
• 1 celery stalk, finely chopped
• 1 poblano pepper, seeded, stemmed, and finely chopped
• 3 garlic cloves, minced
• 1 tsp chile powder
• 1 tsp dried oregano
• 4 cups chicken stock (or vegetable stock for vegetarian option)
• 2 cups Yukon gold potatoes, peeled and diced into ½-inch pieces
• 4 cups frozen corn kernels (or fresh shucked corn)
• 1 cup heavy cream
• 1 tsp sugar
• ½ cup cotija cheese, crumbled
• 2 tbsp lime juice
• Kosher salt and freshly ground black pepper, to taste
• ¼ cup fresh cilantro, minced
• Mexican crema or sour cream, for garnish
• Lime wedges, for serving

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Instructions

• Sauté the Vegetables:
  Melt butter in a large pot over medium-high heat. Add onion, celery, and poblano pepper. Season with salt and pepper, and cook for 7-8 minutes until softened.
• Add Aromatics:
  Stir in garlic, chile powder, and oregano. Cook for 1 minute until fragrant.
• Simmer with Potatoes:
  Add chicken stock and potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
• Incorporate Corn and Cream:
  Add corn, heavy cream, and sugar. Cook for 5 minutes until warmed through.
• Blend for Creaminess (Optional):
  Purée 1½ cups of soup in a blender until smooth. Return the puréed mixture to the pot and stir to combine.
• Finalize Seasoning:
  Add cotija cheese, cilantro, and lime juice. Season with salt and pepper to taste.
• Serve and Garnish:
  Serve hot, garnished with additional cilantro, cotija cheese, chile powder, and a drizzle of crema. Serve with lime wedges.

Notes

• Substitute cotija with feta cheese if needed.
• For vegan options, replace butter with olive oil, heavy cream with coconut milk, and omit cotija or use a vegan alternative.
• Fresh or frozen corn both work well.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican