Why Make This Recipe
Easy Mexican Street Corn Soup is a delightful and comforting dish that brings the flavors of traditional Mexican street corn into a warm bowl. This recipe is not only simple to make but also packed with freshness and flavor. Perfect for a cozy dinner or as a quick lunch, it’s a fantastic way to enjoy seasonal corn. Plus, it’s a great way to gather family and friends around the table!
How to Make Easy Mexican Street Corn Soup
Ingredients
- 4 cups fresh corn kernels (about 4 ears)
- 1 medium red bell pepper, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- Juice of 2 limes
- ½ cup fresh cilantro, chopped
- ½ cup crumbled Cotija cheese (or feta)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
Directions
- Shuck the corn and remove husks and silk. Dice the onion and red bell pepper; mince the garlic.
- In a large pot over medium heat, drizzle olive oil. Sauté onion until translucent, then add bell pepper and garlic for an additional 2-3 minutes.
- Stir in corn kernels, cumin, and chili powder; sauté until fragrant (about 3 minutes).
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Blend half of the soup with an immersion blender for a creamy texture while leaving some chunks.
- Stir in lime juice and season with salt and pepper. Serve hot topped with Cotija cheese and cilantro.
How to Serve Easy Mexican Street Corn Soup
Serve this delicious soup hot, garnished with crumbled Cotija cheese and fresh cilantro. It pairs perfectly with tortilla chips, lime wedges, or even some homemade cornbread. This versatile soup can also be served as a starter at a dinner party or as a filling main course.
How to Store Easy Mexican Street Corn Soup
To store the soup, let it cool completely, then transfer it to an airtight container. It will last in the refrigerator for about 3-4 days. If you’d like to keep it longer, you can freeze the soup in freezer-safe containers for up to 3 months. Just thaw in the refrigerator before reheating.
Tips to Make Easy Mexican Street Corn Soup
- Fresh corn is best for this recipe, but you can also use frozen corn if it’s not in season.
- Adjust the spice level by adding more chili powder or even some chopped jalapeños if you like it hot!
- For an extra creamy texture, you can add a splash of heavy cream or coconut milk before serving.
Variation
You can easily customize this recipe by adding other vegetables like zucchini or diced tomatoes. For a protein boost, consider stirring in some cooked chicken or black beans.
FAQs
Can I use canned corn instead of fresh corn?
Yes, you can use canned corn. Just drain and rinse it before adding to the soup.
Is this soup gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free broth and toppings.
Can I make this soup ahead of time?
Absolutely! You can make it a day ahead and simply reheat it on the stove before serving.
Easy Mexican Street Corn Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian, Gluten-Free
Description
A delightful and comforting soup featuring the flavors of traditional Mexican street corn, perfect for a cozy dinner or quick lunch.
Ingredients
- 4 cups fresh corn kernels (about 4 ears)
- 1 medium red bell pepper, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- Juice of 2 limes
- ½ cup fresh cilantro, chopped
- ½ cup crumbled Cotija cheese (or feta)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Shuck the corn and remove husks and silk. Dice the onion and red bell pepper; mince the garlic.
- In a large pot over medium heat, drizzle olive oil. Sauté onion until translucent, then add bell pepper and garlic for an additional 2-3 minutes.
- Stir in corn kernels, cumin, and chili powder; sauté until fragrant (about 3 minutes).
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Blend half of the soup with an immersion blender for a creamy texture while leaving some chunks.
- Stir in lime juice and season with salt and pepper. Serve hot topped with Cotija cheese and cilantro.
Notes
Fresh corn is best, but frozen corn works too. Adjust spiciness with more chili powder or jalapeños. For creaminess, add a splash of heavy cream or coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican