Description
Creamy Mexican Street Corn Soup blends bold flavors of grilled corn, smoky spices, and zesty lime in a comforting bowl. Garnished with cotija cheese and fresh cilantro, this soul-warming soup brings street food magic straight to your kitchen.
Ingredients
Scale
Main Ingredients:
- 4 cups (960 ml) corn kernels (fresh, frozen, or canned)
- 4 cups (960 ml) chicken or vegetable broth
- 1 cup (240 ml) heavy cream or half-and-half
Flavor Enhancers:
- 2 tablespoons butter
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 jalapeno, seeded and diced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ cup (60 ml) lime juice (about 2 limes)
- Salt and pepper, to taste
Garnish Ingredients:
- ½ cup (125 g) sour cream
- ½ cup (75 g) crumbled cotija or feta cheese
- ¼ cup chopped fresh cilantro
- Lime wedges
- Chili powder or Tajin seasoning
- Sliced green onions (optional)
Instructions
- Prepare corn kernels by removing from cob or draining frozen/canned varieties. Gently melt butter in a spacious cooking vessel over moderate heat, then introduce corn and toast until achieving a delicate golden hue, approximately 5-7 minutes.
- Incorporate diced onion, minced garlic, and chopped jalapeño into the simmering mixture. Allow ingredients to soften and release aromatics for 4-5 minutes. Introduce spices including cumin, smoked paprika, salt, and pepper, continuing to cook until fragrant.
- Stream chicken or vegetable broth into the pot, bringing contents to a gentle simmer. Allow flavors to harmonize and develop depth during 10-12 minutes of cooking.
- Transform the soup’s texture using an immersion blender, creating a smooth consistency while preserving some corn kernel fragments. Integrate heavy cream, sour cream, and fresh lime juice, carefully balancing flavors and adjusting seasoning as needed.
- Transfer soup into serving vessels, embellishing with crumbled cotija cheese, freshly chopped cilantro, a dusting of chili powder or Tajin, and thinly sliced green onions. Present accompanying lime wedges for additional zest and personalization.
Notes
- Maximize corn flavor by charring kernels in a cast-iron skillet before adding to the soup for deeper, smokier notes.
- Swap dairy ingredients with plant-based alternatives like coconut cream and vegan sour cream to create a dairy-free version that maintains creamy texture.
- Control spice levels by removing jalapeno seeds or using milder peppers like poblano for a gentler heat profile.
- Create a protein-rich variation by adding shredded rotisserie chicken or crispy chorizo crumbles directly into the soup for extra substance and flavor complexity.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 390
- Sugar: 6g
- Sodium: 670mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 75mg