Mexican Street Corn Soup

introduction

This Mexican Street Corn Soup is warm, creamy, and full of corn flavor. It uses simple ingredients and a slow cooker. The soup tastes like Mexican street corn with a soft, spicy, and tangy finish. It is easy to make and good for weeknights.

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why make this recipe

• It is simple and uses few steps.
• You can use fresh or frozen corn.
• The slow cooker makes the flavors blend well.
• It is creamy and filling but still light.
• It is great for family meals or guests.

how to make Mexican Street Corn Soup

Make the soup in a crockpot. Add the base ingredients and cook slowly. Stir in cream near the end. Blend the soup to the texture you like. Top with lime, cilantro, and Cotija cheese before serving.

Ingredients :

• 4 cups of corn (frozen or fresh)
• 1 onion, chopped
• 2 cloves of garlic, minced
• 4 cups of vegetable or chicken broth
• 1 cup of heavy cream or coconut milk
• 1 teaspoon of chili powder
• 1 teaspoon of cumin
• Salt and pepper to taste
• Lime wedges
• Fresh cilantro for garnish
• Cotija cheese for topping

Directions :

1. In a crockpot, combine the corn, onion, garlic, broth, chili powder, cumin, salt, and pepper.
2. Cook on low for 6-8 hours or on high for 3-4 hours.
3. About 30 minutes before serving, stir in the heavy cream or coconut milk.
4. Blend the soup to your desired consistency using an immersion blender.
5. Serve hot, garnished with lime wedges, fresh cilantro, and Cotija cheese.

how to serve Mexican Street Corn Soup

Serve the soup hot in bowls. Squeeze a lime wedge over each bowl. Sprinkle cilantro and Cotija cheese on top. You can add a dollop of sour cream or a few chili flakes if you like more spice. Serve with warm tortillas or crusty bread.

how to store Mexican Street Corn Soup

• Cool the soup to room temperature.
• Put it in airtight containers.
• Store in the fridge for 3–4 days.
• Freeze for up to 2 months. Thaw in the fridge before reheating.
• Reheat on the stove over low heat, stirring until warm.

tips to make Mexican Street Corn Soup

• Use frozen corn if fresh is not in season.
• Taste and adjust salt and lime at the end.
• If you like a chunkier soup, blend only half and leave some whole corn.
• Use coconut milk for a dairy-free option.
• Add a pinch of smoked paprika for more depth.

variation (if any)

• Add chopped cooked bacon or chorizo for a meaty version.
• Stir in diced poblano or jalapeño for more heat.
• Make it vegan with vegetable broth and coconut milk, and skip Cotija.
• Add roasted corn for a smoky flavor.

FAQs (minimum three FAQ)

Q: Can I use canned corn?
A: Yes. Drain canned corn and use it instead of fresh or frozen.

Q: Do I have to use a crockpot?
A: No. You can cook on the stove. Simmer the ingredients in a pot for 20–30 minutes, then add cream and blend.

Q: How thick should the soup be?
A: Blend to your choice. Make it smooth or leave some corn pieces for texture.

Q: Can I make this spicy?
A: Yes. Add more chili powder, chopped jalapeño, or hot sauce.

Q: Can I freeze the soup with cream added?
A: Yes, but the texture may change a bit. Stir well when you reheat.

Conclusion

For another take or step-by-step photos, see this version of Mexican Street Corn Soup – Striped Spatula: Mexican Street Corn Soup – Striped Spatula

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