Step-by-step instructions
Begin by melting the butter in a large pot over medium heat. Once it’s melted and bubbling, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.
Next, stir in the corn, cumin, chili powder, salt, and pepper. Cook this mixture for approximately 5 minutes, allowing the spices to awaken and blend well with the corn.
Pour in the broth and bring the pot to a full boil. Once boiling, reduce the heat and let it simmer for 10-15 minutes, letting all the flavors meld together beautifully.
Using an immersion blender, puree the soup until it reaches your desired smoothness. If you don’t have an immersion blender, you can carefully transfer batches of the soup to a blender.
Stir in the heavy cream and heat gently through without bringing it to a boil again.
Serve the soup hot, garnished with fresh cilantro, a squeeze of lime juice, and a sprinkle of Cotija cheese if you like!
Best ways to enjoy it
To elevate your dining experience, consider serving Mexican Street Corn Soup in rustic bowls with lime wedges on the side for that acidic zing. Pair it with crispy tortilla chips or freshly baked cornbread to scoop up the deliciousness. For a complete meal, serve alongside a simple green salad or tacos for a festive night that brings the spirit of a Mexican street market right to your table!
How to store
If you find yourself with leftovers (which is rare because it’s so tasty), storing this soup is simple. Let it cool down before transferring it to an airtight container. It can stay fresh in the refrigerator for about 3-4 days. For longer storage, you can freeze the soup—just ensure it’s cooled completely, and stored properly. When reheating, give it a gentle stir in a pot over medium heat or reheat it in the microwave, adding extra broth or cream as needed to restore its creamy consistency.
Helpful cooking tips
For those wanting to make their soup even more delicious, consider roasting the corn for a few minutes before adding it to the pot. This brings out an extra layer of sweetness and depth. If you’re in a pinch, store-bought roasted corn can also work in lieu of fresh or frozen. Don’t be shy with your toppings—extra cilantro, a drizzle of cream, or sliced avocado can take your soup to the next level!
Creative twists
While this recipe is delicious as is, you can also experiment with new flavors. Consider adding diced jalapeños for a spicy kick, or try swapping the heavy cream for coconut milk for a vegan option. You could also incorporate other veggies like diced bell peppers or zucchini to increase nutritional value and flavor. For a smoky flavor, toss in some smoked paprika or substitute the Cotija cheese for feta.
Your questions answered
What’s the prep time for this soup?
Prep time usually takes around 10-15 minutes, while the cooking process takes about 30 minutes total. This makes it a quick and convenient dish.
Can I make this dairy-free?
Absolutely! Use coconut milk instead of heavy cream and simply skip the Cotija cheese.
How do I store leftovers safely?
Ensure the soup is fully cooled before transferring it to an airtight container. It’s best enjoyed within a few days but can be frozen for later use.
What else can I pair with Mexican Street Corn Soup?
This soup pairs wonderfully with a side of fresh guacamole, crispy tacos, or a green salad with lime vinaigrette.
Ready to dive into this hearty and flavorful soup? With its rich, comforting flavors and simple preparation, Mexican Street Corn Soup is sure to be a hit at your next meal!
