Prepare to embark on a culinary journey that celebrates the vibrant flavors of Mexico’s beloved street food. Introducing the Elegant Mexican Street Corn Soup, a sophisticated twist on a classic comfort dish that will delight your senses with its graceful balance of flavors and textures.
Why You’ll Love This Mexican Street Corn Soup
Indulge in a cozy and comforting soup that captures the essence of Mexico’s iconic street corn, known as elote. This refined recipe combines the irresistible sweetness of fresh corn kernels, the delicate creaminess of a rich broth, and the delightful crunch of roasted peppers and crumbled cotija cheese. Elevate your taste buds with this gourmet interpretation of a beloved street food classic, perfect for those seeking a satisfying and flavorful dining experience.
Ingredients
Craft this elegant Mexican Street Corn Soup with a thoughtfully curated selection of fresh, high-quality ingredients. The star of the show is, of course, the sweet corn kernels, which are complemented by a blend of aromatic vegetables, a luscious broth, and a touch of warm spices.
- 6 ears of fresh corn, kernels removed — the essence of this delightful dish.
- 2 poblano peppers — their roasted flavor adds depth and subtle heat.
- 1 onion, diced — the aromatic foundation of the soup.
- 3 cloves of garlic, minced — enhancing the overall flavor profile.
- 4 cups of chicken broth — the rich and savory base.
Ingredient Substitutions
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend — a refined swap that keeps the balance.
- Vegetarian: Use a vegetable broth in place of the chicken broth — perfect for dietary or texture variation.
How to Make Mexican Street Corn Soup
Prepare to be transported to the vibrant streets of Mexico as you craft this elegant and comforting soup.
Step 1 — Prep Work
Begin by roasting the corn kernels and poblano peppers to bring out their natural sweetness and depth of flavor. While the vegetables are roasting, prepare the remaining ingredients, including sautéing the onions and garlic, and gathering the spices.
Step 2 — Main Cooking Process
In a large pot, create a rich and creamy base by simmering the broth with the sautéed vegetables and spices. Gradually stir in the roasted corn kernels and poblano peppers, allowing the flavors to meld together harmoniously.
Step 3 — Final Steps/Assembly
Finish the soup by adding a touch of heavy cream, which adds a luxurious mouthfeel and enhances the overall creaminess. Garnish the Mexican Street Corn Soup with a sprinkle of crumbled cotija cheese, a drizzle of crema, and a sprinkle of chopped cilantro for a beautiful and flavorful presentation.
Chef Tips & Variations
- Garnish with Flair: Elevate this Mexican Street Corn Soup even further by experimenting with different toppings, such as crispy tortilla strips, diced avocado, or a sprinkle of smoked paprika.
- Hearty Additions: For a heartier meal, consider adding grilled chicken or shrimp to the soup.
- Flavor Adjustments: Remember, the key to this recipe is to balance the sweet, savory, and creamy elements to achieve a truly satisfying and sophisticated flavor profile.
- Spice It Up: To add more heat to the soup, consider including diced jalapeño or serrano peppers during the sautéing process, or increase the amount of chili powder.
Serving & Storage
Serve with: a crusty piece of bread or a side salad for a complete and comforting meal.
Storage: The soup can be stored in an airtight container in the refrigerator for up to 4 days, making it a wonderful option for meal prepping or easy reheating.
Reheat: Simply reheat the soup on the stovetop or in the microwave when ready to serve.
Make-Ahead: This Mexican Street Corn Soup can be prepared a day or two in advance, as the flavors will continue to develop and meld together beautifully.
Nutrition Information
This Mexican Street Corn Soup is a nutritious and well-balanced dish, providing a good source of fiber, protein, and essential vitamins and minerals. Each serving contains approximately 300 calories, making it a suitable option for a light and satisfying meal.
- Serving Size: 1 bowl
- Calories: 300 kcal
- Protein: 12 g
- Carbs: 40 g
- Fat: 12 g
- Sodium: 680 mg
Frequently Asked Questions
Can I use frozen corn instead of fresh?
Yes, you can use frozen corn kernels in this recipe. Simply skip the roasting step and add the frozen corn directly to the soup.
Can I make this soup in advance?
Absolutely! This Mexican Street Corn Soup can be prepared a day or two in advance, as the flavors will continue to develop and meld together beautifully. Simply reheat the soup on the stovetop or in the microwave when ready to serve.
How can I make this soup spicier?
To add more heat to the soup, consider including diced jalapeño or serrano peppers during the sautéing process. You can also increase the amount of chili powder or add a few dashes of hot sauce to suit your desired level of spiciness.
Can I freeze this soup?
Yes, this Mexican Street Corn Soup freezes well. Allow the soup to cool completely, then transfer it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 3 months. When ready to serve, thaw the soup in the refrigerator overnight and reheat it on the stovetop or in the microwave.
What can I serve with this soup?
This Mexican Street Corn Soup pairs wonderfully with a variety of sides, such as a fresh green salad, warm corn tortillas, or a crusty baguette. For a heartier meal, consider serving it with grilled chicken, shrimp, or crumbled queso fresco on top.
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Print
Comforting Mexican Street Corn Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Mexican Street Corn Soup is a delightful blend of sweet corn, spices, and creamy goodness, inspired by the vibrant flavors of street food. Perfect for a cozy night in.
Ingredients
4 cups sweet corn kernels
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish
Lime wedges for serving
Instructions
1. In a large pot, sauté the onion and garlic until translucent.
2. Add the corn, vegetable broth, chili powder, and cumin. Bring to a boil.
3. Reduce heat and simmer for 15 minutes.
4. Blend the soup until smooth, then stir in the heavy cream.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro and lime wedges.
Notes
For a spicier version, add diced jalapeños during the sautéing step.
This soup can be made ahead of time and reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups, Stews & Chilis
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg