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Mexican Street Corn Soup Recipe

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★★★★★

4.8 from 112 reviews

Mexican Street Corn Soup is a creamy, flavorful soup inspired by the popular Mexican street snack elote. It features sweet corn simmered with onion, garlic, and chili powder in chicken broth, blended to a creamy texture and finished with a touch of cream for richness. This comforting soup perfectly balances smoky, spicy, and savory flavors.

Ingredients

Scale

Vegetables

  • 3 cups fresh or frozen corn kernels
  • 1 medium onion, diced
  • 2 cloves garlic, minced

Liquids

  • 4 cups chicken broth
  • 1/2 cup heavy cream

Spices

  • 1 teaspoon chili powder
  • Salt and pepper to taste

Instructions

  1. Sauté Aromatics: Heat a tablespoon of oil in a large pot over medium heat. Add the diced onion and minced garlic and cook until fragrant and softened, about 5 minutes.
  2. Add Corn and Broth: Stir in the corn kernels and chili powder, then pour in the chicken broth. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes to blend flavors.
  3. Partial Blend: Using an immersion blender, partially blend the soup directly in the pot until some corn kernels remain whole for texture.
  4. Add Cream and Season: Stir in the heavy cream and season with salt and pepper. Heat through for an additional 3-5 minutes without boiling.
  5. Serve: Ladle the soup into bowls and garnish as desired with additional chili powder, cilantro, or cotija cheese.

Notes

  • You can substitute vegetable broth to make this soup vegetarian.
  • For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño when sautéing the onion and garlic.
  • Fresh corn adds the best flavor, but frozen corn works well year-round.
  • The soup can be made in advance and refrigerated for up to 3 days; reheat gently before serving.

Keywords: Mexican street corn soup, elote soup, creamy corn soup, chili powder soup, corn chowder, comfort food, Mexican cuisine

Find it online: https://cookwithyana.com/mexican-street-corn-soup-recipe/