| Prep: 10 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 22g | 12g | 32g |
| sugars | fibre | protein | salt |
| 9g | 3g | 10g | 1.2g |
Why I Love Mexican Mexican Street Corn Soup
Mexican Street Corn Soup has a unique knack for conjuring memories of sunshine-soaked days spent exploring vibrant food markets, where the air is perfumed with the scent of roasted corn and freshly squeezed lime. This recipe brings those unforgettable experiences right to your kitchen, transforming humble ingredients into a sensational, soul-warming dish that’s as hearty as it is flavorful.
A Versatile Delight
One of the reasons I absolutely love this Mexican Street Corn Soup is its sheer versatility. Whether it’s a dusky autumn evening in Colorado or a breezy summer night, this soup transcends seasons, offering comforting warmth or a refreshing zest depending on how you serve it. You could pair it with grilled meats, like a succulent Chile Lime Chicken or even alongside a simple avocado and tomato salad for a lighter touch.
Inspired by the Masters
In developing this recipe, I found myself particularly inspired by the culinary stylings of Rick Bayless, whose expertise in Mexican cuisine is unparalleled. He has this incredible ability to honor traditional flavors while adding modern twists, which is something I’ve tried to emulate here. While the smoky paprika and creamy broth are delightful on their own, the dish truly comes alive with the addition of fresh lime wedges and crumbled cotija cheese.
Speaking of flavor, the delicate balance of spices in this recipe is another reason it holds a special place in my heart. The ground cumin and smoked paprika blend seamlessly with the sweet corn and rich cream, creating layers of taste that dance on your palate. The crunchiness of fresh corn kernels perfectly contrasts with the smoothness of the broth, making every spoonful a delightful experience.
Friends and Family Affair
Another thing that makes this Mexican Street Corn Soup so beloved is how it brings people together. Whether it’s a casual dinner with friends or a cozy night in with my partner Gordon, sharing this dish turns any meal into a memorable occasion. The communal nature of serving soup from a large pot, garnishing each bowl with a personal touch of cilantro or a dash of hot sauce, makes it feel special and intimate.
This Mexican Street Corn Soup also serves as a fantastic canvas for your creativity. If you’re feeling adventurous, try topping it with some spiced shrimp or a spoonful of black beans. For a spicier kick, consider adding more jalapeño or a splash of hot sauce. It’s one of those dishes where the more you experiment, the more you find new variations to love.
In essence, this soup captures the essence of what I adore about cooking: it’s simple yet sophisticated, versatile yet distinct, and capable of bringing joy with every bite. So go ahead, give it a try, and let it warm your heart and soul just as it has mine.
What You’ll Need
- 4 cups fresh corn kernels (about 6 ears of corn) or frozen corn
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 jalapeño, seeded and minced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
- Hot sauce, for serving (optional)
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Method
Step One
In a large pot, melt the unsalted butter over medium heat.
Step Two
Add the finely chopped onion and minced jalapeño. Sauté for about 5 minutes, or until the onion becomes translucent.
Step Three
Stir in the minced garlic and continue to cook for another 2 minutes, until the garlic is fragrant.
Step Four
Add the fresh or frozen corn kernels to the pot and cook for an additional 5 minutes, allowing the corn to lightly char and become golden.
Step Five
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes.
Step Six
Using an immersion blender, carefully blend the soup until it reaches your desired consistency. For a creamier texture, blend more thoroughly.
Step Seven
Stir in the heavy cream, ground cumin, and smoked paprika. Season with salt and pepper to taste.
Step Eight
Let the soup simmer for another 5 minutes, allowing the flavors to meld together.
Step Nine
Serve the Mexican Street Corn Soup hot, garnished with crumbled cotija cheese, chopped cilantro, and a squeeze of lime.
Step Ten
Optionally, add a dash of hot sauce for extra heat before serving. Enjoy!
