Spicy Mexican Street Corn Soup

$- 4 ears of fresh corn, husked - 1 medium onion, chopped - 2 cloves of garlic, minced - 1 jalapeño pepper, seeded and minced - 4 cups vegetable broth - 1 cup coconut milk - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste - 2 tablespoons olive oil - 1 lime, juiced - 1 cup crumbled cotija cheese (or feta as a substitute) - Fresh cilantro, for garnish - Tortilla chips, for serving Fresh corn is the star of this soup. It gives a sweet and crunchy taste. I like to use ears of corn that are bright and firm. When you husk them, the smell is amazing! Next, onion and garlic add depth. They create a rich flavor base when sautéed. I prefer using yellow onion for its sweetness. The jalapeño adds spice without overwhelming the dish. You can control the heat by adjusting the amount. Spices like cumin and chili powder bring warmth. They enhance the corn's natural sweetness. Salt and pepper help balance everything. Always taste as you go! - Coconut milk variations - Cheese options - Garnishes Coconut milk adds creaminess. It gives the soup a smooth texture and a hint of sweetness. If you want, you can use heavy cream or almond milk for different flavors. Cheese options like cotija or feta bring saltiness. They add a nice contrast to the soup's creamy base. I love crumbling it on top for a finishing touch. For garnishes, fresh cilantro adds brightness. It makes the soup look vibrant. You can also use sliced lime or avocado for extra flair. Crunchy tortilla chips are a must for serving. They add texture and fun! {{ingredient_image_1}} 1. Start by cutting the kernels off the corn cobs. Use a sharp knife to slice down each ear. Let the kernels fall into a bowl. 2. Next, heat olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and seeded jalapeño. Sauté for about 5-7 minutes. You want the onions to become soft and clear. 1. Now stir in the corn kernels. Cook for an additional 2-3 minutes. This allows the corn to caramelize and taste better. 2. Sprinkle cumin and chili powder over the mixture. Stir well to mix the spices with the veggies. 3. Pour in the vegetable broth. Bring the soup to a simmer. Cook for about 10-15 minutes to let the flavors blend. 4. Lower the heat. Stir in the coconut milk and season with salt and pepper to taste. 1. Remove the pot from heat. Use an immersion blender to blend the soup. Blend until you reach your desired texture. You can leave some chunks or make it smooth. 2. Add the lime juice for a fresh kick. Stir well to mix everything. 3. To serve, ladle the soup into bowls. Top with crumbled cotija cheese, fresh cilantro, and a handful of tortilla chips. Enjoy the crunch of the chips with each spoonful! Caramelizing vegetables is key to great flavor in this soup. When you sauté onions and garlic, you unlock their natural sweetness. Cook them until they are soft and golden. This step builds a rich base for your soup. Adjust spices to match your taste buds. If you like heat, add more jalapeño. For a milder soup, use less. You can also swap chili powder for smoked paprika to change the flavor. Make your soup pop with creative presentation. Use colorful bowls to serve it. Drizzle some extra coconut milk on top for a beautiful swirl. Add lime wedges on the side for a fresh touch. Pair the soup with crunchy tortilla chips. They add texture and contrast. For drinks, serve it with a light beer or a refreshing agua fresca to complement the flavors. Pro Tips Fresh Corn is Key: Use fresh, in-season corn for the best flavor. If fresh corn is not available, frozen corn can be a good alternative, but avoid canned corn as it may alter the taste. Adjust the Spice Level: If you prefer a milder soup, reduce the amount of jalapeño or remove the seeds and membranes. For more heat, leave the seeds in or add additional chili powder. Blend for Texture: Depending on your preference, blend the soup for a completely smooth texture or pulse it a few times for a chunkier consistency that retains some of the corn's bite. Make it Ahead: This soup can be made ahead of time and stored in the fridge for up to 3 days. The flavors will deepen and improve after a day, making it a great make-ahead meal. {{image_2}} If you want to make this soup vegan, it’s easy! Just swap the coconut milk for a plant-based cream. You can also use nutritional yeast instead of cheese. This will keep the flavor rich and cheesy without using dairy. For a gluten-free version, stick with the ingredients as they are. All the main ingredients are naturally gluten-free. Just check the labels on any packaged items like broth or chips to ensure they are safe. Want to add some protein? Grilled chicken or shrimp work great in this soup. Just cook them separately and stir them in before serving. You can also add black beans for a hearty touch. Feeling adventurous with spices? Try adding smoked paprika for a deeper flavor. You can also add cayenne pepper if you like it spicy. Adjust the spices to fit your taste, and don’t be shy to experiment! After you enjoy your soup, let it cool down. Pour leftovers into a clean container. Seal it well with a lid. This helps keep the flavors fresh. Store it in the fridge. Your soup will stay good for about 3 to 4 days. If you notice any odd smell or color, it's best to toss it. Want to save your soup for later? Freezing is a great option! Use freezer-safe containers or bags. Make sure to leave some space at the top. Soup expands when frozen. Label your containers with the date. This way, you won't forget when you made it. Your soup can last up to 3 months in the freezer. When you're ready to eat, thaw the soup in the fridge overnight. If you’re in a hurry, use the microwave. Heat it gently, stirring often to ensure even warming. Enjoy your soup with the same yummy toppings when it's hot! Mexican Street Corn Soup is a warm, creamy dish inspired by elote, a popular street food in Mexico. Elote features grilled corn, coated in lime, cheese, and spices. This soup brings those bold flavors into a cozy bowl. The dish combines fresh corn, spices, and creamy coconut milk. It creates a delightful blend of sweet and savory notes. You can enjoy it year-round, but it shines in summer when corn is sweet and fresh. Yes, you can make this soup ahead of time! I recommend cooking it and letting it cool. Then, store it in an airtight container in the fridge for up to three days. When you're ready to eat, reheat it on the stove over low heat. Stir often to ensure even heating. You may need to add a splash of broth or coconut milk to adjust the texture. This soup tastes even better the next day as the flavors meld together. To make more servings, simply scale up the ingredients. For example, if you want to double the recipe, use 8 ears of corn, 2 cups of coconut milk, and 8 cups of vegetable broth. Make sure to adjust the spices too. Always taste as you go to keep your flavors balanced. You can easily serve this soup to a crowd by using a large pot and adjusting cooking times as needed. Enjoy sharing this tasty dish with family and friends! This blog post covers the ingredients and steps to make a delicious Mexican Street Corn Soup. You learned about key ingredients like fresh corn, onion, and spices. We also explored optional ingredients and variations, along with storage tips. Remember, the secret to a flavorful soup lies in caramelizing your veggies and adjusting spices. Now, you’re ready to create a tasty dish that suits your taste. Enjoy cooking and sharing this delightful soup with friends and family!$

Spicy Mexican Street Corn Soup

A flavorful and creamy soup made with fresh corn, spices, and coconut milk, topped with cotija cheese and cilantro.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Mexican

Servings 4

Calories 300 kcal

Ingredients

4 ears fresh corn, husked
1 medium onion, chopped
2 cloves garlic, minced
1 jalapeño pepper, seeded and minced
4 cups vegetable broth
1 cup coconut milk
1 teaspoon cumin
1 teaspoon chili powder
to taste salt and pepper
2 tablespoons olive oil
1 lime juiced
1 cup crumbled cotija cheese (or feta as a substitute)
for garnish fresh cilantro
for serving tortilla chips

Instructions

Start by cutting the kernels off the corn cobs and set aside. You can use a sharp knife to carefully slice down each ear of corn to remove the kernels.
In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and jalapeño. Sauté for about 5-7 minutes until the onions are translucent.
Stir in the corn kernels and cook for an additional 2-3 minutes, allowing them to slightly caramelize and deepen in flavor.
Sprinkle the cumin and chili powder over the mixture, stirring well to combine the spices with the vegetables.
Pour in the vegetable broth and bring the soup to a simmer. Cook for about 10-15 minutes, allowing the flavors to meld.
Reduce the heat to low and stir in the coconut milk. Season with salt and pepper to taste.
Remove the pot from heat and blend the soup with an immersion blender until it reaches your desired consistency. You can leave some chunks for texture or blend it until smooth.
Add the lime juice for a touch of brightness; stir to combine.
To serve, ladle the soup into bowls and top with crumbled cotija cheese, fresh cilantro, and a handful of crunchy tortilla chips.

Notes

Serve in colorful bowls with extra coconut milk and lime wedges for garnish.

Keyword corn, soup, Spicy, vegetarian