Mexican Street Corn Soup: A Flavorful Delight Awaits!
Mexican Street Corn Soup is a creamy and flavorful dish inspired by the popular street food, elote. This soup combines sweet corn, spices, and creamy elements to create a comforting bowl of goodness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 cups fresh corn kernels (or frozen)
- 1 medium onion, chopped
- 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
- Crumbled queso fresco, for garnish
Instructions
- In a large pot, sauté the chopped onion and minced garlic until translucent.
- Add the corn kernels and cook for a few minutes until they start to soften.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let it simmer for about 15 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in the heavy cream, chili powder, cumin, salt, and pepper.
- Simmer for an additional 5 minutes to heat through.
- Serve hot, garnished with fresh cilantro and crumbled queso fresco.
Notes
- For a spicier version, add diced jalapeños while sautéing the onions.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Leftovers can be frozen for up to 2 months.