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Mexican Street Corn Soup

Mexican Street Corn Soup: A Flavorful and Comforting Dish

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Mexican Street Corn Soup is a creamy, flavorful soup inspired by the popular Mexican street food “elote,” which is grilled corn topped with mayonnaise, cheese, chili powder, and lime. This soup captures those bold flavors in a comforting, warming dish that’s perfect for any time of year. Here’s how to make it step-by-step.

Ingredients

For the Soup:

  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 4 cups chicken stock
  • 3 medium (about 1 lb) Yukon gold potatoes, peeled and cut into 1/2-inch pieces
  • 2 12-ounce bags frozen corn kernels
  • Kosher salt and freshly cracked black pepper, to taste

For Garnish:

  • Chopped cilantro or parsley
  • Chili powder or paprika

Instructions

Preparing the Soup

  1. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  2. Add the Spices: Stir in the chili powder, dried oregano, ground cumin, and cayenne pepper. Cook for about 1 minute to toast the spices and enhance their flavors.
  3. Add the Broth and Potatoes: Pour in the chicken stock and add the peeled and diced Yukon gold potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 10-15 minutes, or until the potatoes are tender.
  4. Add the Corn: Stir in the frozen corn kernels and cook for another 5 minutes, allowing the corn to heat through. If you prefer a creamier texture, you can blend a portion of the soup using an immersion blender or by transferring some to a blender and then returning it to the pot.
  5. Season the Soup: Taste and adjust the seasoning with kosher salt and freshly cracked black pepper.

Serving the Soup

  1. Ladle and Garnish: Ladle the soup into bowls and garnish with chopped cilantro or parsley. Sprinkle a little chili powder or paprika on top for an extra kick.
  2. Serve: Serve the soup hot, accompanied by warm tortillas or crusty bread if desired.

Cooking Notes and Variations

Cooking Notes:

  • Corn Options: You can use fresh corn kernels cut off the cob when in season for an even fresher taste. Roasting or grilling the corn before adding it to the soup will also add a smoky flavor.
  • Vegetarian Version: Substitute the chicken stock with vegetable broth to make this soup vegetarian.

Variations:

  • Creamy Version: For a richer soup, add 1 cup of heavy cream or half-and-half towards the end of the cooking process.
  • Cheesy Version: Stir in 1 cup of crumbled cotija cheese or grated cheddar cheese after adding the corn for a cheesy twist.
  • Protein Addition: Add cooked and shredded chicken or chorizo to the soup for extra protein and heartiness.

Frequently Asked Questions (FAQs)

Q: Can I make this soup ahead of time?

A: Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it gently on the stove over medium heat, adding a splash of water or stock if needed.

Q: Can I freeze this soup?

A: Yes, this soup freezes well. Allow it to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Q: How do I adjust the spice level?

A: Adjust the amount of cayenne pepper to control the heat level. For a milder soup, reduce the cayenne pepper, or omit it altogether. For extra spice, add more cayenne or chopped fresh jalapeños.

Q: Can I use canned corn instead of frozen?

A: Yes, you can use canned corn. Drain and rinse the corn before adding it to the soup. Two 15-ounce cans of corn will be equivalent to the 24 ounces of frozen corn.

Q: What can I serve with this soup?

A: Serve this soup with warm tortillas, tortilla chips, or a side of crusty bread. A fresh green salad or a simple avocado salad would also pair nicely.

Mexican Street Corn Soup is a delicious and comforting dish that brings the vibrant flavors of Mexican street corn into a warm, creamy soup. Easy to prepare and packed with flavor, this soup is perfect for a cozy meal any time of year. Try this recipe today and enjoy a bowl of savory, spicy goodness that will warm you from the inside out!

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