why make this recipe
Mexican Street Corn Soup is a delightful way to enjoy the flavors of elote, a beloved street food in Mexico. This soup is creamy, comforting, and packed with the taste of sweet corn, smoky spices, and fresh toppings. It is easy to make in a crockpot and perfect for cozy nights with family or friends. Plus, it offers a unique twist on traditional corn soup, making it a fun dish to share.
how to make Mexican Street Corn Soup
Ingredients:
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Lime wedges, for serving
- Chopped cilantro, for garnish
- Cotija cheese, for topping (optional)
Directions:
- In a crockpot, combine the corn, diced onion, minced garlic, and vegetable broth.
- Season with chili powder, cumin, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in the heavy cream or coconut milk.
- Once cooked, use an immersion blender to puree the soup to your desired consistency.
- Serve hot with lime wedges, chopped cilantro, and a sprinkle of Cotija cheese if desired.
how to serve Mexican Street Corn Soup
To serve Mexican Street Corn Soup, ladle it into bowls while it’s hot. Offer lime wedges on the side so everyone can squeeze fresh lime juice over their soup. Garnish with chopped cilantro and sprinkle some Cotija cheese on top for added flavor. This soup pairs well with crusty bread or tortilla chips for dipping.
how to store Mexican Street Corn Soup
You can store any leftover Mexican Street Corn Soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through. If the soup thickens in the fridge, you can add a little vegetable broth or water when reheating to reach your desired consistency.
tips to make Mexican Street Corn Soup
- Feel free to adjust the spice level to your taste by adding more chili powder or even a dash of hot sauce.
- For a deeper flavor, try roasting the corn before adding it to the crockpot.
- If you like a chunkier soup, blend only half of the soup, leaving the other half with whole corn and onion pieces.
variation
If you want to try a different twist, you can add diced jalapeños for extra heat or mix in black beans for added protein. For a lower-calorie option, you can substitute the heavy cream with more vegetable broth or omit it altogether.
FAQs
Can I use canned corn for this soup?
Yes, you can use canned corn. Just make sure to drain and rinse it before adding it to the crockpot.
Can I freeze leftover soup?
Yes, you can freeze the soup for up to 3 months. Make sure to thaw and reheat it properly before serving.
How can I make this soup vegetarian?
This recipe is already vegetarian as long as you use vegetable broth and skip the Cotija cheese or use a vegetarian cheese alternative.