This warm and creamy Mexican street corn soup is simply tasty! It’s packed with sweet corn, spices, and topped with cheese for that extra zing.
Honestly, I can never get enough of that cheesy goodness on top! It’s perfect for cozy nights or when you need a quick meal that feels special. I love serving it with some crispy tortilla chips for crunch!
Key Ingredients & Substitutions
Corn: Fresh corn is best for its sweetness, but frozen corn works just as well. If you’re using canned corn, be sure to drain and rinse it to reduce extra sodium.
Onion: A small onion is perfect, but you can swap it for shallots if you want a milder flavor. Green onions are a nice alternative too for added freshness.
Jalapeño: If spice isn’t your thing, leave it out. You can also use a bell pepper for sweetness or a pinch of red pepper flakes for a milder heat.
Cotija cheese: This crumbly cheese adds a lovely tang. If you can’t find it, feta can be a good substitute, or even grated parmesan for a different but nice flavor.
Heavy cream: For a lighter version, use half-and-half or even coconut milk for a dairy-free option. It won’t be as rich, but it still adds creaminess.
How Do You Get the Perfect Texture in the Soup?
Blending your soup can be tricky. You want it creamy but still a bit chunky. Here’s a quick way to get it right:
- After simmering, use an immersion blender to puree the soup halfway, keeping some corn kernels intact for texture.
- If you don’t have an immersion blender, carefully transfer part of the soup to a countertop blender in batches.
- Blend until smooth but don’t overdo it! A little bit of chunkiness makes it feel hearty.
This blending method balances creaminess with the delicious bites of corn, making every spoonful enjoyable!
How to Make Creamy Mexican Street Corn Soup
Ingredients You’ll Need:
- 4 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 1/2 cup crumbled cotija cheese (plus extra for garnish)
- 2 tablespoons fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
- Tortilla chips, for serving (optional)
How Much Time Will You Need?
This delicious Creamy Mexican Street Corn Soup will take about 15 minutes to prep and 25 minutes to cook, so you can have it ready in about 40 minutes from start to finish. Perfect for a cozy evening or a quick weeknight meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once the oil is warm, add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. This will give your soup a lovely base flavor!
2. Add Flavor:
Next, stir in the minced garlic and minced jalapeño (if using for some heat). Cook these ingredients for another minute, until they’re fragrant. Be careful not to burn the garlic!
3. Cook the Corn:
Now it’s time to add the corn kernels, along with the chili powder and smoked paprika. Cook this mixture for about 5-7 minutes. Stir occasionally, allowing the corn to get slightly charred and aromatic. Yum!
4. Simmer the Soup:
Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes. This will blend all those wonderful flavors together.
5. Blend for Creaminess:
Using an immersion blender, carefully puree the soup until you reach your desired texture. Leave some corn kernels whole to keep it hearty! If you don’t have an immersion blender, you can transfer parts of the soup to a countertop blender—just be cautious as it’s hot!
6. Finish with Cream and Cheese:
Stir in the heavy cream, crumbled cotija cheese, and lime juice. Let the soup simmer for another 3-5 minutes, heating it through but being careful not to boil it. This is the moment where it transforms into creamy perfection!
7. Season and Serve:
Finally, season your soup with salt and pepper to taste. Serve hot, garnished with additional cotija cheese and chopped cilantro. And don’t forget those tortilla chips on the side for a delightful crunch!
FAQ for Creamy Mexican Street Corn Soup
Can I Use Frozen Corn for This Recipe?
Absolutely! Frozen corn is a great substitute and will save you some prep time. Just add it directly to the pot, and there’s no need to thaw it first.
How Can I Make This Soup Spicier?
If you like some heat, consider adding more jalapeño or even a pinch of cayenne pepper. You can also serve it with hot sauce or chili flakes on the side for those who want an extra kick!
Can I Make This Soup Ahead of Time?
Yes, you can make this soup a day in advance! Just cool it down and store it in the fridge. When you’re ready to serve, reheat it on the stove over low heat, adding a splash more cream if needed to freshen it up.
How Long Can I Store Leftover Soup?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. For longer storage, consider freezing it; it can last in the freezer for about 2-3 months. Just thaw in the fridge overnight before reheating!