Hola, mis queridos! Gather around because today we’re diving into a bowl of pure joy Mexican Street Corn Soup! This recipe takes the vibrant flavors of elote our beloved Mexican street corn and transforms them into a warm and creamy soup that sings with every spoonful.
Close your eyes, and you can almost hear the laughter of children, the sizzle of corn on a grill, and the festive sounds of a summer evening in Mexico. ¡Qué rico! Just like our family gatherings, this soup brings warmth, love, and joy to the table.
Every time I make this soup, I remember those sunny afternoons at the markets, where the sweet aroma of corn mingled with the sounds of vendors calling out their specials. My mami taught me how to make it just right, sharing her tips and tricks as we blended flavors and created memories.
This soup isn’t just a recipe it’s a celebration of family, flavor, and tradition. So grab your spoons and join me as we create a delicious memory together!
Why This Mexican Street Corn Soup Brings Joy to the Table
This soup is dear to my heart, and here’s why: each ingredient is like a colorful building block that comes together to create something beautiful. The sweetness of corn, the creaminess of the broth, and that zing of lime create a fiesta in your mouth!
Imagine serving a bowl of this soup on a chilly day or at a joyful gathering with friends. The bright flavors and warm textures will invite everyone to share stories. Isn’t that what life’s all about good food, laughter, and the love that keeps us together?
As my abuela always said, “La comida une, mi vida” food brings us together. So, let’s fill our homes with laughter, flavor, and this beautiful Mexican Street Corn Soup!
What You’ll Need
To make this flavorful fiesta, gather these ingredients:
- 4 ears of corn, husked and cleaned
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Lime wedges for serving
- Chopped cilantro for garnish
- Cotija cheese for garnish
Simple ingredients, extraordinary results!
Step-by-Step: How to Cook Mexican Street Corn Soup
Let’s get cooking! Making this soup is easy and heartwarming just like family time.
1. Combine Ingredients
In a crockpot, combine corn, onion, garlic, broth, chili powder, cumin, salt, and pepper. Give it a good stir so all those flavors dance together!
2. Slow Cook to Perfection
Cook on low for 6–8 hours. This is where the magic happens. The flavors mingle and grow into something truly special.
3. Add Texture
Remove two ears of corn, cut off the kernels, and set aside. They’ll give your soup a sweet, fresh bite later.
4. Blend the Base
Blend the remaining mixture until smooth. Watching the colors swirl together golden, creamy, and fragrant is a little moment of happiness!
5. Stir in Cream and Corn
Add the heavy cream and reserved corn kernels. Stir and cook for another 30 minutes. The result? Pure, creamy perfection!
6. Garnish and Serve
Serve hot with lime wedges, chopped cilantro, and Cotija cheese on top. Don’t forget: a sprinkle of love makes every dish better!
How to Serve Mexican Street Corn Soup for Family & Friends
This dish is meant to bring joy and color to your table!
🌽 Use Colorful Bowls – Serve in bright, festive bowls to reflect the spirit of Mexico.
🍋 Add a Squeeze of Lime – A touch of acidity brightens the soup beautifully.
🥑 Pair with Sides – Serve with tortilla chips, guacamole, or warm tortillas for a complete experience.
🎶 Create a Fiesta Atmosphere – Light candles, play lively mariachi music, and fill the room with laughter.
Every spoonful becomes a moment of togetherness and joy.
How to Keep Mexican Street Corn Soup Fresh for Later
Got leftovers? ¡Qué suerte! Here’s how to keep your soup as delicious as day one:
- Cool It Down – Let the soup reach room temperature before storing.
- Store Smart – Use an airtight container and refrigerate for up to 4 days.
- Reheat with Love – Warm it gently on the stove, adding a splash of cream or broth if needed.
- Freeze for Later – Store in freezer-safe containers for up to 3 months. Let it thaw overnight, reheat, and enjoy a taste of Mexico anytime!
Tía Maribel’s Flavor Secrets
You didn’t think I’d let you go without a few secrets, did you? 😘
- Roast the Corn First – It deepens the flavor and adds a smoky sweetness.
- Spice It Up – Love heat? Add diced jalapeños or extra chili powder.
- Try Fresh Herbs – Oregano or thyme in the broth gives an irresistible aroma.
- Go Dairy-Free – Use coconut milk instead of cream for a tropical, lighter twist!
Remember: the true secret ingredient is always love. ❤️
Make It Your Own – Fun Twists
This recipe is flexible and fun! Here are some playful ideas to make it yours:
🌶️ Add Protein – Stir in shredded chicken or shrimp for extra heartiness.
🥑 Top It Off – Add diced avocado, crispy bacon bits, or fried onions for a crunchy surprise.
🍚 Add Grains – Serve over rice or quinoa for a more filling meal.
🥥 Tropical Flair – Blend in a bit of coconut milk and top with toasted coconut.
Cooking should be joyful and creative so let your imagination shine!
Discover More Latin Flavors
Step into our Recipe Trends page and uncover bold tastes, family-loved classics, and dishes that bring pure joy to the table. With fresh recipes waiting for you each week, there’s always something new to explore so tie on your apron and enjoy the fun of cooking!
Mexican Street Corn Soup
Ingredients
Method
- In a crockpot, combine the corn, onion, garlic, broth, chili powder, cumin, salt, and pepper. Stir well to mix the flavors.
- Cook on low for 6-8 hours.
- After cooking, remove a couple of ears of corn, cut the kernels off, and set aside.
- Blend the remaining soup mixture until smooth.
- Stir in the heavy cream and the reserved corn kernels.
- Cook for another 30 minutes on low.
- Serve hot with lime wedges, cilantro, and Cotija cheese.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs About Mexican Street Corn Soup
1. Can I make this soup ahead of time?
Absolutely! It tastes even better the next day once the flavors blend beautifully.
2. Can I make it spicy?
Sí, sí, sí! Add more chili powder or diced jalapeños. Adjust to your spice comfort zone!
3. What can I use instead of Cotija cheese?
Crumbled feta or goat cheese are great substitutes creamy and flavorful!
4. Can I make it vegan?
Of course! Use vegetable broth and coconut milk instead of dairy products.
Tía Maribel’s Final Touch
My dear friends, food is love made visible. Whether you’re serving this on a cool winter night or a bright summer afternoon, remember that every bowl of Mexican Street Corn Soup is a bowl of connection, laughter, and warmth.
So, light a candle, pour yourself a little agua fresca, and let this recipe remind you that happiness often starts with a spoon and a smile.
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