Hola, mis amigos y familia! Gather around because today we’re diving into a bowl of happiness! We are celebrating the vibrant flavors of Mexico with a delightful recipe for Mexican Street Corn Soup. Picture yourself on a sunny day at a lively plaza, with the sound of laughter in the air and the enticing aroma of roasted corn wafting through the streets. That’s the magic of this soup it captures the essence of joyful moments spent together.
In our family, we often reminisce about the summer nights spent at the local mercado, tasting elote, corn on the cob slathered in creamy goodness, topped with a dash of chili powder and cheese. This soup brings back those sweet memories and adds a dash of warmth to our family table. It’s perfect for family gatherings, cozy nights, or whenever you need a little fiesta in your bowl!
Why This Mexican Street Corn Soup Brings Joy to the Table
There’s something special about the combination of corn and spices that lifts our spirits! This soup is not just a dish; it’s a celebration. Each spoonful is a reminder of how food can bring us together, just like it has for generations in my familia.
The creamy texture, the sweet corn, and the smoky flavor of the poblano peppers create a warm hug for your taste buds! And let’s not forget the toppings! They add color and flavor that truly make this soup a feast for the senses. This Mexican Street Corn Soup is made with love, and I know it will bring joy to your table too!
What You’ll Need
To create this flavorful fiesta in a bowl, here’s a list of ingredients that you’ll need:
- 1/4 cup dairy-free butter
- 5 cups corn, fresh or frozen
- 2 poblano peppers, diced
- 1 medium onion, diced
- 1 rib celery, sliced
- 4 garlic cloves, minced
- 2 medium gold potatoes, diced
- 4 cups veggie broth
- 1/4 cup hemp seeds or raw cashews
- 1/2 cup of dairy-free sour cream
- 3 tbsp nutritional yeast
- 1 tbsp ancho chili powder
- 1 tbsp smoked paprika
- Salt & pepper to taste
- Dairy-free feta for garnish
- Additional dairy-free sour cream for garnish
- Fresh jalapeño, sliced for garnish
- Lime wedges for a zesty kick
- Fresh cilantro for that herbaceous touch
- Paprika for a pop of color
Gather these colorful ingredients and let’s keep the good vibes rolling!
Step-by-Step: How to Cook Mexican Street Corn Soup
Alright, friends, it’s time to roll up our sleeves and get cooking! This recipe is simple and full of life!
Step 1: Melt 2 tablespoons of that delicious dairy-free butter in a large soup pot over medium-high heat.
Step 2: Once the butter is melted and begins to shimmer, toss in the corn and diced poblano peppers. Sprinkle in a pinch of salt and pepper. Sauté these beauties until the veggies are lightly charred, about 5 to 8 minutes. Oh, the smell will make your heart sing!
Step 3: Remove the joyful mixture from the pot and set it aside; we want to preserve that flavor! Now, turn down the heat to medium and add the remaining 2 tablespoons of butter to the pot.
Step 4: Melt that butter and then add the diced onion and sliced celery. Sauté until the onion becomes semi-translucent, about 3-5 minutes. We’re creating a flavorful base, amigos!
Step 5: Add the minced garlic, ancho chili powder, and smoked paprika, stirring until fragrant, about 30 seconds. The aroma is so intoxicating, you might be tempted to sneak a taste!
Step 6: Now it’s time for the broth and the diced golden potatoes. Pour that veggie broth into the pot, and let it simmer until the potatoes are tender—about 15 minutes should do the trick.
Step 7: While the soup is bubbling away, let’s make our non-dairy cream! You have two options here:
- Option 1: Blend 1/4 cup of hemp seeds with 1/4 cup of water in a high-speed blender until smooth.
- Option 2: If you prefer cashews, soak 1/4 cup of them in hot water for 10 minutes. Drain and then blend with 1/4 cup of water until creamy.
Step 8: Once the potatoes are tender, add that luscious cream, along with the nutritional yeast and dairy-free sour cream to the pot. Stir it all together like you’re mixing a fiesta of flavors!
Step 9: For extra creaminess, lightly pulse the soup with an immersion blender, or blend one-third of the soup in a high-speed blender and stir it back in.
Step 10: Time to garnish! Add dairy-free feta, a sprinkle of fresh cilantro, a squeeze of lime, slices of jalapeño, and a sprinkle of paprika on top. Just look at those vibrant colors!
How to Serve Mexican Street Corn Soup for Family & Friends
Now that our Mexican Street Corn Soup is ready, it’s showtime! Serve this beauty in festive bowls and gather your loved ones around the table. Each bowl is like a warm hug, filled with laughter and joy, just like abuela used to make!
Pair it with warm corn tortillas or crusty bread to soak up all that rich flavor. Don’t forget to set out extra toppings let everyone customize their bowl! A squeeze of lime, a dollop of dairy-free sour cream, and a sprinkle of fresh cilantro make delightful additions.
And friends, share your stories around the table! Great food always brings great conversations. That’s what makes our gatherings so special!
How to Keep Mexican Street Corn Soup Fresh for Later
If you have leftovers (which is a rarity in our house!), don’t worry! You can keep this soup fresh for later.
Simply allow the soup to cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3 days. When you’re ready to enjoy it again, just reheat it gently on the stovetop. You might want to add a splash of veggie broth or water to loosen it up if it thickens a little.
For longer storage, this soup freezes beautifully! Pour it into freezer-safe bags or containers and freeze for up to 3 months. Just label them with the date, and you’ll have a delightful meal ready whenever the craving strikes!
Tía Maribel’s Flavor Secrets
Now, let me share a little flavor secret from my kitchen. To take your Mexican Street Corn Soup to the next level, try adding a splash of coconut milk for richness! It adds a beautiful depth and a hint of sweetness that will have your family asking for more.
Another fun twist is to roast the corn in your oven or over an open flame before adding it to the soup. Those charred bits will elevate the flavor, making it even more reminiscent of our favorite street vendors back in Mexico.
Make It Your Own – Fun Twists
Get creative, m’ijas and m’ijitos! This soup is versatile, so feel free to put your personal spin on it.
Want it spicier? Toss in some chopped serrano peppers while cooking for an extra kick! Prefer a chunky soup? Leave some of the corn and potato pieces whole for more texture. You can even swap out the potatoes for other veggies like carrots or zucchini.
And for my friends who love beans throw in some black beans or pinto beans for added protein and flavor! The possibilities are endless, and the best part is that it’s all about what makes you smile!
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
- Melt 2 tablespoons of dairy-free butter in a large soup pot over medium-high heat.
- Once the butter is melted, toss in the corn and diced poblano peppers with a pinch of salt and pepper. Sauté until lightly charred, about 5 to 8 minutes.
- Remove the mixture from the pot and set it aside.
- Turn down the heat to medium and add the remaining 2 tablespoons of butter to the pot.
- Melt the butter, then add the diced onion and sliced celery. Sauté until the onion is semi-translucent, about 3-5 minutes.
- Add minced garlic, ancho chili powder, and smoked paprika, stirring until fragrant, about 30 seconds.
- Pour in the veggie broth and add diced potatoes. Let it simmer until the potatoes are tender, about 15 minutes.
- Blend 1/4 cup of hemp seeds with 1/4 cup of water in a blender until smooth, or soak and blend cashews similarly.
- Once potatoes are tender, add the non-dairy cream, nutritional yeast, and dairy-free sour cream to the pot. Stir to combine.
- For extra creaminess, lightly pulse the soup with an immersion blender or blend one-third of the soup and stir it back in.
- Garnish with dairy-free feta, fresh cilantro, lime, jalapeño, and paprika before serving.
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?
Yes, definitely! This soup actually tastes even better the next day as the flavors meld together. Just store it in the refrigerator and reheat when you’re ready to serve!
2. Is this soup gluten-free?
Absolutely! All the ingredients in this recipe are gluten-free, making it a perfect option for anyone with gluten sensitivities.
3. Can I make this soup nut-free?
Of course! Just opt for hemp seeds instead of cashews in the non-dairy cream, or you can even use a store-bought non-dairy milk if you prefer.
See? Perfect for everyone at the table to enjoy!
So gather your loved ones, celebrate life, and dig into a comforting bowl of Mexican Street Corn Soup. ¡Buen provecho!
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