Mexican Street Corn Soup

Introduction

Indulge in the vibrant flavors of Mexican Street Corn Soup, a comforting and savory dish that brings the essence of street food right to your kitchen. This soup is a delicious twist on the classic Mexican street corn, combining sweet corn with a spicy kick and creamy texture.

Why Make This Recipe

If you enjoy the flavors of Mexican cuisine and love a hearty soup, this recipe is perfect for you. It offers a satisfying combination of spices, creamy potatoes, and sweet corn, reminiscent of the beloved street food favorite. Plus, it’s easy to make and perfect for a cozy dinner at home.

How to Make Mexican Street Corn Soup

Ingredients:

• 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 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

Directions:

1. Heat olive oil in a large pot over medium heat. Sauté onions until soft, about 5-6 minutes.
2. Add garlic and cook until fragrant, about 30 seconds to 1 minute.
3. Stir in chili powder, dried oregano, cumin, and cayenne, and cook for another minute.
4. Pour in chicken stock, add potatoes, and bring to a boil. Simmer until potatoes are tender, about 15 minutes.
5. Add corn and cook until warmed through, about 5 minutes. Season with salt and pepper.
6. Blend the soup in batches until smooth. For a chunkier soup, only blend half of it.
7. Garnish with cilantro or parsley, a sprinkle of chili powder or paprika. Serve warm and enjoy!

How to Serve Mexican Street Corn Soup

Serve this soup piping hot in bowls, topped with fresh herbs and a sprinkle of chili powder or paprika for a burst of color and flavor. Pair it with crusty bread or tortilla chips for a complete meal.

How to Store Mexican Street Corn Soup

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave until heated through.

Tips to Make Mexican Street Corn Soup

• To amp up the spice level, add extra cayenne pepper or a dash of hot sauce.
• For a creamier texture, stir in a splash of heavy cream or coconut milk before serving.
• Customize the toppings to your liking, such as avocado slices, a squeeze of lime juice, or crumbled cotija cheese.

Variation

For a vegan version of this soup, use vegetable broth instead of chicken stock and swap the heavy cream for a plant-based alternative. You can also add diced green chilies for an extra kick.

FAQs

1. Can I use fresh corn instead of frozen? Yes, you can substitute fresh corn kernels when they are in season for a more vibrant flavor.
2. Is it necessary to blend the soup? Blending the soup creates a smoother consistency, but you can leave it unblended for a chunkier texture.
3. Can I make this soup in advance? Yes, this soup can be made ahead of time and reheated when ready to serve for a quick and easy meal.