Introduction
Step into the vibrant world of Mexican cuisine with this delightful Mexican Street Corn Soup! This dish captures the essence of street food and brings it straight to your kitchen, enveloping you in warm, comforting flavors reminiscent of a sunny day at the market. Imagine sweet corn kernels, fresh vegetables, and a rich creaminess all coming together in one bowl of goodness. Perfect as a cozy meal on a chilly evening or as a charming appetizer for your next gathering, this soup will surely become a favorite!
Ingredients
- 4 ears of corn, husked
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 4 cups vegetable broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup crumbled cotija cheese
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings
Directions and Instructions
- Carefully cut the kernels off the corn cobs and set them aside. The sweet, juicy kernels are the stars of this dish!
- In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until it becomes translucent, about 5 minutes.
- Add in the minced garlic and diced red bell pepper, cooking them together for another 2-3 minutes until they’re softened and fragrant.
- Stir in the corn kernels, vegetable broth, chili powder, cumin, smoked paprika, along with salt and pepper. Bring the mixture to a gentle simmer, allowing those flavors to meld beautifully.
- Let the soup cook for 15-20 minutes, stirring occasionally, until the corn is tender and vibrant.
- Using an immersion blender, puree the soup until it reaches a smooth, creamy consistency. If you don’t have an immersion blender, carefully transfer it to a blender in batches.
- Return the pureed soup to the pot and stir in the heavy cream, allowing it to warm through for another 5 minutes.
- Serve your soup hot, garnished with a sprinkle of crumbled cotija cheese, a handful of fresh cilantro, and a squeeze of lime from wedges for that perfect burst of flavor.
Notes or Tips
- For a vegan version, substitute the heavy cream with coconut cream or a plant-based cream.
- Feel free to play around with spices — adding a dash of cayenne can give it an extra kick!
- Save any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Cooking Techniques
This recipe features several essential cooking techniques. Sautéing the vegetables transforms their natural flavors, while blending the soup creates a velvety texture that’s incredibly satisfying. Simmering allows all the ingredients to get acquainted, resulting in a harmonious balance of taste. Lastly, garnishing not only adds visual appeal but also introduces fresh elements, enhancing the overall experience of the dish.
FAQ
Can I use frozen corn instead of fresh?
Yes, frozen corn works beautifully in this recipe! Just add it directly to the pot without thawing.
What can I serve with this soup?
This soup pairs perfectly with crusty bread, tortilla chips, or a fresh salad for a well-rounded meal.
Conclusion
This Mexican Street Corn Soup is sure to become a staple in your home. With its creamy texture, vibrant flavors, and comforting warmth, it’s a bowlful of happiness that will bring joy to your table. Whether you’re sharing it with friends or savoring it solo, each spoonful offers a delightful escape into the world of Mexican cuisine. Enjoy every vibrant bite!