Mexican Street Corn Soup

Dive into Deliciousness

Ever tasted a bowl of soup that instantly transports you to the bustling streets of Mexico? Mexican Street Corn Soup does just that with its creamy texture and zesty flavors that are simply irresistible. This delightful dish is not only quick and easy to prepare but also gives you that authentic street food experience right in your kitchen. Your friends and family will be begging for seconds!

Why Make This Recipe

Why should you whip up this dreamy bowl of goodness? For starters, it’s a one-pan wonder, meaning easy cleanup—who has time for a million dishes, am I right? It’s also budget-friendly, making it a go-to for anyone looking to feast without breaking the bank. Plus, it’s family-friendly! Trust me, even the pickiest of eaters will come back for more!

Ingredients

You don’t need fancy stuff — just these basics! Here’s what you’ll need for a hearty bowl of Mexican Street Corn Soup:

• 4 cups corn kernels (fresh or frozen)
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Lime juice (to taste)
• Chopped cilantro for garnish
• Crumbled cotija cheese for garnish (optional)

Directions

Cooking this soup is as easy as 1-2-3… well, more like 5!

1. In a crockpot, add the corn, diced onion, minced garlic, broth, chili powder, cumin, salt, and pepper.
2. Stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Before serving, stir in the heavy cream and lime juice to taste.
5. Serve hot, garnished with cilantro and crumbled cotija cheese if desired.

How to Make Mexican Street Corn Soup (Overview)

Making this soup is as straightforward as sipping a refreshing drink on a warm day. You simply toss everything into your trusty crockpot and let it work its magic. Pro tip? Don’t skip toasting the garlic—that’s where the flavor pops! When you’re ready, stir in the cream and lime juice for that rich and tangy finish. Voilà, soup’s on!

How to Serve Mexican Street Corn Soup

Pour this soup into bowls and watch it shine with its sunny yellow hue. Top it off with fresh cilantro for that green pop, and maybe a sprinkle of crumbled cotija cheese for an extra creamy texture. The aroma? It’s intoxicating! Serve it with crispy tortilla chips on the side for that delightful crunch and a vibrant Mexican fiesta right at your dinner table.

How to Store Mexican Street Corn Soup

Got leftovers? Lucky you! This soup keeps well in the fridge for about 3-4 days. Just make sure to store it in an airtight container. You can also freeze it for up to 3 months—perfect for a rainy day craving. When you’re ready to enjoy it again, simply reheat on the stove or in the microwave until warmed through. Easy peasy!

Tips to Make Mexican Street Corn Soup

Here are some insider tricks to elevate your soup-making game:

• Use fresh corn when in season for that crunch-popping experience!
• If you like a spicier kick, throw in some chopped jalapeños or a dash of hot sauce.
• Swap heavy cream for coconut milk if you’re looking for a lighter or dairy-free option.
• Adding smoked paprika will give it a depth of flavor that’s simply irresistible.
• Serve with avocado slices for a creamy texture and healthy fats!

Variation

Want to mix it up? Try making it vegan by swapping out the heavy cream for cashew cream and using vegetable broth. You can also throw in some black beans for added protein and a heartier meal. The possibilities are endless, and your taste buds will thank you!

FAQs

Can I use canned corn instead of fresh or frozen?
Absolutely! Canned corn works just fine; just rinse it off to reduce some of the sodium.

How can I make this soup spicier?
Add more chili powder, or toss in some diced jalapeños or chipotle peppers for a nice kick.

Can I make this soup ahead of time?
Yes! You can prepare it a day in advance and store it in the fridge. Just add the heavy cream before serving to keep it nice and fresh.

📌 Pin this recipe for your next cozy dinner night!

Mexican Street Corn Soup

A creamy and zesty bowl of Mexican Street Corn Soup that captures the essence of street food with fresh ingredients and easy preparation.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 6 servings

Course: Appetizer, Soup

Cuisine: Mexican

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 cups corn kernels (fresh or frozen) Fresh corn is preferred when in season.
• 1 medium onion, diced
• 2 cloves garlic, minced Toasting the garlic enhances flavor.
• 4 cups vegetable or chicken broth Use vegetable broth for a vegan option.
• 1 cup heavy cream Can substitute with coconut milk for a lighter option.
• 1 teaspoon chili powder Adjust according to spice preference.
• 1 teaspoon cumin
• to taste Salt and pepper
• to taste Lime juice
• to taste Chopped cilantro for garnish
• to taste Crumbled cotija cheese for garnish (optional)

Method

 

Preparation

1. In a crockpot, add the corn, diced onion, minced garlic, broth, chili powder, cumin, salt, and pepper.
2. Stir to combine.

Cooking

1. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
2. Before serving, stir in the heavy cream and lime juice to taste.

Serving

1. Serve hot, garnished with cilantro and crumbled cotija cheese if desired.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat on the stove or microwave before serving.