![To make Mexican Street Corn Soup, you need a few simple ingredients. Here’s what you’ll need: - 4 ears of fresh corn, husked and kernels removed - 1 tablespoon olive oil - 1 small onion, finely diced - 2 cloves garlic, minced - 1 red bell pepper, finely diced - 1 jalapeño, seeds removed (optional for spice) - 4 cups vegetable broth - 1 cup coconut milk - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - Salt and black pepper to taste - 1/2 cup crumbled queso fresco or feta cheese (for garnish) - 1/4 cup freshly chopped cilantro (for garnish) - Juice of 1 lime Each ingredient plays a key role in building the soup's flavor. The fresh corn brings sweetness. The onion and garlic add depth. The bell pepper and jalapeño offer a nice crunch and spice. Coconut milk gives a creamy texture, balancing the spices. Smoked paprika and cumin add warmth. The queso fresco and cilantro make a lovely garnish. Finally, a squeeze of lime brightens every bite. You can find the full recipe in the section above. Now, gather these ingredients, and let’s cook up something delicious! - Sauté the aromatics: Start by heating olive oil in a large pot over medium heat. Add the diced onion and cook until it turns clear. This takes about 3 to 4 minutes. - Incorporate the vegetables: Next, mix in the minced garlic, diced red bell pepper, and optional jalapeño. Stir and cook for about 3 minutes. The veggies should be soft but not mushy. - Add the corn and spices: Now it's time to add the corn kernels, smoked paprika, ground cumin, salt, and black pepper. Stir this mixture for 2 to 3 minutes. This will help the corn get a nice caramel color and bring out its sweet flavor. - Simmer the soup: Pour in the vegetable broth and increase the heat until it boils. Once boiling, lower the heat and let it simmer for 10 to 15 minutes. This allows the flavors to mix well. - Blend for creaminess: Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully blend in batches in a regular blender. - Finish with coconut milk: Return the blended soup to the pot and mix in the coconut milk. Let it simmer for another 5 minutes on low heat. This will warm it up and blend all the flavors. - Add lime juice and serve: Off the heat, add fresh lime juice and stir well. This gives the soup a bright and zesty touch. Ladle the soup into bowls and top with crumbled queso fresco and chopped cilantro for that perfect finish. You can find the complete recipe in the [Full Recipe] section. Enjoy every spoonful of this comforting soup! - How to select fresh corn: Look for corn with bright green husks. The silk should be moist and golden. Fresh kernels should feel plump and firm. If they feel dry, pass them by. - Adjusting spice level with jalapeño: If you want a kick, add jalapeño. Remove the seeds for less heat. Start with a small amount, then taste. You can always add more if you want it spicier. - Using an immersion blender versus regular blender: An immersion blender is easy. You blend right in the pot. It saves time and reduces mess. If you use a regular blender, be careful. Blend in small batches to avoid splatters. - Creaminess hacks for a richer texture: For a creamier soup, add more coconut milk. You can also fold in some cream cheese or sour cream after blending. This adds richness and depth to your soup. - Ideal garnishes for presentation: Sprinkle crumbled queso fresco on top. Add chopped cilantro for a pop of color. A squeeze of lime brightens the dish, making it visually appealing. - Flavor variations with different cheese options: Try feta cheese for a tangy twist. Parmesan can add a salty note. Each type of cheese will change the flavor, so pick based on your taste. For the complete recipe, check out the Full Recipe section! {{image_4}} You can easily switch out some ingredients in this recipe. - Replace coconut milk with regular dairy milk or almond milk. - If you don’t like cilantro, try fresh parsley or green onions instead. This soup can be vegan-friendly with a few changes. - Use vegetable broth and coconut milk, which are both plant-based. - To make it heartier, add black beans or chickpeas for protein. You can make this soup even better with some sides. - Serve with tortilla chips for crunch or avocado for creaminess. - To make a full meal, add grilled chicken or shrimp on top. For the full recipe, visit the [Full Recipe] link. To keep your Mexican Street Corn Soup fresh, store it in the fridge. Place it in a container with a tight seal. This helps keep the flavors and texture intact. I recommend using glass containers. They do not retain odors and are easy to clean. You can freeze this soup for later. First, let it cool to room temperature. Then, use freezer-safe bags or containers. Remove as much air as possible before sealing. This helps prevent freezer burn. When you’re ready to eat, thaw the soup in the fridge overnight. For quick thawing, place it under cold running water. To reheat your soup, use a pot on low heat. Stir often to keep it from sticking. You can also use a microwave. Heat in short bursts, stirring in between. This method keeps the soup creamy and flavorful. If it seems thick, add a splash of broth or water. Enjoy your soup just as delicious as the first time! You can find the Full Recipe above. What is the origin of Mexican Street Corn Soup? Mexican Street Corn Soup comes from the beloved street food called elote. This dish features grilled corn on the cob, slathered in creamy toppings. The soup takes those rich flavors and turns them into a comforting bowl. You can find it sold by vendors across Mexico. Can I make this soup ahead of time? Yes, you can! Making this soup a day ahead is a great idea. Just store it in the fridge after it cools down. The flavors will deepen overnight. When you are ready to eat, heat it on the stove until warm. How to make the soup spicier or more flavorful? To amp up the spice, add more jalapeño or use a hotter pepper like serrano. You can also mix in cayenne pepper. For more flavor, try adding fresh herbs like cilantro or more smoked paprika. Adjust these to fit your taste. What can I serve with Mexican Street Corn Soup? This soup pairs well with tortilla chips or crusty bread. You might also enjoy it with a fresh salad or tacos. Top it with extra cheese or avocado for a fun twist. How long does the soup last in the fridge? The soup lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. If you notice any off smell, it’s best to toss it out. For the full recipe, check out the [Full Recipe]. This article shared a simple and tasty recipe for Mexican Street Corn Soup. You learned what ingredients to use, how to make it step-by-step, and some helpful tips. You can customize the soup with different garnishes or spice levels. Don't forget the storage tips to enjoy leftovers later. I hope you feel inspired to cook this warm dish. Enjoy your cooking and share this recipe with friends!](https://meltedrecipes.com/wp-content/uploads/2025/05/149fb19a-c064-487c-a380-682d3ffb0fc6-300x300.webp)
Mexican Street Corn Soup
Craving something warm and delicious? Try this Mexican Street Corn Soup! This creamy, flavorful dish features fresh corn, spices, and a hint of coconut milk, delivering a delightful taste of Mexico in every spoonful. Perfect for cozy evenings, it's easy to make and packed with vibrant flavors. Discover how to whip up this comforting soup and impress your family with your cooking skills—click to explore the full recipe now!