Mexican street corn soup is a delightful twist on the iconic Mexican street corn, also known as elote. If you’ve ever experienced the joy of biting into a warm cob of corn slathered in creamy goodness and spices, this soup captures that essence in a bowl. It’s perfect for cozy nights in, gatherings with friends, or even a quick weeknight dinner. The combination of sweet corn, savory spices, and creamy goodness not only warms the belly but also brings a taste of street-side authenticity into your home kitchen.
Why you’ll love this dish
This soup is an irresistible blend of flavors that will earn a permanent place in your recipe repertoire. Here are some reasons why you’ll love it:
Quick and Easy: With just a little prep work, you can let the slow cooker do the rest. After a few hours, your home will be filled with the inviting aroma of spices and toasted corn.
Kid-Approved: The creamy texture and sweetness of the corn make it a favorite among kids (and adults, too!).
Versatile: Perfect for a simple family dinner or as a hearty option for gatherings. Pair it with tortilla chips, a fresh salad, or enjoy it solo for a satisfying meal.
Comfort Food: This soup is a warm hug in a bowl, perfect for chilly evenings or when you need a little pick-me-up.
"This recipe brings all the deliciousness of elote to a cozy soup! It was a hit at our family dinner!" – A satisfied home cook.
The cooking process explained
Making this Mexican street corn soup is straightforward and immensely satisfying. You’ll start by combining fresh or frozen corn with aromatics and simmering them in broth. As the ingredients meld, the flavors deepen, creating a warm and inviting dish. Finally, you’ll blend it to achieve a creamy consistency before finishing with a touch of heavy cream. Let’s dive into the specifics so you can create this delicious soup in no time!
Ingredients
Gather these items to whip up your delightful soup:
- 4 cups corn (fresh or frozen)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Feel free to adjust the spices according to your taste or swap out the heavy cream for a plant-based alternative if you prefer a lighter option.
Step-by-step instructions
- In a crockpot, combine the corn, diced onion, minced garlic, broth, cumin, chili powder, salt, and pepper.
- Cover the crockpot and cook on low for 4 to 6 hours.
- During the last 30 minutes of cooking, stir in the heavy cream to enrich the flavor.
- Using an immersion blender, puree the soup to your desired consistency—smooth or slightly chunky.
- Serve hot, garnished with fresh cilantro and lime wedges for a burst of freshness.
Best ways to enjoy it
To elevate your dining experience, consider these delightful serving suggestions:
- Serve the soup warm in colorful bowls, topped with a sprinkle of cheese and crispy tortilla strips for an added crunch.
- Pair it with a fresh side salad of avocado and citrus for a refreshing contrast.
- Enjoy it alongside homemade quesadillas or enchiladas for a complete Mexican-inspired feast.
Storage and reheating tips
To keep your Mexican street corn soup tasting fresh:
Refrigerate: Allow the soup to cool before transferring it to an airtight container. Stored properly, it can last in the fridge for up to 3 days.
Freeze: For longer storage, you can freeze the soup. Just be mindful that the cream may change texture upon thawing. Store in freezer-safe containers for up to 2 months.
Reheat: Reheat on the stovetop over low heat, stirring occasionally, or in the microwave until warmed through.
Helpful cooking tips
To ensure your soup turns out perfectly every time:
Don’t skip the blending: Blending the soup enhances its creaminess and makes for an enjoyable texture. If you don’t have an immersion blender, carefully transfer to a regular blender in batches.
Adjust seasoning: Taste your soup before serving. You might want to add a pinch more salt or an extra squeeze of lime to brighten the flavors.
Creative twists
Want to give your soup a unique flair? Here are some delicious variations to try:
- Add protein: Stir in shredded chicken or black beans for a heartier dish.
- Spice it up: Incorporate diced jalapeños or a dash of hot sauce to give your soup some heat.
- Herb it up: Swap cilantro for fresh parsley or chives if you’re looking for a different herb flavor.
Common questions
What is the prep time for this recipe?
The prep time is around 10-15 minutes, making it a quick option for busy days.Can I make this soup vegan?
Absolutely! Use vegetable broth and substitute the heavy cream with coconut cream or a plant-based alternative.How long can I store the soup?
You can store it in the fridge for up to 3 days or freeze it for up to 2 months.Can I use canned corn instead of fresh or frozen?
Yes, canned corn works just fine! Just rinse and drain it before adding it to the soup.
Prepare to indulge in a comforting bowl of Mexican street corn soup that transports you to the streets of Mexico with every spoonful. Enjoy!
Print
Mexican Street Corn Soup
- Total Time: 375 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A delightful twist on the classic Mexican street corn, this soup combines sweet corn, savory spices, and creamy goodness for a comforting dish.
Ingredients
- 4 cups corn (fresh or frozen)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a crockpot, combine the corn, diced onion, minced garlic, broth, cumin, chili powder, salt, and pepper.
- Cover the crockpot and cook on low for 4 to 6 hours.
- During the last 30 minutes of cooking, stir in the heavy cream to enrich the flavor.
- Using an immersion blender, puree the soup to your desired consistency—smooth or slightly chunky.
- Serve hot, garnished with fresh cilantro and lime wedges for a burst of freshness.
Notes
Don’t skip the blending for a creamy texture. Adjust seasoning to your taste before serving.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican