Indulge in the vibrant flavors of the streets of Mexico with our tantalizing “Mexican Street Corn” Soup. This soup captures the essence of the beloved street food, combining charred corn, tangy lime, and a hint of spice in a creamy broth. Perfect for cozy nights or festive gatherings, this recipe promises to transport your taste buds south of the border with every spoonful.
In our household, the “Mexican Street Corn” Soup isn’t just a dish; it’s a cherished tradition that brings us together around the dinner table. It all started when my husband took me on a culinary adventure through Mexico City, where we stumbled upon a bustling street vendor serving up steaming bowls of elote, or Mexican street corn. Inspired by that unforgettable experience, we recreated the flavors at home, tweaking the recipe until it became a beloved staple in our family. Now, whether it’s a chilly evening or a festive celebration, this soup never fails to evoke memories of our unforgettable journey and the joy of discovering new flavors together.
“Why This Zesty Delight Is a Must-Try: Mexican Street Corn Soup”
- Bursting with the smoky sweetness of fresh corn kernels, complemented by the warmth of ancho chili powder, this soup offers a symphony of flavors in every spoonful.
- The creamy texture, achieved with a blend of sour cream and aged Cotija cheese, adds richness and depth to the broth, elevating it to a gourmet delight.
- With the zing of lime juice and zest, balanced with the earthy freshness of cilantro, this soup strikes the perfect harmony between tangy, spicy, and refreshing notes.
- Versatile and comforting, it’s suitable for cozy nights in or as a star attraction at your next dinner party, impressing guests with its vibrant colors and bold flavors.
Ingredients:
- 60 grams (¼ cup) olive or vegetable oil
- 680 grams (6 cups) fresh corn kernels, from approximately 8-10 shucked cobs (reserve 6 cobs for simmering)
- 160 grams (1 cup) chopped yellow onion
- ¼ teaspoon ancho chili powder (adjust according to spice preference)
- Kosher salt and freshly ground black pepper, to taste
- 2 large garlic cloves, chopped (about 1 tablespoon)
- 960 milliliters (4 cups) chicken or vegetable broth
- 120 grams (½ cup) sour cream
- 60 grams (½ cup) grated dry/aged Cotija cheese (substitute Parmesan or Romano if needed)
- 15 milliliters (1 tablespoon) fresh lime juice
- 5 grams (1 teaspoon) grated lime zest
- 30 grams (2 tablespoons) plus 10 grams (2 teaspoons) chopped cilantro, divided
Directions:
- In a large nonstick pot or cast iron Dutch oven, heat the oil over medium-high heat until shimmering. Add corn kernels, chopped onion, ancho chili powder, kosher salt, and black pepper. Cook, stirring frequently, until onions are soft and corn is lightly charred, about 8-10 minutes.
- Add chopped garlic and cook for an additional 1 minute until fragrant. Remove 1-½ cups of the corn mixture from the pot and set aside.
- Stir in the broth and the 6 stripped corn cobs, scraping up the brown bits from the bottom of the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use tongs to remove the corn cobs from the pot and discard them.
- Stir sour cream and Cotija cheese into the soup. Transfer the soup to a blender or food processor (in batches, if necessary) and puree until smooth.
- Return the soup to the pot and gently reheat if needed. Stir in half (¾ cup) of the reserved corn mixture, lime juice, and 2 tablespoons of chopped cilantro. Season to taste with salt, pepper, and additional chili powder if desired.
- In a small bowl, toss the remaining ¾ cup corn with lime zest and 2 teaspoons of chopped cilantro. Serve the soup topped with a spoonful of the corn mixture and an extra sprinkling of Cotija cheese.
Notes:
- For a vegan version, substitute vegetable broth and use a dairy-free sour cream alternative.
- If Cotija cheese is unavailable, Parmesan or Romano cheese can be used as a delicious substitute.
- Adjust the amount of ancho chili powder to suit your spice preferences.
- To make the soup ahead of time, prepare the base and refrigerate it. Reheat gently on the stove before serving, adding the lime juice and cilantro just before serving for the freshest flavor.
