Mexican Street Corn Soup: 10 Easy Minutes to Delicious!

Table of Contents

• Introduction: A Taste of Mexico in Minutes
• Why You’ll Love This 10-Minute Mexican Street Corn Soup
• Ingredients for Your Speedy Soup
• How to Make Mexican Street Corn Soup: Step-by-Step
  • Step 1: Prep Your Ingredients
  • Step 2: Combine and Cook
• Tips & Tricks for the Best Elote Soup
• Serving Suggestions: Elevate Your Soup
• Variations: Customize Your Corn Soup
• Storing Leftover Soup
• F.A.Q

Get ready to enjoy a bowl of pure comfort! Our recipe for Mexican Street Corn Soup: 10 Easy Minutes to Delicious! brings all the vibrant flavors of classic elote right to your kitchen in record time. This easy soup is packed with creamy, spicy, and tangy notes that will transport your taste buds straight to the streets of Mexico.

Introduction: A Taste of Mexico in Minutes

Craving something quick, flavorful, and incredibly satisfying? This Mexican Street Corn Soup recipe is your answer. Inspired by the beloved Mexican street food, elote, this soup captures its essence in a warm, comforting bowl that’s ready in just about 10 minutes. It’s perfect for busy weeknights or whenever you need a quick flavor fix!

Why You’ll Love This 10-Minute Mexican Street Corn Soup

There are so many reasons to fall in love with this speedy soup. First, its incredible speed means dinner is on the table almost instantly, making it a fantastic Read our in-depth guide here. for any busy cook. Second, the combination of sweet corn, creamy base, and zesty toppings creates a flavor profile that’s truly irresistible.

It’s also highly customizable, allowing you to adjust the spice level and add your favorite garnishes. This quick soup recipe is a delicious way to enjoy the flavors of Mexico without hours in the kitchen.

Ingredients for Your Speedy Soup

Gathering these simple ingredients is the first step to enjoying a delightful bowl of elote soup.

• 2 tablespoons butter or olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups (about 2 cans) corn kernels, fresh or frozen (thawed)
• 4 cups vegetable broth (or chicken broth)
• 1/2 cup half-and-half or heavy cream
• 1/4 cup cotija cheese, crumbled, plus more for garnish
• 2 tablespoons fresh lime juice
• 1/2 teaspoon chili powder (or to taste)
• 1/4 teaspoon smoked paprika
• Salt and black pepper to taste
• Optional garnishes: fresh cilantro, extra lime wedges, hot sauce, Mexican crema or sour cream

How to Make Mexican Street Corn Soup: Step-by-Step

Step 1: Prep Your Ingredients

Begin by chopping your onion and mincing the garlic. If using frozen corn, ensure it’s thawed. Having everything ready to go will make the cooking process even faster for this quick soup recipe.

Step 2: Combine and Cook

1. In a large pot or Dutch oven, melt butter or heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Stir in the minced garlic, chili powder, and smoked paprika. Cook for another minute until fragrant.
3. Add the corn kernels and vegetable broth to the pot. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
4. Carefully remove about half of the soup and blend it until smooth using an immersion blender or a regular blender (be cautious with hot liquids!). Return the blended portion to the pot. This creates a creamy base while leaving some texture.
5. Stir in the half-and-half (or heavy cream), crumbled cotija cheese, and fresh lime juice. Heat through gently for 1-2 minutes; do not boil.
6. Season with salt and black pepper to taste. Your delicious Mexican Street Corn Soup is now ready!

Tips & Tricks for the Best Elote Soup

For an extra smoky flavor, char your fresh corn kernels slightly before adding them to the soup. If you don’t have cotija cheese, feta cheese makes a good substitute in this vegetarian soup. Don’t be shy with the lime juice; it really brightens the whole dish!

Want to make it even richer? A tablespoon of cream cheese blended into the soup can add an extra layer of creaminess. For more authentic Mexican flavors, consider using homemade chicken or vegetable broth.

Serving Suggestions: Elevate Your Soup

This elote soup is fantastic on its own, but garnishes truly make it shine. Top each bowl with extra crumbled cotija cheese, a drizzle of Mexican crema or sour cream, fresh cilantro, a sprinkle of chili powder, and a lime wedge. A dash of your favorite hot sauce is also highly recommended!

Serve it with warm tortilla chips for dipping or a side of crusty bread. It also pairs wonderfully with quesadillas or tacos for a complete meal.

Variations: Customize Your Corn Soup

Feel free to get creative with your Mexican Street Corn Soup! For a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño with the onions. To make it a heartier meal, you can stir in cooked shredded chicken or black beans. A touch of roasted red bell pepper can also add a nice sweetness and depth of flavor to this easy dinner option.

Storing Leftover Soup

Leftover corn chowder, or in this case, our delightful Mexican Street Corn Soup, can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. If it thickens too much, you can thin it with a splash of broth or milk.

F.A.Q

Can I make Mexican Street Corn Soup vegetarian?

Absolutely! This recipe is naturally vegetarian if you use vegetable broth. Ensure your cotija cheese is rennet-free if strictly vegetarian.

What if I don’t have an immersion blender?

No problem! You can carefully transfer half of the soup to a regular blender and blend until smooth. Always be cautious when blending hot liquids, and vent the lid to prevent pressure buildup.

Can I use canned corn for this recipe?

Yes, canned corn works perfectly for this speedy recipe! Just drain it well before adding. Fresh or frozen (thawed) corn also yield excellent results.