Mexican Street Corn Soup

$Here is what you need to make Mexican Street Corn Soup: - 4 ears of fresh corn, husked - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves of garlic, minced - 1 bell pepper (red or yellow), diced - 4 cups vegetable broth - 1 cup heavy cream or coconut milk - 1 teaspoon chili powder - 1 teaspoon cumin - Salt and pepper to taste - 1/2 cup cotija cheese, crumbled (or feta as a substitute) - 1/4 cup fresh cilantro, chopped - 1 lime, juiced - Optional toppings: diced avocado, additional cilantro, or hot sauce If you don't have all the ingredients, you can easily swap some out. Here are a few ideas: - Fresh corn can be replaced with frozen corn. Just thaw it first. - Olive oil can be switched for any vegetable oil you have on hand. - Heavy cream works well, but you can use coconut milk for a lighter option. - Cotija cheese adds a nice flavor, but feta cheese is a great alternative. - If you want a dairy-free version, skip the cream and cheese altogether. Toppings can make your soup extra special. Here are some fun additions: - Diced avocado adds creaminess. - More fresh cilantro brightens the dish. - A dash of hot sauce gives it a spicy kick. - You can also sprinkle more cotija cheese or add tortilla strips for crunch. These ingredients and options help create a delicious and fun Mexican Street Corn Soup. Check the Full Recipe for full instructions and enjoy! To start, you want to cut the kernels off the corn cobs. Use a sharp knife to slice down the sides of each cob. Be careful, as this can be tricky. Aim to get all the kernels without missing any. Once done, set the kernels aside. This fresh corn adds a sweet, crisp flavor to your soup. Next, heat a large pot over medium heat. Add one tablespoon of olive oil. Once the oil is hot, toss in the chopped onion and diced bell pepper. Cook these for about five minutes, stirring often. You want them to soften and become fragrant. After this, add two minced garlic cloves, one teaspoon of chili powder, and one teaspoon of cumin. Stir for a minute until you can smell the spices. This step builds a strong base for your soup. Now, it’s time to combine everything. Add the corn kernels and four cups of vegetable broth to the pot. Bring this mix to a boil, then reduce the heat. Let it simmer for 10 to 15 minutes. This allows the flavors to meld beautifully. Once done, use an immersion blender to blend the soup to your desired texture. If you like it chunky, blend only half. Then, stir in one cup of heavy cream or coconut milk. Let it simmer for another five minutes. Season with salt and pepper to taste. Finally, remove the pot from heat and add the juice of one lime and half a cup of crumbled cotija cheese. Mix it well, and your soup is ready! For the complete recipe, check out the Full Recipe section. To boost flavor, add a pinch of smoked paprika. This adds a nice depth. Try roasting the corn before adding it. This brings out its sweet taste. A squeeze of lime brightens the soup. Don’t skip the fresh cilantro; it adds a fresh kick. Always use fresh corn for the best taste. When cutting kernels, hold the cob upright. Cut down the sides with a sharp knife. This keeps the kernels intact. Make sure to sauté the corn and veggies until soft. This helps meld the flavors together. Serve the soup in rustic bowls for a cozy feel. Sprinkle cotija cheese on top for a creamy touch. Add a lime wedge on the side for a pop of color. Garnish with fresh cilantro for a vibrant look. For extra flair, consider adding diced avocado or a drizzle of hot sauce. For the full recipe, check the earlier section. {{image_2}} To make a vegan version of Mexican street corn soup, swap out the heavy cream. Use coconut milk for a creamy texture. This change keeps the soup rich and delicious. You can also replace cotija cheese with a vegan cheese or simply skip it. The flavors will still shine through with the fresh corn, spices, and lime juice. This option is perfect for plant-based eaters. If you love heat, try adding jalapeños or serrano peppers. Sauté them along with the onion and bell pepper. You can also increase the chili powder for more spice. Adding a splash of hot sauce before serving gives the soup an extra kick. The heat balances well with the sweetness of the corn. It creates a warm and vibrant dish that excites the taste buds. To make the soup heartier, consider adding black beans or cooked quinoa. Both options add protein and fiber. You can stir them in after blending the soup. Another choice is to add diced potatoes for extra bulk. If you want a touch of smokiness, toss in some smoked paprika. Each of these add-ins makes the soup more filling and satisfying. For the complete recipe and detailed steps, check out the Full Recipe. After enjoying your delicious Mexican Street Corn Soup, let it cool down. Pour the soup into an airtight container. Make sure to seal it well. Store it in the fridge. It will stay fresh for about 3 to 4 days. If you want to keep it longer, freezing is the best option. To freeze your soup, use freezer-safe containers or bags. Divide the soup into portions. Leave some space at the top of the container. This space allows the soup to expand when it freezes. It’s best to freeze it within 2 hours of cooking. You can keep it frozen for up to 3 months. Just label the container with the date so you know when you made it! When you’re ready to eat your soup, take it out of the fridge or freezer. If frozen, place it in the fridge overnight to thaw. You can reheat it on the stove over medium heat. Stir it often so it heats evenly. If it's too thick, add a little water or broth to thin it out. You can also use the microwave for quick reheating. Just cover the bowl and heat in short bursts, stirring in between. Enjoy your warm soup like it was just made! Mexican Street Corn Soup is a creamy and flavorful dish inspired by elote, a popular Mexican street food. It combines sweet corn, spices, and creamy elements for a rich taste. You will find fresh corn, onion, garlic, and spices like chili powder and cumin in the mix. This soup is warm, comforting, and perfect for any occasion. Yes, you can use frozen corn! It’s a great option if fresh corn is not available. Frozen corn is picked at its peak ripeness, so it still has great flavor. Simply measure out the same amount as fresh corn for this recipe. Cook it in the same way and enjoy the same great taste. Making this recipe gluten-free is simple. All the ingredients in the Mexican Street Corn Soup are gluten-free. Just ensure your vegetable broth is gluten-free. Many brands offer gluten-free broth. With this minor check, you can enjoy a delicious bowl without worry. For the full recipe, you can refer to the details above. This blog post gave you a clear path to making Mexican Street Corn Soup. We covered the key ingredients, helpful substitutions, and tasty toppings. You learned how to prepare and cook the soup, plus tips to boost its flavor. We also explored vegan and spicy variations. Finally, we shared useful storage and reheating tips. Remember, making soup is about having fun and experimenting. Enjoy your cooking journey!$

Savor the flavors of summer with this delicious Mexican Street Corn Soup! This creamy, hearty dish combines fresh corn, vibrant veggies, and zesty spices for a delightful taste experience. Perfect for cozy evenings, it’s easy to make and ready in just 40 minutes. Discover how to bring this unique twist on classic corn soup to your table. Click to explore the full recipe and transform your cooking today!

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Ingredients

4 ears of fresh corn, husked

1 tablespoon olive oil

1 medium onion, chopped

2 cloves of garlic, minced

1 bell pepper (red or yellow), diced

4 cups vegetable broth

1 cup heavy cream or coconut milk

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper to taste

1/2 cup cotija cheese, crumbled (or feta as a substitute)

1/4 cup fresh cilantro, chopped

1 lime, juiced

Optional toppings: diced avocado, additional cilantro, or hot sauce

Instructions

Prep the Corn: Cut the kernels off the corn cobs and set aside. You can use a sharp knife to carefully slice down the sides of each cob.

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and diced bell pepper, and sauté for about 5 minutes until the vegetables are softened.

Add Garlic and Spices: Stir in the minced garlic, chili powder, and cumin. Cook for an additional minute until fragrant.

Combine Corn and Broth: Add the corn kernels to the pot, followed by the vegetable broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes to allow the flavors to meld.

Blend the Soup: Using an immersion blender, carefully blend the soup until it reaches your desired consistency. If you prefer a chunkier soup, blend only half of it and leave the rest intact.

Add Cream: Stir in the heavy cream or coconut milk and let it simmer for an additional 5 minutes. Season with salt and pepper to taste.

Finish with Lime and Cheese: Remove the soup from heat and stir in the lime juice and crumbled cotija cheese. Mix well.

Serve: Ladle the soup into bowls, and top with fresh cilantro and any additional toppings you desire such as diced avocado or hot sauce.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6

- Presentation Tips: Serve in rustic bowls, garnished with a sprinkle of cotija cheese, a lime wedge, and a few sprigs of cilantro on top for a vibrant look.