Discover the Joy of Mexican Street Corn Soup

Why You’ll Love This Dish

Mexican Street Corn Soup offers a delightful twist on a classic favorite. This warm and comforting soup is packed with flavors that remind you of summer days at street food stalls. The sweet corn, fragrant spices, and creamy coconut milk come together beautifully, making it a favorite for any meal. It’s simple to make and perfect for sharing with family and friends.

Simple Steps to Prepare Mexican Street Corn Soup

Ingredients:

• 4 cups corn (fresh, frozen, or canned)
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 can coconut milk
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Juice of 1 lime
• Cilantro, for garnish
• Cotija cheese, for serving (optional)

Directions:

1. In a crockpot, combine the corn, onion, garlic, broth, coconut milk, chili powder, and cumin.
2. Season with salt and pepper to taste.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Before serving, stir in the lime juice for a fresh flavor boost.
5. Serve hot, garnished with cilantro and a sprinkle of Cotija cheese if desired.

Serving Up Your Mexican Street Corn Soup

This soup is perfect for a cozy dinner, and you can serve it in warm bowls to enhance the comforting experience. Add a few lime wedges on the side for an extra burst of citrus. It’s best enjoyed hot with your favorite bread or tortillas for dipping.

Storing Mexican Street Corn Soup

If you have leftovers, don’t worry! Let the soup cool down, then store it in an airtight container in the fridge for up to 3 days. You can reheat it on the stove or in the microwave. For longer storage, freeze the soup for up to 3 months. Just make sure to leave some space in the container, as it may expand when frozen.

Tips for Making the Best Mexican Street Corn Soup

• For extra creaminess, you can blend a portion of the soup with an immersion blender before serving.
• Feel free to adjust the spices to your taste. If you like it spicier, add a pinch of cayenne pepper!
• Fresh herbs like cilantro not only add flavor but also enhance the dish’s vibrant appearance.

Fun Variations of the Dish

You can try different kinds of corn, like roasted corn, for a deeper flavor. Add diced potatoes for a heartier soup, or include black beans for extra protein. If you’re looking to make it vegan, just use vegetable broth and skip the Cotija cheese!

Nutritional Information

(Provide this based on the specific calculation for the recipe)

Serving Ideas for Family

This soup pairs wonderfully with a light salad or some homemade tortilla chips. For a full meal, serve it alongside grilled chicken or fish for a delicious spread.

Perfect Pairing Suggestions

Consider serving your soup with avocado slices, fresh pico de gallo, or even a cornbread muffin. These additions will enhance the flavors and make the meal complete.

FAQs

Can I make this soup ahead of time?
Yes! This soup reheats beautifully, so you can make it a day ahead and enjoy the leftover flavors.

Is it possible to make this soup vegetarian?
Absolutely! Just use vegetable broth instead of chicken broth, and you’re all set for a delicious vegetarian version.

What should I do if my soup is too thick?
If your soup turns out thicker than you like, simply stir in a little extra broth or water until you reach your desired consistency.

Enjoy making your Mexican Street Corn Soup, and don’t be surprised when it becomes a favorite in your household!

Mexican Street Corn Soup

A warm and comforting soup packed with flavors reminiscent of summer days at street food stalls, featuring sweet corn, fragrant spices, and creamy coconut milk.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Main Course, Soup

Cuisine Mexican

Servings 6 servings

Calories 250 kcal

Ingredients

  

Soup Ingredients

• 4 cups corn (fresh, frozen, or canned)
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 can coconut milk
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 Juice of 1 lime
• Cilantro, for garnish
• Cotija cheese, for serving (optional)

Instructions

 

Preparation

• In a crockpot, combine the corn, onion, garlic, broth, coconut milk, chili powder, and cumin.
• Season with salt and pepper to taste.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• Before serving, stir in the lime juice for a fresh flavor boost.

Serving

• Serve hot, garnished with cilantro and a sprinkle of Cotija cheese if desired.

Notes

For extra creaminess, blend a portion of the soup before serving. Adjust spices to your taste. Fresh herbs like cilantro enhance the dish's vibrant appearance. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.

Keyword Comfort Food, Corn Soup, Crockpot Soup, Mexican Street Corn Soup, Vegetarian Soup