why make this recipe

Mexican Street Corn Soup is a delightful dish that brings the famous flavors of Mexican street corn to your bowl. This soup is creamy, spicy, and full of sweet corn goodness. It’s perfect for a cozy night in or a casual gathering with friends. Plus, it’s easy to make in a crockpot, allowing you to enjoy the rich flavors without spending hours in the kitchen.

how to make Mexican Street Corn Soup

Ingredients:

4 cups corn kernels (fresh, frozen, or canned)
1 cup diced potatoes
1 onion, chopped
4 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup milk or cream
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish
Lime wedges for serving

Directions:

In a crockpot, combine corn, potatoes, onion, and garlic.
Pour in the broth and add chili powder, cumin, salt, and pepper.
Cook on low for 6-8 hours or high for 3-4 hours.
About 30 minutes before serving, stir in milk or cream.
Blend the soup slightly for a creamier texture, if desired.
Serve hot, garnished with fresh cilantro and lime wedges.

how to serve Mexican Street Corn Soup

Serve the Mexican Street Corn Soup hot, topped with fresh cilantro and a squeeze of lime for an added burst of flavor. Pair it with tortilla chips or crusty bread for a complete meal. It’s great as a starter or a main dish, making it a versatile choice for any occasion.

how to store Mexican Street Corn Soup

Store any leftover soup in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. To reheat, simply warm it in a pot over low heat until heated through, or microwave it for a quick meal.

tips to make Mexican Street Corn Soup

For extra flavor, you can add diced jalapeños or red pepper flakes for some heat.
If you prefer a thicker soup, blend more of the corn and potato mixture.
Adjust the seasoning according to your taste – more chili powder or cumin can enhance the flavor.

variation

You can add cooked bacon or crumbled queso fresco on top for a variation of flavors. You could also make it vegan by using coconut milk and vegetable broth instead of cream and chicken broth.

FAQs

1. Can I use frozen corn?
Yes, frozen corn works perfectly in this recipe. It’s a handy option that saves time.

2. Can I make this soup on the stove?
Yes, you can prepare this soup on the stove by following the same steps but cooking it for about 30-40 minutes until the potatoes are tender.

3. Is this soup gluten-free?
Yes, this soup is gluten-free if you use gluten-free broth. Always check your ingredient labels to be sure.