Mexican street corn soup
Discover the creamy delight of Mexican street corn soup, a comforting blend of spices and sweet corn that transports you straight to the vibrant streets of Mexico. This hearty Mexican street corn chowder is a perfect balance of spicy and sweet flavors that will warm you up on a chilly day or satisfy your cravings for something flavorful and satisfying.
Mexican street corn soup, also known as sopa de elote, is a popular dish in Mexico and has gained popularity around the world. It is made with simple ingredients such as corn, onions, garlic, chilies, and cilantro, but it’s the combination of spices and cooking techniques that give this soup its distinctive flavor.
This Mexican corn soup is not just a meal; it’s an experience. With its rich, creamy texture and a perfect balance of spices, each bite brings a joyful burst of flavor. It’s simple to prepare, comes together quickly, and highlights the natural sweetness of the corn. Plus, it’s easily customizable with your favorite toppings, making it an ideal dish for family gatherings or casual dinners with friends.
How to make Mexican street corn soup
Ingredients
To make the perfect Mexican street corn soup, you’ll need:
- Purple onion, diced: Provides a sweet, mild onion flavor that complements the corn beautifully.
- Olive oil: Used for sautéing the vegetables and adds richness.
- Garlic, minced: Imparts a robust taste and aroma, enhancing the overall depth of the soup.
- Coriander, ground: Offers a warm, nutty flavor that pairs wonderfully with the spices.
- Chili powder: Adds a bit of heat and complexity, crucial for capturing the street corn essence.
- Cumin: Gives an earthy, smoky note.
- Paprika: Contributes a subtle sweetness and vivid color.
- Salt, kosher: Essential for enhancing all the flavors.
- Pepper: Adds a touch of heat and rounds out the seasoning.
- Corn, kernels: The star ingredient, providing sweetness and texture.
- Knorr caldo de pollo: A flavor enhancer that deepens the soup’s richness.
- Water: The base for the broth.
- Heavy cream: Makes the soup luxuriously creamy and thickened.
Garnish, optional:
- Jalapeño, sliced
- Lime, wedges
- Tortilla strips, fried
- Cotija cheese, crumbled
- Sour cream
- Fresh cilantro, diced
Equipment
To create this delicious soup, you’ll need:
- Instant Pot: Perfect for quick cooking and developing rich flavors under pressure.
- Non-stick skillet: Great for sautéing vegetables without sticking.
- Spatula: Essential for stirring and mixing ingredients.
- Cutting board: For prepping your ingredients.
- Blender: To achieve a smooth, creamy consistency by puréeing some of the soup.
Instructions to cook the Mexican street corn soup
Preparations
Preparation includes dicing the onion and garlic, measuring out the spices, and draining the corn. Having all your ingredients ready will ensure the cooking process is smooth and efficient.
Cooking
- Set the Instant Pot to sauté and add the oil. Once hot, add the onions and sauté for 5 minutes until translucent.
- Add the garlic and spices. Sauté for 1 minute as a paste forms.
- Add the corn and stir while sautéing to blend the flavors.
- Remove half of the corn and add to a blender with water and caldo de pollo. Blend on high until smooth.
- Return the blended mixture to the Instant Pot and close the lid. Seal the pressure valve and cook for 0 minutes. Manually release the pressure when done.
- While still hot, stir in the heavy cream to thicken the soup.
- Let it cool slightly, then serve.
- Garnish with your favorite toppings for an added crunch and freshness!
Tips
- For an extra layer of flavor, consider charring the corn slightly before adding it to the soup to mimic the traditional grilled elote.
- If you prefer a spicier kick, feel free to add a diced jalapeño along with the onions during sautéing.
- Leftover soup can be thickened further by blending more corn in, or thinned with additional broth or water for desired consistency.
Recipe Variations
Consider adding black beans for protein, swapping corn with different vegetables, or making it vegan by substituting heavy cream with coconut milk.
What to Serve With
Pair this soup with a fresh salad, tortilla chips, or a side of jalapeno cream cheese taquitos for a satisfying meal. Other recipes that go well with this soup are baked garlic sweet potato fries, homemade saltine crackers, taco stuffed sweet potatoes or spiced herb roasted sweet potato wedges.
Frequently Asked Questions
1. Can I freeze Mexican street corn soup?
Yes, this soup freezes well! Allow it to cool completely before transferring it to an airtight container or freezer bags. It can be stored in the freezer for up to three months. To reheat, simply thaw in the refrigerator overnight and warm it gently on the stove.
2. How can I make this soup dairy-free?
To make a dairy-free version, you can substitute the heavy cream with coconut milk or a cashew cream. Both options provide a creamy texture while keeping the flavor profile intact.
3. What is the best corn to use for this recipe?
Fresh corn on the cob is the best choice for this soup, as it offers the sweetest flavor and juiciest kernels. However, frozen or canned corn can also be used if fresh corn is not available. Just ensure it is drained properly before adding it to the soup.
4. How spicy is this soup?
The spiciness can be adjusted based on your preference. The chili powder and optional jalapeño add heat, but you can control the amount you use. For a milder flavor, use less chili powder, or omit the jalapeño altogether.
5. Can I prepare this soup in advance?
Absolutely! You can prepare the soup a day ahead of time and store it in the refrigerator. The flavors will meld beautifully overnight, giving it an even richer taste when reheated. Just be sure to add the garnishes just before serving.
Storing and Reheating
To ensure the best taste and texture of your Mexican street corn soup, proper storage is essential. Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, you can do so on the stove over medium heat, stirring occasionally until warmed through. If the soup thickens too much after refrigeration, simply add a splash of broth or water to reach your desired consistency.
For longer storage, this soup can be frozen as mentioned earlier, making it a convenient meal option for busy days!
Serving Size
This delightful Mexican street corn soup serves approximately 6-8 people, depending on portion sizes. It’s perfect for sharing at gatherings or enjoying over multiple meals.
For smaller appetite households or families, feel free to halve the recipe or save any leftovers for quick lunches throughout the week. Adjust the garnishes and sides according to your guests’ preferences to make each serving uniquely satisfying! Use the recipe card below to calculate ingredients for your desired serving size.
More soup recipes you will enjoy
- Chicken sweet potato chili
- Creamy potato soup
- Leftover turkey soup
- Zesty chorizo kale soup
- Cheddar beer soup
With its simple ingredients and customizable toppings, Mexican street corn soup is a versatile dish that can be enjoyed on any occasion. So why not give this flavorful soup a try and bring a taste of Mexico to your dinner table?
Stay tuned for more delicious recipes! Happy cooking!
Mexican street corn soup
Ingredients
- 1/2 purple onion diced
- 2 tablespoons olive oil
- 2 tablespoons garlic minced
- 1/2 teaspoon Coriander ground
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt kosher
- 1/2 teaspoon pepper
- 3 15 oz. cans Corn, kernels
- 1 tablespoon knorr caldo de pollo + 1 teaspoon
- 4 cups water
- 1/2 cup heavy cream
To garnish
- Jalapeno sliced
- Lime wedges
- Tortilla strips fried
- Cotija cheese crumbled
- Sour cream
- Fresh cilantro diced
Instructions
- Set the instant pot to sauté and add the oil. Once hot, add the onions and sauté for 5 minutes until translucent.
- Add the garlic spices. Sauté for 1 minute as a paste forms.
- Add the corn and stir while sautéing.
- Remove half of the corn and add to a blender with water and caldo de pollo. Blend on high until smooth.
- Return the instant pot and close the lid. Seal the pressure valve and cook for 10 minutes. Manually release when done.
- While still hot. Stir in the heavy cream to thicken the soup. Let cool and serve. Garnish with your favorite toppings!
Nutrition
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ABOUT PETRO
Hi, I’m Petro, author and founder of Easy Peasy Creative Ideas. Sewist, crafter, avid DIY-er, foodie, photographer, homemaker and mommy to one. I’m an expert at coming up with quick, clever sewing tips, recycling crafts and simple, easy recipes! You can find my ideas featured in reputable publications such as Country Living, Good House Keeping, Yahoo News, WikiHow, Shutterfly, Parade, Brit & Co and more. Thanks for stopping by and hope you’ll stay for a while, get to know me better and come back another time. Stick around for real fun projects! Read more…