why make this recipe
Mexican Street Corn Soup is a delicious and comforting dish that brings the vibrant flavors of street food right to your home. It’s perfect for any season, offering a rich and creamy texture combined with the sweet taste of corn. This soup is not only tasty but also very easy to make, making it a great choice for busy days or casual gatherings. Plus, it’s a fantastic way to enjoy fresh vegetables, and you can customize it to suit your preferences!
how to make Mexican Street Corn Soup
Ingredients:
- 4 cups of corn (frozen or fresh)
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 4 cups of vegetable broth
- 1 cup of heavy cream or coconut milk
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Directions:
- In a crockpot, combine corn, onion, garlic, bell pepper, vegetable broth, cumin, chili powder, salt, and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours until vegetables are tender.
- About 30 minutes before serving, stir in the heavy cream or coconut milk.
- Blend the soup with an immersion blender for a smoother texture, or leave chunky as desired.
- Serve hot, garnished with fresh cilantro and lime wedges.
how to serve Mexican Street Corn Soup
This soup is best served hot. Ladle it into bowls and top with fresh cilantro and a squeeze of lime juice for added brightness. You can also serve it with tortilla chips or homemade cornbread on the side to soak up all the delicious flavors.
how to store Mexican Street Corn Soup
If you have leftovers, store the soup in an airtight container in the refrigerator. It can stay fresh for about 3-5 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of broth or water if it has thickened too much.
tips to make Mexican Street Corn Soup
- Feel free to adjust the spices according to your taste. If you like it spicier, add some cayenne pepper or diced jalapeño.
- For a vegetarian version, ensure that the vegetable broth you use is certified vegetarian.
- If you want a more intense corn flavor, try charring the corn in a skillet or grill before adding it to the soup.
variation
You can tweak this recipe by adding other vegetables like zucchini or spinach for extra nutrition. For a smoky flavor, you can add smoked paprika or some cooked, crumbled chorizo.
FAQs
Can I use canned corn instead of fresh or frozen corn?
Yes, you can use canned corn. Just drain and rinse it before adding it to the soup.
Is this recipe gluten-free?
Yes, as long as you use gluten-free vegetable broth, this soup is gluten-free.
Can I freeze this soup?
Yes, you can freeze it. Just make sure to cool it completely before transferring it to a freezer-safe container. It should last for up to 3 months in the freezer.
Mexican Street Corn Soup
Ingredients
Method
- In a crockpot, combine corn, onion, garlic, bell pepper, vegetable broth, cumin, chili powder, salt, and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours until vegetables are tender.
- About 30 minutes before serving, stir in the heavy cream or coconut milk.
- Blend the soup with an immersion blender for a smoother texture, or leave chunky as desired.
- Serve hot, garnished with fresh cilantro and lime wedges.