Description
This Creamy Mexican Street Corn Soup combines sweet corn, aromatic spices, and a blend of creamy ingredients to create a comforting and flavorful dish inspired by the classic street corn. With rich butter, a hint of jalapeño heat, and a smooth texture enhanced by a roux and cream, this soup is perfect for a cozy meal. Garnished with tangy lime, cotija cheese, and fresh cilantro, it brings vibrant Mexican flavors to your table.
Ingredients
Scale
Soup Base
- 4 tablespoons salted butter
- 1 large sweet onion, diced
- 1 jalapeño, minced (remove seeds for less heat)
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 5 cups chicken stock (or vegetable stock for vegetarian version)
Main Ingredients
- 6 cups frozen sweet corn (or fresh, if in season)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
Creamy Additions & Garnishes
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
- 2 tablespoons lime juice
- Fresh chopped cilantro, for garnish
- Additional cotija, chili powder, and lime wedges for serving
Instructions
- Sauté Aromatics: In a large soup pot, melt the butter over medium heat. Add the diced onion and cook for 5–6 minutes until softened and translucent. Stir in the minced garlic and jalapeño and cook for an additional 1–2 minutes until fragrant, creating a flavorful base.
- Create the Roux: Sprinkle in the all-purpose flour while stirring constantly to form a roux. Continue stirring and cooking for 1–2 minutes to remove the raw flour taste, which will help thicken the soup later.
- Add Broth and Corn: Gradually pour in the chicken stock while stirring to combine smoothly. Add the frozen sweet corn, kosher salt, chili powder, and black pepper. Bring the mixture to a gentle simmer and cook uncovered for 15 minutes to blend the flavors and cook the corn thoroughly.
- Blend (Optional): For a creamier soup texture, use an immersion blender to partially blend the soup directly in the pot, or alternatively, transfer half of the soup to a blender, puree it until smooth, then return it to the pot and stir to combine.
- Stir in Creamy Additions: Reduce the heat to low. Stir in the heavy cream, sour cream, crumbled cotija cheese, and lime juice until the cheese melts and the soup becomes rich and creamy. Adjust seasoning if necessary.
- Garnish and Serve: Ladle the soup into bowls and garnish with extra cotija cheese, a sprinkle of chili powder, chopped fresh cilantro, and lime wedges on the side for an added bright finish.
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Removing jalapeño seeds reduces heat but retains flavor. Adjust jalapeño quantity based on desired spiciness.
- Using fresh corn in season will enhance sweetness and texture.
- Partial blending gives a nice balance of creamy and chunky texture; fully blending will create a smooth soup.
- Additional garnishes like sliced avocado or crushed tortilla chips can add extra texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
