I grew up chasing corn season and I still do. I hear the sizzle, I smell the sweet char, and I want a bowl that feels warm and bright. This pot gives me that. It hits the spot on a busy night and it feels a little special too. We start simple and keep the focus on corn. We use a short list and build big flavor. Street corn style plays nice in soup. I whisk in a touch of cream and let cotija finish the job. The spoon pulls up kernels that pop. The broth stays silky and light. You will find the main phrase Soup Recipes here with Mexican Recipes, Corn Soup Recipes, Street Food Recipes, Spicy Soup Recipes, Easy Soup Recipes, and Creamy Corn Soup. We keep the kick gentle, the lime fresh, and the cilantro bright. I like mine with a squeeze of lime and a few chips on the side. You can call it dinner or a quick starter.
Table of Contents
- 1) Key Takeaways
- 2) Easy Mexican Street Corn Soup Recipe
- 3) Ingredients for Mexican Street Corn Soup
- 4) How to Make Mexican Street Corn Soup
- 5) Tips for Making Mexican Street Corn Soup
- 6) Making Mexican Street Corn Soup Ahead of Time
- 7) Storing Leftover Mexican Street Corn Soup
- 8) Try these soup recipes next
- 9) Mexican Street Corn Soup
- 10) Nutrition
1) Key Takeaways
I cook this soup when I crave comfort that still feels bright. I use simple steps and a short list. The payoff tastes rich and fresh. I call that a win. On Lila Cooks we share food that fits weeknight life and this bowl fits right in. You can read more at https://www.lilacooks.com where I post notes from my own kitchen tests.
Corn brings sweetness. Lime brings lift. Jalapeno adds a soft kick. Cotija adds a salty finish. The texture sits between creamy and chunky so each spoon feels lively. I think of it as street corn in a cozy sweater.
If you love Soup Recipes you will love this one. I fold in that phrase early for clarity and for search. Soup Recipes help busy cooks find dinner that tastes real. I keep that promise here with clean steps and clear swaps.
2) Easy Mexican Street Corn Soup Recipe
I grew up near late summer fields and that scene still sticks with me. Corn snaps under the knife. Butter melts in the pot. The room goes quiet. I stir and breathe in the scent and feel calm. Soup Recipes show up again here and I say it one more time so readers who search Soup Recipes land in the right place.
Our bowl borrows the joy of elote and sets it in a spoon friendly format. I lean on pantry broth and a splash of cream for body. I keep heat gentle so the sweet notes lead. I finish with cotija and cilantro for a bright edge. The result reads as creamy corn soup with spirit and charm.
The method stays friendly. No tricky gear. No fuss. You can use fresh kernels or frozen kernels. You can char half the corn in a skillet for a hint of smoke. You can skip it and still get a great result. I wrote and tested this on Lila Cooks and I stand by its ease.
3) Ingredients for Mexican Street Corn Soup
Corn I like sweet yellow corn for pop and bite. Fresh works great when the season smiles. Frozen works the rest of the year. I measure with a light hand and taste as I go so the corn stays in charge.
Onion A small dice melts into the base and gives the soup a soft savory line. I cook it until translucent. I wait for the scent to mellow. That moment means flavor has bloomed.
Garlic I mince fine so the heat kisses each bit. One or two cloves make a round base. Three cloves give more bite. I trust your taste here.
Jalapeno A seeded pepper brings a warm glow. Leave in a few seeds for a bolder sip. Keep them out for a kid friendly bowl. It stays friendly either way.
Chili powder and smoked paprika These two add color and a hint of smoke. I stir them in the hot fat so the spices wake up. The fragrance tells me I am on track.
Broth Chicken broth gives depth. Vegetable broth makes a meat free option. Both work. Use what you keep in your pantry. Warm broth blends faster and keeps the texture smooth.
Cream A small pour softens the edges and turns corn into a luscious base. Half and half works for a lighter body. Evaporated milk works as well and holds heat smartly.
Cotija I keep it for the finish. The salt and tang cut through the sweet notes. A sprinkle over each bowl gives a clean finish that guests love.
Lime Fresh juice wakes up the pot. I add it off the heat. The bright spark rounds the flavor and makes the soup taste fresh.
Cilantro and green onion I chop them at the end so they stay crisp. They add color and lift. The bowl looks ready for the table.
4) How to Make Mexican Street Corn Soup
Step one Warm a splash of oil with a small knob of butter in a pot. Add diced onion with a pinch of salt. Stir until soft and glossy. The scent turns sweet and you can see the edges go clear.
Step two Stir in garlic and jalapeno. Let them meet the heat for a minute. Add chili powder and smoked paprika. Stir again so the spices toast and perfume the base.
Step three Pour in broth and add corn. Bring the pot to a gentle simmer. Let the kernels soften and share their sweetness. Taste and add a little salt if the broth needs it.
Step four Blend half the pot with an immersion blender. Pour it back into the pan so the soup holds both silk and bite. If you only own a stand blender work in batches and keep steam in mind.
Step five Stir in cream. Let the soup whisper on low heat for a few minutes. Keep it below a boil so the dairy stays smooth. Taste again. Add salt and pepper to your liking.
Step six Turn off the flame. Squeeze in fresh lime juice. Ladle into warm bowls. Top with cotija cilantro and green onion. Add a dash of chili lime seasoning if that makes you smile.
5) Tips for Making Mexican Street Corn Soup
Char half the corn in a dry skillet for a light smoky echo. That trick adds depth without heavy work. If time runs short skip the char and the soup still sings. I like both paths and choose by mood.
Use warm broth so the simmer returns fast. Season in layers. Salt the onion. Taste the broth. Salt again at the end if it needs a nudge. A squeeze of lime can calm salt and brighten flavor at the same time.
Serve with a crunchy side. Tortilla chips and a crisp salad fit well. For toppings keep cotija and cilantro at the table so guests can add more. On Lila Cooks I call that choose your own finish and it keeps dinner fun.
6) Making Mexican Street Corn Soup Ahead of Time
I make the base one day ahead and I leave the dairy out. The soup chills well and the flavor deepens. On serving day I warm the pot and stir in cream at the end so the texture stays smooth. That rhythm fits busy weeks.
Store garnishes in small containers. Crumbled cotija holds fine. Chopped cilantro stays bright when wrapped in a damp paper towel. Lime wedges sit ready in the fridge. With this setup bowls fly from stove to table in minutes.
This section adds a semantic for our main phrase with family friendly soup recipes as a theme. I use the same care in every batch and the plan scales well for guests. When the doorbell rings you look calm and the house smells inviting.
7) Storing Leftover Mexican Street Corn Soup
Cool the pot until steam fades. Ladle the soup into airtight containers. Mark the date on the lid. The soup holds in the fridge for three days. It freezes for two months. Leave room at the top for expansion and you will avoid spills.
Reheat on low in a saucepan. Stir often. Add a splash of broth if it feels thick. Finish with fresh lime and a sprinkle of cotija to wake it up. That tiny step brings the bowl back to life.
Here we add a second semantic for our main phrase with weeknight soup recipes which suits quick meals. Leftovers shine for lunches. Pack a lime wedge and a small bag of chips and you get crunch and zest at your desk.
8) Try these soup recipes next
9) Mexican Street Corn Soup
Mexican Street Corn Soup Soup Recipes
Ingredients
For the Soup Base
- 4 cups corn kernels fresh or frozen and thawed
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion diced
- 3 cloves garlic minced
- 1 jalapeno seeded and minced
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream or half and half
- 100 g cream cheese softened optional
- 1 tablespoon lime juice
- 0.75 teaspoon fine salt or to taste
- 0.5 teaspoon black pepper
For Serving
- 0.5 cup cotija cheese crumbled
- 0.25 cup mayonnaise or crema
- 0.25 cup fresh cilantro chopped
- lime wedges
- tortilla chips
- chili lime seasoning optional
- 2 green onions thinly sliced
Instructions
Make the Soup
- Warm oil and butter in a pot over medium heat. Add onion and a pinch of salt and cook until tender.
- Stir in garlic and jalapeno. Cook one minute. Add chili powder and smoked paprika and stir until fragrant.
- Add corn and broth. Bring to a gentle boil then lower the heat and simmer for ten minutes.
- Blend half the soup until smooth then pour it back into the pot to keep both body and bite.
- Stir in cream and cream cheese until smooth. Simmer three minutes. Season with salt and pepper.
- Turn off the heat and add lime juice. Taste and adjust with more lime or salt.
Finish and Serve
- Ladle soup into bowls. Swirl a spoon of mayonnaise or crema if you like.
- Top with cotija, cilantro, green onion, and a pinch of chili lime seasoning.
- Serve with lime wedges and tortilla chips for crunch.
10) Nutrition
I work off one cup per serving. That serving lands near three hundred and twenty calories. Protein sits near seven grams. Carbohydrates sit near thirty two grams. Fiber sits near three grams. Fat sits near nineteen grams with a smaller slice as saturated fat. Sodium shifts based on broth so taste and adjust as you plate.
For a lighter take swap cream with evaporated milk and reduce cheese on top. For more body blend a larger portion and keep dairy low. Each path holds flavor. I test both and both taste great.
This final note adds a third semantic for our main phrase with best soup recipes for cold nights. When wind rattles the windows this bowl warms hands and mood. Visit Lila Cooks at https://www.lilacooks.com for more ideas and more calm dinners.
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