Mexican Street Corn Soup

$- 4 cups fresh corn kernels - 1 medium onion, chopped - 2 cloves garlic, minced - 2 medium potatoes, peeled and diced - 1 jalapeño, seeded and chopped (optional) - Fresh cilantro, chopped, for garnish - Lime wedges, for serving - 4 cups vegetable broth - 1 can (14 oz) coconut milk - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - Salt and pepper to taste - Crumbled cojita cheese or feta for garnish - A splash of olive oil for sautéing In this soup, fresh corn shines as the star ingredient. You can use frozen corn if fresh isn’t available. The onion and garlic bring depth, while potatoes add heartiness. The jalapeño gives a nice kick if you like heat. Don't forget the cilantro and lime—it elevates the dish. Coconut milk adds creaminess without dairy, and the spices—smoked paprika and cumin—bring warmth. These pantry staples make this dish rich and flavorful. For a special touch, consider adding cojita cheese or feta on top. It adds saltiness and creaminess, making each bite delightful. To make Mexican street corn soup, start with the right tools and ingredients. Gather your fresh corn, onion, garlic, and potatoes. You can use frozen corn if needed. Having everything ready helps the cooking go smoothly. - Cooking Techniques: We will sauté, simmer, and blend. Sautéing onion and garlic adds flavor. Simmering cooks the potatoes and corn until tender. Blending gives the soup a creamy texture. - Importance of Ingredient Preparation: Chop the onion and garlic finely. Dice the potatoes into small pieces. This ensures even cooking. Fresh, quality ingredients make the soup taste better. For cooking, use a large pot. Heat a splash of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes. Stir in minced garlic for another minute. This builds a strong base flavor. - Pot Preparation and Heat Levels: After the onion and garlic, add diced potatoes and corn. If you want heat, toss in chopped jalapeño. Pour in vegetable broth and bring the mixture to a boil. Then, reduce the heat to low. Let it simmer for about 15 minutes, or until the potatoes are soft. - Blending Techniques for Desired Texture: Use an immersion blender to blend the soup. Blend until it's smooth and creamy. If you like some chunks, blend just half the soup. Mix the blended part with the unblended corn and potato chunks. This gives a nice texture to enjoy. After blending, stir in coconut milk, smoked paprika, ground cumin, and lime juice. Season with salt and pepper. Heat gently for 5 more minutes. This lets all the flavors blend together nicely. To get the right texture in your Mexican street corn soup, blend wisely. Use an immersion blender for a creamy base. If you like some bits, blend just half. Leave the rest of the corn and potato chunks for a heartier dish. This adds both creaminess and a fun bite. Add depth to your soup with extra spices. Try a pinch of chili powder for heat. You can also mix in fresh herbs like cilantro or parsley. A splash of cream can make it richer. For a zestier kick, squeeze in lime juice right before serving. Always taste and adjust the salt and pepper to your liking. Do not rush the sautéing process. Cooking the onion and garlic until soft brings out their flavors. Avoid over-blending the soup; a few chunks make it more enjoyable. Lastly, don’t skip the garnishes. Fresh cilantro and cojita cheese elevate this dish, making it beautiful and tasty. {{image_2}} You can easily make Mexican Street Corn Soup vegetarian or vegan. Use vegetable broth and coconut milk as your base. This gives a rich and creamy texture. For a vegan twist, skip the cojita cheese. Instead, try a sprinkle of nutritional yeast for a cheesy taste. Fresh herbs can also enhance the flavor. They add freshness and a pop of color. You can adjust the spice level to fit your taste. If you love heat, add more jalapeños. You can roast them for extra flavor. To keep it mild, skip the jalapeños or use only a small amount. You can also add a pinch of cayenne pepper for warmth without the heat. Garnishes can change the soup's look and taste. Fresh cilantro is a must for a bright touch. Crumbled cojita cheese adds creaminess. You can also use feta cheese if you like. For a crunchy texture, try crushed tortilla chips or diced avocado. Lime wedges are perfect for a tangy finish. They brighten the flavors and make each bite exciting. You can store leftover Mexican street corn soup in your fridge. Keep it in an airtight container. Make sure it cools down first. It can last for 3 to 4 days. Before you store it, taste it again. This way, you can adjust the seasoning if needed. To freeze the soup, use freezer-safe containers. Leave some space at the top for expansion. The soup stays good in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight. This keeps the texture nice. Reheat the soup on the stove for the best flavor. Use medium heat and stir often. If it looks thick, add a splash of vegetable broth. You can also microwave it in a bowl. Cover the bowl to keep moisture in. Heat in 1-minute intervals, stirring in between. Enjoy your warm and creamy soup! Mexican Street Corn Soup is a creamy, hearty dish that brings street food to your kitchen. It combines fresh corn, potatoes, and spices for a rich flavor. The soup is often garnished with cilantro and crumbled cheese, making it a colorful delight. Yes, you can use frozen corn. It saves time and still tastes great. Just add it directly to the pot when the recipe calls for corn. The soup will still be sweet and creamy. To add heat, include more jalapeños or a pinch of cayenne pepper. You can also stir in hot sauce before serving. Adjust the spice to match your taste buds. If you want a substitute for coconut milk, use heavy cream or cashew cream. You can also try almond milk for a lighter option. Each will change the flavor slightly but still create a tasty soup. Leftovers can last in the fridge for about three days. Store the soup in an airtight container. If you want to keep it longer, freeze it for up to three months. Just remember to stir well when reheating. In this post, we explored key ingredients for making Mexican Street Corn Soup, from fresh and pantry staples to optional flavors. I shared step-by-step instructions, cooking techniques, and tips for achieving the perfect texture. We also discussed variations for different diets and storage methods to keep your soup fresh. Remember, cooking is about experimenting and enjoying flavors. Use these insights to craft a soup that excites your taste buds. Dive in and let your culinary creativity shine!$

Savor the vibrant flavors of Mexican Street Corn Soup with this easy recipe! Made with fresh corn, coconut milk, and a blend of spices, this creamy dish is perfect for any occasion. In just 30 minutes, you can enjoy a comforting bowl topped with feta cheese and cilantro. Don't miss out on this delicious twist on a classic! Click through for the full recipe and serve up some warmth today! #MexicanStreetCornSoup #DeliciousRecipes #SoupLovers #ComfortFood

Print Recipe Pin Recipe

Ingredients

4 cups fresh corn kernels (or frozen corn)

1 medium onion, chopped

2 cloves garlic, minced

2 medium potatoes, peeled and diced

4 cups vegetable broth

1 can (14 oz) coconut milk

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 jalapeño, seeded and chopped (optional)

Juice of 1 lime

Salt and pepper to taste

Fresh cilantro, chopped, for garnish

Crumbled cojita cheese or feta for garnish

Lime wedges, for serving

Instructions

In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Add the diced potatoes, corn kernels, and chopped jalapeño (if using) to the pot, and stir well.

Pour in the vegetable broth, bring the mixture to a boil, then reduce to a simmer. Cook for about 15 minutes, or until the potatoes are tender.

Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup and mix back in the remaining corn and potato chunks.

Stir in the coconut milk, smoked paprika, ground cumin, lime juice, and season with salt and pepper to taste. Heat the soup on low for an additional 5 minutes, allowing the flavors to meld.

Serve hot, garnished with fresh cilantro, crumbled cojita cheese, and a lime wedge on the side for an extra zesty kick.

Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings.

- Presentation Tips: Serve the soup in colorful ceramic bowls for an authentic Mexican touch, with a sprinkle of additional cilantro and cheese on top for visual appeal.