Let me introduce you to the heart of Mexico by way of a dish that’s as spicy, fragrant, vibrant and familiar as its iconic markets. Imagine: golden kernels of sweet corn charred then caramelized, smoky charred bits, creamy based vieled the with navy white of broth, and a hit of tangy lime, all in one bowl of sheer heaven. This Easy Mexican Street Corn Soup is more than a recipe, it’s an experience. It’s the sort of dish that transports you to a sunny afternoon in Mexico City, when the scent of grilled corn and spices is in the air, and the city’s street life is on dazzling display.
What makes this soup really special? It’s as simple as can be, but boy, does it deliver lots of taste. With all the flavors of the iconic Mexican street food elote, this soup is the best way to warm up on a chilly day yet satisfy those elote cravings! It’s creamy without feeling too heavy, smoky without being too overwhelming, tangy without being too acidic. Each spoonful is a medley of textures and flavors — creamy corn, crunchy toppings and a touch of heat.
But here’s the best part: It’s also super easy to make. Whether you’re an expert home cook or you’re totally new to the kitchen, that’s the funny thing about this recipe: It’s the kind of recipe that anyone can approach, and pull off. You don’t require fancy equipment, or hard-to-find ingredients. Only a few pantry staples, fresh corn and a little bit of love. It’s the sort of dish you can make on a busy weeknight or serve at a weekend dinner party to wow your guests.
And let’s discuss versatility. This soup is a clear palette upon which to be creative. Want to make it vegan? Substitute plant-based options. Craving a bit more heat? Add some extra chili. It’s a flexible recipe that you can adjust to suit your tastes, so it’s a mainstay in your cooking toolkit.
So, whether you need something cozy to warm your soul or a show-stopping dish to serve loved ones, this Easy Mexican Street Corn Soup is it! It is a little taste of Mexico in every bite, and believe you me when I say that once you’ve tried it, it will be a staple in your kitchen.
This Easy Mexican Street Corn Soup is the BEST! It’s a creamy, smoky, tangy wonder that offers all the flavors of Mexican street corn in your bowl. The secret? A combination of charred corn with a creamy broth with zesty toppings that you can’t help but not forget to bite.
And what makes this recipe special is how easy it is. You don’t even need to spend hours in the kitchen or forage for exotic ingredients. It’s fast, it’s simple, and it’s great for any occasion. And, it’s so versatile – you can tailor it make it to fit your taste or requirements.
And the flavors are crazy. Think of sweet corn, smoky paprika, creamy cotija cheese and a squeeze of lime coming together perfectly in harmony. It’s a flavor bomb that will keep you coming back for seconds (and thirds!).
And the toppings should not be forgotten. And it’s really brought over the top with crumbled cotija, fresh cilantro and a drizzle of crema. It’s a dish that is as pretty as it is delicious and that makes it great for entertaining or enjoying on a snugly night in.
I have a lovely little tale of how this slurpy Easy Mexican Street Corn Soup came to be a family favorite. It began on a cold, fall evening when I was searching for a warming and comforting dish. I had fresh corn and wanted to do an experiment with turning my favorite street food, elote, into a soup.
When the fragrance of the roasted corn mingled with the spices wafted through the kitchen, my husband strolled in, wanting to know what I was making. One taste, and he was hooked. “This is incredible!” he added, grabbing up another bowl. Even my 3-year-old who has been refusing basically everything, couldn’t get enough of the creamy, sweet, tangy flavor.
I’ve made this soup many, many times since that night. It’s the dish I make when I want to impress guests or when I just want treat my family to something special. It is more than just a recipe — it is a memory, a tradition, a pinch of Mexico in my home.
This Easy Mexican Street Corn Soup is a total game changer for a number of reasons :
Pour in the corn and allow it to warm for a few more minutes, then add the bean-to-bean and bean-to-corn until the soup simmers once again.
And there you have it! Easy Mexican Street Corn Soup that’s as delicious as it is simple to make. And don’t forget to tell us how your dish turned out!
Indulge in the flavors of the streets of Mexico with this creamy and flavorful Mexican Street Corn Soup. Packed with the goodness of corn, spices, and a touch of lime, it's a delightful twist on a classic street food favorite.
Start by charring the corn. If using fresh corn, grill or roast it until slightly charred, then cut off the kernels. In a large pot, heat olive oil and sauté the onion and garlic until fragrant. Add the smoked paprika and chili powder, stirring to coat the onions.
Next, add the corn kernels and broth, bringing the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld. Use an immersion blender to partially blend the soup, leaving some chunks for texture.
Stir in the heavy cream and lime juice, then season with salt and pepper. Serve hot, topped with crumbled cotija, cilantro, a drizzle of crema, and a squeeze of lime.
