![- 4 ears of fresh corn, husked and kernels removed - 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced Fresh corn is the star of this soup. It gives a sweet, juicy taste. I love using corn right off the cob. It adds freshness that frozen corn can't match. Olive oil helps to sauté the veggies, bringing out their flavors. Onions, garlic, and red bell pepper add depth and richness to the soup. The sweet pepper balances the corn's sweetness. - 1 jalapeño, seeds removed and diced (optional for spice) - 1 cup coconut milk If you like heat, add a jalapeño. It gives the soup a nice kick. If you prefer it mild, skip the jalapeño. Coconut milk makes the soup creamy. It adds a touch of sweetness and a hint of tropical flavor. You can also use cream if you want a richer taste. - 1/2 cup crumbled queso fresco or feta cheese (for garnish) - 1/4 cup freshly chopped cilantro (for garnish) - Juice of 1 lime Garnishes make this dish pop. Crumbled queso fresco or feta cheese adds a salty bite. Fresh cilantro gives a burst of color and flavor. Lime juice adds acidity, balancing the sweetness of the corn. These toppings are not just pretty; they enhance the soup's taste. For the full recipe, check out the Mexican Street Corn Soup section. Preparing the Vegetables Start by husking the corn. Use a sharp knife to remove the kernels from the cob. You need about four ears. Next, dice one small onion and two cloves of garlic. If you like spice, dice one jalapeño, removing the seeds. Chop one red bell pepper into small pieces as well. Heating the Olive Oil In a large pot, heat one tablespoon of olive oil over medium heat. This oil adds flavor and helps cook the veggies. Sautéing the Onion and Garlic Once the oil is hot, add the diced onion. Sauté for about three to four minutes until it turns soft and translucent. Add the minced garlic next. Keep stirring for about one minute. This brings out the garlic’s great flavor. Adding Corn and Spices Now, stir in your corn kernels, diced red bell pepper, and jalapeño if using. Add one teaspoon of smoked paprika, one teaspoon of cumin, salt, and pepper. Let this cook for two to three minutes. This step helps the corn caramelize a bit. Blending the Soup Pour in four cups of vegetable broth and bring the mix to a boil. Reduce the heat and let it simmer for about 10 to 15 minutes. Once it’s ready, use an immersion blender to make the soup smooth. If you don’t have one, you can blend it in batches using a regular blender. Incorporating Coconut Milk Return the soup to the pot and stir in one cup of coconut milk. Let it simmer for another five minutes. This adds creaminess to the soup. Don’t forget to add the juice of one lime for a fresh kick. Enjoy your delicious Mexican Street Corn Soup! For the full recipe, check out the recipe section above. Fresh corn is key to great flavor. Visit local farmers' markets or grocery stores. Look for ears with bright green husks. The kernels should feel plump and firm. If the silk is brown and sticky, it's fresh. Spices make your soup shine. Use smoked paprika for a warm flavor. Cumin adds a nice earthiness. Always check the freshness of your spices. Old spices lose their punch. To get the best texture, sauté your veggies well. Cook them until they soften. This step builds flavor. When blending, stop when it’s smooth but still has some chunks. This gives a nice bite. Taste your soup as you cook. Adjust salt and pepper as needed. If it’s too spicy, add coconut milk to tone it down. If it lacks flavor, a squeeze of lime can brighten it up. Serve your soup with salsa or tortilla chips. This adds crunch and flavor. You can even mix in corn salsa for extra texture. It's a fun way to elevate your dish! Garnish with crumbled queso fresco or feta cheese. Fresh cilantro adds a bright touch. A squeeze of lime juice gives it a fresh kick. These small touches make a big difference! For the full recipe, check out the [Full Recipe]. {{image_2}} Vegan Version To make this soup vegan, simply skip the cheese and use vegetable broth. The coconut milk adds creaminess without any dairy. You still enjoy a rich taste. This version is just as delicious and satisfying. Gluten-Free Options Great news! This soup is naturally gluten-free. Just confirm that your vegetable broth is gluten-free. Making this soup safe for everyone at your table is easy. You can serve it without worry. Adding Different Peppers Want to spice things up? Try using different peppers. You can add poblano for a smoky taste or serrano for more heat. Each pepper gives a unique twist to your soup. Mix and match to find your favorite flavor. Incorporating Other Vegetables Feel free to add other veggies. Some great options are zucchini, carrots, or even tomatoes. These will add color and nutrition. Plus, they enhance the flavor of your Mexican street corn soup. Get creative with what you have on hand! Chilled Version In warm weather, a chilled version is refreshing. Just let the soup cool completely, then chill in the fridge. Serve it cold with fresh cilantro and lime. It’s a perfect summer treat! Creamy vs. Brothy Some like their soup creamy, while others prefer it brothy. If you want a creamier soup, add more coconut milk. For a brothier version, add extra vegetable broth. Adjust to your taste for the best experience. For the full recipe, check out the details above. To store leftover soup, let it cool first. Pour it into an airtight container. Store it in the fridge. This keeps the soup fresh for later meals. Best practices for keeping freshness include keeping the soup covered. Use it within three to four days for the best taste. If you notice a change in smell or color, it’s time to toss it. For freezing instructions, use a freezer-safe container. Leave some space at the top for expansion. The soup can last up to three months in the freezer. Reheating tips are simple. Thaw it in the fridge overnight before reheating. Heat it on the stove over medium heat, stirring often. You can add a splash of broth to restore its creaminess. In the fridge, expect the soup to last about three to four days. After that, it may spoil. Signs of spoilage include a sour smell or visible mold. If you see either, do not eat it. Always trust your senses when checking food. Mexican Street Corn Soup is a warm and creamy dish inspired by elote, a popular street food. This soup combines sweet corn, spices, and creamy coconut milk. You enjoy the flavors of grilled corn, lime, and cheese in every bite. The fresh corn gives it a sweet taste, while the spices add warmth. It's a delicious way to celebrate the vibrant flavors of Mexico. Yes, you can make this soup ahead of time. Cook the soup as directed, then let it cool completely. Store it in an airtight container in the fridge for up to three days. When you're ready to eat, simply reheat it on the stove over low heat. Stir well to combine, and it will taste fresh again. To change the spice level, you can add or remove jalapeños. If you want a mild soup, skip the jalapeño. For a spicier kick, add more diced jalapeños or include red pepper flakes. Tasting as you go helps you find the perfect balance for your palate. Absolutely! Frozen corn works well in this recipe. It saves time and is often sweeter than canned corn. Just add the frozen corn directly to the pot when you cook the soup. There’s no need to thaw it first. The cooking time may be a little longer, but it will taste great. If you need a substitute for coconut milk, try heavy cream or almond milk. For a non-dairy option, use oat milk or cashew milk. Each option will change the flavor slightly, but the soup will still be delicious. Choose what fits your taste or dietary needs best. To thicken the soup, you have a few options. You can blend in more corn until it reaches your desired texture. Adding a cornstarch slurry is another method; mix equal parts cornstarch and water, then stir it into the soup. Let it simmer for a few minutes, and it will thicken nicely. This blog post covered how to make a delicious Mexican Street Corn Soup. We explored key ingredients, like fresh corn and spices. You learned step-by-step instructions for cooking and blending your soup perfectly. We shared tips on sourcing ingredients and offered variations to suit different diets. As you prepare this dish, remember that fresh flavors make a big difference. Enjoy the cooking process and have fun experimenting with your own twists. Your soup will be a hit every time!](https://therecipehatch.com/wp-content/uploads/2025/05/149fb19a-c064-487c-a380-682d3ffb0fc6.webp)
If you love the vibrant taste of Mexican street corn, you’ll adore this soup! In just a few easy steps, you can create a warm and comforting bowl packed with fresh corn, bright spices, and creamy goodness. Whether you prefer it spicy or mild, this flavorful Mexican Street Corn Soup is sure to please. Join me as we dive into a recipe that’s simple to make and perfect for any occasion!
Ingredients
Key Ingredients
– 4 ears of fresh corn, husked and kernels removed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
Fresh corn is the star of this soup. It gives a sweet, juicy taste. I love using corn right off the cob. It adds freshness that frozen corn can’t match. Olive oil helps to sauté the veggies, bringing out their flavors. Onions, garlic, and red bell pepper add depth and richness to the soup. The sweet pepper balances the corn’s sweetness.
Optional Ingredients
– 1 jalapeño, seeds removed and diced (optional for spice)
– 1 cup coconut milk
If you like heat, add a jalapeño. It gives the soup a nice kick. If you prefer it mild, skip the jalapeño. Coconut milk makes the soup creamy. It adds a touch of sweetness and a hint of tropical flavor. You can also use cream if you want a richer taste.
Garnishes
– 1/2 cup crumbled queso fresco or feta cheese (for garnish)
– 1/4 cup freshly chopped cilantro (for garnish)
– Juice of 1 lime
Garnishes make this dish pop. Crumbled queso fresco or feta cheese adds a salty bite. Fresh cilantro gives a burst of color and flavor. Lime juice adds acidity, balancing the sweetness of the corn. These toppings are not just pretty; they enhance the soup’s taste.
For the full recipe, check out the Mexican Street Corn Soup section.
Step-by-Step Instructions
Preparation
Preparing the Vegetables
Start by husking the corn. Use a sharp knife to remove the kernels from the cob. You need about four ears. Next, dice one small onion and two cloves of garlic. If you like spice, dice one jalapeño, removing the seeds. Chop one red bell pepper into small pieces as well.
Heating the Olive Oil
In a large pot, heat one tablespoon of olive oil over medium heat. This oil adds flavor and helps cook the veggies.
Cooking Process
Sautéing the Onion and Garlic
Once the oil is hot, add the diced onion. Sauté for about three to four minutes until it turns soft and translucent. Add the minced garlic next. Keep stirring for about one minute. This brings out the garlic’s great flavor.
Adding Corn and Spices
Now, stir in your corn kernels, diced red bell pepper, and jalapeño if using. Add one teaspoon of smoked paprika, one teaspoon of cumin, salt, and pepper. Let this cook for two to three minutes. This step helps the corn caramelize a bit.
Blending and Finishing
Blending the Soup
Pour in four cups of vegetable broth and bring the mix to a boil. Reduce the heat and let it simmer for about 10 to 15 minutes. Once it’s ready, use an immersion blender to make the soup smooth. If you don’t have one, you can blend it in batches using a regular blender.
Incorporating Coconut Milk
Return the soup to the pot and stir in one cup of coconut milk. Let it simmer for another five minutes. This adds creaminess to the soup. Don’t forget to add the juice of one lime for a fresh kick.
Enjoy your delicious Mexican Street Corn Soup! For the full recipe, check out the recipe section above.
Tips & Tricks
Sourcing Ingredients
Finding Fresh Corn
Fresh corn is key to great flavor. Visit local farmers’ markets or grocery stores. Look for ears with bright green husks. The kernels should feel plump and firm. If the silk is brown and sticky, it’s fresh.
Choosing the Right Spices
Spices make your soup shine. Use smoked paprika for a warm flavor. Cumin adds a nice earthiness. Always check the freshness of your spices. Old spices lose their punch.
Cooking Techniques
Perfecting the Texture
To get the best texture, sauté your veggies well. Cook them until they soften. This step builds flavor. When blending, stop when it’s smooth but still has some chunks. This gives a nice bite.
Adjusting Seasoning
Taste your soup as you cook. Adjust salt and pepper as needed. If it’s too spicy, add coconut milk to tone it down. If it lacks flavor, a squeeze of lime can brighten it up.
Serving Suggestions
Pairing with Salsa or Tortilla Chips
Serve your soup with salsa or tortilla chips. This adds crunch and flavor. You can even mix in corn salsa for extra texture. It’s a fun way to elevate your dish!
Ideal Seasoning Additions
Garnish with crumbled queso fresco or feta cheese. Fresh cilantro adds a bright touch. A squeeze of lime juice gives it a fresh kick. These small touches make a big difference!
For the full recipe, check out the [Full Recipe].
Variations
Dietary Adaptations
Vegan Version
To make this soup vegan, simply skip the cheese and use vegetable broth. The coconut milk adds creaminess without any dairy. You still enjoy a rich taste. This version is just as delicious and satisfying.
Gluten-Free Options
Great news! This soup is naturally gluten-free. Just confirm that your vegetable broth is gluten-free. Making this soup safe for everyone at your table is easy. You can serve it without worry.
Flavor Variations
Adding Different Peppers
Want to spice things up? Try using different peppers. You can add poblano for a smoky taste or serrano for more heat. Each pepper gives a unique twist to your soup. Mix and match to find your favorite flavor.
Incorporating Other Vegetables
Feel free to add other veggies. Some great options are zucchini, carrots, or even tomatoes. These will add color and nutrition. Plus, they enhance the flavor of your Mexican street corn soup. Get creative with what you have on hand!
Serving Styles
Chilled Version
In warm weather, a chilled version is refreshing. Just let the soup cool completely, then chill in the fridge. Serve it cold with fresh cilantro and lime. It’s a perfect summer treat!
Creamy vs. Brothy
Some like their soup creamy, while others prefer it brothy. If you want a creamier soup, add more coconut milk. For a brothier version, add extra vegetable broth. Adjust to your taste for the best experience.
For the full recipe, check out the details above.
Storage Info
Refrigeration
To store leftover soup, let it cool first. Pour it into an airtight container. Store it in the fridge. This keeps the soup fresh for later meals.
Best practices for keeping freshness include keeping the soup covered. Use it within three to four days for the best taste. If you notice a change in smell or color, it’s time to toss it.
Freezing
For freezing instructions, use a freezer-safe container. Leave some space at the top for expansion. The soup can last up to three months in the freezer.
Reheating tips are simple. Thaw it in the fridge overnight before reheating. Heat it on the stove over medium heat, stirring often. You can add a splash of broth to restore its creaminess.
Shelf Life
In the fridge, expect the soup to last about three to four days. After that, it may spoil.
Signs of spoilage include a sour smell or visible mold. If you see either, do not eat it. Always trust your senses when checking food.
FAQs
What is Mexican Street Corn Soup?
Mexican Street Corn Soup is a warm and creamy dish inspired by elote, a popular street food. This soup combines sweet corn, spices, and creamy coconut milk. You enjoy the flavors of grilled corn, lime, and cheese in every bite. The fresh corn gives it a sweet taste, while the spices add warmth. It’s a delicious way to celebrate the vibrant flavors of Mexico.
Can I make this soup in advance?
Yes, you can make this soup ahead of time. Cook the soup as directed, then let it cool completely. Store it in an airtight container in the fridge for up to three days. When you’re ready to eat, simply reheat it on the stove over low heat. Stir well to combine, and it will taste fresh again.
How do I adjust the spice level?
To change the spice level, you can add or remove jalapeños. If you want a mild soup, skip the jalapeño. For a spicier kick, add more diced jalapeños or include red pepper flakes. Tasting as you go helps you find the perfect balance for your palate.
Can I use frozen corn?
Absolutely! Frozen corn works well in this recipe. It saves time and is often sweeter than canned corn. Just add the frozen corn directly to the pot when you cook the soup. There’s no need to thaw it first. The cooking time may be a little longer, but it will taste great.
What can I substitute for coconut milk?
If you need a substitute for coconut milk, try heavy cream or almond milk. For a non-dairy option, use oat milk or cashew milk. Each option will change the flavor slightly, but the soup will still be delicious. Choose what fits your taste or dietary needs best.
How do I make this soup thicker?
To thicken the soup, you have a few options. You can blend in more corn until it reaches your desired texture. Adding a cornstarch slurry is another method; mix equal parts cornstarch and water, then stir it into the soup. Let it simmer for a few minutes, and it will thicken nicely.
This blog post covered how to make a delicious Mexican Street Corn Soup. We explored key ingredients, like fresh corn and spices. You learned step-by-step instructions for cooking and blending your soup perfectly. We shared tips on sourcing ingredients and offered variations to suit different diets.
As you prepare this dish, remember that fresh flavors make a big difference. Enjoy the cooking process and have fun experimenting with your own twists. Your soup will be a hit every time!
![- 4 ears of fresh corn, husked and kernels removed - 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced Fresh corn is the star of this soup. It gives a sweet, juicy taste. I love using corn right off the cob. It adds freshness that frozen corn can't match. Olive oil helps to sauté the veggies, bringing out their flavors. Onions, garlic, and red bell pepper add depth and richness to the soup. The sweet pepper balances the corn's sweetness. - 1 jalapeño, seeds removed and diced (optional for spice) - 1 cup coconut milk If you like heat, add a jalapeño. It gives the soup a nice kick. If you prefer it mild, skip the jalapeño. Coconut milk makes the soup creamy. It adds a touch of sweetness and a hint of tropical flavor. You can also use cream if you want a richer taste. - 1/2 cup crumbled queso fresco or feta cheese (for garnish) - 1/4 cup freshly chopped cilantro (for garnish) - Juice of 1 lime Garnishes make this dish pop. Crumbled queso fresco or feta cheese adds a salty bite. Fresh cilantro gives a burst of color and flavor. Lime juice adds acidity, balancing the sweetness of the corn. These toppings are not just pretty; they enhance the soup's taste. For the full recipe, check out the Mexican Street Corn Soup section. Preparing the Vegetables Start by husking the corn. Use a sharp knife to remove the kernels from the cob. You need about four ears. Next, dice one small onion and two cloves of garlic. If you like spice, dice one jalapeño, removing the seeds. Chop one red bell pepper into small pieces as well. Heating the Olive Oil In a large pot, heat one tablespoon of olive oil over medium heat. This oil adds flavor and helps cook the veggies. Sautéing the Onion and Garlic Once the oil is hot, add the diced onion. Sauté for about three to four minutes until it turns soft and translucent. Add the minced garlic next. Keep stirring for about one minute. This brings out the garlic’s great flavor. Adding Corn and Spices Now, stir in your corn kernels, diced red bell pepper, and jalapeño if using. Add one teaspoon of smoked paprika, one teaspoon of cumin, salt, and pepper. Let this cook for two to three minutes. This step helps the corn caramelize a bit. Blending the Soup Pour in four cups of vegetable broth and bring the mix to a boil. Reduce the heat and let it simmer for about 10 to 15 minutes. Once it’s ready, use an immersion blender to make the soup smooth. If you don’t have one, you can blend it in batches using a regular blender. Incorporating Coconut Milk Return the soup to the pot and stir in one cup of coconut milk. Let it simmer for another five minutes. This adds creaminess to the soup. Don’t forget to add the juice of one lime for a fresh kick. Enjoy your delicious Mexican Street Corn Soup! For the full recipe, check out the recipe section above. Fresh corn is key to great flavor. Visit local farmers' markets or grocery stores. Look for ears with bright green husks. The kernels should feel plump and firm. If the silk is brown and sticky, it's fresh. Spices make your soup shine. Use smoked paprika for a warm flavor. Cumin adds a nice earthiness. Always check the freshness of your spices. Old spices lose their punch. To get the best texture, sauté your veggies well. Cook them until they soften. This step builds flavor. When blending, stop when it’s smooth but still has some chunks. This gives a nice bite. Taste your soup as you cook. Adjust salt and pepper as needed. If it’s too spicy, add coconut milk to tone it down. If it lacks flavor, a squeeze of lime can brighten it up. Serve your soup with salsa or tortilla chips. This adds crunch and flavor. You can even mix in corn salsa for extra texture. It's a fun way to elevate your dish! Garnish with crumbled queso fresco or feta cheese. Fresh cilantro adds a bright touch. A squeeze of lime juice gives it a fresh kick. These small touches make a big difference! For the full recipe, check out the [Full Recipe]. {{image_2}} Vegan Version To make this soup vegan, simply skip the cheese and use vegetable broth. The coconut milk adds creaminess without any dairy. You still enjoy a rich taste. This version is just as delicious and satisfying. Gluten-Free Options Great news! This soup is naturally gluten-free. Just confirm that your vegetable broth is gluten-free. Making this soup safe for everyone at your table is easy. You can serve it without worry. Adding Different Peppers Want to spice things up? Try using different peppers. You can add poblano for a smoky taste or serrano for more heat. Each pepper gives a unique twist to your soup. Mix and match to find your favorite flavor. Incorporating Other Vegetables Feel free to add other veggies. Some great options are zucchini, carrots, or even tomatoes. These will add color and nutrition. Plus, they enhance the flavor of your Mexican street corn soup. Get creative with what you have on hand! Chilled Version In warm weather, a chilled version is refreshing. Just let the soup cool completely, then chill in the fridge. Serve it cold with fresh cilantro and lime. It’s a perfect summer treat! Creamy vs. Brothy Some like their soup creamy, while others prefer it brothy. If you want a creamier soup, add more coconut milk. For a brothier version, add extra vegetable broth. Adjust to your taste for the best experience. For the full recipe, check out the details above. To store leftover soup, let it cool first. Pour it into an airtight container. Store it in the fridge. This keeps the soup fresh for later meals. Best practices for keeping freshness include keeping the soup covered. Use it within three to four days for the best taste. If you notice a change in smell or color, it’s time to toss it. For freezing instructions, use a freezer-safe container. Leave some space at the top for expansion. The soup can last up to three months in the freezer. Reheating tips are simple. Thaw it in the fridge overnight before reheating. Heat it on the stove over medium heat, stirring often. You can add a splash of broth to restore its creaminess. In the fridge, expect the soup to last about three to four days. After that, it may spoil. Signs of spoilage include a sour smell or visible mold. If you see either, do not eat it. Always trust your senses when checking food. Mexican Street Corn Soup is a warm and creamy dish inspired by elote, a popular street food. This soup combines sweet corn, spices, and creamy coconut milk. You enjoy the flavors of grilled corn, lime, and cheese in every bite. The fresh corn gives it a sweet taste, while the spices add warmth. It's a delicious way to celebrate the vibrant flavors of Mexico. Yes, you can make this soup ahead of time. Cook the soup as directed, then let it cool completely. Store it in an airtight container in the fridge for up to three days. When you're ready to eat, simply reheat it on the stove over low heat. Stir well to combine, and it will taste fresh again. To change the spice level, you can add or remove jalapeños. If you want a mild soup, skip the jalapeño. For a spicier kick, add more diced jalapeños or include red pepper flakes. Tasting as you go helps you find the perfect balance for your palate. Absolutely! Frozen corn works well in this recipe. It saves time and is often sweeter than canned corn. Just add the frozen corn directly to the pot when you cook the soup. There’s no need to thaw it first. The cooking time may be a little longer, but it will taste great. If you need a substitute for coconut milk, try heavy cream or almond milk. For a non-dairy option, use oat milk or cashew milk. Each option will change the flavor slightly, but the soup will still be delicious. Choose what fits your taste or dietary needs best. To thicken the soup, you have a few options. You can blend in more corn until it reaches your desired texture. Adding a cornstarch slurry is another method; mix equal parts cornstarch and water, then stir it into the soup. Let it simmer for a few minutes, and it will thicken nicely. This blog post covered how to make a delicious Mexican Street Corn Soup. We explored key ingredients, like fresh corn and spices. You learned step-by-step instructions for cooking and blending your soup perfectly. We shared tips on sourcing ingredients and offered variations to suit different diets. As you prepare this dish, remember that fresh flavors make a big difference. Enjoy the cooking process and have fun experimenting with your own twists. Your soup will be a hit every time!](https://therecipehatch.com/wp-content/uploads/2025/05/149fb19a-c064-487c-a380-682d3ffb0fc6-300x300.webp)