Mexican street corn, grilled corn on the cob all slathered with butter, mayo, lime juice, chili powder and crumbled cheese, is one of my favourite foods and I was recently thinking that it would be good in the form of a tasty soup! This soup has a base of, you guessed it, corn and both fresh and frozen work but fresh is the best! I like to add the corn to the soup in two ways, I like to puree the corn into soup t make it nice and thick but I also like the flavour and texture of the full kernels so I grill or char some of the corn and leave it whole. The flavours of the Mexican street corn are built up with the butter, sour cream, lime juice and crumbled cheese! Heat is added in the form of jalapeno peppers and a garnish of chili powder and I like to kick up the flavour with a hit of fish sauce and miso paste which adds umami! Of course I could not make this soup without bacon and I almost need nice big chunks of avocado! This Mexican street corn soup is great either warm or chilled so it’s perfect all year round!
Mexican Street Corn Soup
All of the amazing flavours of Mexican style street corn in soup form! Yum!
ingredients
- 2 tablespoons butter
- 2 cups corn
- 1 onion, diced
- 1 jalapeno pepper, finely diced
- 4 cloves garlic, chopped
- 1/2 teaspoon cumin, toasted and ground
- 4 cups chicken broth or vegetable broth
- 4 cups corn
- 1/2 cup sour cream
- 1 lime, juice and zest
- 1 tablespoon fish sauce (optional)
- 2 tablespoon white miso paste (optional)
- 2 tablespoons cilantro, chopped (optional)
- salt, pepper and cayenne to taste
- 1/4 cup cotija (or queso fresco, or feta, etc.), crumbled
directions
- Melt the butter in a large sauce pan over medium-high heat, add the corn, toss and let it sit cooking until lightly charred, about 6-10 minutes, mix it up and let it char again, about 6-10 minutes, before setting aside.
- Add the onions and jalapeno and cook until the onions are tender, about 3-15 minutes, before adding the garlic and cumin and cooking until fragrant, about a minute.
- Add the broth and uncooked corn, bring to a boil, reduce the heat and simmer for 10 minutes before pureeing, partially or completely, with a stick blender or in a blender or food processor.
- Add the charred corn, sour cream lime juice, fish sauce, miso paste and cilantro before seasoning with salt and pepper to taste and serving topped with crumbled cheese!
Option: Simmer the cobs of corn in the broth for 15-20 minutes before using the broth to infuse it with even more corn flavour!
Option: Start by cooking 4 strips bacon until crispy, set aside and using the 2 tablespoons of the grease in addition to the butter to cook the corn and garnish the soup with the crumbled bacon!
Option: Add extra jalapeno peppers to taste!
Option: Add 2-4 tablespoons of mayonnaise which is sometimes slathered on Mexican street corn.
Option: Add diced avocado!
Mexican Street Corn
Esquites (Mexican Corn Salad)
Esquites Quinoa Salad with Avocado
Corn and Cotija Guacamole (aka Esquites Guacamole)
Esquites (Mexican Corn Salad) Avocado Toast
Mexican Street Corn Style Grilled Zucchini
Roasted Corn Queso Fundido
Mexican Street Corn Nachos
Shrimp and Roasted Corn Chowder
Colombian Chicken and Corn Soup (Ajiaco)
Corn and Zucchini Chowder
Mexican Street Corn Fritters
Mexican Street Corn Pasta Salad
Mexican Street Corn Baked Chicken
Corn and Jalapeno Chowder
Pretty sure I could live off of this soup. I love everything about it!
Sues
So hearty and filing!
I've love Mexican street corn, I've made it into a salad, but I have to say, Mexican street corn soup has to be the coziest way to enjoy this favorite summer treat!
Oh my, I have to make this! I could "soup" just about anything; this was a great idea!
This is so intriguing. I'm going to have to give it a try!
This soup looks great for the cold weather we are having in Telluride!
As a hunter, I’m usually hunting for game. But now I’m convinced the hunt is on your recipe making
Can't wait to try this soup. Looks and sounds delish!!!!
I love to taste this recipe!
The ingredients list "2 cups corn" then "4 cups corn". Do you need a total of 6 cups? I don't see where it says to add the different amounts separately. This looks like a great soup to make. I'm excited to try it out!
Unknown: Yes, 6 cups in total, 4 pureeded into the soup and 2 charred and served on top. Enjoy!
Is this something that could be made in the crockpot?
You can make this in the Crock-Pot either by doing step one and two and transferring to the Crock-Pot or skipping that and just placing everything in the Crock-Pot and then adding the ingredients in step four before serving.
Being a native of Los Angeles, I’ve had street corn (elote) a lot. I can’t wait to try it as a soup!
Have you tried frozen or canned corn? wanting to make this in the winter where fresh corn isn’t easily available.
Frozen (or canned) will work! Enjoy!
I found a link to your recipe on the Penzeys SPICES Fan Club Facebook group last week. I was in Skagit County Washington (the state) yesterday when I passed a farm stand sign that said CORN TODAY! I suppose it would be good with canned, better with frozen but it’s fabulous with fresh from the field Peaches and Cream corn. I didn’t have any miso, fish sauce or avocado on hand but did simmer the cobs in canned broth after I scraped them, and used the bacon option because BACON! MY single jalapeño was easily the equivalent of two regular size peppers. Hopefully you will acquire a few more followers.
I made this soup and served it with Thanksgiving dinner… Big Hit!!! Thanks!
alarm
This is so good!! Didn’t have the miso but other than that, made per recipe.
I made it to day, so good and tasty for sure that I’m going to make it again 😋
This is one of the best soups I’ve ever made/had in my life! My family is in love with it! I swapped out the bacon for Chorizo cause we had a bunch from our friends farm. Amazing! Thank you!