Mexican Street Corn Soup Recipe

Corn kernels: The base of the soup, providing sweetness and texture.

Heavy cream: Adds richness and a creamy texture to the soup.

Chicken broth: Forms the liquid base, adding depth of flavor.

Cotija cheese: A crumbly, salty cheese that enhances the soup's flavor.

Chili powder: Adds a mild heat and depth of flavor.

Smoked paprika: Provides a smoky flavor that complements the sweetness of the corn.

Butter: Used for sautéing the onions and garlic, adding richness.

Garlic: Adds a savory depth to the soup.

Onion: Provides a base flavor and sweetness when sautéed.

Salt and pepper: Essential seasonings to enhance all the flavors.

Cilantro: Fresh herb used for garnish, adding a bright, fresh flavor.

Lime: Adds a zesty finish when served with the soup.

When pureeing the soup, use an immersion blender directly in the pot for a smoother and more controlled blend. This minimizes the risk of hot liquid splattering and makes for easier cleanup. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender, ensuring you hold the lid down with a kitchen towel to avoid any accidents.

• corn kernels - Substitute with canned corn: If fresh or frozen corn is not available, canned corn can be used. Just make sure to drain and rinse it well to remove excess sodium.

• heavy cream - Substitute with coconut milk: Coconut milk provides a creamy texture and a slight sweetness that complements the flavors of the soup.

• chicken broth - Substitute with vegetable broth: For a vegetarian version, vegetable broth works well and maintains the soup's depth of flavor.

• cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and tangy flavor, making it a good alternative to cotija.

• chili powder - Substitute with cayenne pepper: Cayenne pepper can add a similar level of heat, though it is spicier, so use it sparingly.

• smoked paprika - Substitute with regular paprika: Regular paprika can be used if smoked paprika is unavailable, though it will lack the smoky flavor.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can be used to sauté the garlic and onion.

• garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used. Use about ¼ teaspoon of garlic powder per clove.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in place of onions.

• cilantro - Substitute with parsley: Parsley can be used as a garnish if cilantro is not available, though it will not provide the same distinct flavor.

• lime - Substitute with lemon: Lemon wedges can be used for serving if limes are not available, providing a similar acidic brightness.

• Allow the Mexican Street Corn Soup to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery soup.

• Transfer the cooled soup into airtight containers. For best results, use containers that are the right size for your portions to minimize air space.

• If you plan to consume the soup within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.

• For longer storage, consider freezing the soup. Pour the soup into freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion as the soup freezes.

• Label the containers or bags with the date and contents. This will help you keep track of how long the soup has been stored.

• When you're ready to enjoy the soup again, thaw it in the refrigerator overnight if frozen. This slow thawing process helps maintain the soup's texture and flavor.

• Reheat the soup on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much during storage, you can add a bit of chicken broth or water to reach your desired consistency.

• Taste the reheated soup and adjust the seasoning if necessary. Sometimes, flavors can mellow during storage, so a pinch of salt or a dash of chili powder might be needed to bring it back to its original deliciousness.

• Garnish with fresh cilantro, cotija cheese, and a squeeze of lime just before serving to revive the vibrant flavors and presentation.

• Stovetop Method:

  1. Pour the Mexican Street Corn Soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Once the soup is heated through, serve immediately with fresh cotija cheese, cilantro, and lime wedges.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a plate to avoid splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat for an additional 1-2 minutes if necessary.
  5. Garnish with cotija cheese, cilantro, and serve with lime wedges.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat in the oven for about 20-25 minutes, stirring halfway through.
  5. Once hot, serve with fresh cotija cheese, cilantro, and lime wedges.

• Slow Cooker Method:

  1. Pour the Mexican Street Corn Soup into the slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally.
  4. Once heated through, serve with cotija cheese, cilantro, and lime wedges for garnish.

• Large pot: Used for cooking the soup and sautéing the ingredients.

• Blender: Essential for pureeing the soup to achieve a smooth texture.

• Knife: Necessary for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping and mincing ingredients.

• Measuring cups: Used to measure the corn kernels, heavy cream, and chicken broth accurately.

• Measuring spoons: Needed for measuring the chili powder, smoked paprika, salt, and pepper.

• Wooden spoon: Ideal for stirring the ingredients while cooking.

• Ladle: Useful for serving the soup into bowls.

• Serving bowls: Used to serve the finished soup.

• Citrus juicer: Optional, but helpful for squeezing lime wedges.

• Cheese grater: If you need to crumble the cotija cheese from a block.

Use frozen corn: Save time by using frozen corn kernels instead of fresh. They are already prepped and just as nutritious.

Pre-chop ingredients: Chop the onion and garlic ahead of time and store them in the fridge until you’re ready to cook.

Blender shortcut: Use an immersion blender directly in the pot to puree the soup, eliminating the need to transfer hot liquid to a blender.

Pre-measure spices: Measure out the chili powder, smoked paprika, salt, and pepper before you start cooking to streamline the process.