Street corn, or elote, is a beloved Mexican street food known for its vibrant flavors and enticing aroma. Traditionally served on the cob and covered in a creamy, tangy sauce with cheese, this dish has become a favorite at festivals, fairs, and street vendors. However, if you’re looking to enjoy the same delightful flavors in a comforting and hearty form, street corn soup is the perfect option.
This recipe transforms the classic street corn into a rich and creamy soup that’s perfect for any occasion. It’s easy to make and packed with flavors that will transport you to the bustling streets of Mexico. With a blend of sweet corn, savory seasonings, and a touch of creaminess, this soup is sure to become a family favorite.
In this guide, we will walk you through the steps to make this delicious street corn soup, from selecting the best ingredients to achieving the perfect texture and flavor. Whether you’re cooking for a special occasion or simply looking for a comforting meal, this recipe is a great choice.
Ingredients for Street Corn Soup
To make street corn soup, you will need the following ingredients:
For the Soup:
- Corn:
- 4 cups fresh corn kernels (about 6-8 ears of corn) or frozen corn
- Vegetables:
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 jalapeño, seeded and finely chopped (adjust to taste)
- Broth:
- 4 cups chicken or vegetable broth
- Cream:
- 1 cup heavy cream (for a richer texture, or use half-and-half for a lighter option)
- Seasonings:
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional, for extra heat)
- Salt and pepper to taste
- Toppings (optional but recommended):
- 1/2 cup crumbled cotija cheese or feta cheese
- Fresh cilantro, chopped
- Lime wedges
- Additional corn kernels for garnish
- Sliced radishes for a touch of crunch
How to Make Street Corn Soup
Step 1: Prepare the Corn
- Shuck the Corn: If using fresh corn, remove the husks and silk. Stand each ear of corn upright on a cutting board and cut the kernels off the cob using a sharp knife. If using frozen corn, measure out the amount needed and set aside.
- Reserve Some Kernels: For added texture, reserve about 1 cup of the corn kernels to add to the soup later.
Step 2: Cook the Vegetables
- Sauté the Onion and Garlic: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, or until softened and translucent. Add the minced garlic and cook for another minute, until fragrant.
- Add the Bell Pepper and Jalapeño: Stir in the diced bell pepper and chopped jalapeño. Cook for about 3-4 minutes, until the vegetables are tender and slightly caramelized.
Step 3: Build the Soup Base
- Add Corn and Broth: Stir in the corn kernels and cook for 2-3 minutes. Pour in the chicken or vegetable broth and bring the mixture to a boil.
- Simmer: Reduce the heat to low and let the soup simmer for about 10-15 minutes, or until the corn is tender and the flavors have melded together.
Step 4: Blend the Soup
- Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Blend until smooth, then return to the pot.
- Add Reserved Corn: Stir in the reserved corn kernels for added texture.
Step 5: Finish the Soup
- Add Cream and Seasonings: Stir in the heavy cream and season with ground cumin, smoked paprika, chili powder (if using), salt, and pepper. Heat the soup until warmed through, about 2-3 minutes.
- Adjust Seasoning: Taste and adjust the seasoning as needed. Add more salt, pepper, or spices to suit your taste.
Step 6: Serve and Garnish
- Serve: Ladle the soup into bowls. Top with crumbled cotija or feta cheese, fresh cilantro, a squeeze of lime juice, additional corn kernels, and sliced radishes if desired.
- Garnish: Garnish with your choice of toppings and serve immediately. The soup is best enjoyed hot and fresh.
About the Main Ingredients
Corn
Corn is the star ingredient in this soup, providing a sweet and slightly nutty flavor that forms the foundation of the dish. Fresh corn, when in season, offers the best flavor and texture, but frozen corn works well as a convenient alternative. Corn is also a good source of fiber, vitamins, and antioxidants, making it a nutritious addition to your diet.
Vegetables
Onions, garlic, bell peppers, and jalapeños add layers of flavor to the soup. Onions and garlic provide a savory base, while bell peppers add sweetness and color. Jalapeños contribute a spicy kick, which can be adjusted according to your preference. These vegetables not only enhance the taste but also add nutritional value.
Cream
Heavy cream gives the soup its rich and velvety texture. It balances the sweetness of the corn and adds a luxurious mouthfeel. If you’re looking for a lighter option, half-and-half or whole milk can be used instead of heavy cream, although the soup will be less rich.
Cotija Cheese
Cotija cheese, a crumbly Mexican cheese, is a traditional topping for street corn and adds a salty, tangy flavor to the soup. If cotija is unavailable, feta cheese is a suitable substitute.
Street corn soup is a comforting and flavorful dish that brings the beloved flavors of Mexican street corn into a creamy, satisfying bowl. With its blend of sweet corn, savory vegetables, and rich creaminess, this soup is perfect for any occasion, from casual weeknight dinners to festive gatherings. Follow these steps to create a delicious and heartwarming soup that will delight your family and friends. Enjoy this taste of Mexico and savor every spoonful of this delightful soup!
