I like to combing recipes a lot, you know take two different types of recipes and combine them to make something cool and new. Well this is one of those recipes. I decided to take those Elotes I love, you know Mexican Street Corn, and figure a way to make it into a soup. So for my Mexican Street Corn Soup Recipe I decided to mix it with my corn chowder recipe and just let the fun go from there. What you end up with is an awesome version of corn chowder… or is it a version of Mexican street corn lol. Either way you end up with a great tasting soup! This is one of those super simple yet OMG good recipe you guys will make over and over again.
Do you have a really cool soup recipe that I just need to try? Hit me up and let me know what it is.
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Mexican Street Corn Soup Recipe
Ingredients
- 6 Cups Corn
- 1 Cup Onion Chopped
- 1/4 tsp. Chili Powder
- Salt
- Pepper
- 2 Garlic Cloves Minced
- 4 Cups Chicken Broth
- 1/2 Cup Sour Cream
- 1/2 Cup Cotija Cheese Grated
- 1 Tbsp. Lime Juice
- 1 tsp. Lime Zest
- 2 Tbsp. Cilantro Chopped
Instructions
- Heat oil in a large, nonstick pot or Dutch oven until shimmering. Add corn kernels, chopped onion, 1/8 teaspoon chili powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook over medium-high heat, stirring frequently, until onions are soft and corn is light golden brown in spots, about 10 minutes.
- dd garlic and cook until fragrant, 1 minute. Remove 1-1/2 cups of corn mixture from the pot and set aside. Bring to a boil, reduce heat, and simmer for 20 minutes.
- Stir sour cream and Cotija into the soup. Transfer soup to a blender or food processor (in batches, depending on the size of your unit for safety), or use an immersion blender to puree soup until smooth.
- Return soup to pot and if needed, gently reheat to desired serving temperature. Stir in half (3/4 cup) of the reserved corn mixture, lime juice, and 2 tablespoons chopped cilantro. Season to taste with salt, pepper, and chili powder.
- Toss remaining 3/4 cup corn with lime zest and 2 teaspoons chopped cilantro. Serve soup, topped with a few spoonfuls of the corn mixture, and an extra sprinkling of Cotija, if desired.
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