As an Amazon Associate I earn from qualifying purchases.
Mexican street corn soup is winter’s answer to the original summer specialty.
Mexican Street Corn Soup
Let me start by saying I love Mexican street corn. However, most people, myself included, think of that as a summertime thing.
Since winter is a time for soups why not try to translate that summer flavor in a warming and hearty soup. That’s just what’s happening here. You get all the flavor of your favorite corn side dish in a warm winterized soup. That’s a real win-win situation from where I’m sitting.
Most of the ingredients are ones a lot of us have on hand already so it won’t break the bank.
Living in the northeast, I rarely see fresh ears of corn in my store’s produce department unless it is summer. Of course when it’s in season and locally grown, that would be my first choice for this since you cannot beat the taste. It does involve some work to get the kernels off, but it is worth it.
The great thing about this soup is you are not bound to only using fresh. The closest thing to the great taste of fresh on-the-cob-corn is frozen kernels and that’s what I used here. It not only is convenient, but it tastes great.
You can, of course, use canned corn. Due to the processing, it doesn’t taste as great as fresh or frozen, but it will do nicely here so if you have it, use it.
While I usually make my own for proper street corn, I didn’t bother here.
As sour cream is a good substitute for crema, you can go ahead and use that. I admit I did buy the commercial crema that comes in a can. It’s OK and if you have it, use it. I did in this and it was fine, but I’m sorry I spent the money on it. I think the sour cream would have tasted better barring the real homemade one.
Mexican Street Corn Soup
- 4 cups whole kernel corn divided
- 4 cups low-sodium chicken or vegetable broth divided
- 1 Tbs olive oil
- 4 scallions whites and light greens minced, greens sliced
- 1 Tbs minced fresh garlic
- 1 1/2 tsp. chipotle chili powder or regular chili powder
- 1 cup crema or sour cream
- 1/2 cup Cotija cheese Parmesan may be substituted
- 1/4 cup chopped fresh cilantro
- 1 Tbs fresh lime juice
- Salt and black pepper to taste
- Purée 2 cups corn kernels with 1 cup broth in a food processor.
- Heat oil in a pot over medium. Add remaining 2 cups corn kernels, minced scallion whites and light greens, garlic, and chili powder; cook 5 minutes.
- Stir in remaining 3 cups broth and puréed corn; simmer 10 minutes. Stir in crema and Cotija until heated through and cheese melts, 3 minutes.
- Add cilantro and lime juice; season soup with salt and pepper. Top servings with sliced scallion greens