Mexican Street Corn Soup
Mexican Street Corn Soup. It’s cinco de mayo week so we’re breaking out all our favorite Mexican dishes for you…so we hope you’re not sick of seeing all our street corn dishes just yet. Mexican street corn is one of my favorite Mexican themed dishes. And you can get super creative with the ways to make it…tonight is a creamy sweet and spicy soup filled with lots of fresh corn, jalapeños, scallions, lime juice and zest, and cojita cheese. One big creamy bowl of delicious sweet, spicy, tangy goodness !!
Mexican street corn has always been and always will be one of my favorite dishes. It’s the perfect amount of sweet and spicy and I love the fact that it can be used in so many different recipes…dips, pizza, pasta, tacos, this soup…you name it.
And so, in honor of cinco de mayo being this week, we are doing Monday soup night up with a little bit of a Mexican theme…a Mexican street corn theme. The soup is thick and creamy. It’s loaded with all that fresh corn, spicy jalapeños, scallions, lime, and cojita. It’s got the chipotle chili powder and jalapeños to bring the spice, the lime to bring the zesty touch, the fresh corn that gives it the perfect amount of sweetness, and the cojita for a little cool down. The best possible way to turn Mexican street corn into a cozy bowl of deliciousness.
So I guess you could say, we are still feeling the street corn even after our big Mexican themed party this weekend. We had lots of Mexican street corn inspired dishes including Mexican street corn fritters and a Mexican street corn pasta salad. But now, it’s time to give Mexican street corn soup a try…and trust me it did not disappoint !!
Who’s got their cinco de mayo menus ready?! It’s right around the corner ;)))
Ingredients
2 tablespoons butter
2 tablespoons olive oil
6 cups fresh corn kernels (6 - 7 ears)
1/2 chopped yellow onion
1 jalapeño; chopped
2 garlic cloves; chopped
1/4 teaspoons chili powder
1/4 teaspoon cumin
kosher salt and pepper
4 cups chicken broth
1/2 cup sour cream
1/2 cup grated cojita cheese
juice and zest of 1 lime
scallions for serving
Directions
In a large stock pot, heat the butter and olive oil. Add the corn kernels, onion, jalapeño, garlic, chili powder, cumin, salt, and pepper. Cook over medium-high heat, stirring frequently for about 10 - 15 minutes or until the corn is lightly charred. Remove 1 1/2 cups of the corn mixture and set aside.
Stir in the broth scraping up the brown bits. Add 4 of the stripped corn cobs and bring to a boil. Reduce heat and simmer for 20 minutes. Remove the corn cobs and discard. Stir in the sour cream and cojita.
Using an immersion blender, puree the soup until smooth. Return the pot to low heat. Stir in half of the reserved corn mixture, lime juice, and lime zest. Adjust seasonings with salt, pepper, and chili powder. Serve topped with the remaining corn, jalapeño, scallions, and cojita.
