Description
This Mexican Street Corn Soup is a rich and creamy dish inspired by the flavors of traditional Mexican street corn. It combines sautéed onions, jalapeños, and garlic with sweet corn, spices, and a creamy base to create a comforting soup with a hint of smoky and spicy notes. Topped with crispy bacon, tangy cotija cheese, and fresh jalapeño slices, this soup delivers a festive and flavorful experience perfect for any occasion.
Ingredients
Scale
Soup Ingredients
- 4 tablespoons butter
- 1 small white onion, chopped
- 1 jalapeño, minced
- 5 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 4 cups chicken stock
- 6 cups frozen corn kernels (about 30 ounces)
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 1 1/2 cups heavy cream, half and half, or milk
- 1 cup chopped fresh cilantro
Toppings
- 1/2 pound bacon, cooked and crumbled
- 1/2 cup crumbled cotija cheese
- 1 jalapeño, sliced
Instructions
- Prepare the Base: Melt the butter in a large saucepan over medium heat. Add the chopped onion and minced jalapeño, sautéing for about 5 minutes until softened. Add the minced garlic and cook for an additional minute to release its aroma.
- Create the Roux and Add Spices: Stir in the flour, ground cumin, and chili powder, cooking for 1-2 minutes to form a roux and develop the spices’ flavors.
- Add Liquids and Corn: Gradually stir in the chicken stock until smooth. Bring the mixture to a boil, then add the frozen corn kernels, granulated sugar, and salt. After it returns to a boil, reduce the heat to low and simmer for 10 minutes to combine the flavors.
- Finish the Soup: Stir in the heavy cream (or half and half/milk) and freshly chopped cilantro. Heat through gently without boiling.
- Serve: Ladle the soup into bowls and top with crumbled cooked bacon, cotija cheese, and sliced jalapeño for added texture and flavor.
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock and omit bacon or use a plant-based alternative.
- You can adjust the amount of jalapeño to control the heat level.
- If you prefer a thicker soup, use heavy cream; for a lighter option, substitute with half and half or milk.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- To save time, bacon can be cooked in advance and stored separately.
