Mexican Street Corn Soup: Simple & Delicious!

Okay, here we go! Let’s chat about one of my family’s favorite dinners: Mexican Street Corn Soup! This isn’t just any soup; it’s a bowl full of sunshine, packed with flavor, and surprisingly simple to make. It’s a dinnertime nutrition win that even my pickiest eater enjoys.

I still remember the first time I made Mexican Street Corn Soup. My youngest was going through a major “I only eat beige food” phase. I was desperate for a way to sneak in some vegetables without a full-blown meltdown. I stumbled upon a recipe, tweaked it to be even more nutritious, and crossed my fingers.

The result? A creamy, slightly spicy, and utterly delicious soup that had everyone asking for seconds! It was a Mexican Street Corn Soup miracle, friends. I knew then that this Mexican Street Corn Soup would be a regular in our dinner rotation.

This Mexican Street Corn Soup is a lifesaver on busy weeknights. We all crave something comforting and nourishing. It’s also a great way to use up leftover grilled corn from a weekend barbecue, turning it into a creamy, flavorful delight. If your kids love this, they’ll go crazy for Roasted Vegetable Soup!

As busy moms, we’re all looking for ways to make mealtime less stressful and more nutritious. And that’s exactly what this Mexican Street Corn Soup does. It’s a complete meal in a bowl, and it’s packed with vitamins, minerals, and fiber.

So, if you’re ready to add a little sunshine and sanity-saving nutrition to your dinner table, keep reading! I promise, this Mexican Street Corn Soup recipe will become a new family favorite. Welcome to the simple nutrition journey!

INGREDIENTS You’ll Need:

Here’s what you’ll need to whip up this delicious and nutritious Mexican Street Corn Soup. Don’t worry if you don’t have everything on hand; I’ll share some easy swaps to make it work for your family!

• 6 ears of corn, kernels removed (about 4 cups): Fresh, frozen, or even grilled corn works perfectly!
• 1 tablespoon olive oil: For sautéing and adding a touch of healthy fats.
• 1 onion, chopped: Adds a savory base to the soup.
• 2 cloves garlic, minced: Because garlic makes everything better!
• 4 cups vegetable broth: I prefer low-sodium to control the salt.
• 1 (14.5 ounce) can diced tomatoes, undrained: Adds acidity and extra vitamins.
• 1 (15 ounce) can black beans, rinsed and drained: A great source of protein and fiber.
• 1/2 cup heavy cream (For Creamy Corn Soup Mexican): Adds richness. For a vegan option, use full-fat coconut milk.
• 1/4 cup chopped cilantro: For a fresh, vibrant flavor.
• 2 tablespoons lime juice: Brightens up the soup and adds a zesty kick.
• 1 teaspoon chili powder: For a little warmth. Adjust to your family’s spice preference.
• 1/2 teaspoon cumin: Adds an earthy, smoky flavor.
• Salt and pepper to taste: Seasoning is key!
• Optional toppings: crumbled cotija cheese, avocado, sour cream, extra cilantro, a squeeze of lime

Trust me, this Mexican Street Corn Soup ingredient list is simple because busy moms need nutrition without complexity!

No worries if you don’t have fresh cilantro – I use a teaspoon of dried cilantro for convenience. For my family, it’s about finding those little nutrition hacks that fit into our busy lives. I often double the black beans for extra protein, especially on those meatless Mondays. This Mexican Street Corn Soup proves nutritious doesn’t mean expensive. You can find these wholesome ingredients at your regular grocery store. My family gets extra nutrition when I add a handful of spinach to the soup while it simmers.

Let’s Make it Happen!

Ready to turn these simple ingredients into a bowl of delicious Mexican Street Corn Soup? Let’s get cooking! Don’t worry, I’ll walk you through it step by step, just like we’re in the kitchen together. This Mexican Street Corn Soup is easier than you think!

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. In my busy kitchen, this nutritious Mexican Street Corn Soup usually takes around 30 minutes from start to finish, perfect for a weeknight meal.
2. Add the Corn and Spices: Add the corn kernels, chili powder, and cumin to the pot. Cook for about 3-5 minutes, stirring occasionally, until the corn is slightly softened. This step helps to bring out the sweetness of the corn and infuse it with the spices. Perfect time to prep tomorrow’s lunch! I usually chop up some veggies for a quick salad while the corn is cooking.
3. Simmer the Soup: Pour in the vegetable broth, diced tomatoes, and black beans. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes. This allows the flavors to meld together and the soup to thicken slightly. Your Mexican Street Corn Soup should smell nourishing by now!
4. Blend for Creaminess: Carefully transfer about 2 cups of the soup to a blender (or use an immersion blender) and blend until smooth. Pour the blended soup back into the pot and stir to combine. This step creates that signature creamy texture that makes this Mexican Street Corn Soup so irresistible! Here’s where I used to struggle with my Mexican Street Corn Soup – I’d try to blend the whole thing at once and end up with a mess. Learn from my experience and blend in batches!
5. Add the Finishing Touches: Stir in the heavy cream (or coconut milk), cilantro, and lime juice. Season with salt and pepper to taste. Heat through, but do not boil. I always add a little extra lime juice at the end for a zesty kick. Don’t worry if your Mexican Street Corn Soup looks a little thin at first; it will thicken up as it sits.
6. Serve and Enjoy: Ladle the soup into bowls and top with your favorite toppings. We love crumbled cotija cheese, avocado, sour cream, and an extra sprinkle of cilantro. While your Mexican Street Corn Soup is cooking, take a moment to appreciate nourishing your family!

And there you have it! A delicious, nutritious, and family-friendly Mexican Street Corn Soup that’s perfect for any night of the week.

How We Love to Eat This!

Now that you’ve made a pot of this amazing Mexican Street Corn Soup, let’s talk about how to serve it and make it a complete meal. My family devours this nutritious Mexican Street Corn Soup when I serve it with some crusty bread for dipping, it is a perfect way to round out the meal. This Mexican Street Corn Soup is perfect for those busy weeknights when we need good nutrition fast!

Kid-Approved Side Dishes:

My kids love having a simple quesadilla or some tortilla chips with their soup. It’s a fun and interactive way for them to customize their meal. A side of fruit salad is also a great way to add some extra vitamins and fiber.

Perfect Occasions:

This soup is perfect for so many occasions! It’s great for a casual weeknight dinner, a potluck with friends, or even a cozy weekend lunch. I’ve even served it as a starter at a summer barbecue.

Presentation Tips:

Make your Mexican Street Corn Soup look extra appealing by garnishing it with a variety of colorful toppings. A sprinkle of fresh cilantro, a dollop of sour cream, and a few slices of avocado can make a big difference.

Leftover Ideas:

If you have any leftover soup (which is rare in my house!), you can store it in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave. You can also use leftover soup as a base for a Spicy Corn Soup. I sometimes add a can of chipotle peppers in adobo sauce for an extra kick. For more sanity-saving dinner ideas, check out turmeric chicken soup!

Seasonal Variations:

In the fall, I love adding roasted butternut squash to the soup for a sweeter, heartier flavor. In the summer, I’ll often grill the corn on the cob before cutting off the kernels for a smoky flavor. My friend raved about my healthy Mexican Street Corn Soup, and she even asked for the recipe to try it out for her kids!

FAQs: Your Questions Answered

I know you probably have some questions about making this Mexican Street Corn Soup, especially when it comes to fitting it into your busy mom life. Here are some of the most common questions I get asked:

Is this Mexican Street Corn Soup really nutritious enough for growing kids?

Absolutely! This soup is packed with vitamins, minerals, and fiber. The corn provides carbohydrates for energy, the black beans are a great source of protein and fiber, and the vegetables offer essential vitamins and antioxidants.

What if my picky eater won’t try this healthy Mexican Street Corn Soup?

Don’t give up! Start by offering a small portion and let them add their own toppings. Sometimes, just having a little bit of control can make a big difference. You can also try blending the soup completely smooth to hide the texture of the corn.

Can I meal prep this Mexican Street Corn Soup for busy weeks ahead?

Yes! This soup is perfect for meal prepping. Make a big batch on the weekend and store it in the refrigerator for up to 3 days. It’s a quick and easy lunch or dinner option for those busy weeknights.

Can I freeze this soup?

Yes, but the texture may change slightly. The cream can sometimes separate upon thawing. To minimize this, let the soup cool completely before freezing it in airtight containers. When you’re ready to eat it, thaw it overnight in the refrigerator and reheat gently on the stovetop.

Can I make this soup vegan?

Absolutely! Simply substitute the heavy cream with full-fat coconut milk. It adds a similar richness and creaminess.

Can I use frozen corn?

Yes, frozen corn works just as well as fresh corn in this recipe. Just make sure to thaw it before adding it to the soup.

How spicy is this soup?

The spice level is mild, thanks to the chili powder. However, you can adjust the amount to your family’s preference. If you want a spicier soup, add a pinch of cayenne pepper or a diced jalapeno. There are many different ways to prepare Instant Pot Mexican Street Corn Soup recipe.

Final Thoughts:

This Mexican Street Corn Soup has become a staple in our home. It’s a simple, delicious, and nutritious way to feed my family without spending hours in the kitchen. It supports my family’s nutrition goals by providing a balanced meal packed with vegetables, protein, and healthy fats. It’s so good homemade Mexican street corn soup with blackened corn and cilantro is always a win!

My Mexican Street Corn Soup Nutrition Hacks:

1. Double the Veggies: I always add extra vegetables to this soup, like diced bell peppers, zucchini, or spinach.
2. Boost the Protein: I often add a can of chickpeas or lentils for an extra boost of protein and fiber.
3. Healthy Fats: I always drizzle a little bit of olive oil or avocado oil over the soup before serving it to add some healthy fats.

Here are a few family-tested healthy Mexican Street Corn Soup variations we love:

• Spicy Elote Soup: Add a diced jalapeno or a pinch of cayenne pepper for a spicier version.
• Roasted Corn Soup: Roast the corn on the cob before cutting off the kernels for a smoky flavor.
• Vegan Mexican Corn Soup: Substitute the heavy cream with full-fat coconut milk for a vegan version.

My husband prefers the Spicy Corn Soup, while my kids love the classic version with extra cheese. I encourage you to make this recipe your own. Don’t be afraid to experiment with different vegetables, spices, and toppings to find what your family loves. Another great way to explore new recipes is by looking at Striped Spatula Mexican Street Corn Soup!

I truly hope you and your family enjoy this nourishing Mexican Street Corn Soup as much as we do. Remember, feeding your family well doesn’t have to be complicated or stressful. It’s all about finding simple, delicious recipes that you can make your own. If you like this, then you’ll really enjoy my White Bean Soup!

Mexican Street Corn Soup

Print Recipe

Pin Recipe

This Mexican Street Corn Soup takes the classic flavors of elote and transforms them into a comforting and flavorful soup. It’s creamy, smoky, and topped with all the traditional fixings for an irresistible bowl.

• Author: Juliette
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 6 ears of corn, husks and silk removed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup chopped cilantro
• 1/4 cup crumbled cotija cheese
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: extra cotija cheese, cilantro, lime wedges, chili powder

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Instructions

1. Preheat your grill to medium-high heat. Grill the corn, turning occasionally, until kernels are lightly charred, about 10-15 minutes. Let cool slightly, then cut the kernels off the cob.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
3. Add the corn kernels, vegetable broth, chili powder, and smoked paprika to the pot. Bring to a simmer and cook for 10 minutes.
4. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
5. Return the soup to the pot and stir in the heavy cream, lime juice, salt, and pepper. Heat gently until warmed through.
6. Ladle the soup into bowls and top with cilantro, cotija cheese, and your favorite toppings.
7. Serve immediately.

Notes

For a spicier soup, add a pinch of cayenne pepper or a dash of your favorite hot sauce. You can also use frozen corn if fresh corn is not available. If you are using frozen corn, there is no need to grill it.