WithCotija cheese, cilantro, chili powder, and lime,this Mexican Street Corn-inspired soupis a fun way tocook with sweet summer corn. Note that this is not an authentic Mexican recipe. It is a riff on corn chowder based on the popular and delicious flavors of Elote.
Before I was a food writer, I wasthat girlwhoflooded her friends’ social mediafeeds with cell phone pictures of what shewas cooking and eating.
There’s no shortage of humorous memes out there about people like me, I know!
Three summers ago,I posteda picture of the corn soupI’d made for dinner, inspired by the flavors of Mexican Street Corn, andmy phone lit up with a flurry of notifications. Comments ranged from, “I need this recipe!” tothe descriptive, “I’m drooling all over my keyboard,” andthe suggestion that ledus to where we are today, “Start a food blog already, Amanda!”
When I thought about it, creating aplaceto share recipes with friends sounded like afun idea. Except, I soonlearned that to start a blog, you have to know stuff other than how to make soup. Things such aswhat you want to call your site(let’s not even talk about how long I dwelledon that detail), the technical end of navigatingblogging software, and the magical, mysterious world of SEO.
By the time I got my act together that year, corn season was long over. It only occurred to me last week, as what had to be myten-thousandthpot of this soup simmered on thestove, that I’ve never published the recipe!
As a lifelong Jersey girl, summercorn practically runs through my veins. We have some of the sweetest, most delectable varieties here in the Garden State, with the covetedSilverQueen(white) andButter and Sugar(bi-color) being my personal favorites.
Nothing beats a simple grilled ear of corn at a barbecue, rolledin butter and sprinkled with sea salt, ortopped with cheese, herbs, spices, and lime, à la Mexican Street Corn. At peak season, the corn is so ripe that you can even eatit uncooked.
Thatsaid,I have a serious weak spot for corn soup.Take those same elementsyou enjoy “on the cob” and simmerthem into a naturally rich,creamy, full-flavored soup and I’m in heaven.
“Mexican Street Corn”soupis as easy to make as it is versatile to serve. The heat level is customizable to your personal preferences (I like mine mild, but feel free to go to town with the chili powder if that’s your thing!).
To “up” the smoky quality, you can certainly grill the corninstead of pan-roasting the kernelsas directedbelow, but don’t skip the step of simmering the stripped cobs in the broth. I’ve always been amazed by how much sweet, milky deliciousnessis hiddenin the cobs themselves. They’rea natural flavor trove! Ilike to serve this soup hot as a light dinner, but have madesomething of a habit out of having the leftovers chilled for a refreshing lunch.
To my family and friendswho haveencouraged me from the start and havebeen endlessly excited about the recipesI’ve shared on Striped Spatula: Thank you. It’s long overdue, but this soup’s for you!
📖 Recipe
“Mexican Street Corn” Soup
This corn soup, inspired by the flavors of Mexican Street Corn, is made with fresh corn on the cob. Frozen or canned corn will not yield the same flavor and are not recommended.
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Course: Soup
Cuisine: Mexican
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 5 cups soup
Estimated Calories: 363kcal
Author: Amanda Biddle
Ingredients
- ¼ cup olive or vegetable oil
- 6 cups fresh corn kernels , from 8-10 shucked cobs (save 6 of the stripped cobs for simmering the soup)
- 1 cup chopped yellow onion
- ¼ teaspoon ancho chili powder (use more or less, depending on your heat preferences)*
- kosher salt and freshly ground black pepper
- 2 large garlic cloves , chopped (about 1 tablespoon)
- 4 cups chicken or vegetable broth
- ½ cup sour cream
- ½ cup grated dry/aged Cotija cheese , plus additional for garnish (substitute Parmesan or Romano if Cotija is unavailable)
- 1 tablespoon fresh lime juice
- 1 teaspoon grated lime zest
- 2 tablespoons plus 2 teaspoons chopped cilantro , divided
Instructions
Heat oil in a large, nonstick pot or cast iron Dutch oven until shimmering. Add corn kernels, chopped onion, chili powder, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Cook over medium-high heat, stirring frequently, until onions are soft and corn is lightly charred in spots, about 8-10 minutes.
Add garlic and cook until fragrant, 1 minute. Remove 1-½ cups of corn mixture from the pot and set aside. Stir broth and 6 stripped corn cobs into the pot, scraping up the brown bits on the bottom. Bring to a boil, reduce heat, and simmer for 20 minutes.
Use tongs to remove corn cobs from pot and discard.
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) to puree until smooth.
Return soup to pot and if needed, gently reheat to desired serving temperature. Stir in half (¾ cup) of the reserved corn mixture, lime juice, and 2 tablespoons chopped cilantro. Season to taste with salt, pepper, and chili powder.
Toss remaining ¾ 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.
Notes
Tip: To strip corn, place cob horizontally on a cutting board and shave the kernels with a sharp knife, rotating the cob as you go. Alternatively, brace the tapered end of the cob vertically in the center of a Bundt or tube pan, shaving the kernels from top to bottom as they fall into the pan.
*depending on the chili powder I’m using, I’ve used as little as ⅛ teaspoon when it’s been particularly potent, and as much as ½ teaspoon or more when it’s mellower. Start conservatively and add to taste.
Want to add a little extra heat and flavor? Try sautéing 1 finely chopped jalapeño or poblano (seeds removed) with the onion and corn.
Nutrition Estimate
Calories: 363kcal | Carbohydrates: 40g | Protein: 9g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 903mg | Potassium: 737mg | Fiber: 4g | Sugar: 14g | Vitamin A: 565IU | Vitamin C: 29.5mg | Calcium: 124mg | Iron: 1.6mg
About our Recipes:Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
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