Mexican Street Corn Soup

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This Mexican Street Corn Soup feels like a sunny evening in a bowl. Charred corn adds smoky sweetness while a splash of cream gives it velvet richness, perfect for cozy nights or casual dinner parties. It is quick to put together and scales easily when friends drop by. If you enjoy corn-forward bowls, try pairing it with a simple grain plate like the Street Corn Chicken Rice Bowl for a complete meal.

Why This Recipe Is a Great Choice

This soup hits that comforting, craveable balance between bright and indulgent. Roasting the corn brings a caramelized edge that makes every spoonful lively and satisfying. The aromatics of onion and garlic build a savory base while chili powder and cumin introduce a gentle warmth without overwhelming the sweet corn. A swirl of heavy cream softens the spices and ties flavors together into a silky finish. It is easy to customize for texture lovers who want a chunkier or smoother bowl. If you love comforting casseroles alongside your soup, it complements dishes like Best Corn Cheddar Casserole beautifully.

Flavor and Texture

The first note is bright, grilled corn that carries a hint of smoke and natural sugars. Onion and red bell pepper add layers of savory and subtle sweetness while garlic gives a familiar savory kick. The spices are earthy and warm rather than fiery, letting the corn shine. Heavy cream creates a plush mouthfeel and helps the soup coat the spoon. Fresh cilantro and a squeeze of lime add lift at the end so the bowl never feels heavy.

Ingredients

* 4 ears of corn, shucked
* 1 tablespoon olive oil
* 1 onion, diced
* 2 cloves garlic, minced
* 1 red bell pepper, diced
* 4 cups vegetable broth
* 1 teaspoon chili powder
* 1 teaspoon cumin
* Salt and pepper to taste
* 1 cup heavy cream
* 1/2 cup cilantro, chopped
* Lime wedges, for serving
* Cotija cheese, for serving

Step by Step Instructions

1. Grill or roast the corn until slightly charred, then cut the kernels off the cob.
2. In a large pot, heat olive oil over medium heat. Add onion, garlic, and red bell pepper, and sauté until soft.
3. Add corn kernels, vegetable broth, chili powder, cumin, salt, and pepper. Bring to a boil, then reduce to a simmer for 10 minutes.
4. Stir in heavy cream and cook for an additional 5 minutes.
5. Remove from heat and stir in chopped cilantro.
6. Serve in bowls with lime wedges and topped with crumbled Cotija cheese.

Tips for Best Results

Choose fresh corn with plump kernels for the sweetest results. If you do not have an outdoor grill, roasting the ears under a hot broiler or on a hot cast iron pan will achieve a nice char. Taste for seasoning before adding cream since the dairy will mellow the flavors. For a silkier texture, use an immersion blender to puree part of the soup, leaving some kernels whole for bite. Finish each bowl with a squeeze of lime and a generous sprinkle of Cotija to brighten and add savory contrast.

Storage and Make Ahead

This soup keeps well covered in the refrigerator for up to three days. Reheat gently over low heat and stir in a splash of broth or cream if it thickens too much. You can roast the corn and prepare the base a day ahead then finish with cream and cilantro just before serving to preserve freshness. Freeze in airtight containers for up to two months and thaw overnight in the fridge before reheating.

Final Thought

This Mexican Street Corn Soup feels festive yet effortless, a great way to showcase peak corn. It makes weeknight dinners feel special and is easy to scale for friends and family. A handful of bright garnishes turns each bowl into a little celebration.