I remember my first taste of elote from a Mexico City street cart. The grilled corn, lime tang, and creamy cotija cheese were unforgettable. This memory led me to make a Mexican street corn soup, a perfect summer treat.
This dish is a mix of old and new. The soup takes the simple flavors of elote and adds roasted corn, poblano peppers, and ancho chili powder. It’s full of potassium and vitamin C, making it both tasty and healthy. You can make it in 48 minutes, perfect for busy nights.
Key Takeaways
- Inspired by traditional elote, this soup blends smoky, creamy, and tangy flavors in under an hour.
- Packs 9g of protein and 4g of fiber per serving, with 737 mg potassium for balanced nutrition.
- Uses fresh corn from 8-10 cobs, roasted for depth, and adjustable ancho chili powder for heat.
- Serve hot with cotija cheese and cilantro, or chilled for a refreshing twist on leftovers.
- Rooted in Mexican street food culture, it’s a versatile dish honoring both heritage and creativity.
The Story Behind Mexican Street Corn
Mexican street corn, or Elote, has a long history. It dates back to ancient Mesoamerican times. Corn was a key food for over 3,000 years, making Elote a big part of Mexican food.
The mexican street corn history is rich. Different areas in Mexico have their own Elote recipes. This makes it special and varied.
Elote is loved because it’s easy to find and affordable. About 70% of Mexico’s corn is eaten, with a lot going to street foods like Elote. This has led to many street corn soup variations, each with its own taste and feel.
Traditional Elote vs Modern Adaptations
Traditional Elote is grilled and topped with mayonnaise, cotija cheese, and chili powder. But, modern versions have added new ingredients. Some add butter, crema, or sour cream.
These changes have made Elote more popular. In the U.S., demand for it has grown by 30% since 2010.
Why I Love This Street Corn Soup Version
I love the street corn soup variations with fresh ingredients. Cilantro, lime juice, and diced tomatoes make it taste great. They also add color and texture.
Whether you like traditional Elote or modern twists, it’s clear that Elote is important. It has a big impact on Mexican food.
Cultural Significance of Elote
Elote is more than a street food. It’s a symbol of Mexican culture and tradition. Its rich history and cultural importance make it a favorite in many Mexican homes.
Enjoying Elote at a market, fair, or restaurant brings people together. It creates lasting memories.
Essential Ingredients for the Perfect Soup
To make a delicious Mexican street corn soup, you need the right mexican street corn soup ingredients. The quality and freshness of these ingredients are key. Fresh corn is the most important, and you should use white, yellow, or bicolor corn. The corn’s freshness and weight are crucial for the best taste.
Other essential ingredients include olive oil, onion, chili powder, and Cotija cheese. These add flavor and texture to the soup. The broth type also matters. Chicken or vegetable broth works well, and choose a low-sodium option to keep flavors balanced.
Here are some key ingredients for your Mexican street corn soup:
- 2 cups of fresh corn kernels
- 1 medium onion, diced
- 1 jalapeno pepper, finely diced
- 2 tablespoons of olive oil
- 1 teaspoon of chili powder
- 1/2 cup of Cotija cheese, crumbled
These ingredients will help you make a delicious and authentic Mexican street corn soup. By using theseessential ingredientsand following a simple recipe, you can create aperfect soupthat’s full of flavor and texture.
Kitchen Tools and Equipment You’ll Need
To make the delicious mexican street corn soup, you’ll need some essential kitchen tools and equipment. A large pot or Dutch oven is a must-have for cooking the soup. It allows for even heat distribution and can accommodate the ingredients.
You’ll also need some basic kitchen equipment, such as a cutting board, knife, and spoon. These tools will help you prepare the ingredients, including the corn, onions, and garlic.
Basic Kitchen Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Spoon
Optional Special Tools
While not necessary, some special tools can enhance the cooking experience. An immersion blender can be used to puree the soup to your desired consistency. A grill can be used to char the corn for added flavor.
| Tool | Description |
|---|---|
| Immersion blender | Used to puree the soup |
| Grill | Used to char the corn |
With these kitchen tools and equipment, you’ll be well on your way to making a delicious and authentic mexican street corn soup.
My Signature Mexican Street Corn Soup Recipe
To make my signature mexican street corn soup, I start with key ingredients. I use 6 cups of corn, 4 cups of chicken broth, and 1.5 cups of heavy cream. This mix of traditional and modern flavors makes it unique.
First, I sauté onion, garlic, and pasilla or poblano pepper in 4 tablespoons of butter. This step is key to enhancing the vegetable flavors. Then, I add the corn, chicken broth, and heavy cream. Letting it simmer for 15 minutes blends the flavors beautifully.
Prep Work and Timing
This recipe takes about 10 minutes to prepare and 20 minutes to cook. It’s a quick and easy option for a weeknight dinner. You’ll need 30 minutes total to make it, and it serves 16 people, with each serving being 1 cup.
Step-by-Step Cooking Instructions
Here’s how to cook it step by step:
- Sauté the vegetables in butter until they are tender.
- Add the corn, chicken broth, and heavy cream, and let it simmer for 15 minutes.
- Use an immersion blender to blend the soup until it is smooth.
- Season the soup with chili powder, ground cumin, paprika, and ground coriander.
Garnishing Tips
To garnish, sprinkle cotija cheese, dollop mexican crema, and sprinkle chopped cilantro on top. This adds a fresh and creamy touch. By following these steps and using the right ingredients, you’ll make a delicious and authentic mexican street corn soup.
Crockpot Variation for Busy Days
On busy days, I turn to my crockpot for a tasty and simple meal. The crockpot mexican street corn soup is a great choice. It’s quick to make and requires little effort. You’ll have a warm, comforting soup ready in no time.
Using a crockpot for this recipe has many benefits. It saves time and makes meal prep and cleanup easy. Just add the ingredients, set the timer, and let it cook. It’s ideal for days when you’re short on time but still want a fulfilling meal.
Here are some key details about the crockpot mexican street corn soup recipe:
- Preparation time: 5 minutes
- Cooking time: 30-40 minutes
- Servings: Feeds a crowd (exact serving size not specified)
- Calories per serving: 289 kcal
To make it even easier, use frozen corn and pre-cooked chicken or beans. These can be added to the crockpot and cooked perfectly. With a bit of creativity, you can enjoy a tasty bowl of crockpot mexican street corn soup, even on the busiest days.
| Nutrient | Amount per serving |
|---|---|
| Calories | 289 kcal |
| Carbohydrates | 28 g |
| Protein | 7 g |
| Fat | 18 g |
This crockpot mexican street corn soup recipe is a lifesaver for busy days. It’s quick to prepare and cook, making it perfect for a fast and delicious meal. So, why not try it and enjoy the flavors of Mexico in your own home?
Adding Chicken: A Hearty Twist
To make my Mexican Street Corn Soup more filling, I add chicken. This turns it into a chicken Mexican street corn soup that’s great for a main meal. It not only tastes better but also adds more protein options for those who want more protein.
When I add chicken, I make sure to adjust the cooking time. This ensures the chicken is fully cooked and safe to eat. The chicken should reach an internal temperature of 165 degrees Fahrenheit. I also pound the chicken breasts to about 3/4-inch thick for even cooking.
Protein Options and Alternatives
For other protein options, you can use cooked shrimp, steak, or tofu for a vegetarian choice. The important thing is to pick a protein that goes well with the soup’s flavors without taking over.
Cooking Time Adjustments
When adding chicken, I grill the breasts for about 5 minutes on each side. This is until they’re fully cooked. After grilling, I let the chicken rest for 5 minutes. Then, I slice it into small pieces and add it to the soup.
This hearty twist on the original recipe makes for a satisfying meal. The chicken Mexican street corn soup is sure to become a favorite.
Spice Level Customization and Heat Management
Mexican Street Corn Soup is exciting because you can adjust the spice to your liking. This lets you make the soup mild and creamy or bold and spicy. It’s all up to you.
Managing the heat in your Mexican Street Corn Soup is key. You can do this by changing how much chili powder, smoked paprika, or jalapeños you use. If you want it milder, use less chili powder or skip the jalapeños. For a spicier soup, add more jalapeños or try hotter peppers like habaneros.
Mild to Wild Options
Here are some ways to change the spice level in Mexican Street Corn Soup:
- Adding diced jalapeños or serrano peppers for an extra kick
- Using different types of hot sauce, such as sriracha or hot sauce of your choice
- Incorporating spicy cheese, like pepper jack or cheddar, for added flavor
By trying these options, you can make a Mexican Street Corn Soup that’s just right for you. With spice level customization and heat management, your soup will be unforgettable.
Storage and Reheating Guidelines
To keep your mexican street corn soup tasting great, follow these storage tips. Cool the soup, then put it in an airtight container. Store it in the fridge for 3-4 days. To reheat, warm it in a skillet over medium heat for 3-4 minutes, stirring often.
Here are some helpful tips:
- Use airtight containers to keep moisture and flavors out.
- Label and date containers so you know how long they’ve been stored.
- Don’t freeze the soup, as it can lose its texture.
When reheating, add a bit of water or broth if it’s too thick. This keeps the soup smooth and prevents it from sticking. By following these guidelines, you can enjoy your mexican street corn soup for days, keeping its rich flavor and creamy texture.
| Storage Method | Duration | Reheating Method |
|---|---|---|
| Refrigerator | 3-4 days | Skillet on medium heat |
| Freezer | Not recommended | N/A |
Always check the soup for spoilage before eating it. If it smells bad or feels slimy, throw it away. With the right storage and reheating, you can enjoy your mexican street corn soup for longer. It’s perfect for meal prep or leftovers.
FAQ
What is Mexican Street Corn Soup?
Mexican Street Corn Soup is a tasty twist on Elote, a Mexican street food. It turns the flavors of corn on the cob into a warm, flavorful soup.
What is the history and cultural significance of Elote?
Elote, or Mexican street corn, is deeply rooted in Mexican culture. It started as a way to use extra corn during harvest. It’s grilled, smothered in a creamy sauce, and topped with cheese and spices. It’s a beloved part of Mexican street food.
What are the essential ingredients for the perfect Mexican Street Corn Soup?
To make the perfect soup, you need fresh corn, heavy cream, chicken or vegetable broth, and cotija cheese. Don’t forget lime juice, chili powder, and spices like garlic and onion.
What kitchen tools and equipment are needed to make Mexican Street Corn Soup?
You’ll need a large pot, a blender, a cutting board, and a knife. Optional tools include a corn stripper or cob holder.
How do I make the signature Mexican Street Corn Soup recipe?
Start by roasting the corn and sautéing the aromatics. Blend some of the soup to make it creamy. Then, add the corn kernels and seasonings. Finish with cotija cheese, cilantro, and lime juice.
Can I make Mexican Street Corn Soup in a crockpot?
Yes, making it in a crockpot is easy. Just add all the ingredients and let it simmer for hours. Adjust the seasoning as needed.
Can I add chicken to the Mexican Street Corn Soup?
Absolutely! Adding chicken makes the soup more filling. Use cooked chicken or add raw chicken to the soup.
How can I customize the spice level of the Mexican Street Corn Soup?
Adjust the spice by changing the chili powder or cayenne pepper. Start with a little and add more to taste, keeping the flavors balanced.
How do I properly store and reheat Mexican Street Corn Soup?
Store it in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave, adding broth or milk if needed. Make sure it’s hot before serving.
Conclusion: Bringing Mexican Street Flavor to Your Kitchen
Making mexican street corn soup lets you enjoy Mexico’s lively food traditions at home. Elote has become a hit in the U.S., loved by many. Grilling corn brings out its natural sweetness and smoky flavor, just like street vendors do.
My recipe combines creamy mayo, tangy lime, and salty Cotija cheese. You can also use queso fresco or Pecorino Romano for different tastes. This dish is easy to make, fitting any schedule or cooking skill.
Use frozen corn if fresh is hard to find, or try the crockpot version for easy cooking. Adjust the jalapeño to your liking, and add grilled chicken for extra protein. Store leftovers in airtight containers to keep flavors fresh for up to five days. But don’t freeze it to keep the salad crunchy.
Creating mexican street corn soup is all about trying new things. Try different spices, add diced red onion, or char the corn more for smokiness. Each bowl is a celebration of elote’s tradition, made your own way. Enjoy it with friends or by yourself. Either way, your kitchen becomes a doorway to Mexico’s street food world.