Mexican Street Corn Soup Recipes

MEXICAN STREET CORN SOUP

Steps:

• Preheat your grill to high. Brush four of the ears of corn with olive oil. Grill the ears of corn, turning occasionally for 8 to 10 minutes, until all sides have a light char on the kernels. Optional: add your favorite wood chips to the grill as the corn cooks. The smoky flavors will enhance the corn very nicely.
• Remove the corn from the grill and cool. When the ears can be handled, cut the kernels from all of the ears (including the 5th, uncooked ear).
• Using the edge of a knife, scrape down the ears of corn to remove the creamy corn. Add to the corn kernels. Slice one of the cobs into three pieces and set aside.
• Heat the butter in a 4 quart Dutch oven or stock pot over medium until melted.
• Add the onions, celery, and poblano and saute until soft (about 5 minutes). Add the potatoes, stock, and sliced corn cob. Raise the heat to high to bring the soup to a boil, then reduce to maintain a gentle simmer. Cook until the potatoes can be easily pierced with a knife (about 15 minutes). Remove and discard the cobs.
• If a thick soup is desired, mash the potatoes in the pot with a potato masher until broken down (they won't necessarily be smooth at this point). Reduce heat to medium/low.
• Stir in the corn and dairy, plus a couple pinches of salt. Cook for five minutes.
• Observe the texture of the soup. If you want something smoother and thicker, use a stick blender in pulses to smooth out part of the soup. For a completely smooth soup, blend the soup in batches in a high-speed blender.
• Add about 1/4 cup of cotija cheese crumbles, plus the crema to the soup, stirring well. Taste, and add more cheese as needed. It's salty, so it's unlikely you'll need to add more salt at this point.
• Squeeze half of a lime over the soup, and taste. Use the remaining half, if a brighter flavor is desired.
• To serve, sprinkle chili powder over the soup, along with the cilantro and green onions.

MEXICAN STREET CORN SOUP

Steps:

• Heat oil in a large pot over medium-high heat.
• Add onion along with a couple pinches of salt and pepper. Cook for 3-4 minutes, stirring frequently.
• Add garlic, chili powder, cumin, paprika, coriander, and a couple more pinches of salt and pepper. Cook for 1 minute, stirring frequently.
• Add corn and cook, stirring occasionally, for 5 minutes on medium-high heat.
• Add half the corn mixture to a blender along with the vegetable broth. Blend until smooth and creamy.
• Pour blended soup back into the pot and stir to combine. Simmer for 5 minutes.
• Stir in heavy cream and lime juice and season to taste with salt and pepper.
• Garnish with your favorites and enjoy!

MEXICAN STREET CORN SOUP

Steps:

• Melt the butter in a large saucepan over medium heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute.
• Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Stir in the chicken stock until smooth and bring to a boil. Add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
• Stir in cream and cilantro. Serve topped with crumbled bacon, cotija, and jalapeno slices.

FAMOUS MEXICAN STREET CORN

Steps:

• Grill, roast or broil corn to your liking.
• Spread cooked corn with a thin layer of mayonnaise or sour cream, then roll in cheese to coat.
• Sprinkle with cayenne.
• Squeeze lime juice from wedges to taste. Enjoy!

MEXICAN STREET CORN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place corn, in husks, directly on the oven rack.
• Roast in the preheated oven until tender and cooked through, 40 to 45 minutes.
• Peel down husks and rub each ear of corn with 1 tablespoon butter. Sprinkle each with Cotija cheese, cilantro, chili powder, and lime juice. Serve.

MEXICAN STREET CORN CHOWDER

Steps:

• Cut corn off cobs. Rub the edge of a knife over each cob to milk it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-qt. slow cooker. , In a large skillet, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add the onions, green peppers and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute longer; transfer to slow cooker. Cook on low 3-1/2 to 4 hours or until corn is tender and mixture has thickened slightly., Stir in cream and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon. Sprinkle with optional toppings as desired.

MEXICAN STREET CORN SOUP

Steps:

• Purée 2 cups corn kernels with 1 cup broth in a food processor.
• Heat oil in a pot over medium. Add remaining 2 cups corn kernels, minced scallion whites and light greens, garlic, and chili powder; cook 5 minutes.
• Stir in remaining 3 cups broth and puréed corn; simmer 10 minutes. Stir in crema and Cotija until heated through and cheese melts, 3 minutes.
• Add cilantro and lime juice; season soup with salt and pepper. Top servings with sliced scallion greens

INSTANT POT MEXICAN STREET CORN SOUP

Steps:

• Set instant pot to sauté mode.
• Add butter, onion, jalapeno, garlic, and corn to the instant pot and sauté for 3 minutes.
• Add flour and elote seasoning and stir for 30 seconds. Turn off the instant pot.
• Add 1 cup of chicken broth and deglaze the bottom of the pan. Add remaining chicken stock.
• Seal instant pot and set on high pressure for 2 minutes.
• Perform a quick release and remove the lid. Turn the instant pot onto sauté mode.
• Stir in heavy whipping cream, 1/2 cup of cotija cheese and black beans.
• Bring to a boil and cook for 3 minutes.
• Top with remaining cotija cheese, jalapeno slices and salsa.

MEXICAN STREET CORN SOUP

Steps:

• Heat half the oil in a wide, deep saucepan over a medium-high heat. Tip in the sweetcorn, keeping it in a single layer as much as possible. Cook undisturbed for 2 mins so the kernels turn golden on the bottom. Stir, spread out again and repeat until the sweetcorn is golden and charred in spots. Cook for another 1 min, stirring, then tip into a large bowl.
• Add the remaining oil to the pan and fry the onion and potato for 3-4 mins until slightly softened and pale golden. Add the spices and cook for a further minute, then pour in the stock. Spoon 3 tbsp of the sweetcorn into a small bowl, then add the rest to the pan. Bring to the boil, then reduce the heat to a simmer, cover and cook for 5-10 mins, or until the potato is fully softened.
• Remove the pan from the heat and squeeze in the lime juice. Blitz using a hand blender (or tip into a blender to do this) until smooth and creamy. Season to taste. Divide the soup between four bowls and top with the reserved sweetcorn, the chilli, lime slices, feta and a sprinkle of paprika.

SKILLET MEXICAN STREET CORN

Steps:

• Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
• Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
• Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
• Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.