Imagine a bowl of soup that combines the creamy richness of masa with the fresh sweetness of corn, all infused with spicy, tangy flavors. That’s the magic of “Mexican Street Corn Soup,” a dish that seamlessly blends comfort and vibrant taste. With roots in traditional Mexican cuisine, this soup has become a beloved favorite worldwide for its simplicity and bold flavors.

This recipe is ideal for those seeking a quick, satisfying meal without the hassle. Its family-friendly appeal ensures it’s perfect for any gathering or cozy night in. If you enjoyed our “Chicken Tortilla Soup,” you’ll find a comforting similarity here but with a refreshing twist featuring the sweetness of corn. Prepare to embark on a flavorful journey that’s as easy as it is delicious!

What is “Mexican Street Corn Soup”?

So, what’s all the fuss about “Mexican Street Corn Soup”? It’s a velvety soup made from masa harina (corn flour), laced with zesty spices, and topped with the freshest corn kernels. The name “Street Corn Soup” comes from its popularity in bustling outdoor markets in Mexico, where vendors serve it in a bowl with a variety of colorful toppings.

Legend has it that this soup was born in the streets of Mexico City, where vendors sought to create a hearty yet affordable meal for workers and visitors alike. And as the saying goes, “the way to a man’s heart is through his stomach,” this soup certainly does just that, offering a taste that’s impossible to resist. Ready to taste this authentic street flavor?

Why You’ll Love This “Mexican Street Corn Soup”

Here’s why this dish deserves a spot in your recipe collection:

Rich Flavor Explosion: The soup’s creamy base, combined with the freshness of corn and the tang of lime, creates a flavor profile that’s both satisfying and refreshing.
Cost-Effective: Made with simple, affordable ingredients, this soup is a budget-friendly way to enjoy gourmet flavors right at home.
Customizable Toppings: While delicious on its own, the soup offers endless possibilities for customization. Add fresh cilantro, a sprinkle of cheese, or a dash of hot sauce to suit your taste.

If you’re a fan of our “Vegetarian Chili” recipe, you’ll find a comforting similarity here with an added burst of corn flavor. This dish is perfect for a quick lunch or a hearty dinner, making it a versatile addition to your culinary arsenal.

How to Make “Mexican Street Corn Soup”

Quick Overview

“Mexican Street Corn Soup” is all about quick, satisfying comfort in a bowl. With a creamy base and the sweetness of fresh corn, it’s a dish that’s both easy to prepare and mouthwateringly delicious, ensuring a quick and enjoyable meal.

Key Ingredients

Here’s what you’ll need to make “Mexican Street Corn Soup”:

2 cups masa harina (corn flour)
4 cups chicken or vegetable broth
2 ears fresh corn, kernels removed (or 2 cups frozen corn)
1 onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 lime, juiced
Salt and pepper to taste
Optional toppings: fresh cilantro, crumbled queso fresco, avocado slices

[High-quality image showing the ingredients]

Step-by-Step Instructions

Prepare the Corn:
- If using fresh corn, remove the kernels and set aside. If using frozen corn, there’s no need to thaw.
Cook the Onion and Garlic:
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent. Add minced garlic and cook for another minute.
Add Spices:
- Stir in chili powder, cumin, and paprika. Cook for 1 minute to toast the spices.
Prepare the Masa Base:
- In a separate bowl, mix masa harina with 1 cup of warm broth until smooth. Gradually add to the pot, stirring constantly to prevent lumps.
Incorporate Corn and Broth:
- Add the remaining broth and corn kernels to the pot. Bring to a simmer and let it cook for 10-15 minutes until the masa is fully cooked and the flavors meld.
Season and Serve:
- Squeeze in the juice of one lime and season with salt and pepper to taste.
- Ladle into bowls and top with fresh cilantro, crumbled queso fresco, and avocado slices if desired.

What to Serve with “Mexican Street Corn Soup”

While this soup is a standalone delight, pair it with:

Crusty Tortillas or Cornbread: Perfect for dipping into the rich broth.
Side Salad: A crisp green salad adds a refreshing contrast.
Iced Drinks: A cool glass of lemonade complements the warm flavors beautifully.

Top Tips for Perfecting “Mexican Street Corn Soup”

Use Fresh Ingredients: Corn’s sweetness shines through when using fresh or just-thawed frozen corn.
Season to Taste: Adjust spices and lime juice to suit your preference for heat and acidity.
Make-ahead Option: Prepare the soup base in advance and reheat when ready to serve, adding fresh toppings just before serving.

Storing and Reheating Tips

Storage: Allow the soup to cool before refrigerating. It keeps well for up to 3 days. For longer storage, freeze for up to a month.
Reheating: Reheat in the microwave or on the stovetop, adding a splash of broth if needed to thin the consistency.

Conclusion

“Mexican Street Corn Soup” is more than just a meal; it’s a journey into the vibrant flavors of Mexico. Its simplicity and rich taste make it a must-try for anyone seeking a hearty, satisfying dish.

Whether you’re serving it as a light lunch or a comforting dinner, this soup is sure to be a hit. Why not gather your ingredients and create this authentic street flavor in your kitchen? Happy cooking!

Mexican Street Corn Soup

Imagine a bowl of soup that combines the creamy richness of masa with the fresh sweetness of corn, all infused with spicy, tangy flavors. That's the magic of "Mexican Street Corn Soup," a dish that seamlessly blends comfort and vibrant taste. With roots in traditional Mexican cuisine, this soup has become a beloved favorite worldwide for its simplicity and bold flavors. This recipe is ideal for those seeking a quick, satisfying meal without the hassle. Its family-friendly appeal ensures it's perfect for any gathering or cozy night in. If you enjoyed our "Chicken Tortilla Soup," you'll find a comforting similarity here but with a refreshing twist featuring the sweetness of corn. Prepare to embark on a flavorful journey that's as easy as it is delicious!

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Ingredients

2 cups masa harina corn flour
4 cups chicken or vegetable broth
2 ears fresh corn kernels removed (or 2 cups frozen corn)
1 onion chopped
1 tablespoon olive oil
2 cloves garlic minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 lime juiced
Salt and pepper to taste

Instructions

Prepare the Corn:
If using fresh corn, remove the kernels and set aside. If using frozen corn, there's no need to thaw.
Cook the Onion and Garlic:
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent. Add minced garlic and cook for another minute.
Add Spices:
Stir in chili powder, cumin, and paprika. Cook for 1 minute to toast the spices.
Prepare the Masa Base:
In a separate bowl, mix masa harina with 1 cup of warm broth until smooth. Gradually add to the pot, stirring constantly to prevent lumps.
Incorporate Corn and Broth:
Add the remaining broth and corn kernels to the pot. Bring to a simmer and let it cook for 10-15 minutes until the masa is fully cooked and the flavors meld.
Season and Serve:
Squeeze in the juice of one lime and season with salt and pepper to taste.
Ladle into bowls and top with fresh cilantro, crumbled queso fresco, and avocado slices if desired.
What to Serve with "Mexican Street Corn Soup"
While this soup is a standalone delight, pair it with:
Crusty Tortillas or Cornbread: Perfect for dipping into the rich broth.
Side Salad: A crisp green salad adds a refreshing contrast.
Iced Drinks: A cool glass of lemonade complements the warm flavors beautifully.
Top Tips for Perfecting "Mexican Street Corn Soup"
Use Fresh Ingredients: Corn's sweetness shines through when using fresh or just-thawed frozen corn.
Season to Taste: Adjust spices and lime juice to suit your preference for heat and acidity.
Make-ahead Option: Prepare the soup base in advance and reheat when ready to serve, adding fresh toppings just before serving.
Storing and Reheating Tips
Storage: Allow the soup to cool before refrigerating. It keeps well for up to 3 days. For longer storage, freeze for up to a month.
Reheating: Reheat in the microwave or on the stovetop, adding a splash of broth if needed to thin the consistency.
Conclusion
"Mexican Street Corn Soup" is more than just a meal; it's a journey into the vibrant flavors of Mexico. Its simplicity and rich taste make it a must-try for anyone seeking a hearty, satisfying dish.
Whether you’re serving it as a light lunch or a comforting dinner, this soup is sure to be a hit. Why not gather your ingredients and create this authentic street flavor in your kitchen? Happy cooking!