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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!