If you’re looking for a comforting, delicious meal that comes together in about 30 minutes all in one pot, you’ve hit the jackpot! This Mexican Street Corn Soup is a quick and easy weeknight dinner that your family will love! And the best part? You can easily switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of those pesky leftovers. So, grab your pot and let’s make something amazing together!
Ingredient Breakdown
- 4 Cups of Corn (Fresh, Frozen, or Canned)
- 1 Onion, Chopped
- 2 Cloves Garlic, Minced
- 4 Cups Vegetable or Chicken Broth
- 1 Cup Heavy Cream
- 1 Teaspoon Chili Powder
- 1 Teaspoon Cumin
- Salt and Pepper to Taste
- 1 Cup Queso Fresco or Feta Cheese, Crumbled
- Fresh Cilantro for Garnish
Let’s Get Cooking!
Step-by-Step Instructions
Combine Ingredients : In a large pot, combine the corn, onion, garlic, broth, chili powder, cumin, and a couple pinches of salt and pepper. Stir well. You’ll want to make sure everything is nicely mixed, think of it like a little soup party!
Cook : Cover and bring the mixture to a simmer over medium heat. Allow it to bubble away for about 10-15 minutes just enough time for those flavors to meld together beautifully. Stir occasionally so it doesn’t burn on the bottom, scrape the yummy bits off the bottom, as they hold tons of flavor!
Blend Up : Once the corn is tender, use an immersion blender to purée the soup until smooth or leave it chunky if that’s your jam! I love it creamy, but every guy’s got their own taste, right? Keep blending until you hit that perfect texture.
Add the Cream : Now, stir in the heavy cream and adjust seasoning as needed. Here’s where it transforms from good to absolutely mind-blowing! Cook for an additional 3-5 minutes to heat it through.
Serve : Serve hot, topped with crumbled queso fresco and fresh cilantro. Seriously, it’s like serving a bowl of happiness!
Why I Adore This Recipe
This Mexican Street Corn Soup is my go-to recipe when I need something warm and cozy. It’s packed with so much flavor that it feels like a warm hug on a chilly evening. And let me tell you, my kids adore it! I’m a real sucker for anything that keeps them asking for seconds. You can use whatever you’ve got on hand, maybe some leftover grilled chicken or even black beans for extra protein. The best part? You can whip this up in no time, making it ideal for those busy weeknights!
If you loved this Mexican Street Corn Soup, be sure to check out my Slow Cooker Beef Meal, my Marry Me Chicken Soup, or my Spicy Jalapeno Popper Chicken Soup!
Why This Recipe Works
Comfort Food
This soup is loaded with tons of flavor and warmth, which we all need occasionally. It’s perfect to curl up with after a long day. You just can’t beat a good soup that warms the soul!
Quick & Easy
Comes together in under 30 minutes that’s a lifesaver for busy families! You know those evenings when everyone’s hungry and you need to eat fast? This is your answer.
Customizable
Use whatever ingredients you have, no pressure! Got some zucchini lying around? Toss it in. Want it spicier? Add some jalapeños. You get to control the flavor.
One Pot
Minimal cleanup, folks! After a long day, you can’t beat a good meal that requires just one pot.
Meal Prep Friendly
This soup is perfect for meal prepping! Make a big batch on the weekend, and you’ll have lunch ready to go or something hearty to come home to.
Serving Suggestions
This soup pairs beautifully with crusty bread or tortilla chips. You can also serve a light salad on the side to balance the richness. It keeps well in the refrigerator for about 3-4 days, making it great for leftovers!
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheating: Gently reheat on the stove over medium-low heat, stirring frequently until warmed through. You can also microwave it for about 2 minutes, stirring halfway. Just make sure it’s hot all the way through!
Freezer Friendly?
Yep! This soup freezes well. Just let it cool completely, transfer it to a freezer-safe container, and it will keep for up to 3 months. To reheat, thaw overnight in the fridge and then warm on the stove or microwave.
So, there you have it! If you’re looking for a simple yet delicious recipe to add to your meal rotation, this Mexican Street Corn Soup is guaranteed to be a hit! Your family will love it, and you’ll love how easy it is! Happy cooking! Follow us on Pinterest for daily inspiration that brings warmth to your table!
Mexican Street Corn Soup
Ingredients
Method
- In a large pot, combine the corn, onion, garlic, broth, chili powder, cumin, and a couple pinches of salt and pepper. Stir well.
- Cover and bring the mixture to a simmer over medium heat; allow it to bubble for about 10-15 minutes.
- Once the corn is tender, use an immersion blender to purée the soup until smooth, or leave it chunky if preferred.
- Stir in the heavy cream and adjust seasoning as necessary, cooking for an additional 3-5 minutes to heat it through.
- Serve hot, topped with crumbled queso fresco and fresh cilantro.