Ingredients for Mexican Street Corn Soup
The list of ingredients needed shouldn’t be hard to come by. You can also make adjustments to use what you have on hand. For exact measurements, scroll to the bottom of the post.
Vegetable Oil: Used to cook the onions and corn. Yellow Onion: Gives the soup a nice savory flavor and a slight texture. Fresh Corn Kernels: You can use canned or frozen, but fresh from the cob is just unbeatable. Elote is the Spanish word for ‘corn on the cob!’ Salt and Pepper: Enhances all the flavors in the soup. Ancho Chili Powder: Regular chili powder is okay to use if you don’t have it on hand. Chipotle Seasoning: Gives the soup a slight smokey flavor and a kick of heat. Use store bout or can make homemade chipotle seasoning. Minced Garlic: Gives the soup the best savory flavor that brings everything together! Vegetable Broth: You can use chicken broth if you don’t have vegetable broth on hand. Cotija Cheese: Provides a nice salty, cheesy flavor that is unique to Mexican street corn. Sour Cream: Gives the soup a nice creamy texture. Cilantro: Adds a bright, fresh herbal note that is also unique to Mexican flavors. Lime Juice: Gives a good citrus burst of flavor. A must for Mexican street corn!
How to Make Mexican Street Corn Soup
Making this soup is easy. Simply sautee your vegetables, combine ingredients, blend the soup, and serve! You will love how flavorful and delicious this soup is. I’m sure your family will love it!
Corn: Canned corn works for this recipe but I recommend using fresh corn. Substitutions: You can use regular chili powder in place of ancho chili powder; similarly, chicken broth can be used instead of vegetable broth. Spice: You can add more or less chili powder depending on how spicy you want this soup. Topping: I like to garnish my soup with extra cojita cheese, lime wedges and fresh cilantro. You could also top with bacon, Mexican crema, and tajin.
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