Can I make this soup ahead of time?

Absolutely! This Creamy Mexican Street Corn Soup can be made ahead of time. In fact, the flavors meld beautifully after a day in the fridge. Just reheat on the stove, adding a splash of broth or cream to loosen it up if it thickens too much.

What can I use instead of heavy cream?

If you're looking for a lighter or dairy-free alternative, coconut milk works wonderfully in this soup. It will still provide that needed creaminess while adding a subtle coconut flavor that complements the sweet corn.

Can I freeze this soup?

Yes, you can freeze this soup! Just ensure it's cooled completely and store it in an airtight container. When you're ready to enjoy, defrost in the fridge overnight and reheat on the stovetop or in the microwave.

How spicy is this soup?

The level of spiciness in this Creamy Mexican Street Corn Soup is quite mild due to the chili powder. However, if you prefer more heat, add fresh chopped jalapeños or a pinch of cayenne pepper to suit your taste.

What should I serve with this soup?

This soup pairs beautifully with fresh tortilla chips, a zesty salad, or even a sandwich. You could also add a protein source like grilled chicken or shrimp for a heartier meal.

Creamy Mexican Street Corn Soup: Delightful & Easy Recipe!

Ingredients

Scale

4 cups Corn (fresh or frozen)
1 Onion, diced
2 cloves Garlic, minced
4 cups Vegetable broth
1 cup Heavy cream
1 teaspoon Chili powder
1 teaspoon Cumin
Salt and pepper to taste
Fresh cilantro (for garnish, optional)
Lime wedges (for serving, optional)

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Instructions

Heat oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 4 to 5 minutes.
Add minced garlic and cook for an additional minute.
Stir in corn, chili powder, cumin, salt, and pepper, cooking for another 2 to 3 minutes.
Pour in the vegetable broth, bring to a simmer, and cook for about 10 minutes.
Stir in heavy cream, heating for another 2 to 3 minutes.
Serve with fresh cilantro and lime wedges for a zesty finish!

Notes

For a dairy-free option, substitute heavy cream with coconut milk.

Author: Vivian Brooks
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican
Diet: Gluten-Free, Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 5g
Sodium: 500mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 7g
Cholesterol: 60mg