Description
This Mexican Street Corn Soup (Esquites Soup) recipe provides a comforting and flavorful experience, perfect for cooler days. It captures the essence of classic esquites in a warm, hearty bowl.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 4 cups fresh or frozen corn kernels
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup crumbled cotija cheese
- 2 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- Optional garnishes: extra cotija cheese, cilantro, chili powder, lime wedges, hot sauce
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion and cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Add corn kernels to the pot and cook for 5-7 minutes, stirring occasionally, until slightly tender.
- Pour in vegetable broth and bring the mixture to a simmer. Reduce heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld.
- Carefully transfer about half of the soup to a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot to blend about half of the soup. This creates a creamy texture while leaving some corn kernels whole for texture.
- Return the blended soup to the pot (if using a regular blender). Stir in heavy cream, crumbled cotija cheese, and fresh lime juice.
- Season with chili powder, salt, and black pepper to taste. Adjust seasonings as needed.
- Ladle the hot soup into bowls. Garnish with extra crumbled cotija cheese, fresh cilantro, a sprinkle of chili powder, and a lime wedge. Serve immediately.
Notes
- For a spicier soup, add a pinch of cayenne pepper or a dash of your favorite hot sauce.
- If you prefer a completely smooth soup, blend all of it.
- Fresh corn on the cob can be used; simply cut the kernels off the cob before cooking.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 50mg