Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 6
If you love Mexican Street Corn, you’ll go crazy over this Mexican Street Corn Soup! All our favorite flavors are bundled in a soup. Very comforting, insanely delicious, and to die for!
This soup is my family’s favorite. It is not only delicious but easy and quick to whip up. I enjoy the perfect warmth of this soup, but if you want more kick, feel free to add extra jalapenos. If you have any leftovers, keep them in an airtight container and store them in the fridge for up to 5 days. To reheat, dump in a saucepan and heat over medium-low heat until the soup is warmed through.
INGREDIENTS
1 small white onion, chopped
1 jalapeno, minced
4 tbsp butter
5 cloves garlic, minced
1 c. freshly chopped cilantro
3 tbsp flour
1 tsp chili powder
2 tsp ground cumin
4 c. chicken stock
1 tbsp sugar
6 c. frozen corn kernels about 30 ounces
1 1/2 c. heavy cream, half and half, or milk
2 tsp salt
Toppings:
1 jalapeno, sliced
1/2 c. crumbled cotija cheese
1/2 pound bacon, cooked and crumbled
How to make Mexican Street Corn Soup?
Step 1: In a large saucepan, melt the butter over medium heat. Once the butter has melted, add the onions and minced jalapenos to the pan and saute for about 5 minutes. Add the garlic, stir, and continue to cook for a minute more.
Step 2: Into the pan, and stir in the flour, cumin, and chili powder. Cook for 1 to 2 minutes more before pouring in the chicken stock. Stir well until smooth. Next, add the corn along with the sugar and salt. Once the mixture is boiling, adjust the heat to low and simmer for about 10 minutes.
Step 3: For the soup, stir in the cream and cilantro. Serve the Mexican Street Corn Soup warm topped with crumbled bacon, cotija, and jalapeno slices. Enjoy!
Nutrition Facts:
Calories: 687 kcal | Carbohydrates: 45g | Protein: 16g | Fat: 51g | Saturated Fat: 26g | Cholesterol: 142mg | Sodium: 1797mg | Potassium: 590mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1585IU | Vitamin C: 11.7mg | Calcium: 133mg | Iron: 2.3mg
Ingredients
- 1 small white onion, chopped
- 1 jalapeno, minced
- 4 tbsp butter
- 5 cloves garlic, minced
- 1 c. freshly chopped cilantro
- 3 tbsp flour
- 1 tsp chili powder
- 2 tsp ground cumin
- 4 c. chicken stock
- 1 tbsp sugar
- 6 c. frozen corn kernels about 30 ounces
- 1 1/2 c. heavy cream, half and half, or milk
- 2 tsp salt
- Toppings:
- 1 jalapeno, sliced
- 1/2 c. crumbled cotija cheese
- 1/2 pound bacon, cooked and crumbled
Instructions
Step 1: In a large saucepan, melt the butter over medium heat. Once the butter has melted, add the onions and minced jalapenos to the pan and saute for about 5 minutes. Add the garlic, stir, and continue to cook for a minute more.
Step 2: Into the pan, and stir in the flour, cumin, and chili powder. Cook for 1 to 2 minutes more before pouring in the chicken stock. Stir well until smooth. Next, add the corn along with the sugar and salt. Once the mixture is boiling, adjust the heat to low and simmer for about 10 minutes.
Step 3: For the soup, stir in the cream and cilantro. Serve the Mexican Street Corn Soup warm topped with crumbled bacon, cotija, and jalapeno slices. Enjoy!
