Mexican Street Corn Soup #soup #dinner

Mexican Street Corn Soup #soup #dinner

Who else adores Mexican road corn? I realize I do! I've taken every one of those heavenly flavors, included a couple, and made it into a delectable soup that is completely executioner! It's generous, brimming with corn, and finished off with bacon, cheddar, and jalapeno. What's not to cherish?

Not exclusively is this soup completely delectable, it's likewise extremely simple to make. It's perused in less than 20 minutes! I have an inclination you'll be making this soup again and again and over once more. It's simple for this one to turn into a family top choice!

Mexican road corn, otherwise called Elote, is barbecued corn that is washed in a blend of mayonnaise, sharp cream, cotija cheddar, bean stew powder, garlic, and cilantro. This enables it to equitably scatter into the fluid once it is included. On the off chance that you've just included your fluid and you need to add extra flour in to thicken your soup, whisk your flour into a modest quantity of the hot fluid in a different bowl.

When you have a fluid slurry, empty it once again into the soup over warmth and blend until thickened.

Also try our recipe Chicken and Lime Soup

Mexican Street Corn Soup #soup #dinner

This Mexican Street Corn Soup has all the flavors you love from Mexican street corn all bundled up into one comfort food soup that is to die for!


  • 4 tablespoons butter
  • 1 small white onion chopped
  • 1 jalapeno minced
  • 5 cloves garlic crushed
  • 3 tablespoons flour
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 4 cups chicken stock
  • 6 cups frozen corn kernels
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 1/2 cups heavy cream half and half, or milk
  • 1 cup freshly chopped cilantro


  • 1/2 lb bacon cooked and crumbled
  • 1/2 cup crumbled cotija cheese
  • 1 jalapeno sliced


  1. Melt the butter in a large saucepan over medium high heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute.
  2. Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Whisk in the chicken stock until smooth and bring to a boil. Add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
  3. Stir in cream and cilantro. Serve topped with crumbled bacon, cotija, and jalapeno slices.

Read more our recipe : Teriyaki Baked Tof

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