Kick off your summer with this street corn soup recipe that’s as fun to make as it is to eat. Perfect for those who love the classic flavors of street corn but want to enjoy them in a spoonable, soup form.
Why This Recipe Works
- It transforms the beloved street corn into a creamy, comforting soup that’s perfect for any summer day.
- The combination of fresh corn, creamy base, and zesty toppings brings a burst of flavors and textures in every bite.
- It’s incredibly versatile, allowing for various toppings and mix-ins to suit your taste.
- Easy to make with simple ingredients, this soup is a crowd-pleaser that doesn’t require fancy cooking skills.
- Leftovers taste even better the next day, making it a great make-ahead dish for busy weeknights.
Ingredients
- 4 cups fresh corn kernels (about 6 ears)
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 tsp chili powder
- Salt and pepper to taste
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Equipment Needed
- Large pot
- Blender or immersion blender
- Knife and cutting board
- Measuring cups and spoons
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This base will add depth to your soup, so don’t rush this step.
Step 2: Add Corn and Broth
Add the fresh corn kernels to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. The corn should be tender, and the broth will start to take on a sweet, corny flavor.
Step 3: Blend the Soup
Using an immersion blender, blend the soup until it’s mostly smooth but still has some texture. If you prefer a completely smooth soup, you can transfer it to a blender in batches. Be careful with the hot liquid to avoid burns.
Step 4: Add Cream and Seasonings
Stir in the heavy cream, chili powder, salt, and pepper. Let the soup simmer for another 5 minutes to allow the flavors to meld together. Taste and adjust the seasonings as needed.
Step 5: Serve with Toppings
Ladle the soup into bowls and top with crumbled cotija cheese, chopped cilantro, and a squeeze of lime juice. These toppings add a fresh, tangy contrast to the creamy soup.
Tips and Tricks
For a smokier flavor, you can grill the corn before cutting off the kernels. If you’re short on time, frozen corn works just as well as fresh. To make the soup vegan, substitute the heavy cream with coconut milk and omit the cheese or use a vegan alternative. For a thicker soup, you can add a peeled and diced potato to the broth before blending. Always let the soup cool slightly before blending to avoid accidents.
Recipe Variations
- Add diced avocado for extra creaminess and a boost of healthy fats.
- Stir in some cooked, shredded chicken for a protein-packed version.
- For a spicy kick, add a diced jalapeño with the onions and garlic.
- Swap the cotija cheese for feta if you can’t find it.
- Use smoked paprika instead of chili powder for a different flavor profile.
Frequently Asked Questions
Can I use canned corn instead of fresh?
Yes, you can use canned corn if fresh isn’t available. Just make sure to drain and rinse it well before adding to the soup. The flavor might be slightly different, but it will still be delicious.
How can I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water or broth if the soup has thickened too much.
Is this soup freezer-friendly?
Yes, this soup freezes well. Cool it completely before transferring to freezer-safe containers. It can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
Summary
This street corn soup is a creamy, flavorful twist on a summer classic. Easy to make and customizable, it’s sure to become a favorite in your recipe rotation.