Spicy Mexican Street Corn Soup

Spicy Mexican Street Corn Soup – If you’re craving a soup. Packed with bold flavors. And a little kick. This Spicy Mexican Street Corn Soup. Is the answer. Made with Yukon gold potatoes, and frozen corn. And aromatic spices like chili powder, cumin, and cayenne. This soup captures the rich, comforting flavors of classic street corn. In a warm, delicious bowl. Ready in under an hour. It’s the perfect mix of heat. And creamy goodness. That your whole family will love.

this Recipe

I remember making this soup for the first time. On a chilly night. Trying to bring some of that summer street corn flavor. Into our home. My husband is a huge fan of anything with a bit of spice. And when he took his first spoonful. His face lit up. Our little one was excited too. Especially when we topped it with cilantro. And a dash of extra chili powder. It was an instant hit. And has now become a regular in our home. Especially when we want something cozy. But full of vibrant flavors.

What makes this Spicy Mexican Street Corn Soup truly stands out?

This soup stands out. Because it takes the well-loved Mexican street corn. And turns it into a warm, hearty dish. Perfect for any season. The mix of spices. Gives it just the right amount of heat. While the Yukon gold potatoes. Provide a creamy base. Without needing any heavy cream. Plus, it’s versatile—you can blend it smooth. For a velvety finish. Or leave it chunky. For a more rustic feel. The garnishes add freshness. Making each bite. A burst of flavor.

What You Need To Make This Spicy Mexican Street Corn Soup Recipe?

Yukon Gold Potatoes: These are my go-to for soups. Because they have a buttery texture. That adds creaminess without needing extra dairy. They break down just enough. To thicken the soup. While keeping their structure.

Frozen Corn Kernels: I love using frozen corn. For its convenience. But it still gives that sweet, juicy pop. With every bite. It holds up beautifully in the soup. Especially when balanced with the spices.

Chicken Stock: This is the backbone of the soup. Providing a rich base. Use homemade if you have it. But store-bought works in a pinch.

Chili Powder, Cumin, and Cayenne: These spices are the soul of the soup. Bringing in smoky heat. And earthy warmth. If you’re sensitive to spice. Dial back the cayenne a bit.

Steps To Make Spicy Mexican Street Corn Soup:

Step 1: Sauté Onions & Garlic: Heat the olive oil. In a large pot. Over medium heat. Add the onions. And sauté. Until they become soft. And translucent. About 5 to 6 minutes. Add the garlic. And cook for another minute. Until fragrant.

Step 2: Add the Spices: Stir in the chili powder, oregano. Cumin, and cayenne pepper. Cook for about 1 minute. To let the spices. Release their flavors.

Step 3: Add Stock & Potatoes: Pour in. The chicken stock. And add the potatoes. Bring everything to a boil. Then reduce the heat. And let it simmer. For about 15 minutes. Or until the potatoes are soft. And tender.

Step 4: Add the Corn: Stir in the corn. And let it cook. Until warmed through. About 5 minutes. Season with salt. And pepper to taste.

Step 5: Blend the Soup: For a smooth texture. Purée the soup. In batches. Using a blender. If you prefer a chunkier texture. Only purée. About half of the soup.

Step 6: Serve and Garnish: Ladle the soup. Into bowls. And garnish with chopped cilantro or parsley. And a sprinkle of chili powder. Or paprika. Serve warm. And appreciate!

Tip:

For an even more robust flavor. Try roasting the corn. Before adding it to the soup. Spread the frozen kernels. On a baking sheet. And broil them for 5-8 minutes. Until they start to char. This step adds a smoky depth. That really elevates the soup. Giving it that authentic “street corn” flavor. You can also swap out chicken stock for vegetable stock. To make it vegetarian-friendly. If you’re meal prepping. This soup freezes beautifully—just store it in an airtight container. For up to three months!

Frequently Asked Questions:

Can I use fresh corn instead of frozen corn?

Absolutely! Fresh corn works wonderfully in this recipe. Especially during the summer. Just shave the kernels off the cob. And follow the recipe as written.

How spicy is this soup?

The cayenne pepper gives it a moderate kick. But you can easily adjust. The spice level. To your liking. By adding more or less cayenne.

Can I make this soup ahead of time?

Yes! This soup stores well in the fridge. For up to 3 days. Just reheat it on the stovetop. When you’re ready to serve. The flavors might even deepen. After sitting for a day.

Spicy Mexican Street Corn Soup

Prep Time 15 minutes mins

Cook Time 40 minutes mins

This Spicy Mexican Street Corn Soup. Is a bowl of comfort with a little extra kick! With buttery Yukon gold potatoes, and sweet corn kernels. And the smoky warmth of chili powder and cumin. This soup is both hearty and flavorful. It’s perfect for when you want something. That will warm you up. But also make your taste buds dance. I still remember the first time I made it—my family couldn’t get enough. And it quickly became a weeknight favorite. Whether you serve it as a cozy starter. Or a main dish. With crusty bread. It’s sure to hit the spot.

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Ingredients

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• ▢ 3 tbsp olive oil
• ▢ 1 medium onion diced finely
• ▢ 3 cloves garlic minced
• ▢ 1 tbsp chili powder
• ▢ 1 tsp dried oregano
• ▢ 1 tsp ground cumin
• ▢ 1/2 tsp cayenne pepper
• ▢ 4 c chicken broth
• ▢ 3 medium Yukon gold potatoes about 1 lb, peeled and diced into 1/2-inch cubes
• ▢ 2 12 oz bags frozen corn kernels
• ▢ Kosher salt and freshly ground black pepper to taste

For garnish:

• ▢ Chopped cilantro or parsley
• ▢ Sprinkle of chili powder or paprika

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Instructions

 

1. In a large pot. Over medium heat. Warm the olive oil. And sauté the chopped onions. Until they turn soft. And translucent. Which should take. Around 5 to 6 minutes.
2. Stir in the minced garlic. And cook. For about 30 seconds. To a minute. Until it becomes fragrant.
3. Add the chili powder and oregano. Cumin, and cayenne pepper. Stirring for about 1 minute. Until the spices. Release their aroma.
4. Pour in the chicken broth. And add the diced potatoes. Bring everything to a boil. Then reduce to a simmer. And cook. Until the potatoes are tender. Approximately 15 minutes.
5. Stir in the corn. And cook. For another 5 minutes. Or until it's heated through. Season with salt. And pepper to taste.
6. If you prefer a smooth texture. Carefully blend the soup in batches. Until silky. Or purée just half. If you want. To keep some chunks.
7. Top with your favorite garnishes. Serve warm. And enjoy!

Notes

To make this Spicy Mexican Street Corn Soup gluten-free. The key is to ensure. That your chicken stock is certified gluten-free. As some commercial stocks may contain additives. That include gluten. The rest of the ingredients. Are naturally gluten-free. So it’s an easy adaptation! Swap out for a gluten-free bread. Or tortilla on the side. And you’ve got a hearty, gluten-free meal. That doesn’t skimp on flavor. You won’t miss a thing!

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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