Oh my goodness, you HAVE to try this! This recipe for **Mexican Street Corn Soup** is seriously a game changer. Think all the amazing, sweet, savory, and creamy flavors of elote but in a warm, comforting bowl of soup. Honestly, it’s just pure bliss. I’m a complete sucker for anything street corn, ever since I first tasted it at a little festival downtown. Those grilled corn cobs, slathered in that gorgeous mayo-cotija situation? Forget about it! I’ve been obsessed ever since.
I started experimenting in my kitchen, determined to capture that taste. And let me tell you, this soup? It does not disappoint. It’s ridiculously easy to make, and the taste is just incredible. Get ready for a new weeknight favorite. Trust me, you’ll be making this again and again. It’s the perfect comfort food for any night.
Why You’ll Love This *Mexican Street Corn Soup*
Okay, friends, let me tell you why you’re going to fall head-over-heels for this **Mexican Street Corn Soup**! First off, it’s seriously easy. Like, seriously. You can whip this up on a weeknight without even breaking a sweat. It’s packed with flavor, that amazing sweet corn goodness, and that irresistible smoky taste, all in every. single. spoonful.
And the best part? It’s totally vegetarian-friendly! Plus, you can customize it to your heart’s content. Extra spice? Go for it! Need to meal prep for the week? This soup is your new best friend. Seriously, it’s all kinds of deliciousness!
Ingredients You’ll Need for the Best *Mexican Street Corn Soup*
Alright, so to make this amazing **Mexican Street Corn Soup**, you’ll need just a few things – nothing too crazy, I promise! You’ll need about 2 tablespoons of olive oil. Then, grab yourself one onion, chopped up (I like to dice mine pretty small, but it’s up to you!). You’ll also need about 2 cloves of garlic, minced – fresh is best, trust me on this one!
Next up: the star of the show. You’ll want 4 cups of corn kernels – fresh from the cob if you’re feeling fancy, or frozen works perfectly fine. Then, 4 cups of your favorite vegetable broth. Don’t forget about 1 cup of milk or cream (whichever you prefer – I usually go for cream, because, well, you know!). Then, half a cup of crumbled cotija cheese, a quarter cup of chopped cilantro (fresh, please!), and the juice of one lime. And finally, salt and pepper to taste! You know, to give it that little “zing”.
How to Make *Mexican Street Corn Soup* Step-by-Step
Okay, friends, let’s get cooking! This **Mexican Street Corn Soup** is ridiculously easy to make, and I’m going to walk you through it step-by-step. Don’t worry, even if you’re a beginner, you’ve got this! Just take it slow, and don’t rush. We’re aiming for deliciousness, not a speed record, right?
Preparing the Base of Your *Mexican Street Corn Soup*
First things first, we’re gonna build the flavor base. Get out a nice, big pot and put it over medium heat. Pour in that 2 tablespoons of olive oil. Once it’s shimmering, toss in your chopped onion and cook it down until it’s lovely and soft. It should take about 5-7 minutes. You want it translucent, not browned, okay? Next, add the minced garlic and cook for just about a minute. Be careful, you don’t want the garlic to brown, or it’ll taste bitter! Careful, it splatters!
Simmering the Soup to Perfection
Alright, time for the corn and the broth! Throw in your 4 cups of corn kernels (fresh or frozen, it’s all good!) and pour in those 4 cups of vegetable broth. Give it a good stir, and then bring it all to a boil. Once it’s boiling, reduce the heat and let it simmer for about 15 minutes. This is where all those flavors really get to know each other and mingle. Seriously, the smell in your kitchen right now will be heavenly!
Blending and Finishing Your *Mexican Street Corn Soup*
Okay, after the soup has simmered you get to the fun part: blending! Carefully, with an immersion blender or in batches in a regular blender, blend the soup until it’s nice and smooth. Be super careful, hot liquids can be dangerous! Now, stir in the 1 cup of milk or cream, the half cup of cotija cheese, and most of your chopped cilantro – save a little for garnish. Finally, squeeze in that fresh lime juice. Give it a taste and season with salt and pepper until it’s perfect! Wow!
Tips for Success with Your *Mexican Street Corn Soup*
Okay, friends, let me give you some pro-level tips to make this **Mexican Street Corn Soup** absolutely sing! First off, let’s talk corn. Fresh corn is amazing if you have it! Just cut it off the cob and you’re good to go. But hey, frozen works *just* as well, especially when you’re short on time. Don’t feel guilty about using it – I do it all the time!
Want a little more *oomph*? Add a pinch of chili powder or a dash of your favorite hot sauce to give it a kick! When blending, be super careful with hot liquids! Make sure your blender lid is on tight, and start slow. For serving, I love to top it with extra cotija cheese and fresh cilantro, of course. Don’t be afraid to experiment, that’s what cooking is all about!
Variations to Spice Up Your *Mexican Street Corn Soup*
Okay, friends, let’s have some fun! This **Mexican Street Corn Soup** is ridiculously versatile. You can make it your own in so many different ways! Want to add even *more* veggies? Broccoli, bell peppers, or even a can of diced green chiles would be amazing. For a meaty twist, try adding some shredded chicken or cooked shrimp – YUM!
Spice-wise? Definitely go wild! A pinch of cayenne pepper will add a nice kick. Smoked paprika would bring an amazing smoky flavor — you could also add a touch of cumin. Feel free to play around and find your perfect blend! The best part is adapting it to whatever ingredients you have on hand – it’s all good!
Serving Suggestions for *Mexican Street Corn Soup*
So, you’ve got this amazing pot of **Mexican Street Corn Soup**, right? Now what? Well, you’ll want to think about what goes *with* it to build the perfect meal! I love pairing it with something simple to round out the flavors.
A fresh side salad with a zesty lime vinaigrette is always a good idea! Or, if you want something a bit more filling, some crusty bread for dipping is divine. And sometimes, if I’m feeling extra, I whip up some basic quesadillas to serve with it, and it’s the perfect combo!
Storage and Reheating Instructions for *Mexican Street Corn Soup*
So, you’ve made a big batch of this incredible **Mexican Street Corn Soup**, but you have leftovers? Awesome! First off, let it cool completely. Safety first, friends! Then, you can store it in an airtight container in the refrigerator for about 3-4 days. Easy peasy!
You can also freeze it! Pop it in a freezer-safe container or bag, and it’ll last for a couple of months. When you’re ready to eat it, let it thaw in the fridge overnight. You can reheat it on the stovetop over medium heat, stirring occasionally, or in the microwave. Just be careful, it splatters!
Frequently Asked Questions About *Mexican Street Corn Soup*
Okay, friends, let’s get you set up for success! I know you probably have some questions about this fabulous **Mexican Street Corn Soup**, so I’m here to help. Here are some of the most common questions I get asked, so you can solve any questions that might pop up! Don’t you worry, I’ve got you covered.
Can I use canned corn instead of fresh or frozen?
Absolutely! If you’re in a pinch, you can totally use canned corn for this **Mexican Street Corn Soup**. Just drain it really well first, so your soup doesn’t end up too watery. The flavor will be slightly different, but it’ll still be delicious! Easy peasy, right?
How can I make the soup spicier?
If you like a kick, you can definitely make this **Mexican Street Corn Soup** spicier! Add a pinch of cayenne pepper, a dash or two of your favorite hot sauce, or even a finely chopped jalapeño pepper when you’re sautéing the onions. You can customize it to your personal level.
Can I make this soup ahead of time?
Yes, absolutely! This is one of those great make-ahead **Mexican Street Corn Soup** recipes. You can make the entire soup a day or two in advance and store it in the refrigerator. Just add the cilantro and lime juice right before serving to keep those flavors nice and fresh!
Estimated Nutritional Information for *Mexican Street Corn Soup*
Okay, friends, let’s talk numbers! This **Mexican Street Corn Soup** is packed with flavor *and* nutrients. Keep in mind, this is just an estimate, but it’ll give you a good idea. Per serving (that’s about 1 cup, by the way), you can expect around 250 calories—with 15g of fat, 5g of sugar, and 5g of protein! Not too shabby, right?
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Holiday Pistachio Pudding Cookies
- Total Time: 32 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and chewy pistachio pudding cookies perfect for holiday gatherings.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (3.4 ounce) package instant pistachio pudding mix
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pistachios (optional)
- Green food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the dry pistachio pudding mix to the wet ingredients and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- If using, stir in the chopped pistachios and a few drops of green food coloring until the dough reaches your desired color.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 9-12 minutes, or until the edges are lightly golden and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a festive touch, you can add a sprinkle of green or red sanding sugar before baking.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pistachio cookies, holiday cookies, pudding cookies, Christmas cookies, easy cookies, festive dessert