Easy and Amazing Street Corn Soup Recipe Summer vibes hitting hard with this Mexican street corn-inspired delight! Grilled up 12 ears of sweet corn (my grill decided to nap, so grill plate MVP), got that char for flavor fireworks. Meanwhile, sautéed a flavor fiesta of onions with cumin, sea salt, and cracked black pepper—building that flavor canvas! Blended it all—corn, sautéed goodness, a dollop of sour cream, lime juice—for a silky-smooth symphony.
Reserved some corn for texture party later. Chilled the mix for the flavor to mingle and dance for two hours. Now, the grand assembly! Drizzle of homemade crema (buttermilk, sour cream, lime juice), crumble queso fresco like its confetti, sprinkle reserved charred corn, Tajin dash, cilantro artistry. Summer in a bowl—creamy, spiced, and flavor-packed.
- Take 12 ears of sweet corn
- Take 3 tablespoons of oil
- Take 2 cups of chopped onions
- Take 3 tablespoons of oil
- Take 1 teaspoon of ground cumin
- Take 1 teaspoon of sea salt
- Take 1 teaspoon of cracked black pepper
- Take A sprinkle of chili powder (optional)
- Take 1 cup (360 grams) of sour cream
- Take 2 cups of chicken or veggie stock
- Use a tablespoon of newly squeezed lime juice.
Building the Soup:
- Take 1/4 cup of buttermilk
- Take 1/2 cup of sour cream
- Take 1 teaspoon of lime juice
- Take Queso fresco for garnish
- Take Tajin (chili lime mixture)
- Take Cilantro for garnish
- Shuck the 12 ears of sweet corn.
- Drizzle 3 tablespoons of oil over the corn and coat them thoroughly.
- Heat the grill to medium-high.
- Grill the corn for ten to fifteen minutes, or until it starts to soften and brown.
- To ensure consistent cooking, rotate the corn periodically.
- In a pan over medium-high heat, add 3 tablespoons of oil.
- Add the chopped onions, ground cumin, sea salt, cracked black pepper, and optional chili powder.
- Cook for about 10 minutes until the onions are soft and slightly browned.
Easy and Amazing Street Corn Soup Recipe
|Blending the Soup
|Set aside 1 1/2 cups of corn kernels
|In a blender, mix reserved corn, cooled onions, sour cream, stock, and lime juice
|Blend until smooth, adding a pinch of salt if desired
|Transfer the mixture to a large bowl
Building the Soup:
- Stir in the reserved 1 1/2 cups of corn kernels.
- Cover and refrigerate for at least two hours to allow flavors to meld.
Crema and Garnishes:
- In a bowl, whisk together buttermilk, sour cream, and lime juice to create the crema.
- Drizzle the chilled soup with the crema.
- Crumble queso fresco over the top.
- Sprinkle with the reserved charred corn, Tajin, and fresh cilantro.
We made it through the sautéing, blending, grilling, pruning, and building, whew. Now, we’ve got a bowl full of elote soup that’s practically singing with flavors. The charred corn adds a rustic touch, the sautéed onions bring depth, and that blend of creamy sweetness is like a symphony of summer in every spoonful.
And let’s not forget the finale – the toppings. A generous drizzle of that tangy buttermilk crema, a snowfall of crumbled queso fresco, a sprinkle of the reserved charred corn for texture, a dash of Tajin for a zesty kick, and the final flourish of fresh cilantro. It’s not a soup this is an edible creation.
Delicious and Refreshing:
The chilled elote soup offers a delightful and refreshing taste, perfect for the summer season.
The recipe allows for flexibility in ingredients, making it easy to customize based on personal preferences and dietary restrictions.
Grilled Corn Flavor:
Grilling the corn adds a unique and smoky flavor to the soup, enhancing its overall taste.
The soup can be prepared in advance, allowing for easy and effortless serving when needed.
Rich and Creamy Texture:
The addition of sour cream and blending results in a creamy and velvety texture, creating a satisfying eating experience.
Grilling the corn, cooking the onions, and blending the soup may be time-consuming, making this recipe less suitable for those in a hurry.
Requires Kitchen Equipment:
The recipe involves the use of a grill, blender, and various kitchen tools, which may pose challenges for individuals with limited kitchen equipment.
Grilling corn can be tricky, especially if using a grill plate. Working in batches and potential uneven cooking are considerations.
Potential for Messiness:
Shucking corn and handling grilled ingredients may result in a messy kitchen, requiring additional cleanup.
Some ingredients, such as Tajin and queso fresco, may not be readily available in all regions, limiting accessibility for some cooks.
Why is Mexican street corn so good?
Mexican street corn, or elote, captivates taste buds with its combination of smoky grilled flavors, creamy textures, and a burst of lime and spices. Increased attractive appearance is aided by more adornments.
Can we drink corn soup daily?
While corn soup can be enjoyed regularly, it’s essential to maintain a balanced diet. Incorporate a variety of ingredients and soups into your daily meals for optimal nutrition.
How to make sweet corn soup at home Sanjeev Kapoor?
To make sweet corn soup at home, follow Sanjeev Kapoor’s recipe or experiment with your variations. Make a tasty homemade soup with fresh sweet corn, spicy stock, and aromatic spices.
Why is it called street corn?
Mexican street corn, or elote, got its name from being a popular street food in Mexico. Street vendors give grilled corn on the cob served with a range of toppings, providing an enjoyable and practical StreetSide snack.
What is elote seasoning?
Elote seasoning typically includes a blend of chili powder, lime, and salt. By giving fiery it increase the taste of dishes like elote soup.
What does elote mean?
“Elote” is a Spanish term for corn on the cob. In Mexican cuisine, it specifically refers to grilled corn on the cob covered in a variety of savory toppings.
Do Mexicans prefer flour or corn?
The preference between flour and corn varies in Mexican cuisine. Different regions and dishes may favor one over the other. While flour tortillas are also commonly used and provide a more variety culinary experience, corn tortillas are typically applied in many Mexican meals.
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