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Hearty Mexican Street Corn Soup

Today Mary Ann (Classic Casual Home), Annie (Most Lovely Things) and I are joining two of our pals Lisa from Shine Your Light, and Celia from After Orange County.  We are sharing some of our favorite winter soups. I don’t know about you but once the air chills I fix soup about once a week. I always love finding another great soup to try. This hearty Mexican Street Corn Soup is one of our favorites winter or summer. You can prepare it as is or add shrimp or crab right before you serve it.

tulips, chair and pillow

I have to be honest I did this at the last minute today.  I ran to town and grabbed some tulips.

red and yellow tulips

red and yellow tulips

I set the table for the two of us.

black place setting with tulipx

The plates and napkins are from World Market.

black place setting with ethnic napkin

I prepared a simple arugula salad with citrus and goat cheese.  I love this with the street corn soup.  The citrus counterbalances the sweetness of the soup.

mexican street corn soup and arugula salad

Here are the recipes for both the soup and the salad.  Enjoy!

mexican street corn recipe

hearty mexican street corn soup

A Hearty Corn Soup that can be served year round

Ingredients
  • 2 tbsp butter
  • 1 onion
  • 4 cloves garlic
  • 1 jalapeno pepper
  • 6 c corn (I use frozen in winter)
  • 4 c chicken broth
  • 1/2 t cumin
  • 2 limes
  • 2 T cilantro  chopped
  • 1/4 c cotija cheese crumbled
  • 1/2 lb uncured turkey bacon chopped
  • 1/2 c sour cream
  • 1 avocado

Instructions

  1. Brown chopped bacon and set aside. 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.

    Stir in the cumin, and cook 1-2 minutes. Whisk in the chicken stock until smooth and bring to a boil. Add in the corn. Once it returns to a boil, reduce the heat to low and simmer 10 minutes. Blend with an immersion blender.

    Salt and pepper to taste. Add juice and zest of one lime. Stir in cream and cilantro. Serve topped with crumbled bacon, cotija, cilantro, sliced avocado, and reserved lime.

    arugula salad

     

    Arugula Salad with Citrus and Goat Cheese

  • 3 cups Baby arugula, fresh
  • 2 Blood orange
  • 3 tbsp Mint, fresh leaves
  • 2 Navel oranges
  • 1/2 Red onion, small
  • Sea salt and pepper
  • 3 tbsp Olive oil or citrus-infused olive oil, extra-virgin
  • 5 tbsp White wine vinegar
  • 1/4 cup toasted pine nuts
  • 2 tbsp Goat cheese

Instructions

  1. Put sliced onion in a small bowl with 3 Tablespoons white wine vinegar. Set aside.
  2. Remove peel and pith from oranges and quarter.
  3. Place Arugula on a platter or individual serving plates.
  4. Arrange oranges on top.
  5. Sprinkle with mint leaves.
  6. Drain red onion, discard vinegar and scatter onion on oranges.
  7. Toss arugula with olive oil and remaining 2 Tablespoons white wine vinegar. Season with salt and pepper. Add to salad.
  8. Garnish with crumbled cheese and roasted pine nuts and serve immediately.

five soup recipes

I hope you give my Hearty Mexican Street Corn Soup a try.  I think you will love it. Pop over and check out the other ladies yummy soups.

After Orange County  – Bread and Cabbage Soup with Sage Butter

Classic Casual Home is preparing a Healthy Roasted Red Pepper Soup With Parmesan Crostini

Most Lovely Things  is making Homemade Tomato Soup – Two Ways

Rough Luxe is cooking a Mexican Street Corn Chowder

Shine Your Light has made a Hearty Beef and Barley Soup

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Reader Interactions

Comments

  1. Karen Bunch says

    Cindy,
    Oh my, these two recipes make me hungry. I love soup, especially once the weather cools. I’ll be checking out the other recipes.
    Thanks for this!
    Karen

  2. Sandra Sallin - Apart From My Art says

    Great postings for all of us. As you know it doesn’t get very cold in Southern California, but the word is out we’re going to have rain shortly. I’ll get the ingredients for your soup, the tomato and the barley and have a go at it. Love these posts about recipes. Love the addition of the tulips. You do know how to shuzz things up. You’re a good photographer also!

  3. Annie Diamond says

    I have never even heard of Mexican Street corn! I just googled it and apparently I have been living under a rock! Your table with the tulips and the black dishes all look so beautiful and cozy! I will be making this soup over the weekend. I just wish I could recreate the scene at my house…right down to the black dishes, napkins, napkin rings, tulips and candles!

  4. Celia Becker @ www.AfterOrangeCounty.com says

    So Cindy, who doesn’t simply LOVE Mexican street corn, and the fact that you came up with the idea to turn this favorite snack into a hearty, warming, delicious soup is brilliant! I love all things corn and all things Mexican so this winning combo will soon be making a regular appearance in my kitchen. Thank you my friend, and thank you for inviting me to join you here for this fun project.

  5. Mary Ann Pickett says

    This looks AWESOME. Love how you set the table, too! I think Howard will love the chowder, too. I’m going to make this tonight. Just need to get the turkey bacon. We even have a couple blood oranges in the fridge!

  6. Lisa says

    My husband is going to go out of his mind when I tell him the name of this soup…he is a huge fan of Mexican street corn! This recipe sounds soooo good Cindy, I can’t wait to try it! Thank you for letting me join you this month, I love the theme and the company!

    • Cindy Hattersley says

      You will love it Lisa! It is even better in the summer when you have fresh corn (a lot more work though!) I am making your soup tomorrow night!

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