Mexican Corn Soup
A creamy, flavorful Mexican corn soup featuring sweet corn, cumin, and a hint of spice, perfect for comforting gatherings or a satisfying appetizer.
Ingredients
Instructions
- Cook 3 ears of corn in boiling water for 10 minutes.
- Remove from water and let cool. Cut the corn off the cobs and place in a stock pot.
- Cut the remaining uncooked corn from the cobs, scraping the cobs for juices, and add to the cooked corn in the pot.
- Add chicken or vegetable stock to the pot.
- In a small skillet, sauté chopped onion in butter until limp.
- Add the sautéed onion to the stock pot.
- Add tomato sauce, salt, and black pepper, then simmer for 20 minutes until the corn is tender.
- Stir in cream, granulated garlic, ground cumin, and sugar, and heat through.
- Serve hot.
Tips & Substitutions
For a richer flavor, consider roasting the corn before adding it to the soup. You can substitute the cream with coconut milk for a dairy-free option. If fresh corn isn't available, frozen corn works well too. Adjust the cayenne pepper to control the heat level, and feel free to add any leftover meats for extra protein, making it a heartier dish.
Serving Suggestions
Serve the soup hot, garnished with fresh cilantro, avocado slices, or a dollop of sour cream for added creaminess. It pairs beautifully with Mexican Quesadillas With Meat or a side of tortilla chips for crunch. This comforting soup is also perfect for a cozy gathering or as a starter for a Mexican-themed meal.
Storage & Reheating
Store any leftover Mexican Corn Soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of stock or water to maintain the soup's consistency. Gently warm it on the stove over low heat, stirring occasionally, or use the microwave in short intervals, stirring in between.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Corn Soup contains roughly 1494 calories, with 67g protein, 240g carbohydrates, and 75g fat. It is an excellent source of dietary fiber (417% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 1722mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegan?
Yes, you can easily make this Mexican Corn Soup vegan by using vegetable stock instead of chicken stock and omitting the cream or replacing it with a plant-based alternative like coconut cream. The flavor will still be rich and satisfying.
How can I make this soup spicier?
To increase the heat level of the soup, you can add more cayenne pepper or include diced jalapeños when sautéing the onions. For an extra kick, consider adding a few dashes of hot sauce or a pinch of crushed red pepper flakes while it simmers.
Can I freeze the soup?
Yes, you can freeze this Mexican Corn Soup. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator and reheat on the stove or microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).