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Zesty Mexican Corn Chowder

Creamy Mexican Street Corn Soup: A Zesty, Lightened-Up Elote-Inspired Delight

Immerse yourself in the vibrant, unforgettable flavors of Mexico with this irresistible Creamy Mexican Street Corn Soup. Inspired by the beloved street food favorites, elote (grilled corn on the cob) and esquites (corn salad), this comforting soup brings all the magic into one cozy, slurpable bowl. It’s a delightful fusion of sweet corn, tangy lime, savory Cotija cheese, and a hint of spice, all enveloped in a rich, velvety broth that’s surprisingly lightened-up.

This recipe offers an authentic taste experience, meticulously crafted to echo the bold, fresh ingredients typical of traditional Mexican cuisine. We’ve taken the essence of those classic street eats and transformed them into a warm, satisfying soup perfect for any occasion. Whether you’re seeking a hearty appetizer, a light lunch, or a flavorful side, this Mexican Street Corn Soup is guaranteed to impress with its depth of flavor and creamy texture.

What makes this soup truly special is its balance of creamy indulgence and fresh zest. The natural sweetness of corn is elevated by a vibrant blend of seasonings, while a smooth broth, achieved with the clever use of low-fat Greek yogurt and savory stock, creates a luxurious mouthfeel without being overly heavy. And for those mindful of their dietary intake, you’ll be thrilled to know this incredibly flavorful soup clocks in at just 6 Weight Watchers points per serving, making it a perfect guilt-free pleasure. Discover more of our Weight Watchers dinners that are packed with flavor and comfort, never compromising on taste.

Creamy, authentic Mexican street corn soup in a bowl with chips, fresh lime wedges, and cilantro on the side.

Why You’ll Love This Mexican Street Corn Soup

There are countless reasons to add this Mexican Street Corn Soup to your regular meal rotation. It’s more than just a soup; it’s an experience:

  • Authentic Flavor, Healthier Twist: Enjoy the classic, bold flavors of Mexican street corn without the guilt. By incorporating low-fat Greek yogurt, we achieve a creamy texture while keeping it light and wholesome.
  • Effortlessly Delicious: Despite its gourmet taste, this soup is incredibly simple to prepare, making it a perfect weeknight meal or an impressive dish for entertaining guests.
  • Weight Watchers Friendly: Each generous serving is just 6 Weight Watchers points, proving that healthy eating doesn’t mean sacrificing flavor. It’s an excellent way to enjoy satisfying comfort food while staying on track with your wellness goals.
  • Versatile & Customizable: Easily adapt this recipe to your preferences. Add more spice, include different toppings, or even incorporate a protein for a more complete meal.
  • Year-Round Comfort: While street corn is often a summer staple, this soup provides that sunny, vibrant flavor all year long. It’s equally comforting on a chilly evening as it is refreshing during warmer months.

Recipe Overview

Get ready to whip up this amazing soup in under an hour. Here’s a quick look at what you can expect:

  • Serving Size: A generous 2 cups (approximately 350 ml) per person.
  • Number of Servings: This recipe yields 4 satisfying servings, perfect for a family meal or meal prepping.
  • Time to Cook: Just 35 minutes from start to finish, including prep time, making it an ideal choice for busy schedules.
  • Weight Watchers Points: Each serving is 6 WW Points. For convenience, you can view the recipe on the WW App here (WW login required).

Essential Ingredients for Mexican Street Corn Soup

Crafting this soup relies on a selection of fresh, flavorful ingredients that come together harmoniously. Each component plays a vital role in achieving the authentic taste and luxurious texture that defines Mexican street corn:

Ingredients for Mexican street corn soup in separate dishes.
  • 4 ears of corn, kernels removed (about 3 cups, 450 g): Fresh corn is highly recommended for its natural sweetness and crisp texture. If fresh isn’t available, high-quality frozen corn works well.
  • 1 medium white onion, finely diced (1 cup, 150 g): Provides a foundational aromatic base, adding a subtle sweetness and depth to the soup.
  • 2 garlic cloves, crushed (6 g): Essential for that savory, pungent kick that complements the corn beautifully.
  • 3 cups chicken or vegetable broth (720 ml): The liquid base for our soup. Choose a low-sodium option to control the overall saltiness.
  • 1 tablespoon oil (15 ml): For sautéing the aromatics, building the first layer of flavor.
  • 1 cup low-fat Greek yogurt (245 g): The secret to our soup’s creamy, rich texture while keeping it light. It also adds a pleasant tang.
  • 1 cup crumbled Cotija cheese (120 g): This salty, crumbly Mexican cheese is non-negotiable for authentic street corn flavor. It adds a crucial savory, slightly sharp note.
  • 2 tablespoons fresh lime juice (30 ml): A burst of fresh acidity that brightens all the flavors and adds that signature zesty finish characteristic of elote.

Step-by-Step Instructions for Making Mexican Street Corn Soup

Follow these simple steps to create a truly remarkable and satisfying Mexican Street Corn Soup:

  1. Sauté Aromatics: In a large, heavy-bottomed pot, heat the oil over medium heat. Add the finely diced white onion and sauté gently for 5 to 6 minutes, stirring occasionally, until the onion softens and becomes beautifully translucent. Next, stir in the crushed garlic and cook for just another minute until fragrant, being careful not to let it brown, which can lead to a bitter taste.
  2. Caramelize Corn & Simmer Broth: Add the fresh corn kernels to the pot. Cook for approximately 5 minutes, stirring frequently, allowing the corn to lightly caramelize. This step enhances the corn’s natural sweetness and adds depth of flavor. Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. Let it cook uncovered for about 10 minutes, ensuring the corn becomes tender and all the initial flavors meld together beautifully.
  3. Blend for Creaminess: Carefully remove the pot from the heat and allow the soup mixture to cool slightly. Transfer about two-thirds of the soup to a blender. Blend until completely smooth and creamy. Return the blended portion to the pot with the remaining whole corn kernels. Stir well to combine, achieving a luxurious creamy base with delightful whole corn kernels for added texture and visual appeal.
  4. Finish with Dairy & Citrus: Add the low-fat Greek yogurt, a generous portion of crumbled Cotija cheese, and the fresh lime juice to the pot. Stir thoroughly until all ingredients are well incorporated. Return the pot to low heat and warm the soup gently for 2 to 3 minutes. It’s crucial not to boil the soup at this stage to prevent the yogurt from curdling, ensuring a perfectly smooth and creamy consistency.
  5. Season & Serve: Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or a pinch of chili powder to taste. Serve your Mexican Street Corn Soup hot, garnished with extra crumbled Cotija cheese, a sprinkle of vibrant chili powder, fresh chopped cilantro, or a dash of your favorite hot sauce for an extra kick, if desired. Enjoy this flavorful and comforting meal!

Expert Tips & Tricks for the Best Mexican Street Corn Soup

To truly capture the essence of authentic Mexican Street Corn in your soup, these tips are invaluable. Follow them closely for a soup that tastes just like the real deal:

  • Choose the Right Corn: For optimal flavor and texture, always prioritize fresh corn on the cob. Its natural sweetness and crispness are unmatched. If fresh corn isn’t in season or available, high-quality frozen corn is your next best bet. Avoid canned corn if possible, as it often lacks the vibrant flavor and texture needed for this recipe.
  • Don’t Waste the Cobs: If you’re using fresh corn, don’t discard the cobs after removing the kernels! Instead, add them to the pot along with the broth and other vegetables during the simmering stage. The cobs will impart an intense, deep corn flavor to your soup, significantly enhancing its overall taste. Just remember to remove them before blending.
  • Toast Those Kernels: A crucial step for authentic street corn flavor is lightly toasting or caramelizing the corn kernels. Cook them until they develop dark golden spots, even a few almost black, mimicking the char you’d find on grilled elote. This caramelization adds a wonderful layer of smoky sweetness and depth to the soup.
  • Thickening the Soup: If you prefer a slightly thicker soup, a cornstarch slurry is your friend. Mix about ¼ cup of cold water or broth with 1 tablespoon of cornstarch until smooth. Gradually add this mixture to the simmering soup, stirring constantly. The soup will begin to thicken within 2-3 minutes, achieving your desired consistency.
  • Timing for Cheese and Lime: For the best flavor and texture, add the Cotija cheese directly to individual servings of the soup rather than stirring it all into the pot. This prevents the cheese from breaking down too much or becoming stringy. Similarly, add the fresh lime juice at the very end, just before serving, to preserve its bright, zesty intensity. Cooking lime juice for too long can diminish its vibrant flavor.
  • Embrace the Heat: If you love a spicy kick, consider adding a pinch of cayenne pepper or a small amount of finely diced jalapeño (seeds removed for less heat) when sautéing the onions and garlic. You can also finish your soup with a drizzle of your favorite hot sauce.
  • Garnish Generously: Don’t underestimate the power of garnishes. A sprinkle of fresh cilantro, extra crumbled Cotija cheese, a dash of chili powder, or a lime wedge can truly elevate the visual appeal and enhance the fresh flavors of your soup.

Serving Suggestions for Your Mexican Street Corn Soup

This versatile soup can be enjoyed in many ways. Here are some ideas to complete your meal:

  • Classic Toppings: Always have extra Cotija cheese, fresh cilantro, and lime wedges on hand for serving. A sprinkle of chili powder (like ancho or chipotle) or a drizzle of hot sauce adds extra flair.
  • Crunchy Companions: Serve alongside crunchy tortilla chips or strips for dipping, providing a textural contrast to the creamy soup.
  • Light Lunch: Enjoy a bowl on its own for a satisfying and light lunch.
  • Hearty Dinner: Pair with a simple green salad, grilled chicken or shrimp tacos, or a quesadilla to create a more substantial dinner.
  • Appetizer: Serve smaller portions in mini cups as an elegant and flavorful appetizer for your next gathering.

Variations and Customizations

Feel free to get creative and adapt this Mexican Street Corn Soup to your taste or dietary needs:

  • Spicy Kick: For more heat, add finely diced jalapeño or serrano peppers with the onions, or a pinch of cayenne pepper with the corn.
  • Smoky Flavor: A touch of smoked paprika or a dash of liquid smoke can enhance the smoky notes.
  • Vegan Option: Replace chicken broth with vegetable broth, Greek yogurt with a plant-based unsweetened yogurt or cashew cream, and Cotija cheese with a vegan Parmesan alternative or nutritional yeast.
  • Add Protein: Stir in shredded cooked chicken, grilled shrimp, or black beans towards the end of cooking for a more filling soup.
  • Different Cheeses: While Cotija is traditional, you can experiment with other crumbly, salty cheeses like feta or a mild goat cheese, though the flavor profile will shift slightly.
  • Sweet Potato or Butternut Squash: For added nutrients and a different flavor dimension, roast and puree a small sweet potato or butternut squash and add it to the soup base.

Storage and Reheating

Proper storage ensures you can enjoy your delicious soup for days to come:

  • Storage: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
  • Freezing: This soup freezes relatively well. If you plan to freeze it, it’s best to do so before adding the Greek yogurt and Cotija cheese, as dairy can sometimes separate or change texture when thawed. You can add these fresh after reheating. Freeze in an airtight, freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Gently reheat the soup on the stovetop over low to medium heat, stirring frequently until warmed through. Avoid boiling, especially if the Greek yogurt and Cotija cheese were already added, to prevent curdling. If reheating from frozen (without dairy), add the yogurt and cheese after it’s warmed. You may need to add a splash of broth or water to thin it to your desired consistency.

Frequently Asked Questions (FAQ)

  • Can I use frozen corn? Yes, absolutely. If fresh corn is not available, frozen corn is an excellent alternative. There’s no need to thaw it before adding it to the pot; just cook a few minutes longer until tender.
  • What can I substitute for Cotija cheese? Cotija cheese has a unique salty, crumbly texture. If you can’t find it, a good substitute would be crumbled feta cheese or grated Parmesan, though the flavor will be slightly different.
  • Is this soup spicy? The base recipe is not inherently spicy, allowing you to control the heat level. You can add chili powder, cayenne pepper, or hot sauce to your desired level of spice.
  • Can I make this soup ahead of time? Yes, this soup is great for meal prep! You can prepare it up to step 3 (before adding yogurt and cheese) and store it in the fridge. When ready to serve, reheat gently and then stir in the yogurt, cheese, and lime juice.
  • Why shouldn’t I boil the soup after adding yogurt? Boiling dairy products like Greek yogurt can cause them to curdle, resulting in a grainy or separated texture. Gentle warming is key to maintaining a smooth, creamy consistency.

Related Recipes You Might Enjoy

If you loved this Mexican Street Corn Soup, be sure to check out these other flavorful corn-inspired dishes:

Mexican Street Corn

Zesty Corn Pasta Salad

Creamy Mexican Corn Soup





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Mexican Street Corn Soup

Servings: 4
Total: 35 minutes
Creamy, authentic Mexican street corn soup in a bowl with chips, fresh lime wedges, and cilantro on the side.
An authentic Mexican soup recipe the whole family will love.

Ingredients 

  • 4 ears of corn, kernels removed (about 3 cups, 450 g)
  • 1 medium white onion, finely diced (1 cup, 150 g)
  • 2 garlic cloves, crushed (6 g)
  • 3 cups chicken or vegetable broth, 720 ml
  • 1 tablespoon oil, 15 ml
  • 1 cup low-fat Greek yogurt, 245 g
  • 1 cup crumbled Cotija cheese, 120 g
  • 2 tablespoons fresh lime juice, 30 ml
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Instructions 

  • Begin by heating the oil in a large pot over medium heat. Add the diced onion and sauté for 5 to 6 minutes until it becomes soft and translucent. Stir in the crushed garlic and cook for another minute, making sure it doesn’t brown.
  • Add the corn kernels and cook for about 5 minutes, stirring often, to lightly caramelize. Pour in the broth and bring everything to a gentle simmer. Let it cook uncovered for about 10 minutes, until the corn is tender and the flavors are well combined.
  • Remove the pot from the heat and allow the mixture to cool slightly. Transfer about two-thirds of the soup to a blender and blend until smooth. Then return it to the pot and stir to combine, so you get a creamy base with some whole corn kernels for texture.
  • Add the Greek yogurt, Cotija cheese, and lime juice. Stir well and return the pot to low heat, warming the soup gently for 2 to 3 minutes without boiling, to avoid curdling the yogurt.
  • Taste and adjust seasoning if needed. Serve hot, topped with extra Cotija cheese, a sprinkle of chili powder, chopped cilantro, or a dash of hot sauce, if desired.

Notes

6 WW Points per serving. 

 

Nutrition

Serving: 442gCalories: 218kcalCarbohydrates: 29gProtein: 16gFat: 6.3gSaturated Fat: 1.3gCholesterol: 9mgSodium: 844mgPotassium: 490mgFiber: 2.7gSugar: 13gCalcium: 132mgIron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizers, Soup
Cuisine: Mexican
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