This Mexican Street Corn Soup has all the flavors you love from Mexican street corn all bundled up into one comfort food soup that is to die for!
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How to Make Mexican Street Corn Soup
4 tablespoons butter
1 small white onion, chopped
1 jalapeno, minced
5 cloves garlic, crushed
3 tablespoons flour
2 teaspoons ground cumin
1 teaspoon chili powder
4 cups chicken stock
6 cups frozen corn kernels
1 tablespoon sugar
2 teaspoons salt
1 1/2 cups heavy cream, half and half, or milk
1 cup freshly chopped cilantro
1/2 lb bacon, cooked and crumbled
1/2 cup crumbled cotija cheese
1 jalapeno, sliced
1. 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.
2. Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Whisk in the chicken stock until smooth and bring to a boil. Add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
4. Stir in cream and cilantro. Serve topped with crumbled bacon, cotija, and jalapeno slices.
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Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/…)