What's For Dinner: Mexican Street Corn Soup

What's For Dinner: Mexican Street Corn Soup

A simple, delicious dinner

June is here, isn't it? The days are long, the sun is high, and everything outside seems to be bursting with life. Sometimes, I feel a kinship with the garden at this time of year – a bit overgrown, trying to keep up, but always aiming for something good. It's a season of abundance and also, for me, a season that calls for comforting, yet fresh, meals.

There are evenings when my social battery is fully depleted, and the idea of stepping out feels like scaling Everest in flip-flops. Those are the nights I crave something simple, something that feels like a warm hug, but still carries the vibrancy of summer. Mexican street corn, or elote, is one of those quintessential summer tastes, full of bright flavors and a wonderful kick. Turning it into a soup? Pure genius, if I do say so myself – and perfect for those of us who prefer our joy in a bowl on the couch.

This soup is a little bit creamy, a little bit spicy, and a whole lot of delicious. It's a testament to how humble ingredients can come together to create something truly special. It reminds me that even in our own lives, with what we might feel are modest gifts, God can weave something beautiful and nourishing. It’s a comforting thought, especially when the world feels loud and busy. So, if you're looking for a simple, hearty meal that tastes like sunshine and a bit of a kick, perhaps this is for you. Let's make something wonderful.

Ingredients

  • 2 tbsp olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups corn kernels (fresh or frozen)
  • 4 cups chicken or vegetable broth
  • 1/2 cup half-and-half or heavy cream
  • 1/2 cup crumbled cotija cheese (plus more for garnish)
  • 1/4 cup chopped fresh cilantro (plus more for garnish)
  • 1-2 jalapeƱos, seeded and minced (adjust to your spice preference)
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cumin
  • Juice of 1 lime
  • Salt and freshly ground black pepper to taste
  • Optional garnishes: sour cream or Mexican crema, extra lime wedges, hot sauce

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  2. Stir in the minced garlic and jalapeƱos. Cook for another minute until fragrant.
  3. Add 3 cups of the corn kernels, chili powder, smoked paprika, and cumin. Stir well and cook for 3-5 minutes, allowing the spices to toast slightly with the corn.
  4. Pour in the broth and bring the mixture to a simmer. Reduce heat to low, cover, and let it cook for about 10-15 minutes to allow the flavors to meld.
  5. Carefully remove about half of the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth. Return the blended portion to the pot. This creates a lovely creamy texture while still leaving some whole corn kernels.
  6. Stir in the remaining 1 cup of corn kernels, half-and-half (or cream), and crumbled cotija cheese. Cook for another 5 minutes, or until the cheese is melted and the soup is heated through. Do not boil once cream is added.
  7. Remove from heat and stir in the fresh lime juice and chopped cilantro. Season with salt and pepper to taste.
  8. Ladle the soup into bowls. Garnish with additional cotija cheese, cilantro, a dollop of sour cream or crema, and a lime wedge if desired. Serve warm and enjoy your little bowl of summer comfort.

Sometimes, the simple act of preparing and sharing a meal is a quiet prayer in itself – an act of nourishing the body and, in its own way, the soul. As the days lengthen this June, I pray we all find these small moments of peace and good provision amidst the beautiful chaos of life. May your table be blessed, and your heart be full.

What simple joys are you savoring this season?


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Photo by wang kenan on Unsplash

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