Mexican Street Corn Soup

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Mexican Street Corn Soup

a photo of a large bowl of Mexican street corn soup topped with sliced jalapenos, chopped cilantro and lime wedges.

A delicious twist on our classic Elote (Mexican Street Corn) recipe, this soup is full of flavor and a quick and easy soup for dinner. A creamy broth packed with sweet corn, roasted chicken and a subtle hint of spices for flavor, this chicken and corn soup is sure to win over friends and family!

I don’t remember the first time I enjoyed Elote, but I want to say it was in Rexburg, Idaho at a little farmer’s market. I never went to school during the summer so I never enjoyed all the yummy food that comes from summer fruits and veggies there. It took my parents moving from Vancouver, Washington to Idaho for me to finally enjoy this tasty recipe that’s a staple in Mexico.

Now that I’ve had it, I cannot get enough. From the classic Elote recipe, to Mexican Street Corn Salad, and even a fun Elote Mexican Street Corn Pasta salad the possibilities are endless. Oh and let’s not forget our slow cooker Mexican street corn dip! Y’all know I love a good dip!!

What is Elote?

Well, first let’s address the question, how do you pronounce elote? It is super easy! You start the word just as if you were starting the word “eloquent” except drop the “quent” and replace it with “tay”. Elo-tay. Now you’ve got it!

Elote, often called Mexican street corn, is grilled corn on the cob smothered in a creamy mayo sauce and topped with chili powder, cheese and fresh lime.

Ingredients for Mexican Street Corn Soup

We are going to take all those classic elote flavors and add a few ingredients to it to make a fantastic corn soup! We add a few more vegetables for more depth of flavor and chicken to make it a little more hearty. Here is what you will need:

  • Butter: used for sautéing all the veggies
  • Vegetables: Yellow Onion, Celery, Garlic, Pasilla Pepper and Corn
  • Seasonings: Chili Powder, Kosher Salt, Sugar, Black Pepper
  • Soup Base: Chicken Broth, Heavy Cream, Mexican Crema
  • Chicken Breasts: you can grab a rotisserie or if you want to cook your own, try our sticky Mexican chicken recipe
  • Cotija Cheese: found in the refrigerated section with the other cheeses or sometimes in the section of Mexican specialty foods

NOTE: If you want to keep it vegetarian, skip the chicken and swap the chicken broth for vegetable broth.

The measurements for each ingredient can be found in the recipe card down below.

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Slow Cooker Mexican Street Corn Dip

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Slow Cooker Mexican Street Corn Dip

a photo of a large bowl of creamy mexican street corn dip.

This Mexican street corn dip is the perfect blend of spicy, tangy and savory flavors. It so fun and easy to make at home!

Recommended Equipment

Before You Begin…

If you’re roasting your own corn, then get those cobs out on the grill and get those tasty grill marks on the corn!

What is in Mexican Street Corn Dip?

I can’t stop eating this hot street corn dip! It’s so tasty and it comes together so quickly. Here is what you will need:

  • Base: Plain Yogurt, Mayo, Lime Juice, White Vinegar
  • Cheeses: Cotija Cheese and Mexican Shredded Cheese
  • Add-ins: Diced Green Chiles, Fire Roasted Corn, Green Onions, Chorizo
  • Seasonings: Chili Powder, Cayenne, Salt, Onion Powder, Garlic Powder, Smoked Paprika

The measurements for all the ingredients can be found in the recipe card at the end of the post.

Can I Use Frozen or Canned Corn?

Yes, either one will work, but nothing will have the fresh delicious flavor of corn on the cob. If you need to use frozen corn, make sure to let it thaw and dry any excess water. Canned corn needs to be drained thoroughly. You can roast canned or frozen corn to get that charred smoky flavor in the oven or on the stove top in a cast iron skillet.

Why is it Called Street Corn?

Elote, or Mexican street corn, is a common street food that you can find in Mexico. It is grilled corn on the cob that is then lathered in mayo, sour cream, lime juice, chili powder and cotija cheese.

Variations for Street Corn Dip

There are all sorts of things you could do to change things up on this dip recipe depending on your favorite flavors.

Additions: diced jalapenos, chopped cilantro, black beans (drained and rinsed), bacon crumbles, avocado, tajin seasoning

Substitutions: swap sour cream for the plain yogurt, or add pepper jack cheese instead of the Mexican shredded cheese (either all or part of it)

Removals: you can totally eliminate the chorizo

You can also go totally crazy and eat this dip cold. Just mix everything together and let it sit in the fridge for an hour or so to let the flavors meld.

How to Eat Mexican Corn Dip

You all know that I am obsessed with dips of all shapes, sizes and flavors! I’m honestly not picky when it comes to what vessel is going to transport this dip to my mouth, but here are some ideas:

  • Tortilla chips
  • Baguette slic

Zucchini Corn Salad with Lime Vinaigrette

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The sweet crunch of summer corn and crisp slices of zucchini are brightened with a zesty dressing in this Zucchini Corn Salad.

Horizontal shot of zucchini corn salad, served in a small blue ceramic bowl with a striped white and gray towel

Raw Corn Salad

Many years ago, it was this salad that was one of my first experiences with raw corn. I saw a recipe for raw corn salad in a magazine, did a double take, and had to try it. If you’ve never experienced this vegetable raw, I recommend it!

I love the different flavors of the raw zucchini and corn. With a very light lime vinaigrette, it becomes such a fresh-tasting salad for the summer months. I make it at least once a year when corn is in season.

Zucchini Corn Salad

You might be skeptical of having raw zucchini in your salad. But, trust me on this pairing. The flavors, textures, and colors are all so well balanced. It just works!

Who can deny that the taste of fresh-picked, ripe vegetables is better than vegetables that have been on store shelves for a while? I don’t limit myself to shopping seasonal produce, but this zucchini corn salad does make the most of summer’s vegetables. So, you’ll get to enjoy them while both are at their best.

Zucchini corn salad, served in a small blue ceramic bowl with a striped gray and white towel

You’ll need the following ingredients to make this recipe:

  • fresh corn on the cob
  • zucchini
  • lime juice
  • olive oil
  • fresh cilantro
  • salt and pepper
Closeup of dressing being poured into a glass bowl filled with corn and thinly chopped zucchiniRead more

Zucchini Quesadilla with Corn and Chicken

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Sweet onions, fresh zucchini, and grilled corn along with a bit of chicken and plenty of melting cheese made these some of the best vegetable quesadillas that I have made recently.

Overhead wide shot of quartered cheesy quesadillas with zucchini, corn, and chicken, arranged in a row across a long white serving tray

Zucchini Quesadilla

Gooey cheese quesadillas have been a classic dinner item in our house for years now, but I’m always looking for ways to change things up.

These quesadillas combine the flavorful pop of fresh zucchini, sweet onions, hearty grilled corn, and (if desired) chicken to create a game-changing mix of flavors.

Wide shot of a stack of quartered cheesy quesadillas with zucchini and corn, served on a light brown wooden cutting board with a striped red and white towel

Vegetable Quesadilla

With only a few minutes of effort, these quesadillas come together easily. All you’ll need to cook this easy dinner recipe is a skillet, a spatula, and a few minutes on the stove.

Because the time required to prep and cook these quesadillas is so short, this is a great recipe to make in bulk. Leftover quesadillas are an easy (and common!) meal option in my house, and we always keep the ingredients at hand in case we need a last minute dinner plan.

Shredded white cheese piled in a black bowl and diced zucchini and corn tossed in a white bowlRead more

Creamy Chicken Corn Soup

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Tender chicken and sweet corn are combined in a creamy chicken corn soup with just enough heat to warm your mouth without setting it on fire.

close up photos of chicken and corn soup in red crock with napkin

Chicken Corn Soup

My entire family loves this soup, even my non-spice-loving middle son. He says it is a warm mouth feel not a screaming hot need to gulp ice water hot. That description and the immediate visual of him flailing around grabbing for water makes me grin.

Combine how tasty it is with the fact that it takes barely 20 minutes to pull this soup together, and you’ll understand why this is a frequently eaten meal in our house! Quick soups our on our meal plan often throughout the fall and winter.

base ingredients for chicken corn soup in white pot

I am often surprised by how a few simple ingredients with the right combination of spices can create such amazing flavors. It almost feels like magic. Tomatoes, green chile, corn, and chicken serve as the base of this soup.

When I first made this soup, I used our homemade corn stock. (If you haven’t made corn stock before, put it on your list to do this summer. You literally just boil the corn cobs after the corn is gone. That’s it.)

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