Quick, Zesty Mexican Street Corn Soup Ready in Minutes

This Mexican street corn soup turns fresh summer corn into a fast, comforting bowl that feels special without the fuss. Char the ears for smoky notes, then simmer everything together for a creamy, slightly spicy finish. It’s built for busy cooks who want big flavor in a short time. If you like simple, satisfying bowls, try pairing this with a light salad or check out a cozy alternative like the cozy vegan potato soup for another quick weeknight option.

Why This Recipe Works

This soup is fast because the key flavors come from quick charred corn and a short simmer rather than long cooking. Using heavy cream keeps the texture rich without extra steps like blending until perfectly smooth. The spice mix is minimal but effective so you don’t waste time measuring many ingredients. Sautéing the onion, garlic, and red pepper together builds a simple aromatic base that lifts the corn. Canned or fresh broth means you can be ready to simmer in under 10 minutes. Finish with cilantro, lime, and Cotija for instant, authentic brightness.

Flavor and Texture

Charred corn adds a smoky backbone that contrasts with the cream for a balanced soup. The sautéed bell pepper and onion give small sweet bites and body. Cumin and chili powder bring warm, earthy heat without overpowering the natural corn. Heavy cream smooths and rounds the mouthfeel, making the soup feel decadent with minimal effort. Fresh cilantro and lime cut through the richness and add freshness in the final seconds.

Ingredients

* 4 ears of corn, shucked
* 1 tablespoon olive oil
* 1 onion, diced
* 2 cloves garlic, minced
* 1 red bell pepper, diced
* 4 cups vegetable broth
* 1 teaspoon chili powder
* 1 teaspoon cumin
* Salt and pepper to taste
* 1 cup heavy cream
* 1/2 cup cilantro, chopped
* Lime wedges, for serving
* Cotija cheese, for serving

Step by Step Instructions

1. Grill or roast the corn until slightly charred, then cut the kernels off the cob.
2. In a large pot, heat olive oil over medium heat. Add onion, garlic, and red bell pepper, and sauté until soft.
3. Add corn kernels, vegetable broth, chili powder, cumin, salt, and pepper. Bring to a boil, then reduce to a simmer for 10 minutes.
4. Stir in the heavy cream and cook for an additional 5 minutes.
5. Remove from heat and stir in chopped cilantro.
6. Serve in bowls with lime wedges and topped with crumbled Cotija cheese.

Quick Tips and Shortcuts

If you’re in a hurry, use frozen corn and toss it on a hot skillet to get some char in just a few minutes. Swap in store-bought roasted corn or canned roasted corn for a no-grill shortcut. To shave time on prep, buy pre-chopped onion and pepper or use a food processor for a quick dice. Reheat gently over low heat so the cream doesn’t separate, and add a splash more broth if the soup thickens too much. For inspiration on simple, fast soups that fit busy nights, see the cozy vegan potato soup guide.

Storage and Meal Prep

Cool the soup to room temperature before refrigerating in an airtight container for up to three days. Reheat on low heat, stirring often, and add a little broth or water if needed to loosen it. You can also freeze for up to one month, but expect a slight change in texture from the cream after thawing; whisk vigorously when reheating to recombine. Store lime wedges and Cotija separately so the finishing touches stay bright.

Short Closing Note

This soup is a fast way to get classic Mexican street corn flavors into a bowl. It’s flexible, quick, and great for weeknight dinners or an easy starter for guests.

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