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Mexican Street Corn Soup with Bacon and Cotija

Mexican Street Corn Soup with Bacon and Cotija
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Mexican Street Corn Soup with Bacon and Cotija is a creamy, savory soup combining the sweetness of fresh corn, crispy smoky bacon, and salty tangy Cotija cheese. This comforting and flavorful dish is perfect for any season, offering bold flavors and a hearty texture that makes it ideal for cozy dinners, festive starters, or anytime you crave a warm, indulgent bowl.

Ingredients

Scale

Main Ingredients

  • 4 cups fresh or frozen corn kernels
  • 6 slices bacon
  • 1 cup Cotija cheese, crumbled
  • 1 cup heavy cream or milk
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste

Garnishes and Add-ins

  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • Optional: smoked paprika or chipotle powder (for vegetarian smoky flavor)
  • Optional: diced jalapeños or cayenne pepper (for added spice)
  • Optional: cooked shredded chicken or beans (for added protein)

Instructions

  1. Prepare the Bacon: Cook the bacon over medium heat until crispy, then transfer to a paper towel-lined plate to drain excess fat. Once cooled, chop into bite-sized pieces and set aside.
  2. Sauté the Aromatics: In the bacon drippings or butter, sauté diced onion and minced garlic until fragrant and translucent, about 5 minutes.
  3. Cook the Corn: Add the fresh or frozen corn kernels to the pan and cook, stirring occasionally, until the corn is tender and slightly golden, about 7 minutes.
  4. Build the Soup Base: Stir in the chicken broth, chili powder, cumin, salt, and pepper. Let it simmer for 10 minutes to blend the flavors.
  5. Blend for Creaminess: Using an immersion blender, partially blend the soup to create a creamy texture while leaving some corn kernels whole for body.
  6. Add Cream and Season: Stir in heavy cream or milk and simmer gently for another 5 minutes, adjusting salt and pepper to taste.
  7. Serve and Garnish: Ladle the soup into bowls, top generously with crispy bacon pieces and crumbled Cotija cheese, then sprinkle with fresh cilantro and a squeeze of lime.

Notes

  • Fresh is Best: Whenever possible, use fresh corn for sweeter, more vibrant flavors.
  • Save Bacon Grease: Use leftover bacon fat to sauté onions and garlic for added smoky depth.
  • Partial Blending: Blend only half the soup to keep a pleasing texture with whole corn kernels.
  • Adjust Spice Levels: Start mild and add more chili powder or peppers gradually for perfect heat.
  • Balance Richness: Finish with a squeeze of lime juice to brighten the creamy soup.

Nutrition

Keywords: Mexican street corn soup, bacon soup, cotija cheese soup, creamy corn soup, comfort food, spicy corn soup, smoky soup

Find it online: https://marygourmet.com/mexican-street-corn-soup-with-bacon-and-cotija/