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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, flavorful soup that combines smoky bacon, sweet corn, and tangy cotija cheese for a comforting and hearty dish. Perfect for chilly evenings, this rich soup features a balance of smoky, cheesy, and slightly spicy flavors with fresh lime and cilantro finishes. Ready in under 30 minutes, it’s ideal for casual dinners or as a bold appetizer that brings traditional Mexican street corn into a cozy bowl.

Ingredients

Scale

Main Ingredients

  • 4 cups fresh or frozen corn kernels
  • 6 slices bacon, diced
  • 1 cup crumbled cotija cheese, divided
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 4 cups chicken or vegetable broth
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • Salt and pepper, to taste
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Cook the Bacon: Start by frying diced bacon in a large pot over medium heat until crisp. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot for extra flavor.
  2. Sauté Aromatics: Add chopped onion and minced garlic to the bacon fat and cook until softened and fragrant, about 3-4 minutes.
  3. Toast the Corn Kernels: Stir in the fresh or frozen corn kernels, cooking until they develop a slight char and sweetness, about 5-7 minutes. This step intensifies the natural corn flavor.
  4. Add Spices and Broth: Sprinkle in chili powder, smoked paprika, salt, and pepper. Stir well before pouring in the chicken or vegetable broth. Bring to a gentle simmer.
  5. Blend the Soup: Use an immersion blender or careful transfer to a blender to puree most of the soup, leaving some kernels whole for texture.
  6. Stir in Cream and Cheese: Return the soup to low heat and stir in the heavy cream, half of the crumbled cotija cheese, and the reserved bacon. Heat through without boiling.
  7. Finish with Freshness: Remove from heat and stir in fresh lime juice and chopped cilantro for a vibrant, fresh note.

Notes

  • Bacon Fat Matters: Use the rendered bacon fat for sautéing to keep maximum smoky flavor.
  • Char the Corn: Lightly toasting or grilling the corn enhances its sweetness and adds depth.
  • Don’t Overblend: Leaving some corn kernels whole brings beautiful texture to every spoonful.
  • Use Fresh Cotija: Freshly crumbled cotija cheese holds better and tastes more authentic.
  • Lime Last: Add lime juice right at the end to preserve its bright, tangy punch.
  • Adjust Thickness: For a thicker soup, reduce broth slightly; for thinner, add broth or water until you reach your preferred consistency.

Nutrition

Keywords: Mexican street corn soup, bacon soup, cotija cheese soup, creamy corn soup, smoky soup, quick soup recipe, gluten free appetizer

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