If you’re looking for a quick and easy soup that you can add to your meal plan, try making this Mexican street corn soup on a skillet by The Stay At Home Chef on YouTube! This simple and easy recipe is inexpensive, tasty, and super yummy. Share this with your family as well and they will surely love it. Proceed to read down below for the full instructions and watch the video tutorial as well.
Ingredients:
- 4 tablespoons of butter
- 1 small white onion, chopped
- 1 jalapeno, minced
- 5 cloves of garlic, crushed
- 3 tablespoons of flour
- 2 teaspoons of ground cumin
- 1 teaspoon of chili powder
- 4 cups of chicken stock
- 6 cups of frozen corn kernels
- 1 tablespoon of sugar
- 2 teaspoons of salt
- 1½ cups of heavy cream, half and half, or milk
- 1 cup of freshly chopped cilantro
Toppings
- ½ pound of bacon, cooked and crumbled
- 1/2 cup of crumbled cotija cheese
- 1 jalapeno, sliced
Directions:
Step 1
Place a large skillet saucepan on a stove over medium-high heat, then add in some butter, and let it melt completely. Add in the chopped onions and minced jalapeno, then sauté them for about 5 minutes or until the onions start to turn translucent. Add in the crushed garlic, then give it a good stir, and let it cook for an additional 1 minute. Add in the flour, cumin, and chili powder, then give them a good stir, and let it cook for about 1 to 2 minutes.
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Step 2
Pour in the chicken stock, then whisk them together until well combined and smooth, and bring it to a boil. Add in the corn, sugar, and salt, then once it returns to a boil, reduce the heat to a low setting, and then let the mixture simmer for about 10 minutes. Pour in the cream and add in the cilantro, then give them a good stir. Top it with crumbled bacon, cotija, and jalapeno slices. Serve and enjoy!
*All these images are credited to The Stay At Home Chef via YouTube. Give her channel a visit and subscribe for more!
Easy Mexican Street Corn Soup Recipe
