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Esquites soup is a warm, creamy dish that brings joy to many. It blends fresh corn with spices, cream, and toppings. This soup draws its roots from esquites, a popular Mexican street food. Esquites consists of corn kernels cooked with lime, chili, and cheese. You eat it from a cup, often topped with fresh herbs.

Esquites Soup

Experience the delightful flavors of esquites soup, a creamy and savory twist on the classic Mexican street food! This delicious corn soup is easy to make and perfect for any occasion. Discover its tasty origins, essential ingredients, and simple preparation steps. Ready to savor this comforting bowl of goodness? Click through to explore the full recipe and start cooking your own flavorful esquites soup today!
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Ingredients
  

3 cups fresh corn kernels (about 4-5 ears of corn or frozen corn)

1 medium onion, chopped

2 cloves garlic, minced

1 red bell pepper, diced

1 jalapeño, diced (seeds removed for less heat)

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

1 teaspoon smoked paprika

1 teaspoon cumin

Juice of 1 lime

1/2 cup crumbled queso fresco (or feta cheese)

Fresh cilantro, for garnish

Salt and pepper to taste

Optional toppings: sliced radishes, avocado, tortilla strips

Instructions
 

In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

    Stir in the minced garlic, diced red bell pepper, and jalapeño. Cook for another 5 minutes, stirring occasionally, until the peppers soften.

      Add the corn kernels to the mixture, reserving about 1/2 cup for garnish. Stir and cook for 2 minutes.

        Pour in the vegetable broth and bring to a gentle simmer. Cook for 10-15 minutes, allowing the flavors to meld.

          Use an immersion blender to puree the soup until smooth (or transfer batches to a blender). If you prefer a chunkier texture, blend only half.

            Return the soup to medium heat, stir in the cream, smoked paprika, cumin, and lime juice. Season with salt and pepper to taste. Heat through but do not boil.

              Serve hot in bowls, topped with the reserved corn, crumbled queso fresco, fresh cilantro, and any optional toppings you desire.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6

                  - Presentation Tips: Serve the soup in rustic earthenware bowls and sprinkle with colorful toppings for a vibrant display. Add a lime wedge on the side for an extra zing!