Indulge in the vibrant flavors of Mexican street corn, or “elote,” transformed into a lusciously creamy and satisfying soup. This recipe doesn’t just promise a meal; it delivers an experience, wrapping you in comforting warmth with every spicy-sweet spoonful. If you’re among the many who cherish the seasonal offerings at Panera Bread, you’re in for a treat. This Panera copycat recipe captures all the essence and appeal of their famous Street Corn Soup, but with the added satisfaction of being made right in your own kitchen. It’s not only quick to prepare and incredibly hearty but also surprisingly easy to execute, bursting with bold, authentic taste and a delightful spicy kick that you can adjust to your preference.
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There’s a special kind of joy that comes from recreating your favorite restaurant dishes at home. This Mexican Street Corn Soup is a prime example. The first time I tasted Panera Bread’s rendition, I knew I had to master it myself. The result? A copycat recipe that is every bit as delicious, if not more so, than the original, and certainly more economical. Imagine enjoying a gourmet-quality soup for a fraction of the price of a single lunch out! This recipe allows you to savor those rich, complex flavors without leaving your home or breaking the bank. Whether you opt for fresh corn straight from the cob or the convenience of frozen kernels, this recipe promises a depth of flavor that will impress. It’s infused with big, bold Southwestern spices and chilies, creating a symphony of taste in every bite. Plus, it’s incredibly versatile; easily transform it into a delightful vegetarian meal by simply swapping chicken broth for vegetable broth.
Why You’ll Adore This Mexican Street Corn Soup
- Exquisite Southwestern Spice Profile: Every spoonful of this soup is a journey to the heart of Southwestern cuisine. The harmonious blend of smoked paprika, cumin, and chili powder creates a rich, earthy warmth with just the right amount of kick. This isn’t just a soup; it’s a flavorful embrace that awakens your palate and leaves you craving more.
- Authentic Mexican-Inspired Flavors: Drawing deep inspiration from traditional Mexican street corn (elote), this soup delivers a truly authentic taste experience. The sweet corn perfectly complements the smoky spices, while the creamy base provides a luxurious texture reminiscent of the street-side favorite. It’s an absolute must-try for enthusiasts of Mexican and Tex-Mex fare, bringing a taste of the fiesta to your bowl.
- Effortlessly Easy & Rapid Preparation: Despite its gourmet taste, this soup is surprisingly simple to prepare, making it ideal for busy weeknights or when you need a comforting meal in a hurry. Whether you’re using fresh corn kernels cut from the cob or convenient frozen corn, this dish can be ready from start to finish in under 30 minutes. Minimal effort for maximum flavor!
- Ultimate Comfort Food: Perfect for any occasion, this creamy and flavorful soup serves as an incredibly comforting dish. It’s hearty enough to be a standalone main course, especially when paired with some crusty bread or a fresh salad. Alternatively, it makes a fantastic starter to a more elaborate Mexican-themed dinner, setting a delightful tone for the meal ahead.
Essential Ingredients for Your Elote Soup
Crafting this flavorful Mexican Street Corn Soup begins with a selection of fresh, high-quality ingredients that truly make the flavors sing. Each component plays a vital role in building the soup’s distinctive profile, from its creamy base to its spicy undertones.
- Olive oil: The base for sautéing, adding a subtle richness.
- Corn kernels: The star of the show. Use fresh corn for a vibrant, sweet flavor, especially when in season. Frozen corn is an excellent year-round alternative and requires no thawing before use.
- Shallot: Finely chopped, shallots provide a delicate onion flavor that is milder and sweeter than traditional onions, creating a refined aromatic base.
- Garlic cloves: Freshly minced garlic is crucial for adding depth and a pungent warmth that complements the other spices.
- Jalapeno: Diced and seeded, the jalapeno introduces a controllable amount of heat. For a milder flavor or if you prefer a different kind of pepper, diced poblano chilies are a fantastic alternative, offering a smoky, earthy note.
- Smoked paprika: This spice is a game-changer, imparting a deep, smoky aroma and flavor that is characteristic of elote and Southwestern cuisine.
- Cumin: Earthy and warm, cumin is essential for that authentic Tex-Mex flavor profile.
- Chili powder: A blend of various ground chiles and spices, chili powder enhances the soup’s overall warmth and provides a foundational spice note.
- Chicken broth: Forms the liquid base of the soup. Using low- or no-sodium added chicken broth allows you to control the salt content precisely. For a vegetarian version, simply substitute with a high-quality vegetable broth.
- Milk: Adds to the creamy texture and mellows the spices, contributing to the soup’s smooth consistency. Whole milk is recommended for richness.
- Cream: Heavy whipping cream, or even half-and-half, enriches the soup, giving it a luxurious mouthfeel and enhancing its comforting qualities.
- Red bell pepper: Diced red bell pepper is added towards the end for a pop of color, a hint of sweetness, and a slight crunch, offering a lovely textural contrast.
- Lime juice: A splash of fresh lime juice at the end brightens all the flavors, adding a zesty finish.
- Salt and pepper: Season to taste, enhancing the natural flavors of all the ingredients.
Optional Garnishes to Elevate Your Soup
While delicious on its own, adding a few key garnishes can transform your Mexican Street Corn Soup into a culinary masterpiece, adding both visual appeal and an extra layer of flavor and texture. Don’t skip these if you want the full elote experience!
- Fresh cilantro: Finely chopped cilantro adds a burst of fresh, herbaceous flavor and a beautiful green contrast.
- Pepita seeds: Toasted pepita seeds (shelled pumpkin seeds) provide a delightful crunch and nutty flavor.
- Crispy tortilla strips: Homemade or store-bought, these add a satisfying crisp texture and a hint of corn flavor.
- Crumbled cotija cheese: This salty, crumbly Mexican cheese is quintessential for street corn and adds an authentic tangy, savory finish to the soup.
- Avocado slices: Creamy avocado adds richness and a cool counterpoint to the soup’s warmth.
- A dollop of sour cream or Mexican crema: For an extra layer of creaminess and a slightly tangy taste.
Crafting the Best Mexican Street Corn Soup: A Step-by-Step Guide
Creating this flavorful and creamy soup is a straightforward process, designed for ease without compromising on taste. Follow these detailed steps to achieve a restaurant-quality result in your own kitchen.
- Prepare Your Aromatics: Begin by heating two tablespoons of olive oil in a large soup pot or Dutch oven over medium heat. Once shimmering, add the diced shallots. Sauté them gently for about 2-3 minutes until they become translucent and softened, releasing their sweet aroma.
- Introduce the Heat: Next, add the diced jalapeno (or poblano chilies for a milder option) to the pot. Continue to cook for another 2-3 minutes, allowing the peppers to soften slightly and their flavors to meld with the shallots.
- Garlic Infusion: Stir in the minced garlic and cook for just one additional minute. Be careful not to burn the garlic, as it can turn bitter. It should become fragrant, filling your kitchen with its delightful aroma.
- Bloom the Spices: This step is crucial for developing deep flavor. Add the smoked paprika, cumin, and chili powder to the pot. Cook for a brief 30 seconds, stirring constantly. This brief toast in the oil helps to “bloom” the spices, intensifying their flavors and fragrances.
- Build the Broth: Pour in the chicken broth (or vegetable broth for a vegetarian option). Bring the mixture to a gentle simmer. Add the corn kernels – whether fresh or frozen, they will cook perfectly in the simmering broth. Allow the corn to cook for 5-6 minutes, or until tender.
- Achieve Creaminess: Carefully remove the soup from the heat. Using an immersion blender directly in the pot, or transferring batches to a stand blender, puree the mixture until it reaches your desired consistency. For a smoother soup, blend thoroughly; for a bit of texture, leave some corn pieces intact. Return the pureed soup to the pot.
- Enrich with Dairy: Stir in the milk and heavy cream (or half-and-half). Bring the soup back to a gentle boil, then immediately reduce the heat to a low simmer. This prevents the dairy from scorching.
- Add Freshness and Season: Add the diced red bell pepper to the simmering soup. Cook for another 2-3 minutes until the bell pepper is tender-crisp. Finish by stirring in the fresh lime juice and seasoning generously with salt and pepper to taste. Adjust as needed to balance the flavors.
- Garnish and Serve: Ladle the hot soup into bowls. Garnish with a sprinkle of crumbled cotija cheese, a handful of chopped cilantro, toasted pepita seeds, or crispy tortilla strips for an authentic finish. Serve immediately and savor every comforting spoonful!
Chef Jenn’s Expert Tips for a Perfect Soup
Elevate your Mexican Street Corn Soup with these insider tips from Chef Jenn, ensuring every batch you make is nothing short of spectacular.
- Handling Frozen Corn: Don’t worry about thawing frozen corn beforehand. It’s designed to be cooked directly from the freezer. It will thaw perfectly as it simmers in the broth. Just keep in mind that your soup might take an extra minute or two to reach a boil initially.
- Enhancing Smoky Depth: For an even more profound smoky flavor, consider roasting fresh corn cobs on the grill until lightly charred before cutting off the kernels and adding them to the soup. You can also grill the jalapenos/poblanos and red bell pepper beforehand to infuse a beautiful char and smoky essence into the vegetables.
- The Brightening Power of Lime: A final splash of fresh lime juice just before serving is a small step with a huge impact. It brightens all the flavors in the soup, adding a necessary zest and acidity that cuts through the richness and makes the spices pop.
- Customizing Texture: If you enjoy a soup with a bit more bite and texture, there’s no need to puree all the corn. Blend about two-thirds of the mixture until smooth, then stir the remaining whole corn kernels back into the soup. This creates a delightful contrast between creamy and chunky.
- Adjusting the Spice Level: If you prefer more heat, leave some of the jalapeno seeds in, or add a pinch of cayenne pepper with the other spices. For less heat, use only poblano peppers or omit the chili entirely.
Make It A Meal: Perfect Pairings
This Mexican Street Corn Soup is versatile enough to be enjoyed on its own, but it truly shines when paired thoughtfully with complementary dishes. Turn it into a complete and satisfying meal with these delicious suggestions.
For a lighter meal, this soup pairs wonderfully with a simple green salad with a zesty dressing. The freshness of the salad provides a lovely contrast to the creamy, warm soup. If you’re looking for something a bit more substantial, consider serving it alongside some cheesy quesadillas filled with your favorite ingredients. For those special occasions or when you’re going all out for a feast, this soup makes an incredible starter before a hearty main course of tender carnitas or classic tacos. A side of warm cornbread or crusty artisan bread is also perfect for soaking up every last drop of this delicious soup.
Storage and Meal Prepping Tips
This Mexican Street Corn Soup is fantastic for meal prepping, allowing you to enjoy its comforting flavors throughout the week. Proper storage ensures its freshness and taste endure.
To store cooled leftovers, transfer the soup into an airtight container and refrigerate for up to 3 days. When reheating, gently warm on the stovetop over medium-low heat, stirring occasionally until heated through. If the soup has thickened too much in the fridge, you can add a splash of milk or broth to reach your desired consistency.
For those who love to freeze meals, this soup is a great candidate with a slight modification. If you plan to freeze it, omit the milk and cream during the initial cooking process. Prepare the soup up to the point of pureeing and adding the broth, corn, and spices. Once cooled, transfer this dairy-free base to freezer-safe containers or bags and freeze for up to 3 months. When you’re ready to enjoy the soup, thaw it overnight in the refrigerator. Reheat the thawed base on the stove, then stir in the milk and cream as the original recipe instructs, simmering gently until creamy and hot. This method prevents the dairy from separating or becoming grainy during the freezing and thawing process, ensuring a perfectly smooth and delicious soup every time.
Step By Step Visual Process
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Copycat Panera Bread’s Mexican Street Corn Soup
Ingredients
- 2 tablespoons olive oil
- 2 shallots diced
- 2 cloves garlic minced
- 1 jalapeno seeded and diced
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 4 cups chicken broth
- 5-6 cups corn fresh or frozen
- 1½ cups milk
- ½ cup heavy cream
- ½ cup red bell pepper diced
- ½ teaspoon salt or to taste
- 1/4 teaspoon ground white pepper or to taste
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro optional garnish
- ¼ cup crispy tortilla chips optional garnish
- ¼ cup cotija cheese optional garnish
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium heat, then add and cook the diced shallots until softened and translucent, which takes approximately 2-3 minutes.
- Add the diced jalapeno (or poblano chilies for a milder option) to the pot and continue to cook for another 2-3 minutes, allowing them to soften slightly.
- Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to let it burn.
- Add the smoked paprika, cumin, and chili powder to the pot. Cook for just 30 seconds, stirring continuously, to toast the spices and enhance their aroma.
- Pour in the chicken broth and bring the mixture to a gentle simmer. Add the corn kernels (fresh or frozen) and cook for 5-6 minutes, or until the corn is tender.
- Remove from heat and puree the mixture with an immersion blender directly in the pot, or transfer to a regular blender in batches, until smooth or to your desired consistency. Return the pureed soup to the soup pot.
- Stir in the milk and heavy cream. Bring the soup to a boil, then immediately reduce the heat to a low simmer to avoid scorching the dairy.
- Add the diced red bell pepper and simmer for another 2-3 minutes until tender-crisp. Finish by seasoning with fresh lime juice, salt, and pepper to taste.
- Ladle the hot soup into bowls. Garnish generously with crumbled cotija cheese, chopped cilantro, pepita seeds, or crispy tortilla strips as desired, and serve immediately. Enjoy your homemade Panera-style delight!
Notes
Chef Jenn’s Expert Tips for Success
- If using frozen corn, there’s no need to thaw it beforehand. It will thaw perfectly as it cooks in the soup, though the overall time for the soup to come to a boil might increase by an extra minute or two.
- For an enhanced smoky flavor, consider grilling fresh corn cobs and then cutting off the kernels. This adds a beautiful char and deep smoky notes to your soup. You can also grill the chilies and red bell pepper prior to adding them to the pot.
- A splash of fresh lime juice added just before serving is transformative. It brightens and balances all the rich flavors beautifully, adding a zesty finish.
- If you prefer a soup with some texture, don’t puree all the corn. Blend about two-thirds of the soup, and then stir in the remaining whole corn kernels for a delightful chunky element.
- Adjust the spice level by controlling the amount of jalapeno. For more heat, leave some seeds; for less, remove all seeds or use poblano chilies.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.