There’s something incredibly heartwarming about a bowl of rich, creamy soup, isn’t there? This Creamy Esquites Soup is like a warm embrace, bringing together the comforting flavors of roasted corn, a hint of spice, and a luscious texture that truly soothes the soul. It’s a wonderful reminder that the simplest ingredients can create the most profound culinary magic.
This recipe instantly brings me back to childhood afternoons spent in my grandmother’s kitchen, where she always believed that the best meals came from love, patience, and fresh ingredients. Her gentle guidance taught me that the art of cooking is about more than just following steps – it’s about infusing every dish with genuine delight.
Not only is this esquites soup incredibly easy to make, but it’s also a wonderful way to bring a taste of vibrant Mexican-inspired flavors right to your dinner table. It’s truly family-friendly and perfect for a cozy evening. A little tip from my kitchen: always taste as you go, adjusting spices to your heart’s content!
What You Need to Make This Recipe
Ah, the magic truly begins with simple, fresh ingredients! For this delightful soup, we’re bringing together the natural sweetness of roasted corn, the indulgent richness of cream cheese, and a zesty kiss of lime. I always say, fresh ingredients make all the difference, transforming humble elements into something truly special. You’ll find the complete list and exact measurements for this creamy esquites soup in the recipe card below.
How to Make esquites soup
Crafting this esquites soup is a joyful journey from start to finish! We begin by roasting the sweet corn to perfection, coaxing out those deep, caramelized flavors. Then, we build our aromatic base with sautéed onions, garlic, and jalapeño before simmering everything into a wonderfully creamy broth. A final blend brings it all together for a bowl of pure comfort.
Creamy Esquites Soup with Roasted Corn
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). On a large baking sheet, toss the corn kernels with olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread the corn in a single layer.
- Roast for 15-20 minutes, stirring halfway through, until the corn is tender and slightly charred. Set aside. Reserve about 1/4 cup of the roasted corn for garnish.
- In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the finely diced white onion and cook for 5-7 minutes, until softened and translucent.
- Stir in the minced garlic and jalapeño. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- Pour in the chicken or vegetable broth, then add the chili powder, cumin, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring the mixture to a gentle simmer.
- Reduce the heat to low, then add the softened cream cheese and milk. Whisk continuously until the cream cheese is fully melted and incorporated, creating a smooth, creamy base. Do not let it boil vigorously after adding dairy.
- Stir in the majority of the roasted corn (reserving your garnish portion). For a smoother esquites soup, carefully transfer about 2-3 cups of the soup to a blender and blend until smooth, then return to the pot. Alternatively, use an immersion blender directly in the pot to blend about half of the soup for a creamier texture with some corn pieces remaining.
- Stir in the fresh lime juice. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
- Ladle the creamy esquites soup into bowls. Garnish each serving with the reserved roasted corn, crumbled Cotija cheese, fresh chopped cilantro, and a lime wedge. Serve hot, with optional hot sauce or a dollop of Mexican crema/sour cream.
Notes
Pro Tips for Making This esquites soup
This is where my years in the kitchen really come to play! Making a truly exceptional esquites soup is all about those little touches, those insights gained from countless batches.
- Roast Your Corn Well: Don’t rush the corn roasting! That beautiful char adds a depth of smoky sweetness that truly elevates this soup. I always let mine get a nice golden-brown with a few darker kernels for maximum flavor.
- Embrace the Freshness: While canned corn can work in a pinch, fresh or high-quality frozen corn makes an incredible difference. The vibrancy it brings to the soup is unparalleled.
- My Secret Trick: I always reserve a handful of roasted corn and some fresh cilantro to stir in right at the end. It adds wonderful texture and a burst of freshness that contrasts beautifully with the creamy esquites soup!
- Season to Taste: Remember, every palate is unique! Taste your soup before serving and adjust the salt, pepper, and lime juice as needed. A final squeeze of lime brightens everything up.
Fun Variations for esquites soup
It’s always a delight to see how you make a recipe your own, and this creamy esquites soup is wonderfully adaptable! Don’t be shy about experimenting – that’s where some of the best kitchen discoveries happen, transforming a classic into a new family favorite.
A Spicy Kick
If you love a little heat like my friend Elena, consider adding a pinch of cayenne pepper or a dash of your favorite hot sauce directly into the pot while simmering this flavorful soup. For an even bolder flavor, try roasting a second jalapeño and adding half of it to the blend, reserving the other half for garnish.
Cheesy Delights
While Cotija cheese is classic, a sprinkle of crumbled feta or a sharp white cheddar can add a delightful tang. My nephew loves when I stir in a little extra shredded Monterey Jack right before serving, making this creamy esquites soup extra gooey and comforting.
Add Some Veggies
To boost the vegetable content, you could easily add diced bell peppers or zucchini during the aromatic sauté stage. Just be sure to cook them until tender before adding the broth. This makes for a heartier soup without sacrificing any flavor.
What to Serve With esquites soup
This creamy esquites soup is a star on its own, but it truly shines when paired with a few thoughtful companions. Think of it as creating a comforting meal that feels like a warm hug from my kitchen to yours!
I love serving this flavorful esquites soup with warm, crusty bread for dipping, or even some tortilla chips for a delightful crunch. For a complete meal, a simple green salad with a light vinaigrette makes a lovely, refreshing contrast. My family often enjoys it alongside some quesadillas or tacos for a full Mexican-inspired feast. Don’t forget those fresh lime wedges and a drizzle of hot sauce or Mexican crema on top – they truly make the flavors sing!
How to Store esquites soup
Keeping your homemade treats fresh and delicious is key, and this esquites soup is no exception! With just a few simple steps, you can enjoy its comforting flavors for days to come.
In the Refrigerator
Once completely cooled, transfer your leftover creamy soup into an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, gently reheat on the stovetop over medium-low heat, stirring occasionally. If it thickens too much, add a splash of milk or broth to reach your desired consistency. My personal tip: always make a little extra so you have some for lunch the next day!
Freezing for Later
Yes, you can freeze esquites soup! Allow it to cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It will stay delicious for up to 2-3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop. A final squeeze of fresh lime juice after reheating truly brings it back to life.
Nutritional Benefits
Beyond its incredible flavor, this creamy esquites soup offers a comforting blend of simple, wholesome ingredients. Corn provides dietary fiber and essential vitamins, while the broth offers a warming base. It’s a treat that’s both satisfying and nourishing, embodying my philosophy of creating delicious meals with a touch of goodness.
FAQs
Is esquites soup spicy?
This esquites soup recipe has a mild warmth from the jalapeño and chili powder. You can easily adjust the heat by adding more or less jalapeño, or by removing the seeds for a milder flavor. It’s all about tailoring it to your preference!
Can I make esquites soup vegetarian?
Absolutely! This esquites soup can effortlessly be made vegetarian. Simply swap out the chicken broth for a good quality vegetable broth. The rich flavors of the roasted corn and spices ensure it remains incredibly satisfying without any meat.
How can I make esquites soup thicker or thinner?
If your soup is too thin, let it simmer a little longer to reduce. If it’s too thick after blending, simply whisk in a splash more milk or broth until it reaches your desired creamy consistency. Adjust as you like!
Can I use frozen corn for esquites soup?
Yes, frozen corn works wonderfully for this esquites soup! Just make sure to thaw it completely before roasting to ensure it caramelizes properly and develops those delicious smoky notes. It’s a convenient option that delivers great flavor.
Conclusion
There you have it, my friends – a bowl of warm, comforting Creamy Esquites Soup, ready to bring joy and a taste of vibrant flavors to your table. It’s a testament to how simple ingredients, combined with a little love and patience, can create truly magical memories. I hope this esquites soup becomes a cherished favorite in your home, bringing everyone together, one heartwarming spoonful at a time. Happy cooking!
