Recipe for Mexican Street Corn Soup by Tapas1 Wine Bar | Suncoast View

Recipe for Mexican Street Corn Soup by Tapas1 Wine Bar | Suncoast View
GF Default - Watch Us Make Mexican Street Corn Soup with Tapas1 Wine Bar | Suncoast View

SARASOTA (WWSB) - Chef Bobs Mexican Street Corn Soup: Hot, Sweet and Twisted


· 4 tablespoons evoo

· 1 small white onion chopped

· 1 jalapeno minced (I use 2)

· A few of your favorite chilies depending on how hot you like it

· 5 cloves garlic crushed

· 3 tablespoons flour

· 1 teaspoon ground cumin

· 2 packets of Sazon Con Azafran

· 1 teaspoon chili powder

· 1 teaspoon of cayenne

· 1 tablespoon “Perfect” seasoning

· 4 cups chicken stock

· 6 ears of corn

· 4 med red potatoes small dice

· 1 cup sugar

· 2 teaspoons salt

· 2 cups heavy cream

· 1 cup freshly chopped cilantro

A great option we do at the restaurant, simply puree the soup when complete it. You might have to add water or milk. Adjust seasoning and serve as a bisque style soup.

Suggested Toppings:

· cup crumbled cotija cheese

· jalapeno sliced

· avocado cubed

· Green onions

· Bacon crumbles

· Shredded smoked pork

· Blackened Shrimp


1. Warm Evoo in a large saucepan over medium high heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, add potatoes then stir in garlic and cook an additional 2 minute.

2. Stir in the flour, cumin, and chili powder and other ingredients and cook 1-2 minutes. Stir in the chicken stock until smooth and bring to a boil. Add in the corn, sugar, and salt. Stir in cream and cilantro. Once it returns to a boil, reduce the heat to low and simmer 30 minutes. Or until the potatoes are tender.

3. Serve topped with cotija, jalapeno slices or avocado

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