Instant Pot Mexican Street Corn Soup

$- 4 cups fresh or frozen corn kernels - 1 medium onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 jalapeño pepper, seeded and minced (adjust to preference) - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 tablespoon lime juice - 1/2 cup heavy cream or coconut milk - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Crumbled cotija cheese (optional, for garnish) - Tortilla strips (for added crunch) Each ingredient plays a key role in making this soup burst with flavor. The corn gives a sweet base. The onion and garlic add depth. Red bell pepper brings a nice color and sweetness. The jalapeño gives it a kick, but you can adjust it to your taste. Vegetable broth serves as a rich backdrop and keeps it hearty. Ground cumin and smoked paprika bring warmth and a slight smokiness. Lime juice adds brightness, making each bite fresh. Heavy cream or coconut milk rounds it out, giving a creamy texture. Finish with salt and pepper to enhance all the flavors. Fresh cilantro adds a burst of color and herby goodness. If you like, sprinkle some crumbled cotija cheese on top for a salty touch. Finally, tortilla strips add a delightful crunch. With these ingredients, you can create a soup that feels like a warm hug on a chilly day. 1. Set the Instant Pot to 'Sauté' mode. This step gets your pot ready. It heats up fast. 2. Add olive oil and sauté onion. Pour in a drizzle of olive oil. Let it warm. Add the diced onion. Cook for about 3-4 minutes. The onion should turn soft and clear. 3. Incorporate garlic, red bell pepper, and jalapeño. Next, add minced garlic, diced red bell pepper, and minced jalapeño. Stir them around for another 2 minutes. This will bring out their flavors. 1. Add the main ingredients to the pot. Now, mix in corn kernels, vegetable broth, ground cumin, smoked paprika, and lime juice. Give it a good stir. This creates a rich base for your soup. 2. Seal the Instant Pot and cook. Close the lid tightly. Make sure the valve is set to 'Sealing.' Choose 'Manual' mode and set it for 8 minutes. 3. Quick release of pressure. After the time is up, carefully do a quick release. Watch out for steam. Once the pressure is gone, you can open the lid. 1. Stir in cream or coconut milk. Add heavy cream or coconut milk for a creamy touch. This makes the soup smooth and rich. 2. Season and blend flavors. Taste the soup and add salt and pepper as needed. Let it simmer on 'Sauté' mode for 5 more minutes. This helps all the flavors mix well. 3. Serving suggestions. Serve the soup hot. Top it with fresh cilantro, crumbled cotija cheese, and crispy tortilla strips. This adds flavor and crunch to each bite! To boost flavor, adjust the spice with jalapeño. Start with half a pepper for mild heat. You can always add more later. If you want it spicy, keep the seeds. Add lime juice for brightness. A sprinkle of smoked paprika deepens the taste. For more depth, try adding a pinch of chili powder. Crunchy toppings make this soup special. I recommend tortilla strips for a great crunch. You can also use crushed corn chips. Fresh cilantro adds a burst of flavor and color. Crumbled cotija cheese gives a creamy finish. For a twist, try diced avocado or pickled red onions. Most Instant Pot models work well for this soup. I recommend the 6-quart size for best results. You will also need a good knife for chopping. A cutting board is essential for safe prep. A measuring cup helps with liquids. Finally, have a ladle ready for serving. {{image_2}} You can change up the ingredients to suit your taste. Try using fresh herbs instead of dried spices. Fresh cilantro or parsley adds a nice touch. For cream, you can use dairy-free options like coconut milk. This keeps your soup light and tasty. Want to boost the flavor? Add some smoked sausage or chicken. Both will give the soup a heartier feel. You can also mix in other vegetables like zucchini or bell peppers. These add color and extra nutrients. Pair this soup with sides for a complete meal. Cornbread or tortilla chips work great. You can use leftovers for easy meal prep. Just store them in the fridge for later. This soup reheats well and tastes even better the next day! After enjoying your soup, let it cool down. Pour it into an airtight container. This helps keep it fresh. Store it in the fridge. The soup lasts for about 3 to 5 days. If you notice any off smell, it's best to toss it. To freeze the soup, start by cooling it completely. Then, pour it into freezer bags. Press out as much air as you can before sealing. Lay the bags flat in the freezer. This saves space and makes thawing easier. The soup can last up to 3 months in the freezer. When you’re ready to enjoy it again, take the bag out and place it in the fridge overnight. For a quick reheat, use the microwave or stovetop. Add a little broth if it seems thick. To refresh the flavor, consider adding lime juice or fresh spices. This can make it taste as good as new. Garnishes can elevate your soup too. Sprinkle chopped cilantro on top. Crumbled cotija cheese adds a rich touch. Don't forget crispy tortilla strips for that perfect crunch! Yes, you can make this soup dairy-free. Instead of heavy cream, use coconut milk. Coconut milk gives a nice, creamy texture. It also adds a slight sweetness that pairs well with the corn. You can easily adjust the spice levels. For a mild soup, remove the jalapeño seeds. You can also skip the jalapeño altogether. If you want more heat, add extra jalapeños. You can even sprinkle in some cayenne pepper for an extra kick. This soup pairs well with many dishes. Consider serving it with tortilla chips or crusty bread. A fresh salad or grilled vegetables make great sides too. For a full meal, you might add tacos or quesadillas. Enjoy experimenting with your favorite sides! This blog post covered all you need to make a tasty Mexican Street Corn Soup. We explored key ingredients, easy steps, and helpful tips. You learned about flavor variations and how to store leftovers. Try using fresh herbs or add some smoked sausage for a twist. Remember, you can adjust spice levels to fit your taste. With these ideas, you can enjoy a delicious bowl anytime! Cooking doesn't have to be hard. Get your Instant Pot ready and dive in!$

Instant Pot Mexican Street Corn Soup

Dive into the deliciousness of Spicy Instant Pot Mexican Street Corn Soup! This quick and easy recipe blends sweet corn, zesty peppers, and creamy goodness for a comforting bowl of flavor. Perfect for any occasion, this soup is packed with vibrant ingredients and spices. Ready in just 30 minutes, it’s a must-try for busy weeknights! Click through to explore how to whip up this delightful dish and bring some spice to your table.

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Ingredients

4 cups fresh or frozen corn kernels

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 jalapeño pepper, seeded and minced (adjust to preference)

4 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 tablespoon lime juice

1/2 cup heavy cream (or coconut milk for a lighter version)

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Crumbled cotija cheese (optional, for garnish)

Tortilla strips (for added crunch)

Instructions

Set the Instant Pot to 'Sauté' mode. Add a drizzle of olive oil and heat.

Once the oil is hot, add the diced onion and sauté for 3-4 minutes until translucent.

Stir in the minced garlic, diced red bell pepper, and jalapeño. Cook for another 2 minutes, stirring occasionally.

Add the corn kernels, vegetable broth, ground cumin, smoked paprika, and lime juice. Stir well to combine.

Close the Instant Pot lid, making sure the valve is in the 'Sealing' position. Set it to 'Manual' mode for 8 minutes.

Once the cooking time is complete, carefully do a quick release of the pressure.

Open the lid and stir in the heavy cream (or coconut milk). Season with salt and pepper to taste.

Allow the soup to simmer on 'Sauté' mode for another 5 minutes to blend the flavors.

Serve the soup hot, garnished with fresh cilantro, crumbled cotija cheese (if using), and crispy tortilla strips for extra texture.

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