Go Back
–+ servings
Mexican Street Corn Soup

Savor This Creamy Mexican Street Corn Soup Recipe at Home

Experience the vibrant flavors of Mexican Street Corn Soup with roasted corn and smoky poblano peppers, offering a creamy and comforting dish perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons butter can substitute with olive oil for dairy-free option
  • 1 cup yellow onion or use white onion
  • 1 cup celery can omit or replace with leeks
  • 1 whole poblano pepper or substitute with jalapeño for more spice
  • 2 cloves garlic or use 1/4 tsp garlic powder
  • 1 tablespoon chile powder adjust to taste or use smoked paprika
  • 1 teaspoon dried oregano or Italian seasoning
  • 4 cups chicken stock or vegetable broth for vegetarian option
  • 2 cups Yukon Gold potatoes any waxy potato works as substitute
  • 2 cups frozen corn or swap for about 6 cups of fresh corn
For Creaminess
  • 1 cup heavy cream substitute with coconut milk for dairy-free
  • 1 teaspoon sugar omit if using sweet corn
For Topping
  • 1/2 cup cotija cheese or use feta for similar taste
  • 2 tablespoons lime juice or substitute with lemon juice
  • to taste kosher salt adjust to your liking
  • to taste black pepper adjust to your liking
  • 1/4 cup cilantro omit if not preferred
  • 1/2 cup Mexican crema or sour cream can substitute with Greek yogurt
  • 1 whole lime wedges for serving

Equipment

  • Large Pot
  • immersion blender

Method
 

Step-by-Step Instructions for Mexican Street Corn Soup
  1. Melt 2 tablespoons of butter in a large pot over medium-high heat. Add diced yellow onion, chopped celery, and diced poblano pepper, seasoning with a pinch of salt and pepper. Sauté for 7-8 minutes until softened and onion is translucent.
  2. Stir in minced garlic, chile powder, and dried oregano. Sauté for an additional minute until fragrant.
  3. Pour in 4 cups of chicken stock and add diced Yukon gold potatoes. Bring to a boil, then reduce to a simmer and cover for 15 minutes until potatoes are fork-tender.
  4. Stir in 2 cups of frozen corn, heavy cream, and 1 teaspoon of sugar. Heat for an additional 5 minutes.
  5. Blend 1½ cups of the soup until smooth, leaving some chunks for texture, then return to the pot and mix well.
  6. Stir in crumbled cotija cheese, chopped cilantro, and lime juice. Season with kosher salt and pepper, and simmer for a few minutes over low heat.
  7. Serve in bowls, garnished with additional cotija cheese, cilantro, chile powder, and drizzle with Mexican crema or sour cream. Add lime wedges on the side.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 800IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days. For longer storage, freeze in portions for up to 3 months. Thaw in the fridge before reheating.

Tried this recipe?

Let us know how it was!