Street Corn Soup
Hola! I’m Emma, and if there’s one recipe that instantly transports me back to the mercados of Mexico, it’s this Mexican Street Corn Soup. Imagine the smoky kick of chile powder, the creaminess of cotija cheese, and the brightness of lime all blended into a warm, soul-hugging bowl. I grew up watching my abuela sprinkle love into every pot of soup, and this one feels like her hug in a bowl. Whether you’re serving it at a cozy fall dinner or bringing it out as the star of a holiday spread, this creamy corn soup will have everyone asking for seconds.
Quick Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 6
- Difficulty: Easy
- Cuisine: Mexican-Inspired
- Best Season: End of summer through cozy winter nights
Why You’ll Love This Recipe
- Street food meets comfort food: All the flavors of authentic Mexican street corn captured in a creamy soup form.
- Perfect for parties: A big pot easily serves a crowd, making it ideal for holidays or casual gatherings.
- Flexible ingredients: Works beautifully with fresh summer corn or the convenience of frozen corn.
- Rich and creamy: The combination of cream and cotija cheese gives a velvety, luxurious texture.
- Balanced flavors: Smoky poblano peppers, chile powder, and lime juice keep it bright and exciting.
Mexican Street Corn Soup Recipe
- Total Time: 55 minutes
- Yield: 6 1x
Description
Creamy Mexican street corn soup with poblano, chile powder, cotija, and lime. Cozy, rich, and party friendly.
Ingredients
- 4 tablespoons butter
- 1 medium yellow onion, finely chopped (1 1/2 cups)
- 1 stalk celery, finely chopped (1/2 cup)
- 1 medium poblano pepper, seeded, stemmed, finely chopped (1/2 cup)
- 4 cloves garlic, minced
- 1 tablespoon chile powder, plus more for topping
- 1 teaspoon dried oregano
- 4 cups chicken stock
- 3 medium Yukon gold potatoes (about 1 lb.), peeled and cut into 1/2-inch pieces
- 2 (12-ounce) bags frozen corn, or about 6 cups fresh shucked corn
- 1 cup heavy cream
- 2 teaspoons sugar
- 1/2 cup cotija cheese, crumbled
- 1 tablespoon lime juice
- Kosher salt and pepper, to taste
- 1/4 cup cilantro, minced, plus more for garnish
- 1/2 cup Mexican crema or sour cream, for garnish
- Lime wedges, for serving
Instructions
1. In a large pot over medium-high heat, melt the butter. Add the onion, celery, poblano, and a pinch of salt and pepper. Cook, stirring occasionally, until the onion softens, about 7-8 minutes.
2. Add the garlic, chile powder, and oregano, and saute for about 1 minute, until fragrant.
3. Add the chicken stock and potatoes. Bring to a boil, then lower the heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
4. Stir in the corn, cream, and sugar. Cook for 5 minutes, until warmed through.
5. Transfer 1 1/2 cups of the soup to a blender and puree until smooth. Stir the pureed soup back into the pot.
6. Add cotija cheese, cilantro, and lime juice. Season to taste with salt and pepper.
7. Serve garnished with additional cilantro, cotija, chile powder, and crema. Serve with lime wedges.
Notes
Use vegetable stock to make it vegetarian.
Roast or grill some of the corn for a smoky, elote-style twist.
Blend only part of the soup to keep kernels and potatoes for texture.
Adjust heat by adding diced jalapeno or a pinch of cayenne.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 384
- Sugar: 7
- Sodium: 479
- Fat: 27
- Saturated Fat: 16
- Unsaturated Fat: 9
- Trans Fat: 1
- Carbohydrates: 28
- Fiber: 3
- Protein: 9
- Cholesterol: 90
Ingredients
- 4 tablespoons butter
- 1 medium yellow onion, finely chopped (1½ cups)
- 1 stalk celery, finely chopped (½ cup)
- 1 medium poblano pepper, seeded, stemmed, finely chopped (½ cup)
- 4 cloves garlic, minced
- 1 tablespoon chile powder (plus more for topping)
- 1 teaspoon dried oregano
- 4 cups chicken stock
- 3 medium Yukon gold potatoes (about 1 lb., peeled and diced)
- 2 (12-oz) bags frozen corn or 6 cups fresh shucked corn
- 1 cup heavy cream
- 2 teaspoons sugar
- ½ cup cotija cheese, crumbled
- 1 tablespoon lime juice
- Kosher salt and pepper, to taste
- ¼ cup cilantro, minced (plus more for garnish)
- ½ cup Mexican crema or sour cream (for garnish)
- Lime wedges, for serving
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Corn | Fresh summer corn adds extra sweetness, but frozen works just as well year-round. |
| Poblano Pepper | For extra heat, swap with a jalapeño or add roasted poblanos for smokier depth. |
| Potatoes | Yukon golds create a creamy texture, but russets can be used in a pinch. |
| Cotija Cheese | If unavailable, substitute with feta or Parmesan for a similar salty kick. |
| Chicken Stock | Use vegetable stock for a vegetarian-friendly version. |
| Mexican Crema | Sour cream or even Greek yogurt can be used for garnish. |
Step-by-Step Instructions
- Sauté the base: In a large pot over medium-high heat, melt the butter. Add onion, celery, poblano, and a pinch of salt and pepper. Cook 7–8 minutes until the onion softens.
- Add aromatics: Stir in garlic, chile powder, and oregano. Sauté 1 minute until fragrant.
- Simmer with stock: Pour in chicken stock and add diced potatoes. Bring to a boil, then reduce heat and simmer 15 minutes, or until potatoes are tender.
- Add corn and cream: Stir in corn, heavy cream, and sugar. Cook for 5 minutes until everything is heated through.
- Blend for creaminess: Transfer 1½ cups of soup to a blender, puree until smooth, then stir back into the pot.
- Season and finish: Mix in cotija, cilantro, and lime juice. Adjust salt and pepper to taste.
- Serve with toppings: Ladle into bowls and garnish with more cotija, cilantro, crema, chile powder, and lime wedges.
Helpful Tips
- Always sauté aromatics until fragrant; it deepens flavor.
- Blend just part of the soup for creaminess while keeping some texture.
- Taste as you go—potatoes and corn may need a little extra seasoning.
- Garnish generously for an authentic street corn experience.
Expert Tips for the Best Results
- Use fresh lime juice: Bottled juice won’t give the same brightness.
- Toast spices briefly: This releases deeper flavors before adding stock.
- Don’t skip the sugar: It balances the natural starch of potatoes and corn.
- Serve hot: This soup thickens as it cools, so reheat gently before serving.
Recipe Variations
- Vegetarian Version: Swap chicken stock for veggie stock and keep it meatless without losing flavor.
- Spicy Kick: Add diced jalapeños or a pinch of cayenne for extra heat.
- Cheesy Upgrade: Stir in shredded cheddar or Monterey Jack for extra richness.
- Roasted Corn: Grill or roast corn before adding for a smoky, charred flavor.
Make Ahead & Freezer Tips
This soup stores well in the fridge for up to 4 days. Reheat on the stove over low heat. For longer storage, freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and warm gently, adding a splash of stock or cream if needed.
Serving Suggestions
Serve in rustic bowls with extra cotija and crema on top. A sprinkle of chile powder makes it pop visually, while lime wedges let guests customize their flavor. Pair with warm tortillas or crusty bread for dipping.
Pairing Ideas
This soup pairs wonderfully with a crisp white wine like Sauvignon Blanc, or a light Mexican beer with lime. For sides, serve with a fresh avocado salad or grilled quesadillas for a complete meal.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding extra stock if too thick. For quicker reheating, use the microwave in 1-minute intervals, stirring in between.
Frequently Asked Questions (FAQs)
Can I make this soup vegetarian? Yes! Just swap the chicken stock for vegetable stock and you’ll have a fully vegetarian version.
Can I use canned corn instead of frozen or fresh? Yes, but drain and rinse it first. The flavor is less sweet, so you may want to add an extra pinch of sugar.
How spicy is this soup? With poblano peppers and chile powder, it’s mild to medium heat. Add jalapeños or cayenne for a spicier kick.
Can I make it dairy-free? Absolutely. Use coconut milk instead of cream and dairy-free cheese alternatives.
Can I blend the whole soup? Yes, but blending only part of it gives the best creamy-chunky balance.
Can I serve this as a starter? Definitely! Serve smaller portions in mugs or cups for a party-friendly appetizer.
What toppings go best with this soup? Extra cotija, crema, lime, cilantro, and a sprinkle of chile powder for the ultimate street corn vibe.
Nutrition Info (per serving)
| Serving Size | 1 bowl |
| Calories | 384 |
| Protein | 9g |
| Carbohydrates | 28g |
| Fat | 27g |
| Fiber | 3g |
| Sugar | 7g |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Mexican Street Corn Soup is the perfect marriage of cozy comfort food and zesty street-style flavors. Whether it’s a weeknight dinner or a festive holiday starter, one spoonful will bring a fiesta straight to your table. Go ahead—warm up your kitchen and hearts with this creamy, flavor-packed soup!
