Sweet, smoky corn, tender poblano, fiery jalapeño, cream, and cotija collide in this silky Mexican Street Corn Soup. Cozy, corn-kissed bliss in a bowl.
This soup smells like a little street cart is parked in your kitchen (minus the wheels, sadly) and tastes like summer met comfort food and said, “Let’s do something magical.” With rich creaminess, a hint of heat, and that unmistakably toasty corn flavor, Mexican Street Corn Soup is the kind of thing you’ll want to eat while wrapped in a blanket… even if it’s warm outside. It starts with good sweet corn (fresh if you’ve got it), gets a smoky little lift from spices, and finishes with that irresistibly tangy hit of crema and cotija that makes it taste truly authentic.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Mexican Street Corn Soup
Not to gush, but this is the kind of soup that makes you feel like you’re eating something way fancier than what the ingredient list suggests. No pretending here, just the kind of cozy-cool kitchen win that works any time of year.
- Ridiculously simple to make: You sauté, simmer, blend, and boom—restaurant-level soup with almost no stress.
- Incredible texture: Creamy, silky broth with those little nibbles of slightly charred corn throughout. Spoons up like a dream.
- Big flavor without fuss: Spices like smoked paprika and cumin add depth without needing a cupboard full of ingredients.
- Totally customizable heat level: You decide if it’s a warm hug or a spicy slap (I like mine right in the middle).
- Tastes like summer + comfort food had offspring: It’s got that bright fresh-corn sweetness but also coziness from cream and cheese.
- Garnish party: Layer on jalapeños, cilantro, lime wedges—you’re essentially tricking out your bowl like a taco.
Ingredient Notes
A few small tweaks and insights can move this from “decent soup” to “okay I need a second bowl” territory. Let’s walk through it.
- Fresh corn kernels: If you can score in-season fresh corn, use it. You’ll get that roasty sweetness that’s hard to fake. Frozen corn works fine too, just give it a few extra minutes to char.
- Poblano pepper: Milder than a jalapeño and adds a deep, earthy flavor. Don’t skip it—it’s subtle but essential.
- Garlic: Just 3-4 cloves does the job. You want a background kick, not vampire-fending intensity.
- Chili powder + smoked paprika: These bring warmth and smoky depth. Smell them as you stir—your kitchen becomes a spice market in 0.3 seconds.
- Mexican oregano: Different than its Italian cousin—more citrus and earth. Worth having if you make any Mexican-inspired dishes occasionally.
- Cotija cheese: Crumbly, salty, bold. Kinda the feta of Mexican cuisine. Adds a finishing pop at the end.
- Mexican crema: Sort of a tangy cousin of sour cream. If you can’t find it, sour cream works just fine too.
How To Make This Mexican Street Corn Soup
Let’s get into the good stuff. This whole thing comes together without much heavy lifting—just good ingredients and a little stovetop love.
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Sauté the corn and onions: In a big ol’ pot, melt the olive oil and butter together over medium heat. Toss in the corn and diced onion, then just let them hang out in the heat until the onion softens and the corn gets a little char. You’ll smell sweetness and smoke. Stir every so often for 8 to 10 minutes so nothing scorches.
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Add garlic, poblano, spices: Once the onion’s soft and things are smelling toasty, stir in the garlic, diced poblano, chili powder, oregano, smoked paprika, and cumin. Cook it for about a minute—just long enough for everything to bloom and get really aromatic. At this point, remove about 1 cup of the mixture and set it aside. That’s your garnish later.
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Simmer it all together: Now pour in the broth, stir it up, and bring everything to a boil. Once it’s bubbling away, drop the heat to low and let it simmer for 20–25 minutes. This is when the flavors get friendly and cozy. Taste it if you want. You’ll notice the broth getting deeper, corn sweeter, poblano melting into everything.
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Blend into creamy perfection: Carefully remove the pot from heat, then blend until smooth. You can either use an immersion blender (my kitchen BFF) or do it in batches in a regular blender. Totally up to how silky you want it—some folks like a bit of texture. I usually leave a few chunks in for a bit of chew.
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Add the creamy things: Stir in heavy cream, Mexican crema (or sour cream), and cotija. This is the dreamy part. It transforms from slightly rustic to rich and velvety. Season with salt and pepper here—go slow, taste as you go.
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Serve and garnish: Spoon into bowls and top with your reserved corn mix, optional jalapeño slices, chopped cilantro, and a good squeeze of lime. It’s sort of like dressing up your soup like a little taco. And you know what? That always works.
Storage Options
Got leftovers? Lucky you.
This soup keeps beautifully in the fridge for 3 to 4 days. Let it cool down first before covering and stashing it in an airtight container. The flavor actually deepens a bit overnight. When you go to reheat, gently warm it on the stove over medium-low heat—stir often, and avoid letting it boil, or the dairy can get a little cranky.
Freezer? Totally doable, but with a tiny disclaimer. Creamy soups can separate a bit after thawing, although this one behaves better than most. If you plan to freeze it, I’d suggest blending and freezing before you add the cream and cotija. Then just add those when reheating. Let it cool fully, pop into a freezer-safe container or bag, and it’ll hang tight for up to 2 months.
Variations and Substitutions
You can absolutely make this soup fit your mood (or random pantry situation). Here are a few fun twists I’ve tried—or imagined and jotted down for next time.
- Add protein: Toss in shredded rotisserie chicken or sautéed shrimp at the end. These turn it into a full-on meal without much effort.
- Vegan version: Swap butter for more olive oil, use plant-based cream (oat or cashew works), skip cotija or use a vegan cheese crumble.
- Use frozen corn: No fresh corn? No problem. Just thaw and pat dry before adding it to the pot so it still gets a bit of that sear.
- Extra heat: Add a chopped jalapeño (or two) along with the poblano. You can also spice it up post-blending with a drizzle of hot sauce.
- Lighter option: Use milk or half-and-half instead of cream. It won’t be as rich, but you’ll still get that satisfying corn flavor.
- Cheese swap: Feta or parmesan work in place of cotija, especially if you can’t find it nearby. Just go light so it doesn’t overpower.
What to Serve with Mexican Street Corn Soup
I mean… you could eat a whole bowl of this on its own and feel great about your life choices. But if you’re looking to round it out, here are a few cozy sidekicks.
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A warm batch of bacon basil cornbread muffins goes really well alongside this. That salty-sweet vibe with crumbly texture makes these a dreamy soup dipper. Bonus points if you slather them with butter straight from the oven.
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Maybe dial up the corn theme with elote-style quesadillas. Sprinkle leftover cotija and some extra crema inside before you griddle them golden brown. They’re messy in the best way.
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Want something heartier? Try these taco stuffed shells. They’ve got all the big flavors going on and actually reheat perfectly with this soup for lunch the next day.
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Thin tortilla chips or strips are classic. I like to pan-fry thin corn tortillas until super crispy, salt immediately, and drop a few on top of the soup for crunch. Homemade just tastes better.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use frozen corn in this soup?
Yep, frozen corn totally works here. Just make sure to thaw it and pat it dry first so it can still char a little when sautéed. Fresh corn adds a bit more sweetness and texture, but this recipe is forgiving and still tastes fantastic with the frozen stuff.
How spicy is this soup?
It’s a little spicy, but not wild. The base is pretty tame, depending on the chili powder you use. You control the heat with how much chili powder or jalapeño you add. Start mild and go wild later if you feel like living boldly.
What’s the best way to blend it?
An immersion blender is easiest—it lets you blend everything right in the pot (fewer dishes, yay). But a standard blender gives you smoother results if you don’t mind blending in batches. Just be careful with hot liquids and vent the lid slightly to avoid pressure buildup.
Can I make this soup ahead of time?
Absolutely. In fact, it tastes even better the next day. Just store it in the fridge, then reheat gently on the stove when you’re ready. If you’re doing make-ahead for a party, wait to add garnishes until just before serving so they keep their texture and color.
Mexican Street Corn Soup
Ingredients
For the Soup
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 5 cups (750 g) fresh corn kernels from 5–6 ears, or use frozen (about 750g)
- 1 medium yellow onion diced
- 3 cloves garlic minced (up to 4 for extra flavor)
- 1 poblano pepper seeded and diced
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp Mexican oregano or regular oregano
- 4 cups (950 ml) vegetable broth or chicken broth
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (120 ml) Mexican crema or sour cream
- 1/2 cup (60 g) cotija cheese crumbled, plus extra for garnish
- Salt and black pepper to taste
For Garnish (optional)
- Chopped cilantro
- Sliced jalapeños
- Lime wedges
- Tortilla strips or chips
Equipment
- Large pot
- Immersion or regular blender
- Knife
- Cutting board
Instructions
- Heat the olive oil and butter together in a large pot over medium heat. Add corn kernels and diced onion. Sauté, stirring occasionally, until the onion softens and the corn starts to lightly char, about 8–10 minutes.
- Stir in minced garlic, diced poblano, chili powder, smoked paprika, cumin, and oregano. Cook for 1 minute, until fragrant.
- Remove about 1 cup of the cooked corn mixture and set aside for garnish later.
- Add the broth to the pot, stir to combine, and bring to a boil. Reduce heat to low and let simmer, uncovered, for 20–25 minutes, stirring occasionally.
- Using an immersion blender (or working in batches with a regular blender), blend the soup until smooth and creamy. For a chunkier soup, blend only about two-thirds and leave the rest chunky.
- Stir in heavy cream, Mexican crema or sour cream, and cotija cheese. Mix until well combined and cheese is melty. Season with salt and pepper to taste.
- Ladle into bowls and top each serving with the reserved corn mixture, extra cotija, sliced jalapeños, chopped cilantro, and a squeeze of lime. Add tortilla strips for crunch, if desired.
