Mexican Street Corn Soup
Sweet, smoky corn, tender poblano, fiery jalapeño, rich cream, and cotija collide in this silky Mexican Street Corn Soup. Cozy, corn-kissed bliss in a bowl, bursting with summer flavor and irresistible warmth.
4
bowls
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.
Notes
For a vegan version, use plant-based cream and cheese, and replace butter with more olive oil. Frozen corn works perfectly—just thaw and dry before sautéing. For extra protein, add cooked shredded chicken or sautéed shrimp at the end.
Nutrition
Calories: 340kcal | Carbohydrates: 36g | Protein: 9g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 540mg | Potassium: 550mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1100IU | Vitamin C: 46mg | Calcium: 145mg | Iron: 2mg