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Creamy Mexican Street Corn Soup Recipe

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This Mexican Corn Soup recipe has all the flavors of Mexican street corn in soup form. This creamy corn soup is flavored with chile powder, poblano peppers and cotija cheese.

  • Total Time: 55 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 4 Tablespoons butter
  • 1 medium yellow onion (finely chopped (1½ cups))
  • 1 stalk celery (finely chopped (½ cup))
  • 1 medium poblano pepper (seeded, stemmed, and 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 1lb., peeled and cut into ½-inch pieces)
  • 2 12-ounce bags frozen corn (or about 6 cups fresh shucked corn)
  • 1 cup heavy cream
  • 2 teaspoons sugar
  • ½ cups cotija cheese (crumbled )
  • 1 Tablespoon lime juice
  • Kosher salt and pepper (to taste)
  • ¼ cups cilantro (minced, plus more to garnish)
  • ½ cups Mexican crema or sour cream (to garnish)
  • Lime wedges (for serving)

Instructions

  • Start with the veggies: Melt the butter in a large pot over medium-high heat. Add the onion, celery, and poblano pepper, plus a pinch of salt and pepper. Cook, stirring occasionally, for 7-8 minutes, or until the onion is soft and translucent. This gives the base a flavorful, buttery foundation.
  • Spice it up: Add the garlic, chile powder, and oregano to the pot. Stir and let everything cook for about a minute until the spices are fragrant. This step releases the oils in the spices, deepening the flavor.
  • Add the broth and potatoes: Pour in the chicken stock and add the diced potatoes. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for about 15 minutes, stirring occasionally, until the potatoes are tender. They’ll add body to the soup without overwhelming the corn.
  • Corn and cream time: Stir in the corn, heavy cream, and sugar. Let the soup cook for another five minutes, just enough to warm everything through. The cream makes it wonderfully velvety, while the sugar balances the flavors.
  • Blend for creaminess: Carefully ladle about 1½ cups of the soup into a blender and purée until smooth. Stir the puréed portion back into the pot. This trick thickens the soup without using flour or cornstarch, giving it a luscious, creamy texture.
  • Finish with cheese and lime: Add the crumbled cotija cheese, minced cilantro, and lime juice. Give it a taste and adjust the seasoning with salt and pepper if needed. The cheese will melt slightly, making the soup even richer and more flavorful.
  • Serve with toppings: Ladle the soup into bowls and garnish with extra cilantro, cotija, a dash of chile powder, and a drizzle of Mexican crema. Serve with lime wedges for that final zing.

Notes

Serving ideas: make it a meal

To make this soup even more special, serve it with a side of warm, crusty bread for dipping, or a handful of tortilla chips for a bit of crunch. For a complete meal, pair it with a simple salad or some Mexican rice on the side.

A sprinkle of extra cotija cheese and fresh cilantro on top adds a pop of color and flavor. And don’t forget the lime wedges—just a squeeze makes the flavors sing!

  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dinner

Find it online: https://savoryrecipe.com/creamy-mexican-street-corn-soup-recipe/