A twist on the classic but in soup form! This Mexican street corn soup is pure comfort in a bowl– rich, creamy, bursting with bold flavors with a tangy kick. Finish it with cream and cotija cheese, and jalapeños and lime.
Why You'll Love This Mexican Street Corn Soup
- Layers of flavor throughout
- Comes together quickly– done in just 35 minutes!
- Creamy and comforting
- Easily adjust the spice level to your liking
Ingredients You Need
- Corn: The star of the show! You need 32 ounces of fresh, frozen or canned corn. If you're using canned, make sure you drain and rinse before using.
- Potatoes:
- Bell Pepper: Or poblano pepper. Using poblano pepper will add some additional mild spice vs. using a bell pepper.
- Onion: You need just ½ cup of onion for the entire soup.
- Butter: Used to cook down the vegetables while adding flavor. You could also use olive oil instead.
- Garlic & Spices: To add flavor to the soup, there's fresh garlic, chili powder, oregano, cumin, salt and pepper.
- Heavy Cream: Or milk.
- Chicken Broth: Or vegetable broth. For either, I recommend using low sodium.
- Lime: Adds freshness and flavor.
- Cojita Cheese: A traditional Mexican cheese that adds the iconic street corn flavor.
Overview: How To Make Mexican Street Corn Soup
This soup requires some hands on work, not just while it's cooking, but to blend into desired consistency. So, if you're looking for a creamy soup that's more hands off, try this cream of mushroom soup.
Begin cooking the vegetables in butter until they begin to soften. You can use olive oil but butter adds more flavor.
Add the chicken broth and bring to a boil. Cook the potatoes until just fork tender– it's important to not over cook as it can lead to gummy potatoes. Then, stir in the corn, heavy cream, and cotija cheese.
Puree the soup. While this step isn't required, it's highly recommended. Transfer about 2 cups (or any desired amount) of the soup and place into a blender or food processor, and blend until smooth. You can also use an immersion blender to keep it in the pot. Place the pureed soup back into the pot and stir in the remaining cotija cheese and lime juice.
More Soup Recipes
- Creamy Chicken and Rice Soup
- Loaded Baked Potato Soup
- Creamy White Bean Soup
- Creamy Cauliflower Potato Soup
Mexican Street Corn Soup (Corn Chowder)
Description
Ingredients
- 2 Tablespoons unsalted butter
- ½ cup sweet onion, diced
- 1 bell pepper, diced
- 3 cloves garlic
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- 4 cups low sodium chicken broth
- 1 pound gold potatoes, cut into ½ inch cubes
- 32 ounces corn, fresh, frozen or canned (drained)
- 1 cup heavy cream
- ½ cup cotija cheese
- 1 lime, juiced
Instructions
- Heat the butter over medium heat in a large pot or dutch oven. Add the onion and bell pepper. Cook, stirring occasionally, for 5 minutes as the vegetables begin to soften and release some juices. Add the garlic, chili powder, dried oregano, ground cumin, salt, and pepper. Stir to combine and cook for 1 minute.
- Add the chicken broth. Bring to a boil. Stir in the potatoes and cook, stirring occasionally, until the are tender, about 15 minutes. Stir in the corn, heavy cream and ¼ cup cotija cheese, and cook for 2-3 minutes.
- Transfer 2 cups of the soup to a blender or food processor until smooth. (You can also use an immersion blender until desired consistency.) Add the pureed soup back into the pot. Stir in the remaining cotija cheese and lime juice.
- Serve warm, topped with cotija cheese, chili powder, and limes. Leftovers stay fresh in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: The soup can be made up to 5 days in advance stored in the refrigerator.
- Freezing Instructions: The soup can be frozen for up to 3 months stored in a freezer safe container. Thaw overnight in the refrigerator or place frozen in a slow cooker on low for 3-4 hours.
- Corn: You can use fresh, frozen or drained and rinsed canned corn.
- Potatoes: You can use any type of potatoes that you prefer.
- Heavy Cream: I recommend using heavy cream for the best results, however, you can also use half-and-half, whole milk or a lower fat milk.
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