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Mexican Street Corn Soup

Creamy Mexican Street Corn Soup for Cozy Nights at Home

This Mexican Street Corn Soup is a cozy bowl of creamy, comforting goodness perfect for any time of year.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: Mexican
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Adds richness and helps sauté aromatics.
  • 1 medium Onion Diced; sauté until translucent.
  • 3 cloves Garlic Minced; for aromatic depth.
  • 1 medium Jalapeño Finely chopped; adjust quantity for spice preference.
  • 4 cups Corn Kernels Frozen corn can be substituted.
  • 1 teaspoon Ground Cumin Offers earthiness and warmth.
  • 1 teaspoon Smoked Paprika Introduces smokiness.
  • to taste Salt Essential for seasoning.
  • to taste Black Pepper Essential for seasoning.
  • 4 cups Chicken or Vegetable Broth Opt for low-sodium.
For the Creaminess
  • 1 cup Heavy Cream Provides richness; swap for coconut cream for vegan.
  • 1 cup Cotija Cheese Adds tangy flavor; feta works if cotija isn't available.
For the Fresh Finish
  • ¼ cup Cilantro Chopped; adds freshness.
  • 1 tablespoon Lime Juice Fresh is key for vibrant taste.

Equipment

  • large pot
  • Immersion blender

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
  2. Add minced garlic and finely chopped jalapeño. Cook for an additional 2 minutes until fragrant.
  3. Stir in corn kernels, sauté for about 3 minutes until tender and bright yellow.
  4. Sprinkle in ground cumin, smoked paprika, salt, and black pepper. Cook for an additional minute.
  5. Pour in chicken or vegetable broth, stir, and bring to a gentle boil. Reduce heat, cover, and simmer for 15 minutes.
  6. Blend the soup partially for a creamy yet chunky texture using an immersion blender.
  7. Stir in heavy cream and crumbled cotija cheese over low heat for about 5 minutes until warmed through.
  8. Fold in chopped cilantro and lime juice, stir to combine, and warm for a couple more minutes.
  9. Ladle into bowls and garnish with chili powder and tortilla strips. Serve hot with corn tortillas or salad.

Nutrition

Serving: 1cupCalories: 340kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 50mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Use fresh corn for better flavor. Adjust jalapeño for spice preference. Store leftovers in an airtight container.

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