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Creamy Mexican Street Corn Soup

Mexican Street Corn Soup - featured image

A cozy, flavorful soup inspired by Mexican street corn, combining roasted corn, creamy textures, and vibrant spices for a comforting meal.

Ingredients

Scale
  • 2 cups roasted corn kernels (fresh, frozen, or canned)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup cotija cheese, crumbled
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro, chopped
  • Optional toppings: diced jalapeños, avocado slices, tortilla strips, extra cheese

Instructions

  1. Roast the corn: Toss fresh or frozen corn kernels with oil and roast in a 425°F (220°C) oven for 15 minutes, stirring halfway.
  2. Sauté the veggies: Melt butter in a large pot over medium heat. Add chopped onions and garlic, cooking until softened and fragrant, about 5 minutes.
  3. Add corn and spices: Stir in roasted corn, chili powder, and cumin. Cook for 2 minutes to bloom the spices.
  4. Add broth: Pour in chicken broth and bring to a simmer. Cook for 10 minutes to meld flavors.
  5. Blend the soup: Use an immersion blender to blend until smooth, or leave some chunks for texture. If using a countertop blender, blend in batches carefully.
  6. Finish with cream: Stir in heavy cream and lime juice. Simmer for 5 minutes without boiling.
  7. Season and serve: Adjust seasoning with salt and pepper. Ladle into bowls and garnish with cotija cheese, cilantro, and optional toppings.

Notes

[‘Roasting the corn adds a smoky depth of flavor.’, ‘Let the soup cool slightly before blending to avoid splattering hot liquid.’, ‘Adjust chili powder and lime juice to taste.’, ‘This soup tastes even better the next day as the flavors meld together.’]

Nutrition

Keywords: Mexican street corn soup, creamy soup, roasted corn, cotija cheese, lime, chili powder, easy dinner, comfort food