Description
This Mexican Street Corn Soup captures the beloved flavors of traditional Mexican street corn in a comforting, creamy bowl. Featuring fresh corn simmered with aromatic onions, garlic, and jalapeño, seasoned with smoky spices, and finished with creamy cotija cheese, fresh cilantro, and a squeeze of lime, this soup is both hearty and flavorful. Perfect as a starter or light meal, it offers a vibrant taste of Mexican cuisine that’s easy to prepare in under an hour.
Ingredients
Scale
Main Ingredients
- 4 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream or half-and-half
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
For Garnish
- Chili powder, for garnish
- Tortilla strips or crushed tortilla chips
Instructions
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Then stir in the minced garlic and jalapeño, cooking for an additional 2 minutes until fragrant.
- Add Corn & Spices: Stir in the corn kernels, coating them well with the sautéed aromatics. Add the ground cumin, smoked paprika, salt, and freshly ground black pepper. Stir thoroughly to combine all ingredients evenly.
- Simmer the Soup: Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low and let the soup simmer gently for 15 minutes to allow the flavors to meld together.
- Blend the Soup: Using an immersion blender, partially blend the soup to create a creamy consistency while leaving some corn pieces intact for texture. Alternatively, transfer half the soup to a blender, puree until smooth, and then return it to the pot.
- Add Cream & Cheese: Stir in the heavy cream or half-and-half, crumbled cotija cheese, chopped fresh cilantro, and lime juice. Let the soup heat through for 5 minutes, stirring occasionally to combine and warm all ingredients.
- Serve: Ladle the soup into bowls, sprinkle with chili powder, and top with tortilla strips or crushed tortilla chips for extra crunch. Serve immediately and enjoy the vibrant, comforting flavors of Mexican street corn in a warm soup form.
Notes
- For a vegetarian or vegan version, use vegetable broth and substitute the cream and cotija cheese with plant-based alternatives.
- If you prefer a spicier soup, leave some jalapeño seeds in or add extra chili powder to taste.
- Fresh corn is preferred when in season for better texture and flavor, but frozen corn works well year-round.
- Partial blending retains some corn kernels whole, offering a nice texture contrast in the creamy soup.
- Adjust seasoning at the end, especially salt and lime juice, according to your preference.
