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Mexican Street Corn Soup Recipe

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4 from 5 reviews

This Mexican Street Corn Soup is a comforting and flavorful dish inspired by traditional Mexican street corn. Featuring tender potatoes, sweet corn, and a smoky spice blend, it combines creamy textures with bright lime juice and tangy cotija cheese for a perfect balance of flavors. Ideal for a cozy meal, this soup is easy to prepare on the stovetop and serves six.

Ingredients

Soup Base

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Main Ingredients

  • 1 pound Yukon gold potatoes, peeled and diced
  • 6 cups corn kernels (fresh, frozen, or canned & drained)
  • 6 cups chicken broth
  • 1 cup whole milk
  • Juice of 2 limes

Toppings & Garnishes

  • ½ cup crumbled cotija cheese
  • ¼ cup chopped cilantro
  • 1 jalapeño, thinly sliced
  • Extra lime wedges
  • Chili powder for sprinkling
  • Drizzle of Mexican crema (or sour cream or Greek yogurt)

Instructions

  1. Sauté Vegetables: Pour the olive oil into a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and red bell pepper, cooking for 5-6 minutes until softened. Stir in the minced garlic, chili powder, smoked paprika, cumin, kosher salt, and black pepper, cooking for an additional minute to release the spices’ aromas.
  2. Add Potatoes, Corn, and Broth: Add the diced Yukon gold potatoes, corn kernels, and chicken broth to the pot. Stir evenly and bring the soup to a gentle boil over medium heat.
  3. Simmer Soup: Reduce the heat to medium-low and let the soup simmer for 20-25 minutes, or until the potatoes become fork-tender, allowing flavors to meld beautifully.
  4. Blend Part of the Soup: Using an immersion blender, blend about one-third of the soup directly in the pot to create a creamy texture while retaining some chunks. Alternatively, transfer a few cups to a blender, puree until smooth, and return to the pot.
  5. Add Milk and Lime Juice: Reduce the heat to the lowest setting and stir in the whole milk and fresh lime juice. Warm the soup gently for 2-3 minutes. Taste and adjust seasoning if necessary.
  6. Serve and Garnish: Ladle the soup into bowls and top with crumbled cotija cheese, chopped cilantro, jalapeño slices, a drizzle of Mexican crema, a sprinkle of chili powder, and an extra squeeze of lime as desired.

Notes

  • For a vegan version, replace chicken broth with vegetable broth and use a plant-based milk and vegan cheese or omit cheese.
  • Adjust the jalapeño quantity based on your heat preference or remove seeds for milder flavor.
  • Fresh corn is ideal for the best flavor, but frozen or canned corn also works well.
  • Using an immersion blender partially purees the soup for a creamy yet chunky texture; fully blending can alter the traditional feel.
  • Mexican crema can be substituted with sour cream or Greek yogurt for tanginess.

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