Mexican Street Corn Soup

Mexican Street Corn Soup is a warm, delightful twist on the beloved street food. With sweet corn, savory spices, and creamy textures, this soup captures the essence of fresh elote, the traditional Mexican grilled corn on the cob. Comforting yet refreshing, it makes for a perfect dish to serve on chilly nights or to impress guests at a gathering. The best part? You don’t need to hit the streets of Mexico to experience this flavor-packed dish – you can whip it up right in your kitchen!

I first stumbled upon Mexican Street Corn Soup during a vibrant summer festival, where a local food truck served numerous varieties of street corn. The creamy, savory-sweet flavors struck a chord with me, and I knew I had to recreate it at home. With each spoonful, you get the warmth of spices balanced with the brightness of lime, making every bite a celebration! I can’t wait for you to try this recipe; it’s a true showstopper that tantalizes the palate while being simple to prepare!

How to Make Mexican Street Corn Soup

1. Sauté the Aromatics: In a large Dutch oven, heat 2 tablespoons of avocado oil over medium-high heat. Once hot, toss in the minced onion and sauté for 2-3 minutes until translucent.
2. Add the Spices: Stir in the minced garlic, chili powder, cayenne pepper, 1 tablespoon of kosher salt, and black pepper. Cook for another minute until fragrant.
3. Cook the Base: Add the diced Yukon potatoes and vegetable broth. Bring this mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
4. Prepare the Corn Topping: While the soup simmers, heat the remaining 1 tablespoon of avocado oil in a skillet over medium-high heat. Add the diced poblano pepper and half (10 oz.) of the frozen corn. Cook, stirring occasionally, for 4-5 minutes until they develop a nice char. Season with the remaining salt and set aside.
5. Finish the Soup: After 15 minutes of simmering the soup, stir in the remaining 10 oz. of corn. Cook for another 5 minutes.
6. Blend for Creaminess: Using an immersion blender, blend the soup in 10-second intervals until most of the potatoes have broken up into tiny pieces, leaving some texture.
7. Incorporate Cream Cheese: Stir in the cream cheese until fully melted and combined, creating a creamy consistency.
8. Serve Delightfully: Ladle the soup into bowls. Top each bowl with 1/4 of the corn and poblano mixture. Sprinkle with 1/4 cup of cotija cheese, a tablespoon of cilantro, and the juice from a quartered lime. Enjoy your dish!

Storing & Reheating

Let any leftovers cool completely before storing them at room temperature for up to 2 hours. Transfer the soup to an airtight container and refrigerate for up to 5 days. For longer storage, you can freeze the soup for up to 3 months in a freezer-safe container. When reheating, gently warm it on the stove over medium heat for about 10-15 minutes, stirring occasionally. Be aware that the texture may change slightly after freezing, but adding a splash of broth while reheating can refresh it beautifully.

With each warm bowl of Mexican Street Corn Soup, you’re not just enjoying a dish; you’re savoring a fiesta of flavors that bring joy and comfort. It’s perfect for a cozy night in or to serve at a gathering with friends. Don’t hesitate to experiment with toppings and ingredients to make it your own. As you savor each spoonful, you’ll appreciate how easy it is to bring the spirit of Mexican street food to your kitchen!

Recipe FAQs

Can I make Mexican Street Corn Soup ahead of time?

Yes! This soup can be made ahead and actually tastes even better the next day as the flavors meld. Just let it cool, store it in the fridge, and reheat on the stovetop when ready to enjoy.

What can I use if I don’t have cotija cheese?

If cotija cheese is unavailable, feta cheese can be a great substitute due to its similar crumbly texture and salty flavor. You can also try crumbled goat cheese for a tangy twist.

How do I make this soup vegetarian or vegan?

To keep this soup vegetarian, ensure your vegetable broth is meat-free. For a vegan option, simply swap cream cheese with cashew cream or silken tofu blended until creamy, and skip the cotija cheese.

Can I use fresh corn instead of frozen?

Absolutely! If you have fresh corn, cut the kernels off about 4-5 ears and use them in place of frozen corn. Just add them towards the end of cooking to maintain their crunchiness.

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📖 Recipe Card

Mexican Street Corn Soup

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• Author: Peter
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soups
• Method: Stovetop
• Cuisine: Mexican

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Description

This Mexican Street Corn Soup is packed with delicious flavors from fresh ingredients like corn, creamy cheeses, and spices, making it a perfect comfort meal that’s easy to prepare.

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Ingredients

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• 3 tablespoons avocado oil, divided
• 1/2 large white onion, minced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1.5 tablespoons kosher salt, divided
• 1/2 teaspoon ground black pepper
• 6 cups vegetable broth
• 1 lb. yukon potatoes, peeled and diced
• 1 poblano pepper, diced
• 20 oz. frozen corn, divided
• 4 oz. cream cheese
• 5 oz. cotija cheese, ~1 cup
• 1 lime, quartered
• 1/4 cup minced cilantro

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Instructions

1. Heat 2 tablespoons of avocado oil in a large Dutch oven over medium/high heat.
2. Add the minced onion and sauté for 2-3 minutes until soft.
3. Mix in the minced garlic, chili powder, cayenne pepper, 1 tablespoon of kosher salt, and black pepper. Cook for another minute.
4. Add the diced potatoes and vegetable broth, then bring to a boil.
5. Reduce heat to low and simmer for 15 minutes.
6. While the soup is simmering, heat the remaining 1 tablespoon of avocado oil in a large skillet over medium/high heat.
7. Add the diced poblano pepper and half (10 oz.) of the frozen corn. Sauté for 4-5 minutes, allowing a char to develop. Season with remaining salt and set aside.
8. After the soup has simmered for 15 minutes, add the remaining 10 oz. of corn and cook for another 5 minutes.
9. Blend the soup with an immersion blender in 10-second intervals until the potatoes are mostly broken up.
10. Stir in the cream cheese until melted and well combined.
11. Serve each bowl topped with the corn and poblano mixture, cotija cheese, minced cilantro, and a squeeze of lime juice.

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Notes

Feel free to adjust the spice level by adding more or less cayenne pepper.
Fresh lime juice enhances the flavor of the soup, so don’t skip it!
You can also use fresh corn if desired, cooked and cut from the cob.

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Nutrition

• Serving Size: 1 bowl
• Calories: 380
• Sugar: 5g
• Sodium: 900mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 10g
• Cholesterol: 30mg

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