Skip to Content

Mexican Street Corn Soup

Sharing is caring!

Jump to Recipe

Mexican Street Corn Soup

If you love Mexican street corn, you’re going to be obsessed with this soup! 

It’s creamy, smoky, and slightly spicy, packed with sweet corn, roasted poblanos, and a touch of lime for that perfect balance of flavors.

With simple, pantry-friendly ingredients, this soup comes together effortlessly and tastes like something straight out of your favorite Mexican street food stand.

Whether you’re craving a cozy weeknight dinner or a dish to impress, this soup is a guaranteed hit.

Grab a spoon and get ready to fall in love with your new favorite comfort food!

For Mexican Street Corn Soup

  • Butter – Adds richness and helps sauté the vegetables.
  • Yellow Onion – Provides a sweet and savory base flavor.
  • Celery – Adds depth and a subtle crunch to the soup.
  • Poblano Pepper – Mildly spicy with a slightly smoky taste.
  • Garlic – Enhances the flavor with a bold, aromatic kick.
  • Chile Powder – Adds warmth and a touch of spice.
  • Dried Oregano – Brings a hint of earthiness to balance the flavors.
  • Chicken Stock – The flavorful liquid base of the soup.
  • Yukon Gold Potatoes – Makes the soup heartier and naturally creamy.
  • Corn (Fresh or Frozen) – The star ingredient, bringing sweetness and texture.
  • Heavy Cream – Adds a luscious, creamy consistency.
  • Sugar – Just a little to enhance the natural sweetness of the corn.
  • Cotija Cheese – A salty, crumbly cheese that ties everything together.
  • Lime Juice – Brightens up the flavors with a zesty touch.
  • Kosher Salt & Pepper – Essential seasonings to enhance all the flavors.
  • Cilantro – Adds freshness and a pop of color.

For Garnishing & Serving

  • Extra Cotija Cheese – More cheesy goodness for topping.
  • Extra Cilantro – A fresh garnish to finish off the soup.
  • Chile Powder – A sprinkle on top for added heat.
  • Mexican Crema or Sour Cream – Drizzled on top for a creamy contrast.
  • Lime Wedges – Served on the side for an extra squeeze of brightness.

Mexican Street Corn Soup

If you love Mexican street corn, you’re going to be obsessed with this soup! Imagine all the creamy, smoky, and tangy flavors of elote, transformed into a warm, cozy bowl of comfort.
Print Pin
Course: Main Course, Soup
Cuisine: Mexican
Keyword: Mexican Street Corn Soup
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6

.

Ingredients

  • 4 tbsp butter
  • 1 medium yellow onion, finely chopped (about 1½ cups)
  • 1 stalk celery, finely chopped (½ cup)
  • 1 medium poblano pepper, seeded, stemmed, and finely chopped (½ cup)
  • 4 cloves garlic, minced
  • 1 tbsp chile powder (plus extra for garnish)
  • 1 tsp dried oregano
  • 4 cups chicken stock
  • 3 medium Yukon Gold potatoes (about 1 lb.), peeled and diced into ½-inch pieces
  • 2 (12 oz.) bags frozen corn (or about 6 cups fresh corn)
  • 1 cup heavy cream
  • 2 tsp sugar
  • ½ cup crumbled cotija cheese
  • 1 tbsp fresh lime juice
  • Kosher salt and black pepper, to taste
  • ¼ cup fresh cilantro, minced (plus extra for garnish)
  • ½ cup Mexican crema or sour cream (for garnish)
  • Lime wedges, for serving

 

Instructions

  1. Sauté the vegetables:
    • In a large pot over medium-high heat, melt the butter.
    • Add the onion, celery, and poblano pepper with a pinch of salt and pepper. Cook for 7-8 minutes until the onion softens.
  2. Add seasonings:
    • Stir in the garlic, chile powder, and oregano. Sauté for about 1 minute until fragrant.
  3. Simmer the soup:
    • Pour in the chicken stock and add the potatoes. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
  4. Incorporate corn and cream:
    • Stir in the corn, heavy cream, and sugar. Cook for another 5 minutes until everything is heated through.
  5. Blend for a creamy texture:
    • Transfer about 1½ cups of the soup to a blender and blend until smooth. Stir the purée back into the pot.
  6. Finish and serve:
    • Mix in the cotija cheese, cilantro, and lime juice. Adjust salt and pepper to taste.
    • Garnish with extra cilantro, cotija, a sprinkle of chile powder, and a drizzle of crema.
    • Serve hot with lime wedges on the side.

 

Nutrition

Calories: 384kcal | Carbohydrates: 28g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 479mg | Potassium: 667mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1349IU | Vitamin C: 36mg | Calcium: 120mg | Iron: 1mg
Save

  1. Can I use fresh corn instead of frozen?
     Absolutely! Fresh corn works beautifully in this soup. Just slice it off the cob and sauté it a little longer to bring out its natural sweetness. Bonus points if you char it slightly for that smoky street corn flavor!
  2. What can I use instead of Cotija cheese?
     No Cotija? No worries! Feta, Parmesan, or even queso fresco will work just fine. They all bring that salty, tangy kick that makes this soup irresistible.
  3. Can I make this soup vegetarian?
     Yep! Just swap out the chicken broth for vegetable broth, and you’ve got yourself a 100% vegetarian bowl of goodness.
  4. Can I make it ahead of time?
     Totally. This soup tastes even better the next day as the flavors meld together. Store it in the fridge and reheat gently on the stove. Add a splash of broth or cream if it thickens up too much.
  5. How can I make it spicier?
     Love heat? Add a diced jalapeño when sautéing the onions, or throw in an extra sprinkle of chile powder before serving. Feeling bold? A dash of hot sauce or a pinch of cayenne will take it up a notch!

Sharing is caring!

Recipe Rating