Mexican Street Corn Soup

Creamy corn soup garnished with grilled corn, lime slices, jalapeño, fresh cilantro, crumbled cheese, and a swirl of cream, served in a white bowl with a spoon nearby.

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This street corn soup is everything you love about Mexican street corn transformed into a creamy, satisfying meal. Sweet corn, smoky spices, tender potatoes, and a swirl of tangy lime come together in a soup that feels comforting enough for a chillyevening but bright enough for warmer days.

Prep Time15

Cook Time30

Total Time45

Course: Soups + Stews

Cuisine: Mexican

Keyword: Mexican street corn soup

Servings: servings

Author: Gina Matsoukas

Ingredients

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
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

Topping Options:

½ cup crumbled cotija cheese
¼ cup chopped cilantro
1 jalapeño thinly sliced
extra lime wedges
chili powder for sprinkling
drizzle of Mexican crema sour cream or Greek yogurt

Instructions

Pour the olive oil into a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and bell pepper and cook for 5 to 6 minutes until softened. Stir in garlic, chili powder, smoked paprika, cumin, salt, and pepper. Cook for another minute.
Add the diced potatoes, corn, and chicken broth. Give everything a good stir and bring the soup to a gentle boil.
Reduce the heat to medium-low and let the soup simmer for 20-25 minutes, or until the potatoes are fork-tender.
Using an immersion blender, blend about one-third of the soup directly in the pot. If you don’t have an immersion blender, transfer a few cups of soup to a blender, blend until smooth, and return it to the pot.
Reduce heat to the lowest setting then stir in the milk and fresh lime juice. Allow the soup to warm through for 2 to 3 minutes. Taste and adjust seasoning as needed.
Ladle into bowls and top with cotija cheese, cilantro, jalapeño slices, a drizzle of Mexican crema and an extra squeeze of lime as desired.

Notes

Slow Cooker Option:

Add everything to the slow cooker except the milk and lime juice. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Blend a portion of the soup, then stir in the cream and lime juice during the last 15 minutes of cooking.

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