Description
This soup takes the vibrant flavors of Mexican street corn and turns it into a creamy, savory dish. With a touch of lime, chili, and crumbled cheese, it’s a hearty, flavorful bowl that brings the taste of summer to your table.
Ingredients
For the Mexican Street Corn Soup:
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups fresh corn kernels (about 4–5 ears of corn) or frozen corn
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 lime, juiced
- Optional: 1 cup cotija cheese or feta cheese, crumbled
- Optional: Fresh cilantro, chopped
- Optional: Crumbled bacon for garnish
- Optional: Tortilla chips for serving
Instructions
Start by preparing your corn. If using fresh corn, husk the ears and remove the silk. Use a sharp knife to carefully slice off the kernels, discarding the cob. You’ll need about 6 cups of corn kernels, which is typically the yield from 4-5 ears of corn. If you’re using frozen corn, measure out 6 cups.
In a large pot or Dutch oven, melt the butter over medium heat. Once the butter has melted, add the diced onion and sauté for about 3-4 minutes until the onion softens and becomes translucent. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning the garlic.
This step helps build a flavor base for the soup, infusing the butter with aromatic flavors before adding the corn and liquid.
Next, add the prepared corn kernels to the pot, stirring them into the onions and garlic. Let them cook for 3-4 minutes, allowing the corn to lightly brown and develop some flavor. Then, pour in the vegetable or chicken broth, stirring to combine. Bring the mixture to a simmer over medium-high heat, then lower the heat to medium-low and let it simmer for about 15-20 minutes. This simmering process helps soften the corn and meld the flavors together.
Once the soup has simmered, you have the option to blend it for a smoother texture. Using an immersion blender, blend the soup until it reaches your desired consistency. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Puree until smooth, then return the soup to the pot.
If you prefer a chunkier soup, blend just half of the soup or skip this step entirely. Some people love the texture of whole corn kernels mixed with the creamy base.
Once the soup is blended to your liking, stir in the heavy cream, mayonnaise, and sour cream. These ingredients create the rich, creamy texture that makes this soup so indulgent. Add the smoked paprika, chili powder, cumin, and garlic powder, stirring to combine. Taste the soup and season with salt and pepper as needed.
The addition of mayonnaise gives the soup a creamy, tangy edge reminiscent of the street food’s signature flavor. The spices and creaminess come together to create a soup that’s both comforting and full of personality.
Once the soup is fully combined, add the juice of one lime to brighten the flavors. Stir in the lime juice and let it cook for an additional 3-5 minutes to allow the flavors to come together.
If you’re using crumbled cotija or feta cheese, add it to the soup at this stage, stirring gently to incorporate. The cheese will add a salty, tangy element that complements the sweetness of the corn and the spice of the chili powder.
Ladle the soup into bowls, and garnish with your favorite toppings. Fresh cilantro, crumbled bacon, and extra cotija cheese are all excellent choices. You can also add a few tortilla chips on the side or crumbled on top for added crunch.
For a more intense flavor, serve with additional lime wedges so guests can squeeze more lime juice into the soup before eating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 18-20g
- Carbohydrates: 30-35g
- Protein: 5-7g