Name: Creamy Mexican Street Corn Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 Tablespoons butter; 1 medium yellow onion, finely chopped (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 Tablespoon chile powder (plus more for topping); 1 teaspoon dried oregano; Kosher salt and pepper, to taste; 4 cups chicken stock; 1 cup heavy cream; 1 Tablespoon lime juice; 3 medium Yukon gold potatoes, peeled and cut into ½-inch pieces (about 1 lb.); 2 12-ounce bags frozen corn (or about 6 cups fresh shucked corn); 2 teaspoons sugar; ½ cup cotija cheese, crumbled; ¼ cup cilantro, minced (plus more to garnish); ½ cup Mexican crema or sour cream (to garnish); Lime wedges (for serving)

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Introduction

This Creamy Mexican Street Corn Soup captures all the flavors of the beloved street snack in a warm, comforting bowl. Loaded with tender potatoes, poblano peppers, and a touch of cotija cheese, it’s perfect for a cozy meal with a twist of vibrant Mexican flair.

A white bowl filled with creamy soup containing small yellow corn kernels and white cheese crumbles scattered through the light orange broth. On top, there are charred corn pieces with black grill marks, slices of green jalapeño, bright green cilantro leaves, and two thin lime wedges slightly submerged at the side. A silver spoon stands upright in the soup on the right side. The bowl sits on a white marbled surface with charred corn bits and lime wedges nearby. In the background, there is another bowl with white crumbly cheese. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons butter
1 medium yellow onion, finely chopped (about 1½ cups)
1 stalk celery, finely chopped (about ½ cup)
1 medium poblano pepper, seeded, stemmed, and finely chopped (about ½ cup)
4 cloves garlic, minced
1 tablespoon chile powder, plus more for topping
1 teaspoon dried oregano
4 cups chicken stock
3 medium Yukon gold potatoes (about 1 lb), peeled and cut into ½-inch pieces
2 12-ounce bags frozen corn (or about 6 cups fresh shucked corn)
1 cup heavy cream
2 teaspoons sugar
½ cup cotija cheese, crumbled
1 tablespoon lime juice
Kosher salt and pepper, to taste
¼ cup cilantro, minced, plus more to garnish
½ cup Mexican crema or sour cream, for garnish
Lime wedges, for serving

Instructions

Step 1: In a large pot over medium-high heat, melt the butter. Add the onion, celery, and poblano pepper, seasoning with a pinch of salt and pepper. Cook, stirring occasionally, until the onion softens, about 7 to 8 minutes.
Step 2: Add the minced garlic, chile powder, and dried oregano. Sauté for about 1 minute until fragrant.
Step 3: Pour in the chicken stock and add the peeled and chopped potatoes. Bring the mixture to a boil, then reduce heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
Step 4: Stir in the corn, heavy cream, and sugar. Cook for an additional 5 minutes until heated through.
Step 5: Carefully transfer about 1½ cups of the soup to a blender and purée until smooth. Stir the puréed soup back into the pot with the remaining soup.
Step 6: Stir in the crumbled cotija cheese, minced cilantro, and lime juice. Taste and adjust seasoning with salt and pepper as needed.
Step 7: Serve the soup garnished with extra cilantro, cotija cheese, a sprinkle of chile powder, and a dollop of Mexican crema or sour cream. Offer lime wedges on the side for squeezing.

Tips & Variations

For a vegetarian version, substitute vegetable stock for chicken stock.
If fresh corn is available, its natural sweetness really enhances the soup’s flavor.
Add a pinch of smoked paprika for a deeper smoky taste.
Use an immersion blender to purée the soup directly in the pot for easier cleanup.
Top with crispy bacon bits for added texture and flavor.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens too much after cooling, add a splash of cream or stock to loosen it up while reheating.

How to Serve

A large white bowl is filled with creamy yellow corn soup, textured with soft corn kernels and small crumbled white cheese pieces scattered throughout. The soup’s surface is decorated with a sprinkling of dark red spices, bright green cilantro leaves, and thin slices of green jalapeño peppers. Two thin lime slices rest on the edge of the soup near the spoon, which has a decorative handle and sits on the right side of the bowl. The bowl is placed on a white marbled surface with a light beige cloth folded loosely behind it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, you can replace the butter with olive oil and use coconut cream or a plant-based cream substitute instead of heavy cream. For garnish, use dairy-free sour cream alternatives and omit the cotija cheese or substitute with a dairy-free cheese option.

Can I use fresh potatoes instead of Yukon gold?

Absolutely. Yukon gold potatoes are preferred for their creamy texture when cooked, but you can also use red potatoes or other waxy potatoes. Just make sure to dice them into uniform pieces so they cook evenly.