Print

Creamy Mexican Street Corn Soup Recipe

Print Recipe

★★★★★

4.8 from 67 reviews

This Creamy Mexican Street Corn Soup is a comforting and flavorful dish inspired by the classic Mexican street corn. Made with tender potatoes, smoky poblanos, sweet corn, and a blend of aromatic spices, this soup is finished with creamy cotija cheese, cilantro, and a splash of lime for a tangy brightness. Perfect as a hearty appetizer or a satisfying meal, it combines smooth texture with vibrant flavors.

Ingredients

Scale

Vegetables and Aromatics

  • 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

Spices and Seasonings

  • 1 Tablespoon chile powder (plus more for topping)
  • 1 teaspoon dried oregano
  • Kosher salt and pepper, to taste

Liquids and Broth

  • 4 cups chicken stock
  • 1 cup heavy cream
  • 1 Tablespoon lime juice

Main Ingredients

  • 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

Cheese and Garnishes

  • 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)

Instructions

  1. Sauté Vegetables: In a large pot over medium-high heat, melt the butter. Add the finely chopped onion, celery, and poblano pepper. Season with a pinch of salt and pepper. Cook, stirring occasionally, until the onion softens and the vegetables become fragrant, about 7-8 minutes.
  2. Add Garlic and Spices: Stir in the minced garlic, chile powder, and dried oregano. Sauté for about 1 minute until fragrant, making sure not to burn the garlic.
  3. Cook Potatoes in Broth: Pour in the chicken stock and add the peeled and diced Yukon gold potatoes. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the potatoes are tender, approximately 15 minutes.
  4. Add Corn and Cream: Stir in the corn kernels, heavy cream, and sugar. Cook for an additional five minutes until the soup is warmed through and all ingredients are well combined.
  5. Blend Soup for Creaminess: Carefully transfer about 1½ cups of the hot soup to a blender and purée until smooth. Then, stir the puréed soup back into the pot with the remaining soup to create a creamy and textured consistency.
  6. Finish with Cheese and Herbs: Add the crumbled cotija cheese, minced cilantro, and lime juice to the soup. Season to taste with additional salt and pepper as needed.
  7. Serve and Garnish: Ladle the soup into bowls and garnish each with extra cilantro, cotija cheese, a sprinkle of chile powder, and a dollop of Mexican crema or sour cream. Serve with lime wedges on the side for an extra burst of freshness.

Notes

  • For a vegetarian version, substitute chicken stock with vegetable broth.
  • Fresh corn can be used in place of frozen corn for a sweeter, fresher flavor.
  • Adjust the amount of chile powder based on your desired spice level.
  • The soup can be made ahead and refrigerated; reheat gently on the stovetop before serving.
  • Blend carefully as the soup is hot; allow venting in the blender to avoid pressure buildup.

Keywords: Mexican street corn soup, creamy corn soup, cotija cheese soup, poblano corn soup, easy Mexican soup, creamy potato corn chowder

Find it online: https://mixitwitjoe.com/creamy-mexican-street-corn-soup-recipe/