If you are craving a bowl of comfort that bursts with vibrant flavors and creamy goodness, this Mexican Street Corn Soup Recipe is your new go-to! It captures everything that makes the classic Mexican street corn a beloved favorite—sweet corn, smoky spices, tangy lime, spicy kick, and that irresistible creamy texture—all blended into a luscious, warming soup. Every spoonful feels like a festive celebration of flavors and colors, making it perfect for any day you want something cozy yet exciting. This recipe is surprisingly simple to prepare but delivers a flavor-packed experience that will have you coming back for seconds.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to nailing the authentic taste and texture of this soup. Each component plays its own role, from the sweetness of corn to the smoky warmth of spices, creating a beautifully balanced dish.
- 4 cups fresh or frozen corn kernels: The star of the show, providing natural sweetness and texture.
- 1 tablespoon olive oil: Helps sauté the aromatics and adds a subtle richness.
- 1 medium onion, diced: Adds a tender base flavor and slight sweetness.
- 2 cloves garlic, minced: Offers a pungent depth that awakens the soup.
- 1 jalapeño pepper, seeded and minced: Delivers a gentle heat without overpowering.
- 4 cups chicken or vegetable broth: The liquid foundation that infuses the soup with savory notes.
- 1 teaspoon ground cumin: Brings a warm, earthy undertone that complements the corn.
- ½ teaspoon smoked paprika: Adds smoky complexity reminiscent of grilled corn.
- Salt and freshly ground black pepper, to taste: Essential for balancing and enhancing all the flavors.
- 1 cup heavy cream or half-and-half: Creates the soup’s rich, velvety texture.
- ½ cup crumbled cotija cheese: Gives that tangy, crumbly finishing touch typical of Mexican street corn.
- ¼ cup chopped fresh cilantro: Provides a bright, herbal freshness as a final flourish.
- Juice of 1 lime: Adds zesty acidity to brighten the creamy soup.
- Chili powder, for garnish: Sprinkled over the top to enhance the soup’s vibrant look and flavor.
- Tortilla strips or chips, for serving (optional): Adds a crunchy contrast that’s perfect for dipping.
How to Make Mexican Street Corn Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and jalapeño, then sauté everything until it’s soft and fragrant—this builds the flavor base that makes the soup so irresistible.
Step 2: Add the Corn Kernels
Stir in the fresh or frozen corn kernels and cook for a few minutes until they begin to soften and release their sweet juices, which lightly caramelize in the pan for extra depth.
Step 3: Season and Simmer
Pour in the chicken or vegetable broth, then add ground cumin, smoked paprika, salt, and freshly ground black pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20 minutes to marry the flavors beautifully.
Step 4: Blend to Perfection
Once the soup has simmered, use an immersion blender to puree most of the soup until smooth but still slightly chunky to keep a nice corn texture, or transfer to a blender in batches if you don’t have an immersion blender. This creamy blend is what gives the soup its signature comforting feel.
Step 5: Stir in Cream and Lime
Return the blended soup to the pot if needed, and stir in the heavy cream or half-and-half for rich creaminess. Then squeeze in fresh lime juice to balance the richness with a lively citrus kick.
Step 6: Finish with Cotija and Cilantro
Fold in crumbled cotija cheese and chopped fresh cilantro. The cheese melts slightly, adding tangy bursts, while cilantro lifts the soup with fresh, herbal notes that brighten every spoonful.
Step 7: Season to Taste
Give your soup one last taste and adjust the salt or pepper if necessary. Your Mexican Street Corn Soup Recipe is ready!
How to Serve Mexican Street Corn Soup Recipe
Garnishes
For that authentic street corn feel, sprinkle chili powder over each bowl and add extra crumbled cotija on top. A few tortilla strips or chips add delightful crunch and are perfect for scooping up every bit.
Side Dishes
This soup pairs wonderfully with simple sides like warm corn tortillas, fresh avocado slices, or a crisp green salad to keep the meal light but satisfying. The flavors of the soup complement Mexican-inspired sides beautifully.
Creative Ways to Present
For a fun presentation at gatherings, serve the soup in small, hollowed-out mini pumpkins or colorful bowls that show off the golden soup and its garnishes. Adding a lime wedge or a jalapeño slice on top adds a festive touch that guests will love.
Make Ahead and Storage
Storing Leftovers
You can keep leftover soup in an airtight container in the fridge for up to 3 days. The flavors meld even more as it sits, making it just as delicious when reheated!
Freezing
This soup freezes well for up to 2 months. Be sure to leave some room at the top of your container for expansion. When thawed, the texture might separate slightly, but a good stir will bring it back to creamy perfection.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally. If the soup thickens too much, just add a splash of broth or cream to loosen it up and keep that silky consistency.
FAQs
Can I use canned corn instead of fresh or frozen?
Yes, canned corn works in a pinch, but be sure to drain it well to avoid excess liquid which can thin out the soup. Fresh or frozen corn delivers the best texture and natural sweetness.
Is this soup spicy?
The heat level is mild, coming from the jalapeño and optional chili powder garnish. You can adjust the spice by adding more jalapeño or leaving out the seeds for less heat.
Can I make this recipe vegetarian or vegan?
Absolutely! Use vegetable broth instead of chicken broth and swap the cream with a plant-based alternative like coconut milk. You can also replace cotija cheese with vegan cheese or nutritional yeast for a cheesy flavor.
What can I substitute for cotija cheese?
If you can’t find cotija, feta cheese is a close substitute with a similar crumbly texture and tangy flavor that works well in this recipe.
Can I prepare this soup ahead for a party?
Definitely. The soup can be made a day ahead and reheated before serving. Make sure to add fresh cilantro and cheese right before serving to keep those flavors bright and fresh.
Final Thoughts
This Mexican Street Corn Soup Recipe is one of those rare dishes that brings both warmth and fiesta vibes to your table in one delicious bowl. It’s easy to make yet impressively flavorful, perfect for cozy nights or casual gatherings. I hope you fall in love with this soup as much as I have—give it a try, and you’ll discover a new favorite that tastes like a celebration of Mexican street food right in your own kitchen.
Print
Mexican Street Corn Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Street Corn Soup is a comforting and flavorful dish inspired by the classic Mexican street corn. Combining sweet corn kernels with aromatic spices, creamy broth, and a hint of lime, this soup is topped with crumbled cotija cheese and fresh cilantro, delivering a perfect balance of smoky, spicy, and tangy flavors. Ideal for a cozy meal, it can be served with crunchy tortilla strips or chips for added texture.
Ingredients
Main Ingredients
- 4 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream or half-and-half
Toppings & Garnishes
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- Chili powder, for garnish
- Tortilla strips or chips, for serving (optional)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and jalapeño pepper, cooking until softened and fragrant, about 4-5 minutes.
- Add Corn and Spices: Stir in the corn kernels, ground cumin, smoked paprika, salt, and black pepper. Cook for another 3-4 minutes to allow the spices to bloom.
- Pour Broth and Simmer: Add the chicken or vegetable broth to the pot, stir well, and bring the mixture to a boil. Reduce heat and let it simmer uncovered for about 15 minutes to blend the flavors.
- Blend Soup: Using an immersion blender, partially puree the soup until it reaches your desired consistency, leaving some corn kernels intact for texture. Alternatively, blend half the soup in a blender and combine back.
- Add Cream: Stir in the heavy cream or half-and-half to enrich the soup. Heat gently without boiling, allowing it to warm through for 3-4 minutes.
- Finish and Season: Remove from heat and stir in the lime juice and chopped fresh cilantro. Adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls. Garnish with crumbled cotija cheese, a sprinkle of chili powder, and optional tortilla strips or chips for added crunch and authentic flavor.
Notes
- You can substitute cotija cheese with feta cheese for a similar salty flavor if unavailable.
- For a vegan version, use vegetable broth and substitute heavy cream with coconut cream or cashew cream.
- Adjust the jalapeño quantity depending on your heat preference.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a thicker soup, add an extra cup of corn or reduce some broth during simmering.
