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Mexican Street Corn Soup


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  • Author: Isabella
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This creamy Mexican Street Corn Soup transforms the vibrant flavors of traditional elote into a rich, hearty dish. With poblano peppers, chile powder, and cotija cheese, it’s a perfectly spiced and customizable comfort meal.

 


Ingredients

  • 2 tbsp butter
  • 1 yellow onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 poblano pepper, seeded, stemmed, and finely chopped
  • 3 garlic cloves, minced
  • 1 tsp chile powder
  • 1 tsp dried oregano
  • 4 cups chicken stock (or vegetable stock for vegetarian option)
  • 2 cups Yukon gold potatoes, peeled and diced into ½-inch pieces
  • 4 cups frozen corn kernels (or fresh shucked corn)
  • 1 cup heavy cream
  • 1 tsp sugar
  • ½ cup cotija cheese, crumbled
  • 2 tbsp lime juice
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ cup fresh cilantro, minced
  • Mexican crema or sour cream, for garnish
  • Lime wedges, for serving

Instructions

  • Sauté the Vegetables:
    Melt butter in a large pot over medium-high heat. Add onion, celery, and poblano pepper. Season with salt and pepper, and cook for 7-8 minutes until softened.
  • Add Aromatics:
    Stir in garlic, chile powder, and oregano. Cook for 1 minute until fragrant.
  • Simmer with Potatoes:
    Add chicken stock and potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
  • Incorporate Corn and Cream:
    Add corn, heavy cream, and sugar. Cook for 5 minutes until warmed through.
  • Blend for Creaminess (Optional):
    Purée 1½ cups of soup in a blender until smooth. Return the puréed mixture to the pot and stir to combine.
  • Finalize Seasoning:
    Add cotija cheese, cilantro, and lime juice. Season with salt and pepper to taste.
  • Serve and Garnish:
    Serve hot, garnished with additional cilantro, cotija cheese, chile powder, and a drizzle of crema. Serve with lime wedges.

Notes

  • Substitute cotija with feta cheese if needed.
  • For vegan options, replace butter with olive oil, heavy cream with coconut milk, and omit cotija or use a vegan alternative.
  • Fresh or frozen corn both work well.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican