Easy Mexican Street Corn Soup Recipe – Cheesy & Irresistible

Mexican Street Corn Soup is a warm and delicious dish that brings the flavors of street food right to your kitchen. It’s creamy, comforting, and packed with sweet corn goodness. This soup is perfect for any occasion, whether it’s a cozy family dinner or a gathering with friends.

Why Make This Recipe

This recipe is a winner because it’s easy to make and full of flavor! You’ll love how quick it comes together, making it a fantastic option for busy weeknights or lazy weekends. Plus, everyone can customize their bowl with tasty toppings. Trust me, once you try it, you’ll want to make it again and again!

How to Make Mexican Street Corn Soup

Ingredients:

• 2 tablespoons olive oil (or avocado oil)


• 1 medium yellow onion, diced


• 1 poblano pepper, diced (or green bell pepper)


• 3-4 cloves garlic, minced


• 1 teaspoon chili powder


• 1 teaspoon ground cumin


• 1/2 teaspoon dried oregano


• 4 cups corn kernels (fresh, frozen, or canned, drained)


• 4-6 cups chicken or vegetable broth


• 4 ounces cream cheese (or Mexican crema or heavy cream)


• 1-2 limes, juiced


• Salt and pepper to taste


• 
  For Toppings (Optional but Recommended):
  
  
  
  • Crumbled cotija cheese
  
  
  • Fresh cilantro, chopped
  
  
  • Mexican crema or sour cream
  
  
  • Chili powder or Tajín seasoning
  
  
  • Lime wedges
  
  
  • Tortilla chips or strips
  
  
  • Avocado, diced
  
  
  • Pickled red onion
  
  
  
  

Directions:

1. Heat olive oil in a large pot or Dutch oven over medium heat.


2. Add diced onion and poblano pepper. Cook until softened, about 5-7 minutes.


3. Add minced garlic, chili powder, cumin, and oregano. Cook for another minute until fragrant.


4. Add the corn kernels and chicken or vegetable broth to the pot. Bring to a simmer and cook for 15-20 minutes to let the flavors blend.


5. Remove about 2 cups of the soup and blend it until smooth. Return the blended soup to the pot.


6. Reduce the heat to low. Stir in the cream cheese, crema, or heavy cream until melted and smooth.


7. Stir in the lime juice and season with salt and pepper to taste.


8. Ladle the soup into bowls.


9. Garnish with your favorite toppings: cotija cheese, cilantro, crema, chili powder, lime wedges, tortilla chips, and avocado.

How to Serve Mexican Street Corn Soup

Serve this delightful soup hot in bowls. Let everyone add their favorite toppings, making it a communal and fun experience!

How to Store Mexican Street Corn Soup

To store leftover soup, let it cool down first. Then, transfer it to an airtight container and keep it in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just thaw it in the fridge before reheating.

Tips to Make Mexican Street Corn Soup

• If you want extra flavor, try grilling the corn before adding it to the soup.


• Adjust the spice level by adding more chili powder or some cayenne pepper if you like heat.


• Use an immersion blender for easier blending right in the pot.

Variation

You can easily make this soup vegetarian by using vegetable broth and vegan cream cheese or coconut milk. Feel free to add black beans or other veggies for added nutrition!

FAQs

1. Can I use frozen corn instead of fresh?
Yes! Frozen corn works perfectly in this recipe and saves time.

2. How can I make it spicier?
Add more chili powder or some diced jalapeños during cooking for extra heat.

3. Can I make this soup ahead of time?
Absolutely! You can make the soup a day ahead and reheat it when you’re ready to serve. Just save the toppings until you serve.