Name: Mexican Street Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 3 tablespoons avocado oil, divided; 1/2 large white onion, minced; 2 cloves garlic, minced; 1 teaspoon chili powder; 1/2 teaspoon cayenne pepper; 1.5 tablespoons kosher salt, divided; 1/2 teaspoon ground black pepper; 6 cups vegetable broth; 1 lb. yukon potatoes, peeled and diced; 1 poblano pepper, diced; 20 oz. frozen corn, divided; 4 oz. cream cheese; 5 oz. cotija cheese, ~1 cup; 1 lime, quartered; 1/4 cup minced cilantro

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Mexican Street Corn Soup is a delightful dish that captures the essence of traditional Mexican street food right in your bowl. With each spoonful, you’ll experience a creamy, corn-infused base that brings together the sweetness of corn and the warmth of spices. This comforting soup embodies the flavors of elote, or Mexican street corn, transforming familiar elements into a hearty meal that resonates with anyone who loves the vibrant tastes of Mexico.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Mexican Street Corn Soup
Storing & Reheating
Chef’s Helpful Tips
Mexican Street Corn Soup

I first stumbled upon this recipe years ago during a summer potluck, where a friend served an unforgettable soup bursting with flavor. The combination of charred corn, creamy cheese, and a zesty kick left everyone yearning for more. Once you get a taste of this comforting Mexican Street Corn Soup, you’ll understand why it’s such a crowd-pleaser. Plus, it’s easy to make, budget-friendly, and packed with nourishing ingredients. I wholeheartedly invite you to try it for yourself!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 30 minutes, perfect for busy weeknights.
Irresistible Flavor: The blend of spices, creamy cheese, and charred corn creates a symphony of taste that will make your taste buds dance.
Eye-Catching Appeal: The colorful toppings make each bowl look like a work of art.
Flexible Serving: Great for cozy dinners, gatherings, or even meal prep for the week.
Diet-Friendly Options: Easily adaptable to be gluten-free or vegan.

Ingredients You’ll Need

3 tablespoons avocado oil, divided: This oil adds a mild flavor and is great for high-heat cooking; you can substitute with olive oil if needed.
1/2 large white onion, minced: Onion gives depth to the soup. Yellow onion works too!
2 cloves garlic, minced: Fresh garlic enhances the aroma and flavor of the dish.
1 teaspoon chili powder: A blend of spices that adds warmth and color; you can swap for paprika if that’s what you have.
1/2 teaspoon cayenne pepper: For a little heat; adjust to your taste, or leave it out for a milder soup.
1.5 tablespoons kosher salt, divided: Essential for flavor; remember to taste as you go!
1/2 teaspoon ground black pepper: Freshly ground pepper enhances the overall taste.
6 cups vegetable broth: A good-quality broth adds unparalleled flavor. You can also use chicken broth for a non-vegan option.
1 lb. yukon potatoes, peeled and diced: Yukon potatoes create a creamy texture; feel free to use russet potatoes if needed.
1 poblano pepper, diced: This pepper has a mild heat level and adds a fresh flavor; jalapeño makes a fantastic substitute if you want more spice.
20 oz. frozen corn, divided: Frozen corn is always handy and provides sweetness; fresh corn can be used when in season.
4 oz. cream cheese: Adds creaminess; substitute with a dairy-free version if you’re keeping it vegan.
5 oz. cotija cheese, ~1 cup: This crumbly cheese gives a salty kick; feta can be used as a stand-in.
1 lime, quartered: The fresh juice brightens up the dish.
1/4 cup minced cilantro: For garnish and a fresh touch; feel free to leave it out if you’re not a fan.

How to Make Mexican Street Corn Soup

Sauté the Base: Heat 2 tablespoons of the avocado oil in a large Dutch oven over medium-high heat. Once hot, add the minced onion and sauté for 2-3 minutes until translucent. Stir in the minced garlic, chili powder, cayenne pepper, 1 tablespoon of kosher salt, and black pepper, cooking for another minute until fragrant.
Add Broth and Potatoes: Toss in the diced Yukon potatoes and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, allowing the potatoes to soften.
Prepare the Corn Topping: While the soup simmers, heat the remaining 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the diced poblano pepper and half of the frozen corn (10 oz.). Cook for 4-5 minutes, stirring occasionally, until the corn and peppers develop a slight char. Season with the remaining salt, remove from heat, and set aside.
Complete the Soup: After the soup has simmered for 15 minutes, add the remaining 10 oz. of frozen corn and continue cooking for 5 minutes. Use an immersion blender and blend the soup in 10-second intervals until the potatoes are mostly broken up, creating a thicker consistency without losing all the texture.
Finish with Cream Cheese: Stir in the cream cheese, mixing until it melts into the soup, creating an even creamier texture.
Serve It Up: Top each bowl with a quarter of the corn and poblano mixture, 1/4 cup of crumbled cotija cheese, a tablespoon of minced cilantro, and the juice of a lime wedge. Enjoy your delicious bowl of Mexican Street Corn Soup!

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 3 months. When reheating, microwave on medium heat or warm on the stove over low heat, stirring occasionally. Keep in mind that the texture might change slightly, but adding a little extra broth can refresh it if needed.

Chef’s Helpful Tips

Avoid overcooking the potatoes; they should be tender but not mushy.
For a thicker soup, blend more aggressively but keep some chunks for texture.
Want extra flavor? Try roasting the corn before adding it to the soup.
If you prefer a spicier kick, leave the seeds in the poblano pepper or add a dash of hot sauce just before serving.
This soup pairs wonderfully with crispy tortilla chips on the side for a satisfying crunch!

It’s hard to resist this flavor-packed Mexican Street Corn Soup, especially on a chilly day. Packed with wholesome ingredients and tantalizing flavors, this dish warms not just the stomach but the heart as well. Plus, the tweaks you can make ensure it can become your own signature recipe!

Recipe FAQs

Can I make Mexican Street Corn Soup ahead of time?

Yes! This soup tastes even better the next day as the flavors meld together. Simply prepare it, let it cool, and store it in the fridge. When you’re ready to eat, reheat it on the stove or in the microwave.

Can I make this soup vegan?

Absolutely! To make it vegan, simply substitute the cream cheese with a dairy-free alternative and skip the cotija cheese or use a plant-based cheese for a similar taste.

How can I store and reheat this soup?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze it for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to bring back the creaminess.

What can I serve with Mexican Street Corn Soup?

This soup pairs wonderfully with tortilla chips, crusty bread, or even a fresh green salad. You could also serve some grilled shrimp or chicken on the side to make it a heartier meal.

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Mexican Street Corn Soup

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Author: Anna
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Soups
Method: Stovetop
Cuisine: Mexican

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Description

This Mexican Street Corn Soup brings irresistible flavor to your table in no time! Enjoy the perfect balance of sweet corn, creamy cheese, and spices in this simple recipe—ideal for a quick and satisfying meal.

Ingredients

Scale

3 tablespoons avocado oil, divided
1/2 large white onion, minced
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1.5 tablespoons kosher salt, divided
1/2 teaspoon ground black pepper
6 cups vegetable broth
1 lb. yukon potatoes, peeled and diced
1 poblano pepper, diced
20 oz. frozen corn, divided
4 oz. cream cheese
5 oz. cotija cheese, ~1 cup
1 lime, quartered
1/4 cup minced cilantro

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Instructions

Heat 2 tablespoons of avocado oil in a large Dutch oven over medium/high heat and add the minced onion. Sauté for 2-3 minutes until translucent.
Stir in the minced garlic, chili powder, cayenne pepper, 1 tablespoon of kosher salt, and black pepper. Cook for an additional minute.
Add the diced yukon potatoes and vegetable broth, bringing the mixture to a boil.
Reduce the heat to low and let it simmer for 15 minutes.
In a separate skillet, heat the remaining 1 tablespoon of avocado oil over medium/high heat. Add the diced poblano pepper and half of the frozen corn (10 oz.). Stir occasionally for 4-5 minutes until charred. Season with the remaining salt and set aside.
After the soup has simmered for 15 minutes, incorporate the remaining 10 oz. of corn and cook for another 5 minutes.
Use an immersion blender to blend the soup in 10-second intervals, breaking down most of the potatoes into tiny pieces.
Stir in the cream cheese until melted and well combined.
Serve each bowl topped with the corn and poblano mixture, cotija cheese, cilantro, and a squeeze of lime juice.

Notes

Feel free to substitute other types of potatoes if desired, but yukon gold works best for this soup.
To add more heat, increase the cayenne pepper or serve with hot sauce.
This soup can be stored in the refrigerator for up to 3 days and reheats well.