Zesty Mexican Street Corn Soup Recipe: A Fiesta in a Bowl

Corn takes center stage in this vibrant mexican street corn soup that captures the essence of street-side culinary magic.

Summer’s sweetest harvest becomes a creamy, zesty celebration of flavor bursting with character.

Rich kernels swim in a luxurious broth seasoned with smoky spices and bright lime.

Each spoonful whispers stories of bustling markets and sizzling street vendor grills.

Traditional ingredients merge into a comforting bowl that warms from the inside out.

Fresh cilantro and crumbled cotija cheese add unexpected texture and depth to this playful dish.

What Makes Mexican Street Corn Soup Satisfying

• Captures authentic Mexican street corn taste with smoky cumin, spicy jalapeños, and tangy lime, delivering a vibrant culinary experience in every spoonful.
• Works wonderfully with fresh, frozen, or canned corn, allowing home cooks to create the recipe using whatever is available in their pantry.
• Lets everyone personalize their bowl with optional garnishes like cotija cheese, cilantro, and chili powder, making it fun for family meals and casual gatherings.

What You Need for Mexican Street Corn Soup

Main Ingredients:

Corn: Sweet and juicy corn kernels that form the heart of the soup, fresh corn preferred for best flavor.

Broth: Chicken or vegetable broth creates the liquid base with deep flavor profile.

Cream Products: Adds richness and smooth texture to the soup.

Aromatics and Seasonings:

Onion, Garlic, Jalapeño: Classic Mexican flavor builders that provide depth and mild heat.

Cumin, Smoked Paprika: Warm spices that bring authentic Mexican street corn essence.

Salt and Pepper: Essential seasoning for balancing overall taste.

Garnish and Finishing Touches:

Cotija Cheese: Crumbly Mexican cheese that adds saltiness and traditional character.

Cilantro: Fresh herb with bright, citrusy notes that complement the soup.

Lime: Provides zesty acidity that lifts the entire dish.

Chili Powder or Tajin: Adds extra kick and traditional Mexican street corn style.

Green Onions: Fresh, mild onion flavor for additional garnish.

How to Put Together Mexican Street Corn Soup

Step 1: Kickstart the Corn Magic

• Fresh corn (cut off the cob)
• Frozen corn
• Canned corn (drained and rinsed)

Sizzle for 5-7 minutes, coaxing out those rich, toasty flavors.

Step 2: Build Flavor Foundations

• Diced onion
• Minced garlic
• Chopped jalapeno

• Cumin
• Smoked paprika
• Salt
• Pepper

Let the spices mingle and become best friends for 1-2 minutes.

Step 3: Liquid Love Arrives

Pour in chicken or vegetable broth. Let the mixture bubble and whisper its delicious secrets for 10-12 minutes.

Step 4: Transform Into Silk

Grab an immersion blender and transform the soup into a creamy dream. Leave some corn chunks for a playful texture. If using a regular blender, carefully transfer in batches.

• Heavy cream
• Sour cream
• Lime juice

Taste and adjust seasonings to make your taste buds dance.

Step 5: Dress It Up

• Crumbled cotija cheese
• Chopped cilantro
• Chili powder or Tajin
• Sliced green onions

Slide lime wedges on the side for an extra flavor punch.

Tips to Get the Best Flavor from Mexican Street Corn Soup

• Boost Corn Flavor: Toast corn kernels until golden brown to develop a deeper, richer roasted taste that mimics authentic Mexican street corn flavor.
• Customize Spice Level: Adjust jalapeño quantity or remove seeds to control heat intensity, making the soup mild or spicy according to personal preference.
• Creamy Texture Trick: Use an immersion blender carefully to maintain some corn chunk texture, creating a rustic and satisfying soup consistency.
• Dairy-Free Adaptation: Swap heavy cream with coconut milk or cashew cream for a plant-based version that preserves the soup's smooth, rich character.
• Garnish Like a Pro: Layer toppings strategically- sprinkle cotija cheese first, then cilantro and green onions for a visually appealing and flavor-packed presentation.

Keeping Mexican Street Corn Soup Fresh for Later

• Transfer leftover soup to an airtight container and store in the refrigerator for up to 3-4 days. Cool completely before sealing to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers or zip-lock bags, leaving some space for expansion. Freeze for up to 2-3 months, ensuring soup is well-sealed to prevent freezer burn.
• Thaw frozen soup in the refrigerator overnight. Pour into a pot, warm over medium-low heat, stirring occasionally. Add a splash of broth or water to restore original consistency if needed.
• Place soup in a microwave-safe bowl, cover loosely, and heat in 30-second intervals, stirring between each interval until heated through. Be cautious to avoid overheating, which can change the soup's texture.

What to Serve With Mexican Street Corn Soup

• Elevate Your Mexican Street Corn Soup Experience
• A cold Modelo Especial or Pacifico beer cuts through the soup's richness, refreshing the palate with its light, clean finish and complementing the corn's sweetness.
• Serve alongside a zesty jicama and cucumber salad dressed with lime and chili powder, creating a bright, crunchy contrast to the creamy soup's texture.
• Homemade or store-bought crispy tortilla chips seasoned with fresh cilantro and lime zest provide a perfect crunchy accompaniment that echoes the soup's Mexican street corn flavors.
• Top the soup with a swirl of homemade avocado crema, adding an extra layer of creamy richness and a subtle green hue that enhances the visual and flavor profile.

Ways to Remix Mexican Street Corn Soup

• Vegan Corn Delight: Replace chicken broth with vegetable broth, swap heavy cream with coconut milk, and use vegan sour cream alternative. Garnish with nutritional yeast instead of cotija cheese.
• Gluten-Free Comfort: Ensure all ingredients are certified gluten-free, particularly broth and spices. Use gluten-free cornstarch to thicken if needed, maintaining the original flavor profile.
• Low-Calorie Mexican Soup: Substitute heavy cream with Greek yogurt or almond milk, reduce butter quantity, and use less cheese. Add extra vegetables like zucchini or bell peppers for volume without calories.
• Spicy Pepper Lovers' Version: Increase jalapeno quantity, add roasted poblano peppers, and incorporate chipotle peppers in adobo sauce. Sprinkle extra chili powder or cayenne for intense heat lovers.

Mexican Street Corn Soup Recipe

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4.7 from 40 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Creamy Mexican street corn soup blends zesty street flavors into a rich, comforting bowl of goodness. Jalapeños and cotija cheese elevate this classic dish, offering you a spicy, authentic taste of Mexico’s culinary magic.

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Ingredients

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Main Ingredients:

• 4 cups (about 6 ears) corn kernels (fresh, frozen, or canned)
• 4 cups (960 milliliters) chicken or vegetable broth
• 1 cup (240 milliliters) heavy cream or half-and-half

Seasonings and Aromatics:

• 2 tablespoons butter
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 jalapeno, seeded and diced
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• ¼ cup (60 milliliters) lime juice (about 2 limes)
• ½ cup (125 grams) sour cream

Garnish:

• ½ cup (75 grams) crumbled cotija or feta cheese
• ¼ cup chopped fresh cilantro
• Lime wedges
• Chili powder or Tajin seasoning
• Sliced green onions (optional)

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Instructions

1. Caramelize corn kernels in a spacious pot, melting butter over medium heat. Allow kernels to develop a golden hue, gently stirring for approximately 6-7 minutes.
2. Introduce aromatic elements by adding diced onion, minced garlic, and finely chopped jalapeno. Sauté the mixture until vegetables soften and release their fragrant essence, approximately 4-5 minutes.
3. Enhance the flavor profile by incorporating cumin, smoked paprika, salt, and black pepper. Toast the spices briefly to intensify their depth and aroma.
4. Gently pour chicken or vegetable broth into the pot, allowing the liquid to reach a gentle simmer. Let the ingredients harmonize and develop complexity for 10-12 minutes.
5. Transform the soup’s texture using an immersion blender, creating a velvety consistency while preserving some corn kernel fragments for rustic appeal. Alternatively, transfer portions to a standard blender, processing carefully.
6. Incorporate luxurious creaminess by stirring in heavy cream, sour cream, and freshly squeezed lime juice. Taste and recalibrate seasoning with additional salt, pepper, or citrus notes as needed.
7. Elegantly present the soup in individual serving bowls, adorning with crumbled cotija cheese, freshly chopped cilantro, a sprinkle of chili powder or Tajin, and delicate green onion slices. Accompany with vibrant lime wedges for personalized zest.

Notes

• Corn Selection Matters: Choose fresh, sweet corn for the most vibrant flavor, or use high-quality frozen corn as a convenient alternative.
• Roasting Enhances Flavor: For deeper, smokier notes, consider briefly charring corn kernels in a dry skillet before adding to the soup.
• Dairy-Free Adaptation: Swap heavy cream with coconut milk or cashew cream to create a delicious vegan version that maintains creamy texture.
• Spice Level Control: Adjust jalapeño quantity based on heat preference, removing seeds for milder soup or adding extra for more kick.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 397
• Sugar: 6g
• Sodium: 735mg
• Fat: 29g
• Saturated Fat: 17g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 82mg