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Mexican Street Corn Soup

A warm and creamy soup inspired by traditional Mexican street corn, bursting with flavors and perfect for any gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 4 cups fresh corn kernels (or frozen) If using frozen, no need to thaw.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
Cream and Spices
  • 1 cup heavy cream Can substitute with coconut milk for dairy-free.
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • Juice of 1 lime
Garnishes
  • Crumbled cotija cheese Optional for garnish.
  • Fresh cilantro, chopped Optional for garnish.

Method
 

Preparation
  1. In a large pot, heat a drizzle of oil over medium heat. Add diced onions and cook until translucent, about 3-4 minutes.
  2. Stir in minced garlic and cook for another minute, until fragrant.
Cooking the Soup
  1. Toss in corn kernels, chili powder, smoked paprika, salt, and pepper. Stir well and let cook for another 5 minutes.
  2. Add vegetable broth and bring to a boil. Reduce heat to a gentle simmer and let it cook for about 15-20 minutes.
Blending
  1. Use an immersion blender to purée the soup to your desired consistency. If using a regular blender, carefully transfer the soup and blend until smooth.
Final Touches
  1. Return soup to medium heat, stir in heavy cream and lime juice, adjusting seasoning as necessary. Heat through until warm.
Serving
  1. Ladle the soup into bowls, top with crumbled cotija cheese and fresh cilantro if desired. Serve hot.

Notes

Store leftovers in an airtight container for 3-4 days. Freeze portions for up to 3 months. Reheat on the stove adding a splash of broth or cream.