Description
This Mexican Street Corn Soup is a creamy, flavorful, and comforting take on the classic street-corn flavor you love. Sweet roasted corn, sautéed aromatics, bold spices, and a touch of cream come together for a rich, velvety soup. Topped with cotija cheese, fresh cilantro, and lime, it’s perfect for lunch, dinner, or meal prep.
Ingredients
Fresh Ingredients:
4–5 ears fresh corn on the cob
1 red or yellow bell pepper, diced
1 medium onion, diced
3 cloves garlic, minced
2–3 tbsp fresh cilantro, chopped (for garnish)
1 lime, juiced (for garnish)
Pantry Staples:
4 cups chicken or vegetable broth (low-sodium)
½ cup heavy cream, Greek yogurt, or coconut milk
½ cup cotija cheese or feta, crumbled
1 tsp chili powder
1 tsp smoked paprika
½ tsp cumin
Pinch of black pepper and salt to taste
1–2 tbsp olive oil or butter
Optional Garnishes & Extras:
Diced jalapeños
Red pepper flakes
Toasted corn kernels
Hot sauce
Instructions
Roast the Corn: Preheat oven to 425°F. Brush corn with olive oil and roast 15–20 minutes until lightly charred. Slice kernels off the cob.
Sauté Aromatics: In a large pot, heat olive oil or butter. Sauté onions and bell peppers 3–4 minutes, then add garlic and cook 2 more minutes.
Build the Soup Base: Add roasted corn, broth, chili powder, smoked paprika, cumin, salt, and pepper. Simmer 10–15 minutes.
Blend & Cream: Use an immersion blender or countertop blender to puree the soup until smooth, leaving a few kernels for texture. Stir in cream or yogurt, then simmer 2–3 minutes.
Add Final Touches: Remove from heat. Squeeze lime juice, sprinkle cilantro, cotija cheese, and optional jalapeños or chili flakes on top.
Notes
Roast corn for flavor: Brings out the natural sweetness and smoky taste.
Don’t over-blend: Leave some kernels for texture and a homemade feel.
Adjust creaminess: Add more broth or milk if soup is too thick.
Customize toppings: Cotija cheese, lime, cilantro, and jalapeños make each bowl pop.
Meal prep friendly: Freeze single portions for a quick lunch or dinner option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes