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Mexican Street Corn Soup

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A creamy, smoky, and slightly spicy soup inspired by classic Mexican street corn, perfect for cozy fall evenings.

Ingredients

Scale
  • 4 cups sweet corn (fresh, frozen, or canned)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1/2 cup Cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Optional: 1 jalapeño, finely diced
  • Optional: Tortilla strips for garnish
  • Optional: 1 avocado, sliced or diced

Instructions

  1. Prepare ingredients by dicing the onion, mincing the garlic, and cutting kernels off fresh corn if using.
  2. In a large pot or Dutch oven, melt butter over medium heat. Add onion and garlic, sauté for 4–5 minutes until softened and fragrant.
  3. Add sweet corn to the pot and cook for another 5 minutes, stirring occasionally.
  4. Pour in chicken or vegetable broth and bring to a gentle simmer. Cook for 10 minutes to meld flavors.
  5. Carefully transfer soup to a blender or use an immersion blender to blend until smooth and creamy. Leave some chunks of corn if desired.
  6. Return soup to the pot and stir in heavy cream, chili powder, smoked paprika, and salt and pepper to taste. Simmer for 5 more minutes.
  7. Serve hot, garnished with Cotija cheese, cilantro, lime juice, and optional toppings like jalapeños, tortilla strips, or avocado.

Notes

For added smoky flavor, char the corn before adding it to the soup. Adjust the spice level by modifying the amount of chili powder or adding cayenne pepper.

Nutrition

Keywords: Mexican street corn soup, fall comfort food, creamy soup, elote soup, easy weeknight dinner

Find it online: https://pokirecipes.com/mexican-street-corn-soup-recipe-best-fall-comfort-food/