Say hola to a hearty, protein‑powered bowl of soup that’s bursting with zesty, familia‑approved flavor! This cream of Mexican Street Corn Soup is a trusted recipe I’ve perfected over cozy winter nights. Read on for my flavor‑loaded, easy‑to‑make soup that’s perfect for sharing , hello comfort in a bowl!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Ingredients
(Use freshly shucked corn , frozen or canned just won’t deliver that authentic sweet-roasted flavor!)
- 1/4 cup olive or vegetable oil
- 6 cups fresh corn kernels (from 8–10 shucked cobs) plus 6 stripped cobs reserved for simmering
- 1 cup chopped yellow onion
- 1/4 teaspoon ancho chili powder (adjust to taste)*
- Kosher salt & freshly ground black pepper
- 2 large garlic cloves, chopped (~1 tbsp)
- 4 cups chicken or vegetable broth
- 1/2 cup sour cream
- 1/2 cup grated dry/aged Cotija cheese (plus extra for garnish; Parmesan or Romano works too)
- 1 tablespoon fresh lime juice
- 1 teaspoon grated lime zest
- 2 tbsp + 2 tsp chopped cilantro, divided
Step‑by‑Step Instructions
- Sauté with love
Heat oil in a large, nonstick pot (or cast‑iron Dutch oven) until shimmering. Toss in corn kernels, onion, chili powder, ½ tsp kosher salt, and ½ tsp black pepper. Cook over medium‑high heat, stirring until the onions soften and corn chars lightly, about 8–10 minutes. That char is pure flavor gold! - Add garlic & simmer magic
Add garlic, cooking until fragrant , just 1 minute. Scoop out 1½ cups of the corn mixture and set aside. Stir in broth and the reserved corn cobs, scraping up brown bits , summer in a pot! Bring to a boil, then reduce heat and gently simmer for 20 minutes. - Puree the base
Remove and discard the cobs. Stir in sour cream and Cotija, then carefully blend the soup (in safe batches). Return to the pot, reheating gently if needed. Stir in half (¾ cup) of the reserved corn, lime juice, and 2 tbsp cilantro. Season to taste with salt, pepper, and more chili powder if needed. - Garnish & serve
Toss the remaining ¾ cup corn with lime zest and 2 tsp cilantro. Ladle soup into bowls, top with spoonfuls of the zesty corn mix, and sprinkle more Cotija. Ole!
Pro Tips
- Sweetness Boost: If corn is mild, a tiny pinch of sugar can take the sweetness from sweet to wow.
- Extra Heat Hack: Try sautéing a finely chopped jalapeño or poblano (seeds removed) with the corn and onions , hello, spice!
- Use a Tube Pan Hack: Strip corn over the center of a bundt pan for less mess and easy kernel collection.
Nutrition Info (per serving)
- Calories: 363 kcal
- Carbs: 40 g
- Protein: 9 g
- Fat: 21 g (Sat Fat: 7 g)
- Cholesterol: 25 mg
- Sodium: 903 mg
- Potassium: 737 mg
- Fiber: 4 g
- Sugar: 14 g
- Vitamin A: 565 IU
- Vitamin C: 29.5 mg
- Calcium: 124 mg
- Iron: 1.6 mg
Flavor Experiments
- Add Shreds of Chicken or Quinoa for a boost of protein and heartiness.
- Finish with a swirl of Chipotle in Adobo for smoky depth and a kick.
- Serve with Crusty Tortilla Chips for dipping and extra crunch.
Storage & Freezer Tips
- Fridge: Store in an airtight container for up to 4 days, reheat gently on the stovetop.
- Freezer: Freeze in a freezer‑safe container, leaving room to expand. Thaw overnight, reheating on low.
❌ Learn From Mistakes
Once, I tossed in canned corn when fresh wasn’t handy, and the magic was gone. Lesson learned: fresh corn matters. Also, I once overheated the soup after blending—creamed curdled on me! Always reheat gently.
FAQ
Q: Can I make this vegetarian or vegan?
Yes! Use vegetable broth, swap sour cream for a plant-based yogurt, and use vegan Parmesan or skip cheese altogether.
Q: Can I double this recipe?
Absolutely! Just scale broth and seasonings accordingly , and make sure your blend batches remain manageable for safety.
Closing CTA
I can’t wait for you to cozy up with this cozy bowl of Mexican Street Corn Soup! It’s tested, trusted, and ready to warm hearts , and bellies. If you whip it up, please come back and share how it turned out. Your kitchen + my recipe = a match made in flavor heaven!