Name: Mexican Street Corn Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 jalapeño, seeded and diced; 4 cups fresh or frozen corn kernels; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 4 cups vegetable broth; 1 cup heavy cream; 1/2 cup crumbled cotija cheese (plus more for garnish); Juice of 1 lime; Salt and black pepper, to taste; Fresh cilantro, chopped (for garnish)

Why You’ll Love Mexican Street Corn Soup Recipe

This soup transforms the irresistible flavors of Mexican street corn into a warm, satisfying meal. It’s creamy without being overly heavy and perfectly balances sweet, smoky, tangy, and savory notes. The ingredients are simple and easy to find, and the recipe works beautifully with either fresh or frozen corn, making it convenient year-round. It’s great for weeknight dinners, meal prep, or serving to guests when you want something comforting yet a little different.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

butter
yellow onion, finely chopped
celery, finely chopped
poblano pepper, seeded and diced
garlic cloves, minced
chili powder
dried oregano
chicken broth (or vegetable broth)
Yukon gold potatoes, peeled and diced
corn kernels (fresh or frozen)
heavy cream
granulated sugar
cotija cheese, crumbled
fresh lime juice
salt
black pepper
fresh cilantro, chopped
Mexican crema or sour cream, for garnish
lime wedges, for serving

Directions

In a large pot set over medium-high heat, melt the butter. Add the chopped onion, celery, and poblano pepper. Season with salt and pepper and cook until the vegetables are softened and fragrant.
Stir in the minced garlic, chili powder, and dried oregano. Cook for about 30 seconds, just until the spices become aromatic.
Pour in the broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 15–20 minutes.
Stir in the corn, heavy cream, and sugar. Let the soup simmer for an additional 5–10 minutes to allow the flavors to blend.
For a creamier texture, carefully blend about 1 to 2 cups of the soup until smooth, then return it to the pot and stir well.
Add the crumbled cotija cheese, fresh lime juice, and chopped cilantro. Taste and adjust seasoning with additional salt and pepper if needed.
Ladle into bowls and garnish with extra cotija, a drizzle of crema or sour cream, more cilantro, and a squeeze of fresh lime juice before serving.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 40–45 minutes
Total time: Approximately 55 minutes

Variations

For extra heat, add a diced jalapeño or a pinch of cayenne pepper along with the garlic and spices.

To make it vegetarian, simply use vegetable broth instead of chicken broth.

For a smoky flavor, grill or char the corn before adding it to the soup. This deepens the overall taste and adds subtle caramelized notes.

You can also stir in shredded Monterey Jack or cheddar cheese for an even richer, cheesier version.

For a lighter option, substitute half-and-half for the heavy cream.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4–5 days.

To freeze, allow the soup to cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. Keep in mind that cream-based soups may slightly change texture after thawing, but stirring well while reheating helps restore creaminess.

Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. You can also microwave individual portions in 30-second intervals, stirring between each interval.

FAQs

Can I use canned corn instead of fresh or frozen?

Yes, canned corn works well. Just drain and rinse it before adding to the soup.

Is this soup very spicy?

The soup has mild warmth from the chili powder and poblano. You can easily adjust the heat level to your preference.

Can I make this soup ahead of time?

Absolutely. The flavors deepen as it sits, making it even more delicious the next day.

What can I serve with Mexican Street Corn Soup?

It pairs well with warm tortillas, crusty bread, a simple green salad, or grilled chicken.

Can I make this dairy-free?

Yes. Substitute the butter with olive oil and use a plant-based cream alternative. Omit the cotija or use a dairy-free cheese option.

Do I have to blend part of the soup?

No, blending is optional. It simply creates a thicker, creamier consistency.

How do I thicken the soup if it’s too thin?

You can blend a larger portion of the soup or let it simmer uncovered a bit longer to reduce.

Can I add protein to this recipe?

Yes. Shredded chicken or cooked, crumbled chorizo are great additions for a heartier meal.

What type of potatoes work best?

Yukon gold potatoes are ideal because they hold their shape while becoming tender and creamy.

Can I use frozen corn directly from the freezer?

Yes, there’s no need to thaw it first. Simply stir it directly into the simmering soup.

Conclusion

Mexican Street Corn Soup is a comforting, flavor-forward dish that brings together sweet corn, smoky spices, creamy broth, and bright lime in perfect harmony. Whether you’re making it for a cozy family dinner or preparing meals for the week, this soup is easy, satisfying, and sure to become a favorite in your recipe collection.