Mexican Street Corn Soup Recipe

Introduction

Mexican Street Corn Soup is a comforting, creamy twist on the classic elote, packed with flavors from roasted poblano, cotija cheese, and fresh corn. This hearty soup brings the taste of street corn into a bowl, perfect for cozy meals any time of year.

Ingredients

• 4 Tablespoons butter
• 1 medium yellow onion, finely chopped (1½ cups)
• 1 stalk celery, finely chopped (½ cup)
• 1 medium poblano pepper, seeded, stemmed, and finely chopped (½ cup)
• 4 cloves garlic, minced
• 1 Tablespoon chile powder (plus more for topping)
• 1 teaspoon dried oregano
• 4 cups chicken stock
• 3 medium Yukon gold potatoes (about 1 lb), peeled and cut into ½-inch pieces
• 2 12-ounce bags frozen corn (or about 6 cups fresh shucked corn)
• 1 cup heavy cream
• 2 teaspoons sugar
• ½ cup cotija cheese, crumbled
• 1 Tablespoon lime juice
• Kosher salt and pepper, to taste
• ¼ cup cilantro, minced, plus more to garnish
• ½ cup Mexican crema or sour cream (to garnish)
• Lime wedges (for serving)

Instructions

1. Step 1: In a large pot over medium-high heat, melt the butter. Add the chopped onion, celery, and poblano pepper. Season with a pinch of salt and pepper, then cook, stirring occasionally, until the onion softens, about 7-8 minutes.
2. Step 2: Add the garlic, chile powder, and dried oregano, sautéing for about 1 minute until fragrant.
3. Step 3: Pour in the chicken stock and add the potatoes. Bring to a boil, then reduce heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
4. Step 4: Stir in the corn, heavy cream, and sugar. Cook for 5 minutes, until heated through.
5. Step 5: Carefully transfer about 1½ cups of the soup to a blender and purée until smooth. Stir the puréed soup back into the pot.
6. Step 6: Add the cotija cheese, cilantro, and lime juice. Season with salt and pepper to taste.
7. Step 7: Serve the soup garnished with additional cilantro, cotija cheese, chile powder, and a dollop of crema. Offer lime wedges on the side for squeezing.

Tips & Variations

• For a vegetarian version, substitute vegetable stock for chicken stock and omit the cotija cheese or replace it with a vegetarian cheese alternative.
• Roast the poblano pepper under a broiler before chopping for a smoky depth of flavor.
• Use fresh corn in season for a sweeter, more vibrant taste.
• Adjust the heat by adding more or less chile powder based on your preference.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Add a splash of cream or stock if the soup thickens too much upon reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance and reheated before serving. The flavors will deepen, making it even more delicious.

Can I freeze Mexican Street Corn Soup?

While you can freeze the soup, the texture of the cream and potatoes may change slightly upon thawing. If freezing, store in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating.

Mexican Street Corn Soup Recipe

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★★★★★

4.6 from 119 reviews

• Author: Matteo
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

This Mexican Street Corn Soup is a creamy, comforting dish inspired by the flavors of traditional elote. It combines tender Yukon gold potatoes, sweet corn, and smoky poblano peppers with a rich blend of spices, chicken stock, and cream. Finished with tangy lime juice, cotija cheese, and fresh cilantro, this soup offers a vibrant taste of Mexico in every spoonful, perfect for a cozy meal.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 medium yellow onion, finely chopped (1½ cups)
• 1 stalk celery, finely chopped (½ cup)
• 1 medium poblano pepper, seeded, stemmed, and finely chopped (½ cup)
• 4 cloves garlic, minced
• 3 medium Yukon gold potatoes, peeled and cut into ½-inch pieces (about 1 lb.)
• 2 12-ounce bags frozen corn (or about 6 cups fresh shucked corn)
• ¼ cups cilantro, minced, plus more to garnish

Dairy and Cheese

• 4 tablespoons butter
• 1 cup heavy cream
• ½ cups cotija cheese, crumbled
• ½ cups Mexican crema or sour cream (to garnish)

Liquids and Stock

• 4 cups chicken stock
• 1 tablespoon lime juice

Spices and Seasonings

• 1 tablespoon chile powder, plus more for topping
• 1 teaspoon dried oregano
• 2 teaspoons sugar
• Kosher salt and pepper to taste

Garnishes

• Additional cilantro
• Additional cotija cheese
• Additional chile powder
• Lime wedges (for serving)

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Instructions

1. Sauté Vegetables: In a large pot over medium-high heat, melt the butter. Add the chopped onion, celery, and poblano pepper. Season with a pinch of salt and pepper. Cook, stirring occasionally, until the onion softens, about 7-8 minutes.
2. Add Spices and Garlic: Stir in the minced garlic, chile powder, and dried oregano. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
3. Simmer Potatoes: Pour in the chicken stock and add the diced Yukon gold potatoes. Bring the mixture to a boil, then reduce heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, approximately 15 minutes.
4. Add Corn and Cream: Stir in the frozen corn, heavy cream, and sugar. Cook for an additional five minutes until everything is heated through and flavors are melded.
5. Puree a Portion of Soup: Carefully transfer about 1½ cups of the soup to a blender. Puree until smooth, then stir the puréed soup back into the pot to create a creamy texture with some chunky bits remaining.
6. Finish Soup: Stir in the crumbled cotija cheese, minced cilantro, and lime juice. Adjust seasoning by adding salt and pepper to taste.
7. Serve and Garnish: Ladle the soup into bowls and garnish with additional cilantro, cotija cheese, a sprinkle of chile powder, and a dollop of Mexican crema or sour cream. Serve with lime wedges on the side for extra brightness.

Notes

• For a vegetarian version, substitute vegetable stock for chicken stock.
• Fresh corn can be used when in season for a sweeter flavor.
• If you prefer a spicier soup, add extra chile powder or a pinch of cayenne pepper.
• Use a high-powered blender or an immersion blender for safety when pureeing hot soup.
• This soup can be reheated gently on the stove; add a splash of cream or stock to loosen if it thickens.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Keywords: Mexican street corn soup, elote soup, creamy corn soup, Mexican soup recipe, cozy soup