This Mexican Corn Soup recipe has all the flavors of Mexican street corn in soup form. This creamy corn soup is flavored with chile powder, poblano peppers and cotija cheese.
The first time I tried Mexican Street Corn, I was instantly hooked!
It’s grilled corn that’s slathered in a tangy cream sauce and sprinkled with chili powder, cotija cheese and fresh cilantro. Really, it’s hard for me to eat corn on the cob any other way now.
I even make my carrots street corn style now.
I just can’t get enough of those yummy street corn flavors!
So, in an effort to get even more Mexican Street Corn into my life I created this Mexican Corn Soup.
Is Mexican Street Corn Soup spicy?
- As the recipe is written, this corn soup recipe isn’t very spicy. If you would like a spicier soup, you can add in a jalapeno pepper along with the poblano pepper.
Is Mexican Corn Soup vegetarian?
- This soup recipe is vegetarian as long as you swap out the chicken stock for vegetable broth.
Can you make this Street Corn Soup with fresh corn?
- Yes, you can use fresh corn in this recipe and it will be delicious! You’ll need about 6 cups fresh shucked corn from about 10 ears of corn.
Garnishes for Mexican Corn Soup:
- Tortilla strips
- Mexican crema or sour cream
- Lime wedges
- Minced jalapeno
Wine Pairings for Mexican Street Corn Soup:
- Try a creamy, fruit forward Viognier or unoaked or moderately oaked Chardonnay. Fruit-forward, with a bit of body to them, they stand up nicely to the spices in this creamy soup.
If you loved this recipe for Mexican Street Corn Soup I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
More street corn inspired recipes:
More soup recipes:
- Smoky Chipotle Potato Cheese Soup
- Slow Cooker Chicken Tortilla Soup
- Ham and Bean Soup
- Cheeseburger Soup Recipe
Mexican Street Corn Soup
- 4 Tablespoons butter
- 1 medium yellow onion (finely chopped (1½ cups))
- 1 rib 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 1lb., 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 cups crumbled cotija cheese
- 1 Tablespoon lime juice
- Kosher salt and pepper (to taste)
- ¼ cups cilantro (minced, plus more to garnish)
- ½ cups Mexican crema or sour cream
- Lime wedges (for serving)
- In a large pot over medium-high heat, melt the butter. Add the onion, celery, poblano, and season with a pinch of salt and pepper. Cook, stirring occasionally, until the onion softens, about 7-8 minutes.
- Add the garlic, chile powder, and oregano, and saute for about 1 minute, until fragrant.
- Add the chicken stock, and potatoes. Bring to a boil, then lower the heat to maintain a simmer. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
- Stir in the corn, cream and sugar. Cook for five minutes, until warmed through.
- Transfer 1½ cups of the soup to a blender and purée until smooth. Stir the puréed soup back into the pot of remaining soup.
- Add cotija cheese, cilantro, and lime juice and season to taste with salt and pepper.
- Serve garnished with additional cilantro, cotija, chile powder and crema. Serve with lime wedges.