Mexican Street Corn Soup
Servings: 6 people
Calories: 384kcal
This Mexican Corn Soup recipe has all the flavors of Mexican street corn (or elotes) in soup form. This creamy corn soup is flavored with chile powder, poblano peppers and cotija cheese.
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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 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 cotija cheese crumbled
- 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 to garnish
- Lime wedges for serving
Instructions
- In a large pot over medium-high heat, melt the 4 Tablespoons butter. Add the 1 medium yellow onion, 1 stalk celery, 1 medium poblano pepper, and season with a pinch of salt and pepper. Cook, stirring occasionally, until the onion softens, about 7-8 minutes.
- Add the 4 cloves garlic, 1 Tablespoon chile powder, and 1 teaspoon dried oregano, and saute for about 1 minute, until fragrant.
- Add the 4 cups chicken stock and 3 medium yukon gold 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 the2 12-ounce bags frozen corn, 1 cup heavy cream and 2 teaspoons 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 ½ cups cotija cheese, ¼ cups cilantro, and 1 Tablespoon lime juice and season to taste with salt and pepper.
- Serve garnished with additional cilantro, cotija, chile powder and crema. Serve with lime wedges.
Video
Notes
Storage
- Store leftovers in an airtight container in the refrigerator for up to five days. This soup also freezes well, for up to three months.
Nutrition
Calories: 384kcal | Carbohydrates: 28g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 479mg | Potassium: 667mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1349IU | Vitamin C: 36mg | Calcium: 120mg | Iron: 1mg