Mexican Street Corn Soup Recipe
Serves 4
10 mins prep
20 mins cook
30 mins total
This Mexican Street Corn Soup is a family-friendly comfort food recipe that's packed with sweet corn, veggies, and potatoes and topped with classic Mexican toppings like cilantro and cotija cheese. You can make this creamy corn soup in the summer to take advantage of peak season corn, or make it year-round with canned or frozen corn!
Optional Toppings:
Cook the spices: Start by heating butter in a large pot (like a Dutch oven) over medium-high heat. Add chili powder and ground cumin and cook until fragrant for about 1 minute.
Saute the aromatics: Add onion and jalapeno and saute, frequently stirring, until vegetables are soft, about 4-5 minutes. Stir in the garlic and cook for 30 more seconds.
Add the potatoes, corn, and broth: Toss the cubed potatoes, corn, and vegetable broth into the pot and season with salt and black pepper.
Simmer: Cover and bring it to a boil. Turn the heat down to medium and simmer for 15 minutes or until the potatoes are fully cooked. Insert a knife into a potato to check doneness. You should be able to cut through them with ease.
Puree: Off the heat and carefully remove about 3 cups of the liquid base (both the liquid and veggies) into a large heat-proof bowl. Use an immersion blender to puree until smooth.
Bring back to a boil: Pour the liquid back into the pot. Turn the heat to medium and bring it to a quick boil.
Stir in additional ingredients: Turn off the heat and stir in cilantro (optional), lime zest, and fresh lime juice. Give it a taste and add more seasoning if necessary.
Serve: Ladle the Mexican corn soup into bowls. Finish it off with your favorite toppings and a sprinkle of chile powder. Serve with lime wedges on the side, and dig in!
