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Mexican Street Corn Soup Recipe

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 405 kcal
Course: Soup
Cuisine: Mexican

Ingredients

  • 3 tablespoons unsalted butter or olive oil
  • 1 tablespoon chili powder or ancho chili powder - plus more for sprinkling on the soup
  • 1 teaspoon ground cumin
  • 1 medium size onion chopped–1 cup
  • 2 large jalapenos chopped– ½ cup or 1 poblano pepper
  • 3 cloves garlic minced
  • 2 medium-sized Yukon gold potatoes peeled and cut into 1-inch cubes – ¾ lbs.
  • 2 cans corn* 15.5 oz each, drained and rinsed
  • 4 cups vegetable broth or chicken stock
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon lime zest optional
  • 2 tablespoons lime juice preferably freshly squeezed
  • ¼ cup fresh cilantro chopped–optional
Optional Toppings:
  • 4 tablespoons sour cream
  • 1 cubed avocado ripe
  • 4 tablespoons Mexican Red Pickled Onions
  • ½ cup tortilla chips
  • ½ cup cotija cheese
  • Lime wedges

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the potatoes, corn, and broth: Toss the cubed potatoes, corn, and vegetable broth into the pot and season with salt and black pepper.
  4. 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.
  5. 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.
  6. Bring back to a boil: Pour the liquid back into the pot. Turn the heat to medium and bring it to a quick boil.
  7. 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.
  8. 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!

Notes

  • Canned, frozen, or fresh corn kernels work perfectly. If you prefer to make this Mexican soup with corn on the cob, you will need 6-8 fresh ears of corn. First, cut the corn off the cob and then saute it with the onion and peppers to give it flavor. 
  • The recipe, as written, has more of a soup consistency. However, if you are after a thicker, chowder-like soup, I recommend pureeing more soup, perhaps 4-5 cups instead of 3 cups. Alternatively, you can add a cup of heavy cream and 2 ounces of cream cheese right when you add the pureed soup. Just be sure to bring it to a boil so the cream cheese will melt and the soup will thicken.
  • After it comes to room temperature, store the leftover soup in an airtight container in the refrigerator for up to 3 days. 
  • This soup is great for making ahead of time because it can last in the freezer for up to 2 months in an airtight container. You can even portion it out in single servings for quick meals. 
  • Remove from the freezer and let it thaw in the fridge overnight. Heat on the stovetop until warm or in the microwave at one-minute intervals. Be sure to stir in between intervals to heat evenly. If it's too thick, add a splash of water or vegetable broth.
  • Corn: Canned, frozen, or fresh corn kernels work perfectly. If you prefer to make this Mexican soup with corn on the cob, you will need 6-8 fresh ears of corn. First, cut the corn off the cob and then saute it with the onion and peppers to give it flavor. 
  • Stock: If you are making this soup during the summer months when corn is in season, I highly recommend making a quick Corn Stock using the corn cobs and using it in the soup. This soup is truly a delight when made with corn stock.
  • Chowder vs. soup: The recipe, as written, has more of a soup consistency. However, if you are after a thicker, chowder-like soup, I recommend pureeing more soup, perhaps 4-5 cups instead of 3 cups. Alternatively, you can add a cup of heavy cream and 2 ounces of cream cheese right when you add the pureed soup. Just be sure to bring it to a boil so the cream cheese will melt and the soup will thicken.
  • To store leftovers: After it comes to room temperature, store the leftover soup in an airtight container in the refrigerator for up to 3 days. 
  • Freezing instructions: This soup is great for making ahead of time because it can last in the freezer for up to 2 months in an airtight container. You can even portion it out in single servings for quick meals. 
  • To reheat: Remove from the freezer and let it thaw in the fridge overnight. Heat on the stovetop until warm or in the microwave at one-minute intervals. Be sure to stir in between intervals to heat evenly. If it's too thick, add a splash of water or vegetable broth.

Nutrition Information

Calories 405kcal (20%) Carbohydrates 40g (13%) Protein 8g (16%) Fat 26g (40%) Saturated Fat 11g (55%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Trans Fat 0.4g Cholesterol 46mg (15%) Sodium 1833mg (76%) Potassium 804mg (23%) Fiber 8g (32%) Sugar 6g (12%) Vitamin A 1741IU (35%) Vitamin C 36mg (40%) Calcium 167mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 405

% Daily Value*

Calories 405kcal 20%
Carbohydrates 40g 13%
Protein 8g 16%
Fat 26g 40%
Saturated Fat 11g 55%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 10g 50%
Trans Fat 0.4g 20%
Cholesterol 46mg 15%
Sodium 1833mg 76%
Potassium 804mg 17%
Fiber 8g 32%
Sugar 6g 12%
Vitamin A 1741IU 35%
Vitamin C 36mg 40%
Calcium 167mg 17%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.