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Creamy Mexican Street Corn Soup

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A cozy, flavorful soup inspired by Mexican street corn, featuring creamy texture, smoky spices, and fresh toppings like cotija cheese and cilantro.

Ingredients

Scale
  • 4 tablespoons butter
  • 1 medium yellow onion, finely chopped (about 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, peeled and cut into ½-inch pieces (about 1 lb.)
  • 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. In a large pot, melt butter over medium heat. Add the chopped onion, celery, and poblano pepper; cook until softened, about 5 minutes.
  2. Add minced garlic, chile powder, and dried oregano; cook for 1 minute until fragrant.
  3. Pour in chicken stock and add the diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
  4. Add the corn and cook for another 10 minutes.
  5. Using an immersion blender, partially puree the soup to desired creaminess, leaving some texture.
  6. Stir in heavy cream, sugar, cotija cheese, and lime juice. Season with salt and pepper to taste.
  7. Serve hot, garnished with additional cotija cheese, cilantro, a dollop of Mexican crema or sour cream, and lime wedges.

Notes

For extra smoky flavor, roast the poblano pepper before chopping. Adjust the creaminess by blending more or less of the soup. Garnish with fresh cilantro and lime for brightness.

Nutrition

Find it online: https://www.rapidrecipes.blog/creamy-mexican-street-corn-soup/