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Mexican Street Corn Soup Recipe

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4 from 2 reviews

This Mexican Street Corn Soup is a creamy and flavorful twist on the classic street food favorite. Featuring fresh charred corn, a blend of chili powder, lime, and Cotija cheese, this soup delivers smoky, tangy, and savory notes in every spoonful. Perfect as a comforting appetizer or light meal, it combines sautéing, simmering, and blending techniques to create a smooth yet textured soup packed with vibrant Mexican-inspired flavors.

Ingredients

Soup Base

  • 1/4 cup olive or vegetable oil
  • 6 cups fresh corn kernels (from 8-10 shucked cobs, save 6 stripped cobs for simmering)
  • 1 cup chopped yellow onion
  • 1/4 teaspoon ancho chili powder (adjust to heat preference)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 large garlic cloves, chopped (about 1 tablespoon)
  • 4 cups chicken or vegetable broth
  • 6 stripped corn cobs (reserved from shucked corn)

Finishing Ingredients

  • 1/2 cup sour cream
  • 1/2 cup grated dry/aged Cotija cheese (plus extra for garnish; Parmesan or Romano as substitute)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated lime zest
  • 2 tablespoons plus 2 teaspoons chopped cilantro, divided

Instructions

  1. Heat and Char Corn: Heat oil in a large nonstick pot or cast iron Dutch oven over medium-high heat until shimmering. Add the corn kernels, chopped onion, ancho chili powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring frequently, until the onions are soft and the corn is lightly charred in spots, about 8-10 minutes.
  2. Add Garlic and Simmer: Add the chopped garlic and cook for 1 minute until fragrant. Remove 1 1/2 cups of the corn mixture and set it aside. Stir in the broth along with the 6 stripped corn cobs. Scrape the bottom of the pot to lift any browned bits. Bring the soup to a boil, then reduce heat and let it simmer gently for 20 minutes to infuse flavor.
  3. Remove Corn Cobs: Use tongs to remove the corn cobs from the pot and discard them, leaving the corn-infused broth behind.
  4. Add Dairy and Puree: Stir in the sour cream and Cotija cheese until fully combined. Carefully transfer the soup in batches to a blender or food processor and puree until smooth.
  5. Reheat and Finalize: Return the pureed soup to the pot and gently reheat if necessary. Stir in half (3/4 cup) of the reserved charred corn mixture, fresh lime juice, and 2 tablespoons chopped cilantro. Season the soup to taste with additional salt, pepper, and ancho chili powder as desired.
  6. Prepare Garnish and Serve: Toss the remaining 3/4 cup reserved corn with lime zest and 2 teaspoons chopped cilantro. Ladle the soup into bowls, top each serving with a spoonful of the lime-cilantro corn mixture, and sprinkle extra Cotija cheese on top for garnish. Serve immediately.

Notes

  • The ancho chili powder can be adjusted to make the soup milder or spicier according to preference.
  • If Cotija cheese is unavailable, Parmesan or Romano cheese make good substitutes with a similar salty tang.
  • Using freshly shucked corn and charring it adds a smoky depth that canned or frozen corn cannot replicate.
  • Exercise caution when blending hot soup by working in batches and venting the blender lid to avoid pressure buildup.
  • This soup pairs well with warm tortillas or crusty bread for dipping.

Find it online: https://dishcooks.com/mexican-street-corn-soup-recipe/