Name: Creamy Mexican Street Corn Soup Recipe That'll Warm Your Soul
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 tablespoons butter (Use olive oil as a dairy-free alternative.); 1 medium onion, finely chopped (Yellow or white onion works best.); 1 stalk celery, finely chopped (Can be omitted for a simpler base.); 1 medium poblano pepper, chopped (Jalapeño can be used for extra spice.); 4 cloves garlic, minced; 4 cups chicken stock (Substitute with vegetable broth for a vegetarian version.); 1 tablespoon chile powder (More can be added for spice.); 1 teaspoon dried oregano (Mexican oregano is preferred.); 2 teaspoons sugar (Can be adjusted or omitted.); 3 medium Yukon Gold potatoes, peeled and diced (You can substitute with russet potatoes.); 2 bags frozen corn (About 6 cups fresh corn is preferred in summer months.); 1 cup heavy cream (Half-and-half can be a lighter alternative.); ½ cup cotija cheese, crumbled (Feta can serve as a substitute.); 1 tablespoon lime juice (Adjust to taste.); ¼ cup cilantro, minced (Can replace with parsley for a milder flavor.); ½ cup Mexican crema or sour cream, for garnish (Omit for a lighter option.); lime wedges, for serving

Jump to Recipe Print Recipe

The smell of roasting poblano peppers fills the kitchen, transporting me straight to a bustling Mexican market, where vibrant street corn is transformed into a comforting bowl of deliciousness. My Creamy Mexican Street Corn Soup recipe captures those sun-kissed flavors, blending the sweetness of corn with the smokiness of poblano and the irresistible tang of cotija cheese. Not only is this dish a fantastic vegetarian option, but it’s also a cinch to whip up, making it perfect for cozy weeknight dinners or casual gatherings with friends. Plus, its creamy, comforting texture will have everyone clamoring for seconds. Are you ready to bring a taste of Mexico into your kitchen?

Why is this soup so irresistible?

Smooth, Creamy Texture: The combination of heavy cream and Yukon Gold potatoes creates a luxurious base that feels indulgent yet comforting.

Vibrant Flavors: Roasted poblanos and fresh lime juice elevate this dish, adding warm, earthy undertones that make each bite burst with character.

Quick and Easy: With just a bit of prep, this recipe comes together seamlessly, perfect for busy weeknights.

Vegetarian-Friendly: Made without meat, this soup doesn’t skimp on flavor, proving that comforting meals can be both hearty and plant-based.

Crowd-Pleasing: Whether you’re serving family or friends, this Mexican Street Corn Soup recipe is bound to impress, turning first-timers into fans.

Mexican Street Corn Soup Ingredients

Discover the essentials for this deliciously creamy Mexican Street Corn Soup recipe!

For the Soup Base

Butter – Provides richness and depth of flavor. Use olive oil as a dairy-free alternative.
Onion (1 medium, finely chopped) – Builds the base flavor. Yellow or white onion works best.
Celery (1 stalk, finely chopped) – Adds aromatic profile and texture. Can be omitted for a simpler base.
Poblano Pepper (1 medium, chopped) – Offers a mild heat and smokiness; jalapeño can be used for extra spice.
Garlic (4 cloves, minced) – Enhances overall flavor with its robust aroma.
Chicken Stock (4 cups) – Forms the soup base; substitute with vegetable broth for a vegetarian version.

For the Flavor Boost

Chile Powder (1 tablespoon) – Contributes earthiness and warmth; more can be added for spice.
Dried Oregano (1 teaspoon) – Adds depth; Mexican oregano is preferred.
Sugar (2 teaspoons) – Balances the flavors; can be adjusted or omitted.

For the Creaminess

Yukon Gold Potatoes (3 medium, peeled and diced) – Provides creaminess when pureed; you can substitute with russet potatoes.
Frozen Corn (2 bags, or about 6 cups fresh) – Adds sweetness and texture; fresh corn is preferred in summer months.
Heavy Cream (1 cup) – Ensures creaminess and richness; half-and-half can be a lighter alternative.

For the Finishing Touches

Cotija Cheese (½ cup, crumbled) – Offers a salty and creamy finish; feta can serve as a substitute.
Lime Juice (1 tablespoon) – Brightens flavors; adjust to taste.
Cilantro (¼ cup, minced) – Provides freshness; can replace with parsley for a milder flavor.
Mexican Crema or Sour Cream (½ cup, for garnish) – Adds creaminess when serving; omit for a lighter option.
Lime Wedges (for serving) – Enhances the overall flavor profile at the table.

Gather these ingredients and get ready to delight your taste buds with this creamy Mexican Street Corn Soup recipe!

Step‑by‑Step Instructions for Creamy Mexican Street Corn Soup Recipe

Step 1: Cook Aromatics
Melt 2 tablespoons of butter in a large pot over medium-high heat until bubbly. Add 1 finely chopped onion, 1 finely chopped celery stalk, and 1 chopped poblano pepper, seasoning with salt and pepper. Sauté these aromatic vegetables until the onion softens and becomes translucent, about 7-8 minutes. Stir in 4 minced garlic cloves, 1 tablespoon of chile powder, and 1 teaspoon of dried oregano, cooking for an additional minute until fragrant.

Step 2: Simmer Potatoes
Pour in 4 cups of chicken stock and add 3 peeled and diced Yukon Gold potatoes to the pot. Bring this mixture to a boil, then reduce the heat to a simmer. Allow the potatoes to cook uncovered until they’re tender, which should take approximately 15 minutes. You’ll know it’s ready when the potatoes can be easily pierced with a fork.

Step 3: Incorporate Corn
After the potatoes are tender, stir in 6 cups of frozen corn, 1 cup of heavy cream, and 2 teaspoons of sugar. Continue cooking for another 5 minutes over medium heat until the soup is heated through. Look for the corn to be vibrant and warmed, creating a delightful mixture of textures in your creamy Mexican Street Corn Soup.

Step 4: Puree Soup
Once everything is well combined, carefully transfer 1½ cups of the soup to a blender. Blend until completely smooth, then return this creamy mixture back into the pot. This step will enhance the overall texture of your soup, making it rich and velvety.

Step 5: Season and Garnish
Stir in ½ cup of crumbled cotija cheese, ¼ cup of minced cilantro, and 1 tablespoon of fresh lime juice into the soup. Taste and adjust seasoning with salt and pepper, if needed. Serve your warm creamy Mexican Street Corn Soup garnished with additional cilantro, cotija cheese, a sprinkle of chile powder, a dollop of Mexican crema or sour cream, and fresh lime wedges on the side.

What to Serve with Creamy Mexican Street Corn Soup

Warm up your dinner table with delightful pairings that enhance the comforting essence of this creamy soup.

Tortilla Chips: Crispy and salty, they add crunch, making each spoonful more exciting.
Cornbread Muffins: Their sweet and buttery texture beautifully complements the savory richness of the soup, creating a cozy meal.
Cilantro Lime Rice: This refreshing side brightens the palate, echoing the zesty notes from the lime juice in the soup.
Avocado Salad: A fresh mix of greens and creamy avocado adds brightness while balancing the richness of the soup.
Grilled Shrimp Skewers: Lightly seasoned, succulent shrimp create a protein-packed option that contrasts nicely with the soup’s creaminess.
Beer or Cider: Enjoy with a crisp lager or fruity cider, both providing a refreshing contrast to the hearty flavors of this Mexican Street Corn Soup recipe.

How to Store and Freeze Mexican Street Corn Soup

Fridge: Store leftovers in an airtight container for up to 5 days. This ensures your creamy Mexican Street Corn Soup stays fresh and flavorful.

Freezer: For longer storage, freeze the soup in portioned containers for up to 3 months. Label each container with the date for easy tracking.

Reheating: Thaw overnight in the refrigerator before reheating. Gently warm on the stove over low heat, adding a splash of broth or cream to maintain its creamy texture.

Avoiding Separation: If freezing, consider omitting the heavy cream and adding it during reheating to prevent separation and ensure the best texture.

Expert Tips for the Best Mexican Street Corn Soup

Cook Aromatics Thoroughly: Make sure to fully sauté the onion, celery, and poblano until soft. This builds a richer flavor base for your soup.
Uniform Potato Cuts: Dice the Yukon Gold potatoes into even sizes to ensure they cook through evenly and contribute to the perfect creamy texture.
Achieve Creaminess: When pureeing, let the soup cool slightly to prevent splattering. This step is key for a silky smooth consistency in your Mexican Street Corn Soup recipe.
Customize Heat Levels: If you enjoy a little more spice, incorporate sliced jalapeños during the cooking process or sprinkle in extra chile powder to taste.
Experiment with Cheese: Feel free to swap cotija for different cheeses like feta or Monterey Jack, adding a unique twist to the flavor profile of your soup.
Store Wisely: Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months, maintaining its deliciousness for later enjoyment.

Mexican Street Corn Soup Variations

Feel free to make this comforting soup your own with these delightful twists and substitutions that will tickle your taste buds!

Dairy-Free: Use coconut milk instead of heavy cream for a creamy, vegan twist that’s also uniquely flavorful.
Extra Protein: Incorporate shredded rotisserie chicken or black beans for a heartier soup that transforms it into a robust meal.
Cheese Swap: Replace cotija with Monterey Jack or pepper jack for a different flavor or an extra kick of heat! The subtle changes can make your soup feel completely new.
Spice It Up: Toss in sliced jalapeños or a few dashes of hot sauce for those who crave a little heat—just watch it transform into a spicy sensation!
Herb Variations: Switch cilantro with fresh parsley or chives for a milder flavor profile that still brings freshness to each bite.
Corn Variety: Instead of frozen corn, try using fresh corn off the cob for a burst of sweetness and summer vibes.
Smoky Flavor Boost: Add a pinch of smoked paprika while cooking for a deeper smoky flavor that adds complexity and warmth to this classic dish.
Vegetarian Friendly: Stick with vegetable broth instead of chicken stock to ensure this soup remains a delightful vegetarian option that’s just as satisfying.

With these variations, you can elevate your Mexican Street Corn Soup recipe or cater to different dietary needs and preferences, making every bowl a delightful surprise!

Make Ahead Options

This Creamy Mexican Street Corn Soup recipe is fantastic for meal prep enthusiasts looking to save time during busy weeknights! You can chop the vegetables (onions, poblano, and celery) up to 24 hours in advance and store them in an airtight container in the refrigerator to maintain their quality. Additionally, you can cook the soup base (steps 1-3) up to 3 days ahead and let it cool before refrigerating. When you’re ready to enjoy, simply reheat the soup on the stove, stir in the heavy cream, corn, and sugar, then follow through with the final steps (pureeing and seasoning) right before serving. This way, you’ll have all the comforting flavors with minimal effort!

Creamy Mexican Street Corn Soup Recipe FAQs

How do I choose the best corn for this soup?
Absolutely! For this creamy Mexican Street Corn Soup recipe, fresh corn is the star. Look for sweet, plump kernels with a bright yellow color and a firm texture. Choose ears with tight, green husks and no dark spots or dryness. If fresh corn isn’t in season, frozen corn works beautifully and saves time!

What’s the best way to store leftover soup?
Very good question! Store your leftover creamy Mexican Street Corn Soup in an airtight container in the refrigerator for up to 5 days. Make sure to let it cool completely before sealing to maintain its freshness. Keeping the soup tightly covered will help preserve its creamy texture and vibrant flavors.

Can I freeze the soup for later use?
Absolutely! You can freeze this soup for up to 3 months. Portion it into freezer-safe, airtight containers and label them with the date. To freeze, I recommend omitting the heavy cream before freezing and adding it during reheating to prevent the soup from becoming grainy. Thaw overnight in the refrigerator when you’re ready to enjoy it again.

What can I do if my soup is too thick?
If your creamy Mexican Street Corn Soup turns out thicker than you like, don’t worry! Simply add a splash of chicken stock or water to reach your desired consistency. Stir it in gradually until you achieve that perfect creamy texture. Taste and adjust seasoning afterward, if needed.

Can my pets have this soup?
It’s best to avoid sharing this soup with your pets. The heavy cream and certain seasonings, like garlic and onion, can be harmful to them. If you’d like to treat your furry friends, consider making a pet-friendly version using plain vegetables and broth without any spices. Always consult with your veterinarian for the best dietary choices for your pets.

Are there any common allergies I should consider?
Yes, as with any dish, being mindful of allergies is essential! This creamy Mexican Street Corn Soup recipe contains dairy (butter, heavy cream, cheese) and may not be suitable for those with lactose intolerance or dairy allergies. For a dairy-free option, simply substitute the dairy ingredients with alternatives like olive oil, coconut milk, and vegan cheese. Always check ingredient labels for potential allergens!