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–+ servings
Mexican Street Corn Soup

Creamy Mexican Street Corn Soup That Tastes Like Sunshine

This Creamy Mexican Street Corn Soup brings the vibrant flavors of Mexico with its sweet corn and zesty lime, perfect for any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 1 large Diced Onion Provides sweetness and flavor.
  • 2 cloves Minced Garlic Fresh garlic preferred.
  • 1 medium Jalapeño Adjust quantity for heat preference.
  • 4 cups Corn Kernels Fresh or frozen.
For the Seasoning
  • 1 teaspoon Ground Cumin Substitute with coriander if needed.
  • 1 teaspoon Smoked Paprika Sweet paprika can be used as a substitute.
  • to taste Salt
  • to taste Black Pepper
For the Soup
  • 4 cups Chicken or Vegetable Broth Use vegetable broth for vegan.
  • 1 cup Heavy Cream or Half-and-Half Substitute with coconut cream for dairy-free.
For Toppings
  • 1/2 cup Crumbled Cotija Cheese Substitute with feta cheese.
  • 1/2 cup Chopped Cilantro Optional.
  • 1 tablespoon Lime Juice Fresh lime juice preferred.
  • to taste Chili Powder Optional for garnish.
  • for garnish Tortilla Strips or Chips

Equipment

  • large pot
  • immersion blender

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, cooking until translucent, about 5 minutes. Stir in 2 minced garlic cloves and 1 chopped jalapeño, cooking for another 2 minutes.
  2. Add 4 cups of corn kernels, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, salt and black pepper to taste. Stir well and sauté for about 3 minutes.
  3. Pour in 4 cups of chicken or vegetable broth, bring to a boil. Reduce heat to low and simmer uncovered for approximately 15 minutes.
  4. Using an immersion blender, blend the soup until creamy while retaining some whole kernels for texture.
  5. Stir in 1 cup of heavy cream, 1 cup of crumbled Cotija cheese, 1/2 cup of chopped cilantro, and the juice of 1 lime. Warm for another 5 minutes.
  6. Ladle into bowls and garnish with chili powder, tortilla strips, and lime juice if desired.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1.5mg

Notes

Blend less for a thicker soup. Avoid boiling after adding cream to maintain smoothness.

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