Description
Mexican Street Corn Soup is a creamy, flavorful corn soup packed with sweet corn, jalapeño, lime, cotija cheese, and smoky spices for an easy Mexican-inspired dinner with bold elote-style flavor.
Ingredients
2 tablespoons butter
1 small yellow onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and finely diced
5 cups corn kernels
4 cups chicken broth
1 cup heavy cream
4 ounces cream cheese, softened
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons lime juice
1/2 cup cotija cheese, crumbled
1/4 cup fresh cilantro, chopped
Instructions
1. Melt the butter in a large pot over medium heat. Add the onion and jalapeño, then cook for 4 to 5 minutes until softened.
2. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the corn, chili powder, smoked paprika, cumin, salt, and black pepper. Stir well to coat the corn in the seasonings.
4. Pour in the chicken broth and bring the soup to a gentle simmer. Cook for 12 to 15 minutes.
5. Reduce the heat to low and stir in the cream cheese until fully melted. Add the heavy cream and mix until smooth.
6. Use an immersion blender to blend part of the soup, leaving plenty of corn and texture in the pot.
7. Stir in the lime juice and taste for seasoning.
8. Serve hot with cotija cheese, chopped cilantro, and extra chili powder if desired.
Notes
Use frozen or fresh corn for the best sweet corn flavor and texture.
Blend only part of the soup so it stays creamy but still has hearty bites of corn.
Add toppings just before serving to keep the cheese fresh and the cilantro bright.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 312
- Sugar: 9g
- Sodium: 742mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 46mg