Go Back

Mexican Street Corn Soup

A creamy and flavorful soup that evokes the essence of Mexican street food, featuring sweet corn and rich spices perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups corn (fresh, frozen, or canned)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup milk or cream for a creamier texture
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 lime Juice of lime
  • Chopped cilantro for garnish
  • Feta cheese or cotija cheese for topping

Method
 

Preparation
  1. Gather all your ingredients. If using fresh corn, cut the kernels off the cob. Dice the onion and mince the garlic.
Cooking
  1. In a large pot, heat a tablespoon of oil over medium heat. Add the diced onions and sauté until translucent (about 5 minutes). Stir in the minced garlic and cook for an additional minute until fragrant.
  2. Pour in the vegetable or chicken broth and add the corn. Stir well and bring to a light simmer.
  3. Add the chili powder and cumin. Season with salt and pepper to taste. Allow the soup to simmer for about 10 minutes to let the flavors meld.
  4. If you prefer a creamier soup, use an immersion blender to purée part of the soup, leaving some chunks of corn for texture.
  5. Stir in the milk or cream, allowing it to heat through. Squeeze in the fresh lime juice before serving.
  6. Ladle the soup into bowls and top with crumbled feta or cotija cheese and chopped cilantro for a fresh finish.

Notes

To make it dairy-free, use almond milk instead of regular milk. To enhance flavor and nutrition, consider adding diced bell peppers. Store leftovers in the fridge for up to 3 days or freeze for about 3 months.