Go Back

Mexican Street Corn Soup

This vibrant and delicious Mexican Street Corn Soup is a quick meal packed with sweet corn, creamy goodness, and vibrant spices, making it perfect for busy weeknights.
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: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups sweet corn (fresh, frozen, or canned)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, chopped
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream (or coconut milk for a lighter option)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • Fresh cilantro, for garnish
  • Lime wedges, for serving
  • Crumbled Cotija cheese (optional) For an authentic street corn taste

Method
 

Cooking Steps
  1. In a large pot, add a splash of oil over medium heat and sauté the diced onion for about 3-4 minutes until it turns translucent. Add the garlic and red bell pepper, cooking for another 2-3 minutes until they start to soften.
  2. Add the sweet corn, cumin, chili powder, salt, and pepper to the pot. Stir and let the flavors mingle for about 5 minutes.
  3. Pour in the vegetable or chicken broth and bring it to a gentle boil. Adjust spice levels as desired.
  4. Once boiling, reduce the heat to low and stir in the heavy cream. Let it simmer for about 10 minutes, keeping an eye on it to avoid bubbling over.
  5. Blend the soup using an immersion blender until you reach your desired consistency.
  6. Ladle the soup into bowls and top with fresh cilantro, a squeeze of lime juice, and crumbled Cotija cheese if desired.

Notes

For a lighter creaminess, substitute heavy cream with Greek yogurt or almond milk. Add diced jalapeños for extra heat or diced avocado for creaminess. Leftovers can be stored in the fridge for 3-4 days without toppings.