Let me tell you, this Mexican Street Corn Soup is pure comfort in a bowl! If you love the flavors of classic Mexican street corn (you know, the kind you get all slathered with creamy sauce, lime, and cheese at festivals), you’re going to adore this soup.
It’s creamy, a little smoky, a touch spicy (but kid-friendly!), and loaded with corn goodness.
Plus, it’s super easy to make and comes together in under 30 minutes.
Perfect for busy weeknights or anytime you need a big warm hug in soup form. My kids love it with tortilla chips for dipping—total win!
What You’ll Need
- 4 cups frozen or fresh corn kernels
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder (adjust to taste)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half)
- 1/2 cup crumbled queso fresco (plus extra for topping)
- 1/4 cup sour cream or crema
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Tortilla chips (for serving, optional)
Pro Tips for the Best Mexican Street Corn Soup
- Roast the Corn for Extra Flavor: If you have time, sauté or roast the corn in a hot skillet before adding it to the soup. This gives the soup a smoky, caramelized flavor.
- Adjust the Spice Level: If you’re cooking for kids, go easy on the chili powder and let the grown-ups sprinkle extra on top.
- Blend It Your Way: You can leave the soup chunky for a more rustic vibe or blend half of it for a creamier texture—totally up to you!
- Serve with Lime Wedges: A squeeze of fresh lime at the end really makes the flavors pop. Don’t skip this!
- Get Creative with Toppings: Add diced avocado, hot sauce, or even crispy bacon if you want to get fancy.
Tools You’ll Need
- Large pot
- Wooden spoon
- Blender (optional, for a creamier texture)
- Chef’s knife
- Cutting board
- Measuring cups and spoons
Substitutions & Variations
- Dairy-Free: Use coconut milk instead of heavy cream, and skip the queso fresco.
- Vegetarian: Use vegetable broth instead of chicken broth—it’s just as delicious.
- Spicier Version: Add diced jalapeño or a pinch of cayenne pepper to the mix.
- Make It Vegan: Use the dairy-free swaps above and drizzle with cashew crema.
Make Ahead Tips
- The soup can be made ahead and stored in the fridge for up to 3 days. Just wait to add the lime juice and cilantro until reheating to keep the flavors fresh.
How to Make Mexican Street Corn Soup
1. Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened (about 5 minutes). Add the minced garlic, smoked paprika, and chili powder, and stir for 1 minute until fragrant.
2. Add the Corn and Broth:
Stir in the corn and pour in the chicken (or vegetable) broth. Bring to a gentle boil, then reduce the heat to simmer for about 10 minutes.
3. Blend (Optional):
If you prefer a creamier texture, carefully blend about half of the soup using an immersion blender or a regular blender (just be careful with hot liquids!). Return the blended soup to the pot.
4. Add the Cream and Lime:
Stir in the heavy cream, sour cream, and lime juice. Simmer for 2-3 more minutes. Taste and adjust the seasoning with salt and pepper as needed.
5. Serve and Garnish:
Ladle the soup into bowls and top with crumbled queso fresco, fresh cilantro, a sprinkle of chili powder, and a drizzle of crema. Serve with lime wedges and tortilla chips for dipping.
Leftovers & Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: You can freeze the soup (without the cream) for up to 3 months. Thaw in the fridge overnight and stir in the cream after reheating.
- Reheating: Warm the soup on the stovetop over medium heat, stirring occasionally.
Time to Get Cooking!
I can’t wait for you to try this Mexican Street Corn Soup! It’s one of those recipes that feels fancy but is secretly so simple. Make it for your family, serve it at a dinner party, or enjoy it curled up on the couch. Let me know how it turns out—leave a comment below and share your favorite toppings. Happy cooking! 🌽✨