As I stroll through the vibrant markets of Mexico, the warm scent of grilled corn fills the air, instantly transporting me back to sunny summer days. That’s the inspiration behind my creamy Mexican Street Corn Soup, a bowl that brings the essence of elotes straight to your kitchen! Bursting with sweet corn and the subtle heat of poblano peppers, this dish is not only a quick and easy comfort food but also a delightful vegetarian option that pleases everyone around the table. With its rich texture and a hint of tang from cotija cheese, each spoonful is a celebration of flavors. So, are you ready to cozy up with a comforting bowl of this creamy goodness? Why Is This Soup So Special? Creamy Comfort: This Mexican Street Corn Soup wraps you in a warm hug, with a silky texture that makes every bite feel indulgent. Flavor Explosion: The blend of sweet corn, earthy poblano peppers, and zesty lime creates a vibrant taste that dances on your palate. Quick & Easy: With simple ingredients and straightforward steps, you’ll whip up this dish in no time, perfect for busy weeknights! Crowd-Pleaser: This comforting bowl is not just for you; it’s sure to impress family and friends alike, making any gathering feel like a celebration. Versatile & Customizable: Whether served as a meal on its own or paired with Mexican Pizza Taste or Mexican Rotisserie Chicken, it fits seamlessly into any menu. Nourishing & Wholesome: Packed with nutrients, this dish is equally good for your body and soul, while maintaining that vegetarian goodness! Mexican Street Corn Soup Ingredients • Whip up this delightful soup with these ingredients! For the Base Butter – Adds richness and flavor; use olive oil for a dairy-free option. Yellow Onion – Provides sweetness and depth; substitute with shallots for a milder taste. Celery – Offers a subtle crunch and flavor base; can be omitted if unavailable. Poblano Pepper – Contributes mild heat and earthy flavors; jalapeño can be used for spiciness. Garlic – Enhances the overall flavor profile; fresh garlic is preferred, but powdered can work in a pinch. Chile Powder – Adds warmth and spice; adjust quantity to taste, and consider additional spices for depth. Dried Oregano – Provides herbal notes; Mexican oregano is a suitable substitute for an authentic touch. Chicken Stock – Serves as the soup base; for a vegetarian option, swap with vegetable broth. For the Creaminess Yukon Gold Potatoes – Adds creaminess and body; substitute with sweet potatoes for a different flavor. Frozen Corn – Offers sweetness and texture; fresh corn can also be used (about 6 cups shucked). Heavy Cream – Creates a rich and creamy consistency; coconut cream can be an alternative for a dairy-free option. Sugar – Balances the flavors of the soup; omit if using sweet corn or fresh corn. For the Toppings Cotija Cheese – Adds tangy saltiness; feta or queso fresco can serve as alternatives. Lime Juice – Brightens the soup’s flavors; lemon juice can be used as a substitute. Kosher Salt and Pepper – Adjust to taste. Cilantro – Fresh herb garnish that adds freshness; parsley can be used for a different flavor. Mexican Crema or Sour Cream – For serving, provides a creamy topping; Greek yogurt can be a healthier alternative. Lime Wedges – Served on the side for additional zing. Dive into this vibrant Mexican Street Corn Soup and savor each comforting bite! Step‑by‑Step Instructions for Creamy Mexican Street Corn Soup Step 1: Sauté the Aromatics In a large pot set over medium-high heat, melt 2 tablespoons of butter until bubbly. Add 1 chopped yellow onion, 1 chopped celery stalk, and 1 diced poblano pepper to the pot, cooking for about 7-8 minutes. Stir occasionally until the vegetables are softened and fragrant, forming the flavorful base for your creamy Mexican Street Corn Soup. Step 2: Add Seasonings Once the aromatics are tender, stir in 2 minced garlic cloves, 1 teaspoon of chile powder, and 1 teaspoon of dried oregano. Sauté the mixture for about 1 minute or until you can smell the spices blooming. This will infuse the soup with warmth and depth, enhancing the vibrant flavor profile of your soup. Step 3: Build the Soup Base Pour in 4 cups of chicken stock or vegetable broth, then add 2 diced Yukon Gold potatoes. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Cook for about 15 minutes, or until the potatoes are tender and easily pierced with a fork, contributing creaminess to your Mexican Street Corn Soup. Step 4: Incorporate the Corn and Cream Add 3 cups of frozen corn, 1 cup of heavy cream, and 1 teaspoon of sugar to the pot. Stir everything together, heating for an additional 5 minutes until the corn is warmed through and the soup reaches a rich, velvety consistency. This step is crucial for achieving that creaminess that will comfort you in every bite. Step 5: Blend the Soup Using a ladle, transfer 1½ cups of the soup to a blender. Blend until completely smooth, then return the puréed mixture back to the pot. This blending will create a luscious texture in your creamy Mexican Street Corn Soup, perfectly balancing the heartiness of the corn and potatoes. Step 6: Finish with Cheese and Lime Mix in ½ cup of crumbled cotija cheese, ¼ cup of chopped cilantro, and juice from 1 lime into the pot. Stir well to combine, allowing the cheese to melt slightly. Taste and season with kosher salt and pepper as needed to enhance the overall flavor. This final touch brightens the soup beautifully! Step 7: Serve and Garnish Ladle the hot soup into bowls, garnishing with additional cilantro, crumbled cotija cheese, a sprinkle of chile powder, and a swirl of Mexican crema or sour cream. Serve with lime wedges on the side for an extra burst of flavor that enhances your comforting Mexican Street Corn Soup experience. Expert Tips for Mexican Street Corn Soup Perfecting the Blend: Allow the soup to cool slightly before blending to prevent splattering, ensuring a smooth and creamy mixture. Even Potatoes: Cut the Yukon Gold potatoes into uniform pieces for even cooking and better texture in your Mexican Street Corn Soup. Adjusting Spice Levels: For a spicier kick, include diced jalapeños with the poblanos in Step 1 to elevate the heat according to your preference. Meal Prep Made Easy: Chop vegetables ahead of time and store them in airtight containers in the fridge for quick assembly on busy nights. Creamy Alternatives: For a dairy-free version, use coconut cream instead of heavy cream, and ensure to pick vegetable broth for a vegetarian option. Mexican Street Corn Soup Variations Feel free to play with this recipe and make it your own, exploring flavors that delight your palate! Vegan Delight: Swap out butter for olive oil and use coconut cream instead of heavy cream for a luscious, dairy-free version. Make it a complete meal by pairing it with a simple avocado salad. The creamy texture remains, making it satisfying and delicious. Spicy Kick: Add diced jalapeños or a sprinkle of crushed red pepper for an extra heat boost. This adds a lively flavor profile, keeping things exciting with every spoonful, perfect for those who love a spicy adventure! Sweet Twist: Replace Yukon Gold potatoes with sweet potatoes to deepen the sweetness of the soup. The combination of sweet corn and sweet potatoes creates a harmonious blend that comforts the soul, promising an inviting experience. Texture Variation: Fold in crispy bacon bits or chicharrones just before serving for an added crunch. The contrast between creamy and crunchy elevates the entire dish, making it a satisfying experience that you’ll look forward to! Cheesy Upgrade: Use a blend of cheeses like cheddar for an extra cheesy depth—perfect for cheese lovers! Mixing in different types of cheese layers the flavors beautifully, ensuring each bite is cheesy perfection. Fresh Herb Boost: Add a handful of fresh basil or mint in addition to cilantro for an aromatic twist. These herbs can transform the flavor profile, adding refreshing notes that will truly brighten your soup. Roasted Flavor: Roast the corn and poblanos before incorporating them into the soup for a smoky depth. The roasting process deepens the flavors, making every bowl rich and full-bodied—perfect for a comforting evening in. Pair with Toppings: Serve with tortilla chips or crispy tostadas to add a delightful crunch alongside each creamy bite. It’s a great way to create a fun and interactive way to enjoy the soup with family and friends, turning a simple meal into a gathering full of laughter. Enhance your meal beautifully with suggestions from Mexican Pizza Taste or complementary dishes like Mexican Rotisserie Chicken. Enjoy your culinary journey with this Mexican Street Corn Soup! Storage Tips for Mexican Street Corn Soup Fridge: Store leftovers in an airtight container for up to 5 days. This keeps the flavors fresh while the soup remains creamy and delicious. Freezer: This Mexican Street Corn Soup freezes beautifully for up to three months. Just ensure it’s well-sealed in a freezer-safe container to avoid freezer burn. Reheating: When ready to enjoy, reheat the soup on the stovetop over medium heat, adding a splash of vegetable stock or cream to restore its lovely consistency. Meal Prep: For effortless meal prep, consider portioning the soup before freezing. This way, you can enjoy a quick, comforting bowl whenever the cravings hit! Make Ahead Options These Creamy Mexican Street Corn Soup is perfect for busy weeknights and meal prep enthusiasts! You can chop the onions, celery, and poblano peppers up to 24 hours in advance, storing them in airtight containers in the refrigerator to keep ingredients fresh. Additionally, the corn can be measured and stored, while the soup itself can be fully prepared and refrigerated for up to 3 days before serving. To maintain the creamy texture, reheat gently on the stove and add an extra splash of heavy cream if the soup thickens. When ready to serve, simply stir in the cotija cheese, cilantro, and lime juice, ensuring that each bite is just as delicious as when first made! What to Serve with Creamy Mexican Street Corn Soup? Cozy up with this delightful soup, which pairs beautifully with a variety of accompaniments that elevate your dining experience. Tortilla Chips: Perfect for dipping, these crunchy bites add texture and a fun element to every spoonful of soup. Crusty Bread: A warm baguette or rustic bread is ideal for soaking up the creamy goodness, ensuring not a drop goes to waste. Simple Green Salad: A fresh salad with citrus vinaigrette provides a refreshing contrast, balancing the richness of the soup. Grilled Shrimp Skewers: Tender shrimp add a satisfying protein boost, with smoky flavors complementing the soup’s sweet corn and spice. Avocado Toast: Creamy avocado on toasted bread pairs well with the soup’s richness, creating a delightful contrast in flavors and textures. Margaritas: A classic lime margarita offers a refreshing, zesty sip that complements the flavors of the Mexican Street Corn Soup perfectly. Sliced Jalapeños: For those who love spice, fresh slices give an extra kick, enhancing the bold profiles of the soup. Cornbread Muffins: Sweet, buttery cornbread muffins bring sweetness and pairing them with your soup creates a comforting southern twist. Mexican Street Corn Soup Recipe FAQs How do I choose the best corn for my soup? Absolutely! Fresh corn is ideal, so look for ears with bright green husks and plump kernels; they should feel firm and not dry. If fresh corn isn’t accessible, frozen corn works great and should be used directly from the freezer. How should I store leftovers of my Mexican Street Corn Soup? Store any leftovers in an airtight container in the fridge for up to 5 days. This keeps the flavors fresh while preserving that creamy texture. Make sure the soup is completely cooled before sealing it to avoid condensation. Can I freeze Mexican Street Corn Soup? Yes, you can! This soup freezes beautifully for up to three months. Just let it cool completely, then transfer it to a freezer-safe container, ensuring it’s sealed tightly. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stovetop. What should I do if my soup is too thick? Very simply! If your soup turns out thicker than you’d like, add a splash of chicken or vegetable broth, or even some heavy cream to loosen it up. Stir over low heat until you reach your desired consistency. Taste again and adjust seasoning if needed. Are there any dietary considerations I should be aware of? Of course! This soup is vegetarian-friendly and can easily be made dairy-free by substituting heavy cream with coconut cream and butter with olive oil. Just make sure to verify that your broth is also vegetarian or vegan. For allergy concerns, always check labels for dairy and gluten ingredients if you make any substitutions. What variations can I try with my Mexican Street Corn Soup? The more the merrier! You can add diced avocado for creaminess, grilled shrimp for protein, or even a splash of hot sauce for an extra kick. Feel free to experiment with spices, like cumin or smoked paprika, for a unique twist beyond the classic recipe. Savory Mexican Street Corn Soup Beyond Comfort Food Creamy Mexican Street Corn Soup bursting with sweet corn and poblano peppers is a delightful vegetarian option. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsTotal Time 45 minutes mins Servings: 4 bowlsCourse: Best RecipesCuisine: MexicanCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Base2 tablespoons Butter Use olive oil for a dairy-free option.1 medium Yellow Onion Substitute with shallots for a milder taste.1 stalk Celery Can be omitted if unavailable.1 medium Poblano Pepper Jalapeño can be used for spiciness.2 cloves Garlic Fresh garlic is preferred.1 teaspoon Chile Powder Adjust quantity to taste.1 teaspoon Dried Oregano Mexican oregano is a suitable substitute.4 cups Chicken Stock For a vegetarian option, swap with vegetable broth.For the Creaminess2 medium Yukon Gold Potatoes Substitute with sweet potatoes for a different flavor.3 cups Frozen Corn Fresh corn can also be used (about 6 cups shucked).1 cup Heavy Cream Coconut cream can be an alternative for a dairy-free option.1 teaspoon Sugar Omit if using sweet corn.For the Toppings½ cup Cotija Cheese Feta or queso fresco can serve as alternatives.¼ cup Lime Juice Lemon juice can be used as a substitute.Kosher Salt Adjust to taste.Pepper Adjust to taste.¼ cup Cilantro Fresh herb garnish that adds freshness.Mexican Crema or Sour Cream For serving.Lime Wedges Served on the side for additional zing. Equipment Large Pot Method Step-by-Step Instructions for Creamy Mexican Street Corn SoupIn a large pot set over medium-high heat, melt 2 tablespoons of butter until bubbly. Add 1 chopped yellow onion, 1 chopped celery stalk, and 1 diced poblano pepper to the pot, cooking for about 7-8 minutes until softened and fragrant.Stir in 2 minced garlic cloves, 1 teaspoon of chile powder, and 1 teaspoon of dried oregano. Sauté for about 1 minute until fragrant.Pour in 4 cups of chicken stock or vegetable broth, then add 2 diced Yukon Gold potatoes. Bring to a boil, then reduce to a simmer. Cook for about 15 minutes until potatoes are tender.Add 3 cups of frozen corn, 1 cup of heavy cream, and 1 teaspoon of sugar. Stir together and heat for 5 minutes.Transfer 1½ cups of the soup to a blender and blend until smooth. Return puréed mixture to the pot.Mix in ½ cup of crumbled cotija cheese, ¼ cup of chopped cilantro, and juice from 1 lime. Stir well and season with kosher salt and pepper.Ladle the hot soup into bowls, garnishing with additional cilantro, crumbled cotija cheese, a sprinkle of chile powder, and a swirl of Mexican crema or sour cream. Serve with lime wedges. Nutrition Serving: 1bowlCalories: 400kcalCarbohydrates: 55gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 400IUVitamin C: 25mgCalcium: 200mgIron: 2mg NotesAllow soup to cool slightly before blending to prevent splattering. Cut potatoes into uniform pieces for even cooking. Adjust spice levels to preference. Tried this recipe?Let us know how it was!
