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–+ servings
Mexican Street Corn Soup

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Best Recipes
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 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 Creaminess
  • 2 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 Toppings
  • ½ 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 Soup
  1. 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 until softened and fragrant.
  2. Stir in 2 minced garlic cloves, 1 teaspoon of chile powder, and 1 teaspoon of dried oregano. Sauté for about 1 minute until fragrant.
  3. 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.
  4. Add 3 cups of frozen corn, 1 cup of heavy cream, and 1 teaspoon of sugar. Stir together and heat for 5 minutes.
  5. Transfer 1½ cups of the soup to a blender and blend until smooth. Return puréed mixture to the pot.
  6. 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.
  7. 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

Notes

Allow soup to cool slightly before blending to prevent splattering. Cut potatoes into uniform pieces for even cooking. Adjust spice levels to preference.

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