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Mexican Street Corn Soup

Mexican street corn soup combines sweet corn, warm spices, lime, and cream in a gently simmered soup with a blend of smooth and whole-kernel texture. Charred corn, cotija, and fresh cilantro add a savory, bright finish.
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Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the soup and charred corn topping
  • 1 tbsp neutral oil
  • 6 cups corn kernels thawed if frozen, divided (1 cup for topping and 5 cups for soup)
  • 2 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 1 jalapeño small, seeded and minced
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 0.5 tsp chili powder
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 lime juiced
For serving
  • 0.75 cup cotija cheese crumbled
  • 0.25 cup fresh cilantro chopped

Equipment

  • 1 5-quart Dutch oven
  • 1 immersion blender

Method
 

  1. Heat the oil in a 5-quart Dutch oven over medium-high heat. Add 1 cup of the corn in an even layer and cook for 5–7 minutes, stirring once or twice, until browned in spots; transfer to a bowl.
  2. Add the butter to the same pot over medium heat, then stir in the onion, jalapeño, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until the onion is softened.
  3. Stir in the garlic, cumin, and chili powder and cook for 30 seconds.
  4. Add the remaining 5 cups of corn and the broth, and bring to a boil.
  5. Reduce the heat and simmer gently for 12–15 minutes.
  6. Remove the pot from the heat and use an immersion blender to blend about half the soup, leaving plenty of whole kernels for texture.
  7. Stir in the heavy cream and lime juice.
  8. Return the pot to low heat for 2–3 minutes, until the soup is hot but not boiling.
  9. Ladle the soup into bowls and top with the charred corn, cotija, and cilantro.

Notes

For the best texture, blend only about half the soup so plenty of whole corn kernels remain. Refrigerate leftovers for up to 3 days; freeze without the cream, then stir in cream after thawing and reheating. For a dairy-free option, use unsweetened plant-based cream and omit the cotija.