Mexican Street Corn Soup

Mexican Street Corn Soup is an irresistible dish that brings the vibrant flavors of Mexico right to your kitchen. Imagine a warm bowl of creamy, velvety soup filled with tender corn, potatoes, and a hint of spice, all topped with roasted poblano peppers and crumbled cotija cheese. It’s the perfect comfort food that feels special but is surprisingly easy to prepare. This recipe captures the essence of traditional Mexican street corn, or “elote,” with its delightful combination of salty, sweet, and smoky flavors.

I remember the first time I tasted Mexican street corn; it was at a local fair. The blend of flavors and textures was simply unforgettable. Now, this soup takes that nostalgic experience and transforms it into a cozy meal that’s perfect for any occasion. No matter if it’s a chilly evening or you’re just craving something hearty, this Mexican Street Corn Soup is sure to warm your heart and satisfy your taste buds. So, grab your apron and let’s get cooking!

How to Make Mexican Street Corn Soup

1. Sauté the Aromatics: Heat 2 tablespoons of avocado oil in a large Dutch oven set over medium/high heat. Once hot, add the minced onion and sauté for 2-3 minutes until translucent.
2. Add the Spices: Mix in the minced garlic, chili powder, cayenne pepper, 1 tablespoon of salt, and ground black pepper. Cook for another minute, allowing the spices to become fragrant.
3. Cook the Potatoes: Add the diced Yukon potatoes and the vegetable broth to the pot. Bring the mixture to a boil.
4. Simmer: Reduce the heat to low and let it simmer for 15 minutes, or until the potatoes are tender.
5. Prepare the Corn Topping: While the soup simmers, heat the remaining 1 tablespoon of avocado oil in a large skillet over medium/high heat. Add the diced poblano pepper and half of the frozen corn (10 oz.). Cook, stirring occasionally, for 4-5 minutes until they develop a char.
6. Season the Topping: Season the corn and poblano mixture with the remaining salt and set aside. This adds a nice texture and flavor contrast to the soup.
7. Add Remaining Corn: After the soup has simmered for 15 minutes, add the remaining 10 oz. of frozen corn and cook for another 5 minutes.
8. Blend the Soup: Use an immersion blender to blend the soup in 10-second intervals, until most of the potatoes are broken into tiny pieces, giving it a creamy texture.
9. Add Cream Cheese: Stir in the cream cheese until melted and well incorporated into the soup.
10. Serve: Ladle the soup into bowls and top each serving with 1/4 of the corn and poblano mixture, 1/4 cup of cotija cheese, 1 tablespoon of minced cilantro, and a squeeze of lime juice from a quartered lime. Enjoy!

Storing & Reheating

This soup can be stored at room temperature for up to two hours. To refrigerate, place it in an airtight container and store it for up to 3-4 days. You can also freeze the soup in airtight containers for up to 3 months. When reheating, use a stovetop over medium heat until warmed through, stirring occasionally. Keep in mind that the texture may be slightly different after freezing, but refreshing it with a little extra broth can help restore its creamy consistency.

The combination of spices, creamy texture, and a touch of lime elevates this Mexican Street Corn Soup to new heights. It’s a dish that not only comforts but also excites the palate. Variations abound, so don’t hesitate to customize with your favorite ingredients or toppings! Serve this soup any time you crave a taste of Mexico, and try serving it alongside warm tortillas or a fresh salad for a complete meal.

Recipe FAQs

Can I make this soup vegan?

Absolutely! You can substitute the cream cheese with a vegan cream cheese alternative and use vegetable broth for the base. The cotija cheese can be replaced with a vegan cheese or omitted entirely for a lighter soup.

What if I don’t have fresh corn?

Frozen corn works wonderfully in this recipe, as it offers convenience and retains its sweetness. If using fresh corn, you can use about 4 cups of freshly cooked corn kernels.

How can I enhance the flavor of the soup?

For a deeper flavor profile, consider roasting the potatoes in the oven before adding them to the soup. Additionally, adding smoked paprika can boost the smokiness without getting overly spicy.

Can I spice it up more?

Definitely! If you’re looking for additional heat, consider adding diced jalapeños or increasing the cayenne pepper. Just remember to adjust the salt accordingly to balance the flavors.

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Mexican Street Corn Soup

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• Author: Peter
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Soups
• Method: Stovetop
• Cuisine: Mexican

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Description

This Mexican Street Corn Soup brings together the vibrant flavors of corn, spices, and creamy cheese. It’s an easy, comforting dish that offers a homemade touch to your dinner table.

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Ingredients

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• 3 tablespoons avocado oil, divided
• 1/2 large white onion, minced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1.5 tablespoons kosher salt, divided
• 1/2 teaspoon ground black pepper
• 6 cups vegetable broth
• 1 lb. yukon potatoes, peeled and diced
• 1 poblano pepper, diced
• 20 oz. frozen corn, divided
• 4 oz. cream cheese
• 5 oz. cotija cheese, ~1 cup
• 1 lime, quartered
• 1/4 cup minced cilantro

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Instructions

1. Heat 2 tablespoons of avocado oil in a large Dutch oven over medium/high heat. Sauté the onion for 2-3 minutes until hot.
2. Mix in garlic, chili powder, cayenne pepper, 1 tablespoon of kosher salt, and black pepper. Cook for another minute.
3. Add the diced potatoes and vegetable broth. Bring the mixture to a boil.
4. Once boiling, reduce heat to low and simmer for 15 minutes.
5. Meanwhile, prepare the corn topping by heating the remaining 1 tablespoon of avocado oil in a large skillet over medium/high heat.
6. Add the diced poblano pepper and half (10 oz.) of the frozen corn. Cook until charred, stirring occasionally for 4-5 minutes. Season with the remaining salt and set aside.
7. After the soup has simmered for 15 minutes, add the remaining 10 oz. of corn and cook for an additional 5 minutes.
8. Using an immersion blender, blend the soup in 10-second intervals until most of the potatoes are broken into tiny pieces.
9. Stir in the cream cheese until melted and combined into the soup.
10. Serve each bowl topped with a quarter of the corn and poblano mixture, 1/4 cup cotija cheese, 1 tablespoon cilantro, and the juice of 1/4 lime.

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Notes

You can adjust the spiciness by varying the amount of cayenne pepper.
For a vegan option, replace the cream cheese and cotija cheese with dairy-free alternatives.
Serve with tortilla chips for added crunch.

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Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 6g
• Sodium: 1200mg
• Fat: 24g
• Saturated Fat: 6g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 25mg

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