Mexican Street Corn Soup
A creamy, flavorful Mexican corn soup inspired by street corn. Blended with potatoes, poblano peppers, and a hint of chile, it’s topped with cotija cheese, cilantro, and crema for the perfect balance of spice and richness. Quick, easy, and satisfying, this soup is ideal for cozy dinners or meal prepping.
Equipment
- 1-Large pot
- 1 chef’s knife
Ingredients
- 4 tablespoons butter
- 1 medium yellow onion finely chopped (1½ cups)
- 1 stalk celery finely chopped (½ cup)
- 1 medium poblano pepper seeded and finely chopped (½ cup)
- 4 garlic cloves minced
- 1 tablespoon chile powder plus more for garnish
- 1 teaspoon dried oregano
- 4 cups chicken stock
- 3 medium Yukon Gold potatoes peeled and cut into ½-inch pieces (about 1 lb.)
- 6 cups corn fresh or frozen (2 12-ounce bags)
- 1 cup heavy cream
- 2 teaspoons sugar
- ½ cup cotija cheese crumbled
- 1 tablespoon lime juice
- Kosher salt and black pepper to taste
- ¼ cup cilantro minced (plus more for garnish)
- ½ cup Mexican crema or sour cream for garnish
- Lime wedges for serving
Instructions
- Sauté Aromatics for Base: Begin by heating a large pot over medium-high heat. Add the butter and allow it to melt completely until it becomes fragrant and slightly foamy. Once melted, add the finely chopped yellow onion, celery, and poblano pepper. Season lightly with a pinch of kosher salt and freshly ground black pepper. Stir occasionally, letting the vegetables soften and release their natural sweetness, about 7–8 minutes. This step builds the foundational flavors of the soup.
- Infuse Spices and Garlic: Once the vegetables are tender, add the minced garlic, chile powder, and dried oregano to the pot. Stir constantly for about 1 minute until the garlic becomes fragrant and the spices bloom. Be careful not to burn the garlic, as it can turn bitter. This step ensures that the soup carries a deep, aromatic Mexican flavor.
- Add Stock and Potatoes: Pour in the chicken stock, making sure to scrape any browned bits from the bottom of the pot with your spoon. Then, add the peeled and diced Yukon Gold potatoes. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to maintain a simmer. Let the potatoes cook for approximately 15 minutes, stirring occasionally to prevent sticking, until they are soft and tender. These potatoes will add body and creaminess to the soup.
- Incorporate Corn and Cream: Add the corn kernels to the pot, whether fresh or frozen, followed by the heavy cream and sugar. Stir the mixture thoroughly to combine. Allow the soup to cook for about 5 minutes, ensuring the corn is heated through and the cream is fully incorporated. The cream adds a luxurious texture, while the sugar balances the natural sweetness of the corn.
- Purée Portion of Soup: Carefully transfer about 1½ cups of the soup to a blender. Blend until completely smooth and creamy, then return the puréed portion to the pot. Stir well to incorporate, creating a perfectly balanced texture with a mix of smooth and chunky elements. This step enhances the richness without losing the delightful corn kernels.
- Season and Finish Soup: Add the crumbled cotija cheese, minced cilantro, and lime juice to the soup. Taste and adjust the seasoning with salt and freshly ground black pepper as needed. Stir gently to combine, allowing the flavors to meld. The cotija adds salty creaminess, cilantro adds freshness, and lime juice provides a bright, tangy note.
- Serve with Garnishes: Ladle the soup into bowls and top with additional crumbled cotija, chopped cilantro, a small dollop of Mexican crema or sour cream, and a light sprinkle of chile powder. Serve each bowl with a lime wedge on the side for an extra burst of citrusy flavor. This final presentation adds visual appeal and layers of taste that make the soup feel authentic and festive.
- Enjoy Warm and Comforting: Serve the soup immediately while hot. Each spoonful delivers a comforting combination of creamy potatoes, sweet corn, smoky poblano, and tangy cheese. Pair it with warm tortillas or crusty bread for a complete meal. This soup is equally excellent for meal prepping, as it stores well and reheats beautifully, making it a versatile choice for busy weeknights.
Notes
- Use fresh or frozen corn depending on availability; fresh corn adds natural sweetness, while frozen corn is convenient year-round.
- Yukon Gold potatoes are ideal because they stay creamy without becoming mushy.
- Avoid overcooking garlic and spices during sautéing to prevent bitterness.
- Adjust seasoning gradually—balance salt, lime juice, and chile powder to taste.
- Puréeing only part of the soup creates a smooth yet slightly chunky texture.
- Heavy cream and butter add richness, but you can adjust amounts for a lighter version.
- The soup can be made a day ahead; add garnishes just before serving for freshness.
- Lime juice added at the end brightens flavors and balances the creaminess.
